Description
This Shrimp Orzo with Lemon Garlic Sauce is a vibrant and flavorful Mediterranean-inspired dish featuring tender shrimp sautéed in a zesty lemon garlic sauce, served over perfectly cooked orzo pasta. With a wonderful balance of citrus, garlic, and subtle heat from red pepper flakes, this quick and easy stovetop meal is perfect for a satisfying weeknight dinner.
Ingredients
Scale
Shrimp and Pasta
- 1 pound large shrimp (peeled and deveined)
- 1 cup orzo pasta
Sauce and Seasonings
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 4 cloves garlic (minced)
- Zest and juice of 1 lemon
- 1/2 cup chicken broth or seafood stock
- 1/4 cup dry white wine (optional)
- 1/4 teaspoon red pepper flakes
- Salt and black pepper to taste
Finishing Touches
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- Lemon wedges (for serving)
Instructions
- Cook the Orzo: Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain well and set aside.
- Sauté the Shrimp: Heat olive oil in a large skillet over medium-high heat. Season the shrimp with salt and black pepper. Cook the shrimp for 2 to 3 minutes on each side until they turn pink and opaque. Remove the shrimp from the skillet and transfer to a plate.
- Prepare the Lemon Garlic Sauce: Lower the heat to medium and add the butter to the same skillet. Once melted, add the minced garlic and red pepper flakes, sautéing for about 30 seconds until fragrant. Stir in the lemon zest, lemon juice, chicken broth (or seafood stock), and white wine if using. Allow the sauce to simmer for 2 to 3 minutes to reduce slightly and develop flavors.
- Combine Orzo and Sauce: Add the cooked orzo and grated Parmesan cheese into the skillet. Stir well to coat the pasta evenly with the sauce.
- Return Shrimp and Finish Cooking: Return the cooked shrimp to the skillet and toss everything together gently. Cook for an additional 1 to 2 minutes just to heat the shrimp through.
- Garnish and Serve: Remove the skillet from heat, sprinkle with fresh chopped parsley, and serve warm with lemon wedges on the side to squeeze over the top as desired.
Notes
- For a lighter broth substitute, use vegetable broth instead of chicken or seafood stock.
- If preferred, omit the white wine to keep the recipe non-alcoholic without sacrificing flavor.
- Add baby spinach or halved cherry tomatoes during step 4 to introduce extra color and nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 1g
- Sodium: 520mg
- Fat: 19g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 180mg
