Low Country Shrimp on Lemon Orzo with Sauteed Fresh Spinach - VeryVera

Low Country Shrimp on Lemon Orzo with Sauteed Fresh Spinach


  • 1 c of Orzo, 1/2 Lemon and 1/2 Plain
  • 3 tbsp. of butter
  • 1 tbsp. of olive oil
  • 1 garlic clove, crushed
  • 1 1/2 -2 cups of heavy cream
  • Salt and Pepper
  • Fresh Lemon, cut in half
  • Garlic Sugar
  • 12 -16 shrimp, peeled and deveined
  • Old Bay Shrimp Seasoning
  • 1/4 c of dry white wine


  1. Cook Orzo according to package directions, set aside when done.
  2. In a medium skillet, heat 2 Tablespoons of butter and 1 Tablespoon of Olive Oil.
  3. Add in one crushed garlic clove
  4. Pour heavy cream in slowly until you have a thick, creamy consistency. Approximate 1/12 cups of cream. Once the consistency is achieved, turn the heat off and set aside.
  5. Sauté fresh spinach until barely limp in 1 Tablespoon of butter. Season to taste with salt & pepper, Set aside.
  6. Cut fresh lemon in half.
  7. Use 6-8 Shrimp per person. Season the peeled and deveined shrimp with Old Bay Seasoning and Garlic Sugar. Sauté in a skillet until the translucency disappears, approximately 1-2 minutes per side. Remove to a plate to keep the shrimp from over-cooking.
  8. Turn the heat back on the cream sauce when you are ready to plate. Add approximately 1/4 cup of white wine to the sauce and heat just until boiling. Have the plates warm and then proceed.
  9. Plate in the following order: Bed of Lemon Orzo, 2/2 of the Sauteed Spinach, 6-8 Shrimp (depending on amount cooked), Desired Amount of Cream Sauce, Squeeze of Lemon, Desired Amount of Parmesan Cheese.