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Shrimp Orzo with Lemon Garlic Sauce Recipe

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  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mediterranean

Description

This Shrimp Orzo with Lemon Garlic Sauce is a fresh, flavorful, and easy-to-make seafood pasta dish. Tender shrimp are sautéed and combined with al dente orzo pasta in a vibrant lemon garlic sauce, enriched with Parmesan cheese, butter, and a touch of white wine. Perfect for a quick weeknight dinner or an impressive meal for guests, this recipe offers a harmonious balance of bright citrus, garlic, and creamy textures.

Ingredients

Scale

Orzo and Shrimp

  • 1 pound orzo pasta
  • 1.5 pounds large shrimp, peeled and deveined

Sauce and Seasonings

  • 1/4 cup extra virgin olive oil
  • 4 cloves garlic, minced
  • 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
  • 1 cup chicken broth
  • 1/4 cup freshly squeezed lemon juice
  • 2 tablespoons lemon zest, finely grated
  • 1/4 cup heavy cream (optional, for extra richness)
  • 1/4 cup grated Parmesan cheese, plus more for serving
  • 2 tablespoons butter
  • 1/4 cup fresh parsley, chopped
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste

Instructions

  1. Cook the Orzo: Bring a large pot of salted water to a boil. Add orzo and cook according to package directions until al dente, about 8-10 minutes. Drain well and toss with a little olive oil to prevent sticking. Set aside.
  2. Prepare the Shrimp: Pat the shrimp dry with paper towels. Season generously with salt, pepper, and optionally garlic or onion powder.
  3. Cook the Shrimp: Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook for 2-3 minutes on each side until they turn pink and opaque. Remove shrimp from skillet and set aside.
  4. Make the Lemon Garlic Sauce: Reduce heat to medium. Add minced garlic to the skillet and sauté for 30 seconds until fragrant. Pour in the white wine, scraping up any browned bits from the pan. Let it simmer for 1-2 minutes to reduce slightly.
  5. Add Broth and Lemon: Stir in chicken broth and lemon juice. Bring to a simmer and cook for 2-3 minutes until the sauce thickens slightly.
  6. Finish the Sauce: Add lemon zest, Parmesan cheese, and butter to the skillet. Stir until melted and silky. If desired, mix in heavy cream for extra richness.
  7. Season the Sauce: Adjust seasoning with salt, black pepper, and red pepper flakes to your taste.
  8. Combine Orzo and Sauce: Add the cooked orzo to the skillet and toss to coat thoroughly with the lemon garlic sauce.
  9. Add Shrimp Back: Return the cooked shrimp to the skillet and gently toss to combine everything evenly.
  10. Garnish and Serve: Stir in chopped fresh parsley. Serve immediately garnished with additional Parmesan cheese, a sprinkle of red pepper flakes if desired, and lemon wedges on the side.

Notes

  • For a richer sauce, do not omit the heavy cream, but it is optional.
  • If you prefer a non-alcoholic version, substitute white wine with extra chicken broth or white grape juice.
  • You can add a pinch of red pepper flakes to the cooking shrimp for some heat.
  • Be careful not to overcook the shrimp; they should be just opaque and pink for the best texture.
  • Fresh parsley adds brightness and color—feel free to add more for garnish.

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Find it online: https://a-tale-of-two.com/shrimp-orzo-with-lemon-garlic-sauce-recipe/