One-Pan Tuscan Shrimp and Spinach Orzo

• 8 ounces orzo
• 1 pound large shrimp, peeled and deveined
• 4 cups fresh spinach
• 4 cloves garlic, minced
• 1/2 cup chicken broth
• 1/2 cup white wine
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• 1 teaspoon red pepper flakes
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1/4 cup grated Parmesan cheese
• Fresh parsley for garnish

Steps

1. 1 Heat olive oil in a large pan over medium heat. Add shrimp and season with salt and pepper; cook until pink, about 2 minutes per side. Remove shrimp and set aside.
2. 2 Add garlic to the same pan and cook until fragrant, about 1 minute.
3. 3 Stir in orzo and toast for 2 minutes.
4. 4 Pour in chicken broth and white wine, stirring to scrape up any browned bits. Bring to a simmer.
5. 5 Add spinach, oregano, red pepper flakes, and lemon juice. Stir until spinach is wilted.
6. 6 Return shrimp to the pan and cook for an additional 2-3 minutes until the orzo is tender.
7. 7 Remove from heat and stir in Parmesan cheese.
8. 8 Garnish with fresh parsley before serving.

Equipment

• Large skillet with lid

Variations

• Add sun-dried tomatoes or artichoke hearts for extra Tuscan flair.

Substitutions

• Substitute orzo with farro for a nuttier, gluten-free option.

Pairings

• Garlic bread
• A zesty lemon vinaigrette salad

Nutrition

Tips

• For extra flavor, toast the garlic and orzo in the pan before adding liquids.
• If you can't use wine, substitute with extra chicken broth.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or broth to restore moisture.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently on the stove with a splash of broth.

Serving Suggestions

• Pairs wonderfully with a crisp white wine or a fresh green salad.

FAQ