– **Title**: Shrimp Orzo in Lemon Garlic Sauce
– **Ingredients**:
– 1 cup orzo pasta
– 1 lb shrimp, peeled and deveined
– 3 tablespoons olive oil
– 4 cloves garlic, minced
– 1 lemon, juiced (and zest reserved)
– 1/2 cup chicken broth (or vegetable broth)
– 1/4 teaspoon red pepper flakes (optional)
– Salt and pepper to taste
– 1/4 cup fresh parsley, chopped
– Parmesan cheese, for serving (optional)
– **Instructions**:
1. In a large pot, bring salted water to a boil. Add the orzo pasta and cook according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and cook for about 1 minute, until fragrant.
3. Add the shrimp to the skillet and season with salt, pepper, and red pepper flakes (if using). Cook for 2-3 minutes on each side, or until the shrimp is pink and cooked through. Remove the shrimp from the skillet and set aside.
4. In the same skillet, add the chicken broth and lemon juice. Stir to combine and bring to a simmer. Add the reserved lemon zest.
5. Add the cooked orzo to the skillet, tossing to coat in the sauce. Fold in the cooked shrimp and mix until everything is well combined.
6. Drizzle with the remaining tablespoon of olive oil and sprinkle with chopped parsley. Adjust seasoning with salt and pepper if necessary.
7. Serve warm, garnished with parmesan cheese if desired.
Key Ingredients & Substitutions
Shrimp: Fresh or frozen large shrimp work well in this recipe. If shrimp isn’t available, you can substitute with scallops or chicken for a different protein. Just adjust the cooking time accordingly!
Orzo Pasta: Orzo gives a lovely texture but if you’re out, any small pasta like ditalini, couscous, or even rice can be used. Just keep an eye on cooking times!
Olive Oil: Extra virgin olive oil is best for flavor, but you can switch it out for canola or avocado oil if you’re looking for a milder taste. I always prefer the extra flavor of the olive oil in this dish.
Garlic: Fresh minced garlic adds a robust flavor. If you’re in a pinch, garlic powder can be used, but use about 1/4 teaspoon for each clove.
White Wine: A dry white wine boosts the sauce, but if you don’t have any, replace it with additional broth or a splash of white wine vinegar mixed with water for a similar tangy effect.
What’s the Best Way to Cook Shrimp Perfectly?
Cooking shrimp may seem tricky, but it’s simple once you get the hang of it. The key is to avoid overcooking them, which can make them chewy. Here’s how:
- Heat the skillet to medium before adding shrimp, allowing them to sear nicely.
- Cook for just 2-3 minutes on each side—it’s done when pink and opaque.
- Remove shrimp from the pan immediately to stop the cooking process. You can add them back later when the sauce is ready.
With this approach, you’ll always have tender, juicy shrimp in your dish!
How to Make Shrimp Orzo in Lemon Garlic Sauce
Ingredients You’ll Need:
For the Dish:
- 1 pound large shrimp, peeled and deveined
- 1 cup orzo pasta
- 4 tablespoons olive oil, divided
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes (optional, for spice)
- 1 cup chicken or vegetable broth
- 1/2 cup dry white wine
- Juice and zest of 1 lemon
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
- Lemon slices for garnish
How Much Time Will You Need?
This delicious Shrimp Orzo in Lemon Garlic Sauce can be made in about 30 minutes! You’ll spend around 10 minutes preparing the ingredients and cooking the orzo, plus another 20 minutes to finish cooking the shrimp and combine everything.
Step-by-Step Instructions:
1. Cooking the Orzo:
Start by bringing a pot of salted water to a boil. Add 1 cup of orzo pasta and cook according to the package instructions until it’s al dente. Once cooked, drain the orzo and set it aside while you prepare the shrimp and sauce.
2. Sautéing Garlic:
Next, take a large skillet and heat 2 tablespoons of olive oil over medium heat. Add the minced garlic along with red pepper flakes if you like a bit of spice. Sauté for about 1 minute until the garlic is fragrant but be careful not to burn it!
3. Cooking the Shrimp:
Now it’s time to add the shrimp to the skillet. Season them with salt and pepper. Cook the shrimp for about 2-3 minutes on each side, or until they turn pink and opaque. Once cooked, remove the shrimp from the skillet and set them aside on a plate.
4. Making the Sauce:
In the same skillet, pour in 1 cup of chicken or vegetable broth and 1/2 cup of dry white wine. Bring it to a gentle simmer and use a spatula to scrape up any tasty bits stuck to the bottom of the pan. This adds flavor to your sauce!
5. Adding Lemon:
Stir in the juice and zest of 1 lemon. Let the sauce simmer for about 5 minutes to reduce slightly, which will make it a little thicker and more flavorful.
6. Combining Everything:
Now, return the cooked shrimp to the skillet and add the drained orzo. Toss everything together to ensure the shrimp and orzo are coated with that lovely lemon garlic sauce. Cook for an additional 2 minutes to warm everything through.
7. Final Touches:
Stir in the chopped fresh parsley and taste your dish, adjusting the salt and pepper as needed to suit your preference.
8. Serving:
Serve your shrimp orzo hot, garnished with extra parsley and lemon slices for a bright, fresh look. Enjoy your wonderfully flavorful meal!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to thaw the frozen shrimp before cooking. You can do this overnight in the refrigerator or for a quicker method, place the shrimp in a sealed bag and submerge it in cold water for about 30 minutes. Pat them dry before adding to the skillet to avoid excess moisture.
What If I Don’t Have White Wine?
No worries! You can substitute the dry white wine with an equal amount of additional chicken or vegetable broth, or even use lemon juice mixed with water (about 1/4 cup of lemon juice with 1/4 cup of water) for a similar acidity without the alcohol.
Can I Make This Dish Ahead of Time?
This dish is best enjoyed freshly made, but you can prepare the orzo and sauce ahead of time. Store them separately in airtight containers in the fridge for up to 2 days. When ready to serve, reheat the sauce on the stovetop over low heat, then toss in the shrimp and orzo until warmed through.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm in a skillet over low heat, adding a splash of broth or water to prevent drying out, or use the microwave in short increments, stirring in between.
