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Zesty Lemon Garlic Shrimp and Orzo Summer Casserole
Bright and refreshing, the Zesty Lemon Garlic Shrimp and Orzo Summer Casserole is the perfect dish to savor during warm evenings.
Ingredients
- 8 oz orzo pasta
- 1 lb shrimp, peeled and deveined
- 4 cloves garlic, minced
- 2 cups cherry tomatoes, halved
- 1 cup spinach, chopped
- 1 lemon, juiced and zested
- 1/4 cup olive oil
- 1/2 tsp red pepper flakes
- 1/2 cup Parmesan cheese, grated
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 350°F (175°C).
Cook the orzo pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant.
Add the shrimp to the skillet, cooking for 3-4 minutes until they turn pink.
Stir in the cherry tomatoes, spinach, lemon juice, and zest, seasoning with salt and pepper. Cook for another 3-4 minutes until the spinach wilts.
Combine the cooked orzo with the shrimp and vegetable mixture, mixing well to integrate all the flavors.
Transfer the mixture into a greased casserole dish, sprinkle with Parmesan cheese, and bake for 15-20 minutes until bubbly and golden on top.
Garnish with fresh parsley before serving.
Kitchen Tools
- Large pot for cooking orzo
- Skillet for sautéing
- Casserole dish
- Mixing spoon
- Measuring cups and spoons
Chef's Tips
Troubleshooting
Recipe Variations
Healthy Alternatives
Serving Suggestions
Nutrition Facts
Dietary Info
Garnish Ideas
Storage
Leftover Ideas
Common Mistakes to Avoid
Frequently Asked Questions
Yes, just make sure to thaw them completely before cooking.
You can substitute with quinoa, rice, or any small pasta.
Yes, prepare it up to the baking step and refrigerate. Bake just before serving.
Yes, if you use gluten-free orzo or substitute with another grain.
Keep them in an airtight container in the fridge for up to 3 days.