Description
A quick and bright weeknight dinner featuring tender shrimp and nutty orzo tossed in a lemony, garlicky sauce.
Ingredients
- 1 cup orzo pasta
- 1 pound shrimp, peeled and deveined
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 lemon, juiced and zested
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Cook the orzo in salted boiling water until al dente; drain and set aside, reserving a couple tablespoons of the cooking water.
- Heat olive oil in a large skillet over medium heat.
- Add minced garlic and sauté for about 30–60 seconds until fragrant.
- Add shrimp in a single layer; season with salt and pepper, cooking 1½–2 minutes per side until pink and opaque.
- Reduce heat to low; stir the cooked orzo and lemon juice/zest into the skillet. Add reserved orzo water if needed.
- Cook for an additional 1–2 minutes to meld flavors; adjust seasoning to taste.
- Serve hot, sprinkled with chopped parsley and extra lemon zest if desired.
Notes
Use thawed shrimp and consider adding butter or cream for richer sauce. Store leftovers in an airtight container and consume within 3–4 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Seafood