Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 1 tsp smoked paprika
  • 0.5 tsp kosher salt
  • 0.25 tsp cracked black pepper
  • 1.5 cups dry orzo pasta
  • 5 cloves garlic, thinly sliced
  • 1 large shallot, finely diced
  • 0.5 cup dry white wine
  • 3 cups low-sodium chicken stock
  • 2 cups fresh baby spinach
  • 2 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 3 tbsp unsalted butter, cubed and cold
  • 0.25 cup fresh parsley, chopped
  • 1 tbsp olive oil

Instructions:

  1. Pat shrimp dry and season with smoked paprika, salt, and pepper. Heat olive oil in a 12-inch skillet over medium-high heat. Sear shrimp for 2 minutes until pink and just curled. Remove to a plate.
  2. In the same skillet, add 1 large finely diced shallot. Sauté for 2 minutes until translucent. Stir in 5 cloves of thinly sliced garlic and cook for 30 seconds until fragrant but not browned.
  3. Pour in 1.5 cups of dry orzo and stir to coat in the residual oil. Pour in 0.5 cup dry white wine to deglaze, scraping the bottom of the pan. Once the wine has mostly evaporated, add 3 cups of low sodium chicken stock. Bring to a boil, then reduce heat to medium low.
  4. Simmer for 10-12 minutes, stirring occasionally, until orzo is tender and liquid is mostly absorbed into a creamy sauce.
  5. Fold in 2 cups of fresh baby spinach and stir until wilted. Turn off the heat. Add 3 tbsp cold cubed butter, 2 tbsp lemon juice, 1 tbsp zest, and 0.25 cup chopped parsley. Stir vigorously to create a glossy sauce.
  6. Return the cooked shrimp to the pan to warm through. Serve immediately.