Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 1 tsp smoked paprika
  • 0.5 tsp kosher salt
  • 0.25 tsp cracked black pepper
  • 2 tbsp olive oil
  • 1.5 cups dry orzo
  • 2 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1 large shallot, finely diced
  • 3 cups low-sodium chicken broth
  • 1 cup cherry tomatoes, halved
  • 2 cups fresh baby spinach, packed
  • 1 lemon, zested and juiced
  • 0.25 cup feta cheese, crumbled
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Pat the shrimp dry with paper towels. In a medium bowl, toss shrimp with smoked paprika, salt, and black pepper until evenly coated.
  2. Heat olive oil in a 12-inch heavy-bottomed skillet over medium-high heat. Sear the shrimp for 2 minutes per side until a golden-brown crust forms. Remove shrimp from the skillet and set aside.
  3. Reduce heat to medium. Add butter to the same skillet. Once melted, sauté the minced garlic and diced shallot for 1 minute until fragrant.
  4. Add the dry orzo to the skillet. Stir constantly for 3 minutes to toast the pasta until it becomes golden and smells nutty.
  5. Pour in the chicken broth. Bring to a boil, then reduce heat to low. Cover and cook for 10 minutes, or until the orzo is tender and most of the liquid is absorbed.
  6. Stir in the halved cherry tomatoes, baby spinach, lemon juice, and lemon zest. Fold in the ingredients until the spinach is wilted.
  7. Return the seared shrimp to the skillet. Toss gently for 1-2 minutes until heated through. Top with crumbled feta cheese and fresh parsley before serving.