Description
Lemon-garlic shrimp with orzo is a bright one-pan dinner with tender shrimp, toasted pasta, fresh lemon, garlic, herbs, and a silky Parmesan finish.
Ingredients
1 cup dry orzo
1 pound large shrimp, peeled and deveined
2 tablespoons olive oil, divided
3 tablespoons unsalted butter, divided
4 cloves garlic, finely minced
1 teaspoon lemon zest
3 tablespoons fresh lemon juice
2 1/2 cups low-sodium chicken broth or vegetable broth
1/3 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1/4 teaspoon red pepper flakes, optional
Kosher salt and black pepper, to taste
Lemon wedges, for serving
Instructions
- Pat the shrimp dry, then season with salt, black pepper, and a pinch of red pepper flakes if using.
- Warm 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the shrimp for 1 to 2 minutes per side, just until pink, then transfer to a plate.
- Reduce the heat to medium. Add the remaining olive oil and 1 tablespoon butter, then stir in the orzo.
- Toast the orzo for 2 minutes, stirring often, until a few pieces look lightly golden.
- Add the garlic and lemon zest. Cook for 30 seconds, just until fragrant.
- Pour in the broth, scrape up the browned bits, and simmer for 9 to 11 minutes, stirring often, until the orzo is tender and creamy.
- Stir in the lemon juice, Parmesan, parsley, and remaining butter.
- Return the shrimp and any juices to the skillet. Warm for 1 minute, then taste and adjust salt, pepper, and lemon.
- Serve immediately with extra parsley, Parmesan, and lemon wedges.
Notes
For best texture, prep the shrimp, mince the garlic, zest and juice the lemon, and chop the parsley ahead. Cook the skillet fresh so the shrimp stays tender and the orzo keeps its creamy bite.
Store leftovers in an airtight container for up to 2 days. Reheat on low with a splash of broth or water, stirring gently until creamy. Avoid high heat because shrimp overcooks quickly.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 1g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 200mg