Step by step

Method

4 steps

1. 1

   In a deep skillet, simmer 1 cup dry orzo with 2 cups low-sodium chicken or vegetable broth over medium heat, stirring often, 8–10 minutes until the orzo is tender and the pan looks creamy (most liquid absorbed). If it gets sticky before it's done, splash in a little more broth.

2. 2

   Meanwhile, warm 2 tablespoons olive oil in a second skillet over medium-high. Add 4 minced garlic cloves and cook about 30 seconds until fragrant — don't let it brown. Add 1 lb peeled deveined shrimp seasoned with ½ teaspoon kosher salt and ¼ teaspoon black pepper. Cook 2–3 minutes per side until pink and opaque (about 120°F). Pull them off the heat so they don't turn rubbery.

3. 3

   Stir the zest and juice of 1 lemon plus 2 cups baby spinach into the orzo until the spinach just wilts and the pan smells bright.

4. 4

   Fold in the shrimp, ⅓ cup crumbled feta, and 2 tablespoons chopped parsley. Loosen with a splash of broth if it tightened up. You want creamy lemon-garlic orzo with plump shrimp and melty feta — not mushy pasta or tough curled shrimp.