Description
Bright, zesty, and ready in minutes — shrimp and orzo swim in a lemony garlic pan sauce that’s perfect for busy weeknights. Tender shrimp meet little rice-shaped pasta that soaks up every drop of citrusy, garlicky goodness.
Ingredients
Scale
- 1 cup orzo
- 1 lb large shrimp, peeled and deveined
- 3 tbsp olive oil
- 4 garlic cloves, finely minced
- 1 cup chicken stock (or broth)
- Juice and zest of 1 lemon
- 1/4 tsp crushed red pepper flakes (or to taste)
- 1/2 cup freshly grated Parmesan
- Salt and freshly ground black pepper, to taste
- 2 tbsp chopped fresh parsley, for finishing
Instructions
- Bring a pot of salted water to a boil and cook the orzo until tender but still slightly firm (al dente). Drain and set aside.
- Warm the olive oil in a large skillet over medium-high heat. Add the minced garlic and sauté briefly until fragrant — about 30–60 seconds.
- Season the shrimp with salt and pepper. Add them to the skillet and cook until opaque and pink, roughly 2–3 minutes per side depending on size. Transfer the shrimp to a plate and keep warm.
- In the same pan, pour in the chicken stock, then stir in the lemon juice, lemon zest, and red pepper flakes. Bring the mixture to a gentle simmer so the flavors meld.
- Toss the cooked orzo into the skillet, stirring to coat the pasta with the sauce. Let it simmer for a minute or two so the orzo soaks up the liquid.
- Return the shrimp to the pan and scatter the Parmesan over everything. Stir until the cheese melts and the sauce becomes silky and cohesive. Adjust seasoning with salt and pepper.
- Plate the dish and finish with a sprinkle of chopped parsley.
Notes
- Serve with a chilled Sauvignon Blanc for a classic pairing.
- For extra color and nutrition, stir in baby spinach or halved cherry tomatoes just before adding the shrimp back in.
- Tame or amp the heat by adjusting the red pepper flakes.
- Use fresh lemon juice and zest for the brightest, cleanest citrus flavor.