Lemon-Garlic Shrimp and Spinach Orzo

Ingredients

• 450 g large shrimp, peeled and deveined
• 1,5 cups orzo pasta
• 3,5 cups chicken stock, hot
• 4 cups baby spinach
• 4 cloves garlic cloves, minced
• 1 whole lemon, juiced
• 1 tbsp extra-virgin olive oil
• 2 tbsp butter
• 0,5 cup grated parmesan
• 2 tbsp fresh parsley, chopped
• 0,5 tsp red pepper flakes

Instructions

1. 1

   Pat 450 g peeled shrimp dry and toss with 1 tsp salt, ½ tsp black pepper, and ½ tsp red pepper flakes.

2. 2

   Heat 1 tbsp extra-virgin olive oil in a large deep skillet over medium-high heat until it shimmers.

3. 3

   Sear the shrimp in a single layer for 60-90 seconds per side, just until pink and opaque. Transfer to a plate.

4. 4

   Reduce heat to medium and add 2 tbsp butter and 4 minced garlic cloves. Sweat for 30 seconds until fragrant but not browned.

5. 5

   Add 1½ cups orzo and toast for 1-2 minutes, stirring, until the grains smell nutty and turn pale gold.

6. 6

   Deglaze with the juice of 1 lemon, scraping up any golden bits, then pour in 3½ cups hot chicken stock. Bring to a gentle simmer.

7. 7

   Cook uncovered for 9-11 minutes, stirring often, until the orzo is al dente and the liquid has reduced to a creamy sauce.

8. 8

   Fold in 4 cups baby spinach a handful at a time until just wilted.

9. 9

   Return the shrimp along with any resting juices, add ½ cup grated parmesan and 2 tbsp chopped fresh parsley. Stir to emulsify into a glossy sauce.

10. 10

    Taste, adjust with more lemon juice or salt, and serve immediately with extra parmesan and cracked pepper.