Shrimp and Spinach Orzo in Lemon Cream Sauce

• 8 oz orzo
• 1 lb shrimp, peeled and deveined
• 2 cups fresh spinach
• 1 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1 lemon, zested and juiced
• Salt, to taste
• Pepper, to taste
• 2 tbsp olive oil

Steps

1. 1 Cook orzo according to package instructions until al dente; drain and set aside.
2. 2 Heat olive oil in a large skillet over medium heat. Add shrimp and cook for 2-3 minutes per side until pink.
3. 3 Remove shrimp and set aside. In the same skillet, melt butter and sauté garlic until fragrant.
4. 4 Add spinach to the skillet and cook until wilted.
5. 5 Stir in heavy cream, lemon zest, and juice. Simmer until sauce thickens slightly.
6. 6 Add Parmesan cheese and stir until melted.
7. 7 Combine cooked orzo and shrimp into the sauce, tossing to coat.
8. 8 Season with salt and pepper to taste.

Equipment

• Large skillet
• Pot for pasta

Variations

• Add sun-dried tomatoes for extra tang.
• Incorporate artichoke hearts for added texture and flavor.

Substitutions

• Use gluten-free orzo for a gluten-free option.
• Substitute shrimp with scallops or chicken for a different protein.

Pairings

• Pairs well with a side of roasted asparagus.
• A squeeze of fresh lemon and a sprinkle of parsley before serving uplifts the dish.

Nutrition

Tips

• For extra flavor, marinate shrimp in lemon juice and a pinch of salt for 10 minutes before cooking.
• Reserve a bit of pasta water to adjust sauce consistency if needed.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk or cream.

Freezing: Freezes well for up to 1 month. Thaw overnight in the refrigerator and reheat with additional cream to restore sauciness.

Serving Suggestions

• Serve with a fresh green salad and crusty bread.
• A glass of crisp white wine complements the lemony flavors perfectly.

FAQ