Lemon Garlic Shrimp With Spinach Orzo And Herb Ricotta Swirl

Looking for a weeknight dinner that’s both impressive and incredibly easy to make? Look no further! This Lemon Garlic Shrimp with Spinach Orzo and a dreamy Herb Ricotta Swirl is bursting with bright, fresh flavors. Tender shrimp, perfectly cooked orzo, vibrant spinach, and a luscious ricotta topping – it’s a complete meal that will have everyone asking for seconds. This recipe balances zesty lemon, savory garlic, and fragrant herbs for a truly unforgettable dish. It’s quick enough for a busy evening, yet elegant enough to serve to guests. Let’s get cooking!

You’ll Need These Ingredients:

• Orzo Pasta (300g / 10.5oz): We’re using orzo, a rice-shaped pasta, for its delightful texture and ability to soak up all those delicious flavors. Choose a high-quality orzo for the best results.
• Raw Shrimp (400g / 14oz), Peeled and Deveined: Large or jumbo shrimp work best here, providing a satisfying bite. Ensure they are fully peeled and deveined for a clean taste.
• Low-Sodium Vegetable Broth (3 cups / 720ml): Using broth instead of water to cook the orzo adds a depth of flavor. Low-sodium allows you to control the saltiness of the dish.
• Extra-Virgin Olive Oil (2 tbsp / 30ml): A good quality extra-virgin olive oil is essential for sautéing the garlic and creating a flavorful sauce.
• Garlic (3 cloves, minced): Freshly minced garlic is key! It provides a pungent aroma and robust flavor.
• Lemon (1 large, zest and juice): We’re using both the zest and juice of a lemon to infuse the dish with bright, citrusy notes. Make sure to zest the lemon *before* juicing it.
• Unsalted Butter (2 tbsp / 30g): Butter adds richness and helps create a glossy sauce. Unsalted allows you to control the salt level.
• Fresh Spinach Leaves (150g / 5.3oz): Baby spinach is ideal as it wilts quickly and has a mild flavor.
• Ricotta Cheese (200g / 7oz): Whole milk ricotta is recommended for its creamy texture.
• Fresh Parsley (2 tbsp / 8g, finely chopped): Adds a fresh, herbaceous note to the ricotta. Flat-leaf parsley (Italian parsley) is preferred for its flavor.
• Fresh Basil (2 tbsp / 8g, finely chopped): Basil complements the lemon and garlic beautifully, adding a sweet and peppery aroma.
• Lemon Zest (1 tsp / 2g, extra for garnish): A little extra zest brightens up the ricotta and adds a final touch of lemon flavor.
• Freshly Ground Black Pepper (¼ tsp / 1.5g): Adds a subtle spice and enhances the other flavors.
• Toasted Pine Nuts (2 tbsp / 30g): Provide a delightful crunch and nutty flavor. Toasting them brings out their best flavor.
• Salt (to taste): Seasoning is crucial! Adjust the salt to your preference.

Substitutions & Variations

Don’t have an ingredient on hand? No problem! Here are a few easy substitutions:

• Shrimp: Chicken breast, cut into bite-sized pieces, can be used instead of shrimp.
• Orzo: If you don’t have orzo, you can substitute with small shell pasta or ditalini.
• Spinach: Kale or chard can be used in place of spinach, but may require a longer cooking time.
• Ricotta: Cream cheese (softened) can be used as a substitute for ricotta, though the flavor will be slightly different.

Step-by-Step Instructions for Lemon Garlic Shrimp with Spinach Orzo

1. Cook the Orzo: In a large saucepan, bring the low-sodium vegetable broth to a rolling boil. Add the orzo pasta and cook for 8-9 minutes, or until it reaches an al dente texture. This means it should be firm to the bite. Once cooked, immediately drain the orzo and set it aside. This prevents it from sticking together and overcooking.
2. Prepare the Herb Ricotta: While the orzo is cooking, create the flavorful herb ricotta. In a small bowl, combine the ricotta cheese, finely chopped fresh parsley, finely chopped fresh basil, 1 teaspoon of lemon zest, a pinch of freshly ground black pepper, and a drizzle of extra-virgin olive oil. Mix thoroughly until the mixture is smooth and creamy. Cover and refrigerate until ready to use. Chilling helps the flavors meld and the ricotta hold its shape.
3. Sauté the Garlic: Heat 1 tablespoon of extra-virgin olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the minced garlic and sauté for about 30 seconds, or until fragrant. Be careful not to burn the garlic, as it will become bitter. Constant stirring is key here.
4. Cook the Shrimp: Add the peeled and deveined raw shrimp to the skillet with the garlic. Season lightly with a pinch of salt. Cook for approximately 2 minutes per side, or until the shrimp turns pink and becomes just opaque. Avoid overcooking the shrimp, as it will become rubbery. Once cooked, transfer the shrimp to a clean plate and set aside.
5. Create the Lemon-Butter Sauce: Reduce the heat to medium. Add the remaining 1 tablespoon of extra-virgin olive oil and the unsalted butter to the same skillet. Once the butter is melted, pour in the lemon juice and the zest of the lemon. Stir continuously to create a glossy, emulsified sauce. This sauce is the heart of the dish, providing brightness and richness.
6. Combine Orzo, Spinach, and Shrimp: Return the cooked orzo to the skillet with the lemon-butter sauce. Add the fresh spinach leaves and toss for about 2 minutes, or until the spinach wilts. The residual heat from the orzo and sauce will quickly wilt the spinach. Return the cooked shrimp to the skillet and gently mix everything together. Season with salt to taste.
7. Swirl in the Herb Ricotta: Using a spoon, drop dollops of the chilled herb ricotta onto the pan with the orzo and shrimp mixture. Gently fold the ricotta into the mixture, allowing beautiful ribbons of ricotta to remain visible throughout. Avoid overmixing, as you want to maintain the distinct swirls of ricotta.
8. Plate and Garnish: To plate, twirl a generous mound of the orzo-shrimp mixture onto a shallow white plate. Arrange the shrimp artfully on top of the orzo. Drizzle any remaining lemon-butter sauce around the edge of the plate. Finish with a scattering of toasted pine nuts, a sprinkle of extra lemon zest for added aroma and visual appeal, and an optional drizzle of the remaining herb ricotta mixture for extra visual contrast.

Why This Lemon Garlic Shrimp Works: The Science of Flavor

The magic of this dish lies in the balance of flavors and textures. The acidity of the lemon cuts through the richness of the butter and ricotta, while the garlic provides a savory depth. Shrimp cooks quickly, retaining its delicate sweetness. Orzo, with its rice-like shape, provides a satisfying base that absorbs the flavorful sauce. The spinach adds a touch of freshness and nutritional value. The herb ricotta isn’t just a garnish; it adds a creamy coolness that complements the warm, savory elements. The pine nuts provide a delightful textural contrast.

Tips for Perfectly Cooked Shrimp

Achieving perfectly cooked shrimp is crucial. Overcooked shrimp are tough and rubbery, while undercooked shrimp can be unsafe to eat. The key is to watch the shrimp closely and remove them from the heat as soon as they turn pink and opaque. A good rule of thumb is to cook shrimp for about 2-3 minutes per side, depending on their size. Don’t overcrowd the pan, as this will lower the temperature and result in steamed, rather than sautéed, shrimp. Work in batches if necessary.

Variations and Substitutions

This recipe is incredibly versatile. Feel free to experiment with different herbs in the ricotta, such as dill or chives. You can substitute the spinach with other leafy greens like kale or arugula. If you don’t have pine nuts, toasted almonds or walnuts would also work well. For a spicier kick, add a pinch of red pepper flakes to the lemon-butter sauce. You can also use chicken broth instead of vegetable broth, though the flavor will be slightly different.

Making Ahead and Storage

The herb ricotta can be made up to 2 days in advance and stored in an airtight container in the refrigerator. The cooked orzo can also be made ahead of time, but it may need to be reheated with a little extra broth to prevent it from drying out. It’s best to cook the shrimp and assemble the dish just before serving. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Frequently Asked Questions (FAQ)

• Can I use frozen shrimp? Yes, but make sure to thaw it completely and pat it dry before cooking.
• Is orzo gluten-free? Orzo is traditionally made from wheat, so it is not gluten-free. However, you can find gluten-free orzo alternatives made from rice or corn.
• How can I prevent the ricotta from melting completely? Chilling the ricotta before adding it to the dish helps it hold its shape. Also, avoid overmixing.

Final Thoughts

This Lemon Garlic Shrimp with Spinach Orzo and Herb Ricotta Swirl is a delightful and satisfying meal that’s perfect for a weeknight dinner or a special occasion. The bright, fresh flavors and creamy textures are sure to impress. Don’t forget to save this recipe to your Pinterest board for easy access later!

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