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- 1 lb large shrimp, peeled and deveined - 1 cup orzo pasta - 4 tablespoons unsalted butter - 4 cloves garlic, minced - 1 cup cherry tomatoes, halved - 1 cup baby spinach, roughly chopped - 1 lemon, zested and juiced - 1 teaspoon red pepper flakes (optional) - Salt and black pepper to taste - Fresh parsley, chopped, for garnish The star of this dish is the shrimp. When you choose shrimp, look for large, fresh ones. They add a sweet, briny flavor. The orzo pasta acts like tiny rice, soaking up all the tasty garlic butter. Garlic brings a strong aroma and deep flavor. Use fresh cloves for the best taste. Cherry tomatoes add a burst of sweetness, while baby spinach gives a nice green touch. Lemon zest and juice brighten the dish. They balance the richness of the butter. Red pepper flakes add a hint of heat, but you can leave them out if you prefer. Lastly, fresh parsley makes your dish look pretty and adds fresh flavor. If you can't find large shrimp, medium shrimp work too. For a gluten-free option, try quinoa instead of orzo. You can swap unsalted butter with olive oil for a lighter version. If you don't have cherry tomatoes, use diced regular tomatoes. Any leafy green can replace spinach, like kale or arugula. Lastly, if you want less heat, skip the red pepper flakes or use a pinch of black pepper instead. {{ingredient_image_1}} First, bring a large pot of salted water to a boil. Add 1 cup of orzo pasta. Cook it according to the package instructions. This usually takes about 8-10 minutes. We want it to be al dente, which means it should be firm to the bite. Once done, drain the orzo and set it aside. Next, grab a large skillet. Melt 2 tablespoons of unsalted butter over medium heat. Add 4 cloves of minced garlic. Sauté for about 1-2 minutes until it smells amazing. Be careful not to burn the garlic; it can turn bitter. Now, add 1 pound of peeled and deveined shrimp. Season it with salt, black pepper, and red pepper flakes if you like some heat. Cook the shrimp for about 3-4 minutes until they turn pink and opaque. Once cooked, take the shrimp out of the skillet and set them aside. In the same skillet, add the remaining 2 tablespoons of butter along with 1 cup of halved cherry tomatoes. Sauté for about 3-4 minutes until the tomatoes soften. Then, toss in 1 cup of roughly chopped baby spinach. Cook it until it wilts, which takes about 2 minutes. Now, return the shrimp to the skillet. Add the cooked orzo, the zest of 1 lemon, and the juice from that lemon too. Toss everything together for about 2-3 minutes to heat it through. Adjust the taste with salt and black pepper if needed. Finally, remove the skillet from heat and sprinkle some chopped fresh parsley on top before serving. To get the best shrimp, start with fresh or properly thawed shrimp. I use large shrimp for this dish. They cook quickly and stay juicy. When cooking, don’t crowd your pan. This helps shrimp cook evenly. Cook them until they turn pink and opaque, about 3-4 minutes. If they cook too long, they can become rubbery. Trust me, no one wants chewy shrimp! I love adding fresh herbs to my dish. Fresh parsley brings brightness. You can also try basil or dill if you like. Red pepper flakes give a nice kick. Adjust the amount based on your taste. Don’t skip the lemon zest and juice. They add a fresh and tangy flavor that complements the shrimp perfectly! Timing is key to avoid overcooking. Cook the shrimp last, after your veggies. Once they turn pink, remove them from the pan. You can always add them back later. When combining with orzo, heat through for a few minutes. This keeps your shrimp tender and tasty. Enjoy the delicate texture of perfectly cooked shrimp! Pro Tips Fresh Shrimp: Always use fresh shrimp for the best flavor and texture. If using frozen shrimp, ensure they are fully thawed before cooking. Butter Temperature: Be careful not to let the butter brown too much when sautéing the garlic. Medium heat is ideal for releasing the garlic's aroma without burning it. Lemon Zest: For a more vibrant lemon flavor, zest the lemon before juicing it. This adds brightness to the dish. Customizable Veggies: Feel free to add or substitute with other vegetables like bell peppers or zucchini based on your preference or what you have on hand. {{image_2}} You can boost the health of your Garlic Butter Shrimp Orzo by adding more veggies. Try adding bell peppers or zucchini. These add color and taste. You can also use broccoli or asparagus for crunch. Just sauté them with the shrimp for a few minutes. This way, you keep the flavors bright and fresh. If you want to switch things up, try different proteins. Chicken or scallops work great instead of shrimp. Just cut them into small pieces and cook them like the shrimp. Tofu is also a nice choice for a plant-based meal. It soaks up the garlic and butter flavor well. Do you like heat? Adjust the spice level to fit your taste. Add more red pepper flakes for a kick. You can also try hot sauce or diced jalapeños. If you prefer mild, just skip the spice. This dish can be tasty no matter what level of heat you choose. Store your garlic butter shrimp orzo in an airtight container. Let it cool to room temperature first. This helps keep the flavors fresh. Keep it in the fridge for up to three days. If you want to enjoy it later, make sure to separate the shrimp from the orzo. Shrimp can get tough when reheated too many times. When you are ready to eat your leftovers, use a skillet for best results. Heat a bit of olive oil or butter over medium heat. Add the orzo and shrimp, stirring gently. You want it hot but not overcooked. This should take about 5-7 minutes. You can also use the microwave. Just heat in short bursts, stirring in between, until warm. To freeze your dish, pack it tightly in a freezer-safe container. Make sure to leave some space for expansion. It will last up to two months in the freezer. When you're ready to eat, thaw it in the fridge overnight. Reheat as mentioned above, but expect a slight change in texture. Enjoy your meal without worry! Yes, you can use frozen shrimp. Just make sure to thaw them first. Place the shrimp in a bowl of cold water for about 15 minutes. This helps them cook evenly. Once thawed, peel and devein if needed. If you don’t have orzo, you can use other small pasta. Options include ditalini or couscous. You can also try rice or quinoa for a gluten-free dish. Just adjust the cooking time as needed. To prepare ahead, cook the orzo and shrimp separately. Store them in airtight containers in the fridge. When ready to eat, just reheat in a skillet. Add a splash of water or broth to keep it moist. This makes dinner easy on busy nights! This blog post covered the tasty orzo and shrimp dish. We explored key ingredients and substitutions. I shared step-by-step instructions for cooking. Tips for better shrimp and flavor enhancements followed. I also included fun variations and storage tips. In summary, you can easily make this dish your own. Enjoy experimenting with ingredients and flavors. With a few simple steps, you’ll create a meal everyone loves. Enjoy your cooking!

Garlic Butter Shrimp Orzo

A delicious and easy dish featuring shrimp cooked in garlic butter, served with orzo pasta and fresh vegetables.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 lb large shrimp, peeled and deveined
  • 1 cup orzo pasta
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1 cup cherry tomatoes, halved
  • 1 cup baby spinach, roughly chopped
  • 1 unit lemon, zested and juiced
  • 1 teaspoon red pepper flakes (optional)
  • to taste unit Salt and black pepper
  • for garnish unit Fresh parsley, chopped

Instructions
 

  • Start by cooking the orzo according to the package instructions in a large pot of salted boiling water. Drain and set aside once al dente.
  • In a large skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes, being careful not to burn it.
  • Add the shrimp to the skillet, seasoning with salt, black pepper, and red pepper flakes if using. Cook until the shrimp turn pink and opaque, about 3-4 minutes. Remove the shrimp from the skillet and set aside.
  • In the same skillet, add the remaining butter and the halved cherry tomatoes. Sauté for about 3-4 minutes until the tomatoes start to soften.
  • Add the baby spinach and cook until wilted, about 2 minutes.
  • Return the shrimp to the skillet, then add the cooked orzo, lemon zest, and lemon juice. Toss everything together to combine and heat through, about 2-3 minutes. Adjust seasoning with salt and black pepper as needed.
  • Remove from heat and garnish with chopped fresh parsley before serving.

Notes

Feel free to adjust the amount of red pepper flakes to your spice preference.
Keyword garlic butter, orzo, pasta, quick meal, shrimp