Ingredients
Method
- Prep time is about 10 minutes, cook time is 22 minutes, and the recipe serves 4. Pat the shrimp dry with paper towels. Toss it with the smoked paprika, oregano, 1/4 teaspoon of the salt, and the black pepper.
- Heat 1 tablespoon of olive oil in a large 12-inch skillet over medium-high heat. Add the shrimp in one layer and cook for 1 to 2 minutes per side, just until pink around the edges. They don't need to be fully cooked yet. Transfer them to a plate.
- Lower the heat to medium and add the remaining tablespoon of olive oil. Stir in the onion and cook for 3 minutes, until it starts to soften. Add the garlic and cook for 30 seconds, just until you can smell it.
- Add the dry orzo and stir for 1 minute. Letting it toast briefly gives the finished dish a nuttier taste. Add the tomatoes, broth, and remaining 1/2 teaspoon salt.
- Bring the broth to a gentle simmer. Cook uncovered for 9 to 11 minutes, stirring every minute or two so the orzo doesn't settle and stick. It should be nearly tender, with a little liquid still visible in the pan.
- Stir in the spinach. Return the shrimp and any juices from the plate to the skillet. Cover and cook for 2 to 3 minutes, until the shrimp are opaque in the center and the orzo is tender.
- Remove the skillet from the heat. Stir in the lemon juice and parsley. Let it sit for 2 minutes, then taste and add more salt, lemon, or pepper if needed. Sprinkle with feta before serving, if using.
Notes
Use raw peeled shrimp for the best texture. Pat shrimp dry before seasoning, and do not cook them all the way during the first sear. Use a wide skillet with straight sides and stir the orzo every minute or two to keep it from sticking. If the orzo is tender but the skillet looks dry, stir in 2 tablespoons of broth. Serve promptly because the orzo thickens as it sits. Cool leftovers within two hours and refrigerate in a shallow airtight container for up to 3 days; add broth or water when reheating. Freezing is not recommended.