Description
This Shrimp Orzo with Lemon Garlic Sauce is a vibrant, easy-to-make dish featuring succulent shrimp sautéed in a zesty lemon garlic sauce, tossed with tender orzo pasta. Enhanced with Parmesan cheese and fresh parsley, this 35-minute recipe balances bright citrus flavors with creamy richness, perfect for a quick weeknight dinner or a delightful meal to impress guests.
Ingredients
Scale
Orzo and Shrimp
- 1 pound orzo pasta
- 1.5 pounds large shrimp, peeled and deveined
Sauce
- 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 lemon juice, freshly squeezed
- 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, for a little heat)
- Salt and freshly ground black pepper to taste
Instructions
- Cook the Orzo: Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente, about 8-10 minutes. Drain thoroughly and toss with a small amount of olive oil to prevent sticking. Set aside.
- Prepare the Shrimp: Pat the shrimp dry with paper towels. Season generously with salt, freshly ground black pepper, and optional garlic or onion powder.
- Make the Lemon Garlic Sauce – Step 1: Heat olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2-3 minutes per side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
- Make the Lemon Garlic Sauce – Step 2: Reduce the heat to medium. Add minced garlic to the skillet and sauté for about 30 seconds until fragrant. Pour in the white wine and scrape up any browned bits from the bottom of the skillet to incorporate flavor. Let it simmer for 1-2 minutes to reduce slightly.
- Make the Lemon Garlic Sauce – Step 3: Add chicken broth and freshly squeezed lemon juice to the skillet. Bring to a simmer and cook for 2-3 minutes to allow the sauce to thicken slightly.
- Make the Lemon Garlic Sauce – Step 4: Stir in lemon zest, grated Parmesan cheese, and butter until melted and sauce becomes smooth. If desired, add the heavy cream to enrich the sauce further and stir until fully combined.
- Season the Sauce: Taste and season the sauce with salt, black pepper, and optional red pepper flakes for a touch of heat.
- Combine Everything: Add the cooked orzo to the skillet with the lemon garlic sauce. Toss gently to coat the pasta evenly with the sauce. Return the cooked shrimp to the skillet and toss everything together carefully.
- Finish with Parsley: Stir in the chopped fresh parsley to add a fresh herbal note and color to the dish.
- Serve: Serve the shrimp orzo immediately, garnished with additional Parmesan cheese and a sprinkle of red pepper flakes if desired. Offer lemon wedges on the side for an extra burst of citrus.
Notes
- For a richer sauce, don’t skip the heavy cream, but it can be omitted for a lighter dish.
- If you prefer spice, increase the red pepper flakes gradually to your taste.
- Use fresh lemon juice and zest for the brightest, freshest flavor.
- Be careful not to overcook the shrimp; they cook quickly and become tough when overdone.
- White wine can be replaced with additional chicken broth if you prefer a non-alcoholic version.
- Serve immediately to enjoy the best texture, as orzo will absorb sauce and can become mushy if left too long.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
