A vibrant and flavorful Mediterranean-inspired shrimp orzo skillet featuring tender shrimp, juicy cherry tomatoes, kalamata olives, and fresh spinach, all cooked together in a savory garlic and lemon sauce.
1 tablespoon olive oil
1 pound large shrimp, peeled and deveined
1 medium yellow onion, finely chopped
3 cloves garlic, minced
1 cup orzo pasta
2 cups low-sodium vegetable broth
1 cup cherry tomatoes, halved
1/2 cup kalamata olives, pitted and sliced
2 cups fresh baby spinach
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
1 lemon, zested and juiced
Salt, to taste
Freshly ground black pepper, to taste
2 tablespoons fresh parsley, chopped
Heat olive oil in a large skillet over medium heat.
Add the chopped onion and cook for 3-4 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Add the shrimp to the skillet, season with salt and pepper, and cook for 2-3 minutes per side until pink and opaque. Remove shrimp from the skillet and set aside.
In the same skillet, add the orzo and toast it for 1-2 minutes, stirring frequently.
Pour in the vegetable broth and bring to a boil.
Reduce heat to a simmer, cover, and cook for 8-10 minutes until the orzo is tender and most of the liquid is absorbed.
Stir in the cherry tomatoes, kalamata olives, dried oregano, crushed red pepper flakes, lemon zest, and lemon juice.
Add the fresh spinach and cooked shrimp back to the skillet. Stir gently until the spinach wilts, about 2 minutes.
Adjust seasoning with salt and freshly ground black pepper to taste.
Remove from heat and sprinkle chopped fresh parsley over the top before serving.