One-Pot Lemon Orzo with Shrimp

Ingredients

• 1 cup orzo
• 12 oz Shrimp
• 3 cups Spinach
• 2½ cups stock
• 1 lemon: zest and juice
• 3 cloves garlic, sliced
• 3 tbsp olive oil
• ½ cup crumbled feta
• 1 tsp dried oregano
• Handful dill or parsley

Method

1. Warm the olive oil in a wide pan and cook the garlic and oregano 1 minute. Add the orzo and toast, stirring, until it smells nutty, 2 minutes.
2. Pour in the stock and simmer, stirring now and then, 8–10 minutes until the orzo is almost tender and the liquid is creamy.
3. Nestle in the Shrimp and the Spinach; cover and cook 4–6 minutes until the Shrimp is just done and the greens have collapsed politely.
4. Off heat: lemon zest, lemon juice, and half the feta stirred through. Top with the rest of the feta and herbs. Eat from the pan; we won't tell.