Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 1/2 cups uncooked orzo pasta
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 3 cups chicken broth
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 2 cups fresh baby spinach
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Heat the olive oil and 1 tbsp of butter over medium-high heat. Pat the shrimp dry and season with salt and pepper. Sear for 1-2 minutes per side until they reach a light golden-pink hue, then remove shrimp to a plate immediately.
  2. In the same pan, melt the remaining butter. Sauté the onion until translucent, then stir in the garlic and dry orzo. Stir constantly for 2 minutes until the orzo smells nutty and turns golden.
  3. Pour in the broth and lemon juice; bring to a simmer, then cover and cook for 8-10 minutes, stirring occasionally, until the liquid is mostly absorbed and the pasta is tender.
  4. Turn the heat to low. Fold in the baby spinach and Parmesan cheese, stirring until the spinach wilts and the cheese creates a glossy sauce. Stir the seared shrimp and any accumulated juices back into the pan.
  5. Finish the dish by stirring in the lemon zest and fresh parsley.