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4.9 from 8 reviews

One-Pan Lemony Shrimp and Orzo

A nutritionally robust, weeknight-friendly one-pan meal that captures the essence of coastal Mediterranean cuisine. Succulent shrimp and hearty whole wheat orzo simmer in a vibrant, garlic-infused tomato sauce, finished with fresh lemon and wilted spinach. This dish delivers exceptional flavor without relying on added salt, making it a perfect heart-healthy choice.

  • Total Time40 minutes
  • Yield6 servings 1x

Ingredients

Scale
  • 4 tablespoons extra virgin olive oil
  • 3 large shallots (finely chopped)
  • 12 cloves garlic (minced)
  • ½ teaspoon red pepper flakes (or to taste)
  • ¾ cup dry white wine (like Pinot Grigio or Sauvignon Blanc)
  • 1 28-ounce can no-salt-added diced tomatoes
  • 3 cups low-sodium vegetable broth
  • 1 ½ teaspoons dried oregano
  • Freshly ground black pepper
  • 2 ¼ cups whole wheat orzo
  • 2 pounds large shrimp (peeled and deveined)
  • 10 ounces fresh baby spinach
  • 1 large lemon (zested and juiced)
  • ½ cup chopped fresh parsley (for garnish)
  • Lemon wedges (for serving)

Instructions

  1. In a large Dutch oven or a heavy-bottomed pot, heat the 4 tablespoons of extra virgin olive oil over medium heat. Add the chopped shallots and sauté for 4-5 minutes until softened and translucent. Stir in the minced garlic and red pepper flakes, cooking for another minute until fragrant, being careful not to brown the garlic.
  2. Pour in the white wine to deglaze the pot, scraping up any flavorful bits from the bottom. Let it bubble and reduce by about half, about 2 minutes.
  3. Stir in the no-salt-added diced tomatoes, low-sodium vegetable broth, dried oregano, and a generous amount of freshly ground black pepper. Bring the mixture to a lively simmer.
  4. Add the uncooked whole wheat orzo to the simmering sauce. Stir well to combine, reduce the heat to medium-low, cover the pot, and let it cook for 10-12 minutes. Stir occasionally to prevent sticking. The orzo should be nearly al dente and have absorbed most of the liquid.
  5. Uncover the pot and arrange the shrimp in a single layer over the orzo, nestling them gently into the sauce. Replace the lid and continue to cook for 3-5 minutes, just until the shrimp are pink, opaque, and cooked through.
  6. Remove the pot from the heat. Add the fresh baby spinach, lemon zest, and lemon juice. Stir gently until the spinach is just wilted from the residual heat.
  7. Portion the shrimp and orzo into bowls. Garnish generously with fresh parsley and serve immediately with extra lemon wedges on the side for squeezing.

Notes

  • Wine Substitution: If you prefer to cook without wine, you can substitute it with an equal amount of low-sodium vegetable broth and an extra tablespoon of lemon juice to maintain the acidity.
  • Whole Wheat Orzo: This type of orzo provides significantly more fiber. It may require a minute or two longer to cook than its refined counterpart; test a piece before adding the shrimp to ensure it’s nearly tender.

Nutrition Facts (per serving): Calories: 582 kcal | Total Fat: 12.9 g (Saturated Fat: 2.3 g) | Total Carbs: 71 g (Dietary Fiber: 11.3 g, Sugars: 7 g, Added Sugar: 0 g) | Protein: 45 g | Sodium: 377 mg | Cholesterol: 229 mg

These values are approximate and may vary based on ingredients and preparation.

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Cuisine: Mediterranean

Nutrition

  • Calories: 582

Find it online: https://dietareas.com/2025/08/31/one-pan-mediterranean-shrimp-recipe-lemony-delicious/