One-Pot Lemon Garlic Shrimp Orzo

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• 2 teaspoon olive oil
• 5 clove garlic, minced
• 1/2 teaspoon Italian seasoning
• 1 1/3 cup orzo pasta
• 3 cup chicken bone broth
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 8 ounce tiger shrimp, peeled and deveined
• spinach
• lemon zest
• lemon juice
• 1 tablespoon grated parmesan cheese

Steps

1. Heat olive oil in a deep skillet over medium heat. Add garlic and Italian seasoning; sauté just until fragrant, 30 to 60 seconds.
2. Add orzo and stir to toast lightly, about 30 seconds. Pour in broth, add salt and pepper, and bring to a gentle boil.
3. Reduce heat to medium-low and simmer, stirring occasionally, until the orzo is nearly tender and most of the liquid is absorbed, 7 to 9 minutes.
4. Nestle shrimp into the orzo. Scatter spinach over the top. Add lemon zest and lemon juice. Cover and cook shrimp just until pink and opaque, turning once, 2 to 3 minutes per side.
5. Turn off heat. Stir in Parmesan cheese. Adjust seasoning to taste.

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