Lemon Series, Part 4
Another "One Pan Wonder!"
If you haven't figured this out yet, I love a meal that only take one big pot or pan!
Of course lemons can be used make amazing treats, but lets get into more main courses and side dishes.
The rich and creamy sauce paired with tender shrimp and orzo is comfort food to me. Elevated comfort food. It's simple enough to whip up really quick for lunch or on a weeknight. It is also perfect for any special occasion or even date night.
Enjoy!
Shannon Ginochio
4-6
10 minutes
30 minutes
Pasta, Seafood
A one pan wonder that is simple, yet elevated!
2 lbs Shrimp, peeled and deveined
6 Tbs Butter, divided
2 tsp Garlic Powder
¼ tsp Paprika
½ tsp Oregano
Salt & Pepper to taste
2 Lemons… one for juicing, one cut into 8 slices
2 Cups Orzo pasta
6 Cups Chicken Broth
3 Cups Fresh Spinach, chopped
¾ Cup Heavy Cream
2 Cups Parmesan, fresh grated. Plus more for garnish if desired.
In a large deep skillet, melt 4 Tbs butter on medium heat.
Add the shrimp, seasonings and 4 lemon slices to the pan. Gently toss to coat with shrimp with butter and seasonings. Cook until pink, about 3 minutes on each side. When cooked through, remove the shrimp and lemon from the pan and set aside.
Add the remaining butter and lemon slices to the pan.
Add the orzo to the pan and stir to coat with the butter. Cook for 3-4 minutes until lightly golden.
Pour in the chicken broth and bring to a low boil. Cook until the broth is absorbed and orzo is al dente. About 12-14 minutes.
Stir in the chopped spinach and cook until just wilted, about 2-3 minutes.
Add the heavy cream and parmesan. Stir until it comes to a simmer and cook for 3-5 minutes and it begins to thicken.
Remove from the heat and add the cooked shrimp back to the pan.
Serve immediately.
