One-Pan Lemon Garlic Shrimp Orzo with Spinach and Feta

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp extra-virgin olive oil
• 1 tbsp unsalted butter
• 1 piece shallot, diced
• 4 clove garlic, minced
• 1,5 cup orzo pasta
• 0,5 cup dry white wine
• 3 cup chicken stock, warm
• 1 piece lemon, zested and juiced
• 4 cup baby spinach
• 0,75 cup feta cheese, crumbled
• 3 tbsp fresh dill, chopped
• 0,25 tsp red pepper flakes

Instructions

1. 1

   Pat 1 lb (450 g) shrimp very dry and season with salt, pepper, and a pinch of red pepper flakes.

2. 2

   Heat 2 tbsp extra-virgin olive oil in a deep skillet over medium-high until shimmering, then sear the shrimp 60 seconds per side until just pink and curled; remove to a plate.

3. 3

   Lower the heat to medium, add 1 tbsp butter and the diced shallot, and sweat for 2 minutes until translucent.

4. 4

   Add 4 minced garlic cloves and stir for 30 seconds until fragrant but not coloured.

5. 5

   Pour in 1.5 cups orzo (280 g) and toast for 2 minutes, stirring constantly, until the grains smell nutty and turn pale gold.

6. 6

   Deglaze with 1/2 cup dry white wine, scraping the pan, and simmer until nearly evaporated.

7. 7

   Add 3 cups warm chicken stock and the lemon zest; simmer uncovered for 9-11 minutes, stirring often, until the orzo is al dente and the sauce is creamy.

8. 8

   Fold in 4 cups baby spinach and let it wilt for 1 minute, then return the shrimp to the pan with any resting juices.

9. 9

   Off the heat, stir in the lemon juice, chopped dill, and half the feta; taste and adjust salt.

10. 10

    Serve immediately, showered with the remaining feta, extra dill, and a drizzle of olive oil.