Lemon Garlic Shrimp with Spinach, Pine Nuts, Sun-Dried Tomatoes, and Orzo

shrimp orzo in plate with forks, spinach leaves, pine nuts, and lemon wedges around

Lemon Garlic Shrimp with Spinach, Pine Nuts, Sun-Dried Tomatoes, and Orzo

The fast and easy weeknight dinner you've been looking for! This Lemon Garlic Shrimp with Spinach, Pine Nuts, Sun-Dried Tomatoes, and Orzo is super simple to make, requires minimal ingredients, and tastes SO. GOOD.

Course: Main Course

Cuisine: American

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: servings

Calories: 812kcal

Ingredients

1 cup dried orzo
¼ cup olive oil
¼ cup pinenuts
¼ cup sun-dried tomatoes chopped
2 teaspoons minced garlic
12 ounces medium shrimp
¼ cup fresh lemon juice
4 cups baby spinach

Instructions

Cook orzo according to package directions. Set aside.
In a large pan over medium heat, add olive oil.
When hot, stir in pine nuts, sun-dried tomatoes, and garlic.
Cook, while stirring, for 1-2 minutes.
Add shrimp.
Cook until shrimp just starts to turn pink.
Stir in lemon juice.
Continue to cook for 1 minute.
Remove from heat.
Stir in spinach.
Stir in orzo.

Notes

Substitutions

Avocado oil or butter may be used in place of the olive oil.
Want to make this dish vegan/vegetarian? Leave out the shrimp and use tofu or chickpeas!
Fresh tomato can be used instead of sun-dried tomatoes.
Walnuts can be used in place of the pine nuts.
Any pasta can be used.

Tips To Make The Best Lemon Garlic Shrimp and Orzo

Watch the pine nuts when sautéing them! You don't want them to burn.
Do NOT overcook the shrimp. They can become rubbery.
Use fresh squeezed lemon juice and fresh minced garlic for the best flavor.

Nutrition