Wayfinder Inspired Cooking: Lemon Herb Shrimp & Sun-Dried Tomato Orzo Skillet — Inspired Cooking

Whether you are returning from an invigorating day outdoors or seeking a quick, vibrant dinner to recharge your week, this Lemon Herb Shrimp & Sun-Dried Tomato Orzo Skillet brings bright coastal flavors and nourishing energy straight to your table. Everything cooks in a single pan, making cleanup effortless while locking in deep, Mediterranean-inspired flavor.

• Taste profile: Zesty, savory, herbaceous, garlic-infused with a rich sun-dried tomato finish
• Health profile: Lean protein-dense, rich in omega-3 fatty acids, moderate carbohydrates, and packed with antioxidants
• Difficulty: 4/10 (Simple one-skillet dish, perfect for weeknight cooks!)
• Time required: 25 minutes (Faster than waiting for food delivery!)
• Cost: Medium (A restaurant-quality meal without the hefty bill!)

Ingredients (Serves 4):

• 1 lb (450g) raw shrimp, peeled and deveined
• 1 cup dry orzo pasta
• 2 tablespoons olive oil (divided)
• 3 cloves garlic, minced
• 1/3 cup sun-dried tomatoes in oil, chopped
• 2 cups low-sodium vegetable or chicken broth
• 2 cups fresh baby spinach
• 1/4 cup crumbled feta cheese
• Juice and zest of 1 fresh lemon
• 1 teaspoon dried oregano
• Salt and freshly cracked black pepper to taste
• 2 tablespoons fresh parsley, finely chopped

Cooking Instructions:

1. Season the raw shrimp with half of the lemon zest, dried oregano, salt, pepper, and 1 tablespoon of olive oil.
2. Heat a large skillet over medium-high heat. Add the seasoned shrimp and cook for 2 minutes per side until pink and opaque. Transfer shrimp to a plate and set aside.
3. In the same skillet, add the remaining 1 tablespoon of olive oil and minced garlic. Sauté for 1 minute until fragrant.
4. Stir in the dry orzo and chopped sun-dried tomatoes, tossing for 1 to 2 minutes to lightly toast the pasta grains.
5. Pour in the broth and bring to a simmer. Reduce heat to medium-low, cover with a lid, and cook for 8 to 10 minutes, stirring occasionally until the orzo is tender and most liquid is absorbed.
6. Fold in the fresh baby spinach and lemon juice, stirring gently until the spinach wilts into the pasta.
7. Return the cooked shrimp to the skillet to warm through for 1 minute.
8. Garnish with crumbled feta cheese, remaining lemon zest, and chopped fresh parsley before serving.

Nutritional Profile (Per Serving):

• Calories: ~410 kcal
• Protein: 32g
• Total Carbohydrates: 44g
• Dietary Fiber: 4g
• Total Fat: 12g (Saturated Fat: 3g)
• Sodium: 580mg
• Key Micronutrients: High in Vitamin B12, Selenium, Vitamin A, and Vitamin C

Tips for Wayfarers:

• For Meal Preppers: Store leftovers in airtight containers for up to 3 days. Reheat gently on the stovetop with a splash of water or extra broth to restore the creamy texture of the orzo.
• For Pescatarians & Seafood Lovers: Swap shrimp for seared sea scallops or wild-caught cod cubes cooked using the exact same technique.
• For Outdoor Camp Cooks: Pre-mix your dried herbs at home and use pre-peeled frozen shrimp thawed in a cooler to turn this into a streamlined 15-minute camp stove dinner.