Description
This delightful Shrimp Orzo in Lemon Garlic Sauce is a quick, flavorful seafood dish perfect for a weeknight dinner. Succulent shrimp are sautéed in fragrant garlic and olive oil, then tossed with tender orzo pasta, fresh lemon juice, zest, and parsley for a bright, refreshing meal that comes together in just 25 minutes.
Ingredients
Scale
Shrimp and Orzo Ingredients
- 1 pound shrimp, peeled and deveined
- 1 cup orzo pasta
Sauce Ingredients
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 lemon, juiced and zested
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Cook the orzo: Bring a pot of salted water to a boil. Add the orzo pasta and cook according to package instructions, usually about 8-10 minutes until al dente. Drain the orzo and set aside.
- Heat olive oil: In a large skillet, warm 3 tablespoons of olive oil over medium heat.
- Sauté garlic: Add the minced garlic to the skillet and cook for about 1 minute until fragrant, being careful not to burn it.
- Cook the shrimp: Add the peeled and deveined shrimp to the skillet. Cook for about 2-3 minutes per side or until they turn pink and opaque.
- Add lemon and orzo: Stir in the lemon juice and lemon zest, then add the cooked orzo to the skillet.
- Toss and heat through: Toss everything together gently and cook for another 2 minutes to allow flavors to meld and the dish to heat through.
- Season and garnish: Season with salt and pepper to taste, sprinkle with fresh chopped parsley, and serve immediately.
Notes
- Use fresh shrimp for best flavor, but frozen thawed shrimp work well too.
- Adjust the amount of garlic and lemon juice to your personal taste for more pungency or tanginess.
- For a creamier variation, stir in a splash of cream or a sprinkle of Parmesan cheese just before serving.
- This dish pairs nicely with a simple green salad or roasted vegetables.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated gently on the stovetop or microwave.
