Can I make this with a different pasta?

Absolutely. Small pasta shapes like ditalini, small shells, or even regular pasta broken into pieces work well. Cook according to package directions and adjust the pasta water you reserve since different shapes absorb liquid differently.

Can I add more vegetables?

Yes! Zucchini, asparagus, bell peppers, or peas all work great. Add heartier vegetables like zucchini or bell peppers with the tomatoes so they have time to soften. Add delicate vegetables like peas at the very end with the spinach.

Can I make this dairy-free?

Use olive oil instead of butter for cooking the shrimp and garlic. Skip the Parmesan or use a dairy-free alternative. The dish will be lighter but still delicious with all that garlic and lemon flavor.

Garlic Butter Shrimp and Orzo (25 Minutes!)

Name: Garlic Butter Shrimp with Orzo
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 16 oz. raw shrimp, peeled and deveined; 1 1/2 cups orzo pasta; 5 cloves garlic, minced; 1/2 medium lemon, juiced and zested; 1 cup cherry tomatoes, halved; 6 oz. baby spinach (about 6 cups or more!); 3 Tbsp. butter; 1/4-1/2 tsp. red pepper flakes; 1 tsp. salt for pasta water; 1/4 tsp. salt for shrimp; 1/4 tsp. black pepper; 1/4 cup fresh parsley, chopped; Parmesan cheese for serving

Description

This garlic butter shrimp and orzo comes together in just 25 minutes. Juicy shrimp, orzo, spinach, and lemon make this a perfect weeknight dinner.

Ingredients

Units Scale

16 oz. raw shrimp, peeled and deveined
1 1/2 cups orzo pasta
5 cloves garlic, minced
1/2 medium lemon, juiced and zested
1 cup cherry tomatoes, halved
6 oz. baby spinach (about 6 cups or more!)
3 Tbsp. butter
1/4-1/2 tsp. red pepper flakes
1 tsp. salt for pasta water
1/4 tsp. salt for shrimp
1/4 tsp. black pepper
1/4 cup fresh parsley, chopped
Parmesan cheese for serving

Instructions

Bring a large pot of water to a boil. Add 1 tsp. salt and cook orzo according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
While the orzo cooks, pat shrimp dry with paper towels and season with 1/4 tsp. salt and black pepper. Mince garlic, halve cherry tomatoes, and chop parsley.
Heat a large skillet over medium-high heat. Add butter and let it melt until sizzling. Add minced garlic and red pepper flakes, cooking for 30 seconds until fragrant but not browned.
Add shrimp to the pan in a single layer. Cook without stirring for 2 minutes, then flip and cook another 1-2 minutes until shrimp are pink and opaque throughout.
Add cherry tomatoes to the pan and cook for 1 minute until they just begin to soften. Add spinach and toss until wilted, about 1 minute.
Add drained orzo, lemon juice, and chopped parsley to the pan. Toss everything together until well combined. If the mixture seems dry, add reserved pasta water a tablespoon at a time until you reach the desired consistency. Taste and adjust salt as needed.
Serve immediately with a drizzle of olive oil, a squeeze of lemon juice, flaky salt, fresh pepper, and grated Parmesan cheese.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat with a splash of water or broth to prevent the shrimp from getting rubbery. This dish doesn’t freeze well due to texture changes in the shrimp and spinach.

Prep ahead: Prep all your ingredients before you start cooking, since this recipe moves fast.

Serve with: This pairs beautifully with garlic bread, a simple arugula salad, roasted asparagus, or green beans.