Description
A bright and flavorful Lemon Garlic Shrimp Orzo made with toasted orzo, tender shrimp, fresh lemon, garlic, butter, and herbs. This dish is creamy, citrusy, and perfect for a quick and satisfying meal.
Ingredients
2 tablespoons olive oil
1 and 1 half cups orzo pasta, uncooked
3 cups chicken stock, heated until boiling
1 quarter teaspoon salt
3 tablespoons olive oil
6 cloves garlic, minced
1 pound raw shrimp
juice of 1 lemon plus extra wedges
3 tablespoons unsalted butter, cut into pieces
salt and cracked black pepper
1 quarter cup chopped parsley
Instructions
Heat olive oil in a saucepan and add the orzo. Toast until some pieces become golden while stirring.
Pour in the hot chicken stock and add salt. Reduce heat, cover, and cook until most liquid is absorbed and the orzo is tender.
Set aside the cooked orzo so it can finish absorbing moisture and develop a creamy texture.
Warm olive oil in a skillet and add the minced garlic. Cook gently until aromatic without browning.
Add the shrimp in a single layer and cook until they turn pink and opaque.
Squeeze in the fresh lemon juice and let it bubble briefly. Add the butter pieces and let them melt into the sauce.
Season with salt and black pepper. Serve the shrimp and sauce over the warm orzo.
Top with chopped parsley and an extra squeeze of lemon if desired.
Notes
Cauliflower rice can be used instead of orzo for a lighter option.
Scallops can be used in place of shrimp.
A pinch of red pepper flakes adds heat.
Add fresh baby spinach or arugula for extra greens.
If adding cheese, use options like Dodoni feta cheese or Athenos feta.
Seafood stock can replace chicken stock for deeper flavor.
Taste before adding more salt since stock and butter already provide seasoning.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean