Lemon Garlic shrimp orzo

I added my touch to this recipe and we really enjoyed it. 

****I substituted frozen cooked and thawed shrimp ,thin cooked green beans because I didn’t have fresh spinach.

I  added  dried basil and parsley as well. About 1/2 tsp. each.  Taste test for salt. I felt it needed more.

I felt it needed some zing so I sprinkled red pepper flakes on top! 

Enjoy!

Recipe below as written without my adjustments.

• 2 teaspoons olive oil

• 5 cloves garlic, minced

• 1/2 teaspoon Italian seasoning

• 1 1/3 cups orzo pasta

• 3 cups chicken bone broth

• 1/4 teaspoon salt, or to taste

• 1/4 teaspoon freshly ground black pepper

• 8 ounces raw tiger shrimp, peeled and deveined, or more to taste

• handful of spinach, cut into thin strips

• zest of 1 lemon

• lemon juice, to taste

  Parmesan cheese to taste

  
  

  Heat olive oil in a deep skillet over medium heat. Add garlic and Italian seasoning; sauté just until fragrant, 30 to 60 seconds.

  
  

  Add orzo and stir to toast lightly, about 30 seconds. Pour in broth, add salt and pepper, and bring to a gentle boil.

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.

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.( my shrimp were cooked so I nestled them in the center and then covered the pot.

Turn off heat. Stir in Parmesan cheese. Adjust seasoning to taste.

****Personal note when I make this again I will add butter to the olive oil to sauté garlic.  Everything seems to taste better with a little butter…

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