A vibrant and flavorful Mediterranean Shrimp Orzo Skillet featuring tender shrimp, orzo pasta, sun-dried tomatoes, olives, and fresh spinach, all cooked together in a savory garlic and lemon sauce. Perfect for a quick and satisfying weeknight dinner.
1 tablespoon olive oil
1 pound large shrimp, peeled and deveined
1 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
3 cloves garlic, minced
1 cup orzo pasta
2 1/2 cups low-sodium chicken broth
1/2 cup sun-dried tomatoes, chopped
1/3 cup Kalamata olives, pitted and sliced
2 cups fresh baby spinach
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1/4 cup crumbled feta cheese
2 tablespoons chopped fresh parsley
Heat olive oil in a large skillet over medium-high heat.
Season shrimp with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
Add shrimp to the skillet and cook for 2 minutes per side until pink and opaque. Remove shrimp from skillet and set aside.
Reduce heat to medium and add minced garlic to the skillet. Sauté for 30 seconds until fragrant.
Add orzo pasta to the skillet and stir to coat with oil and garlic.
Pour in chicken broth and bring to a boil.
Reduce heat to a simmer, cover, and cook for 8-10 minutes until orzo is tender and most of the liquid is absorbed.
Stir in sun-dried tomatoes, Kalamata olives, and fresh spinach. Cook for 2-3 minutes until spinach wilts.
Return cooked shrimp to the skillet and stir to combine.
Add lemon juice, lemon zest, remaining 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Stir well.
Remove skillet from heat and sprinkle crumbled feta cheese and chopped parsley on top before serving.