One-Pan Lemon Orzo with Shrimp
This is a vibrant bright dish that’s got tender creamy orzo enrobing tender succulent shrimp that get added right on top of the cooking orzo—and cook in no time at all. The turmeric adds a subtle complexity and a happy golden hue—but it’s fine if you leave it out.
Serves 4
INGREDIENTS
1 tablespoon unsalted butter
2 tablespoons olive oil, divided
1 pound peeled frozen deveined shrimp (unthawed), see note
1 small onion, finely minced
1 garlic clove, minced or grated
½ teaspoon ground turmeric
2 lemons (both zested, plus the juice of 1)
1 teaspoon white or yellow miso
1 pound orzo
3½ cups water
1 cup freshly grated pecorino
2 cups baby spinach, packed
Green onion, thinly sliced, for garnish
Kosher salt and freshly ground black pepper
METHOD
To a large skillet over medium heat, add butter, 1 tablespoon olive oil, onion, garlic and turmeric and sauté until onion has softened—about 3 minutes.
Add in remaining 1 tablespoon of olive oil, then add orzo and stir to coat. Add lemon zest, miso and water and shrimp. Bring to a low boil, then reduce to a low simmer. Cover and cook, stirring often, until orzo is al dente—about 8-10 minutes and most, but not all, of the water is absorbed. Season with salt and pepper.
Remove from heat, add in pecorino, lemon juice and spinach and stir until spinach has wilted. Finish with a glug of extra virgin olive oil and serve immediately.
Note: If you’re using thawed shrimp, wait 4 minutes then add them to the orzo.
Have you made it?
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