Lemon Garlic Shrimp with Orzo
User Reviews
5.0
42 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
30 mins
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Servings
4 servings
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Calories
617 kcal
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Course
Main Course
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Cuisine
Mediterranean
Lemon Garlic Shrimp with Orzo
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Lemon garlic shrimp with orzo in 30 minutes! Weeknight friendly shrimp scampi served over toasted orzo has lots of saucy Mediterranean flair!
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Ingredients
for the orzo
- 2 Tbsp olive oil
- 1 1/2 cups orzo pasta, uncooked
- 3 cups chicken stock (or seafood stock, or water), heated until boiling
- 1/4 tsp salt
for the lemon garlic shrimp
- 3 Tbsp olive oil
- 6 cloves garlic, minced
- 1 lb raw shrimp
- 1/2 cup white wine
- juice of 1 lemon, plus lemon wedges for serving (optional)
- 3 Tbsp butter, unsalted, cut into pieces
- salt and fresh cracked black pepper to taste
- 1/4 cup chopped fresh parsley
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Instructions
- To make the orzo, heat 2 Tbsp of olive oil in a saucepan and add the orzo. Toast for a couple minutes over medium/medium-high heat, stirring constantly, until you start to see some of the orzo turn golden brown.
- Add the hot stock and make sure it's boiling before turning the heat down to low and covering the pan. Allow to cook for about 15 minutes until almost all of the liquid has been absorbed. Set aside while you make the lemon garlic shrimp. Note: if your orzo is still crunchy or very brothy, let it cook a little longer.
- To make the shrimp, start by heating 3 Tbsp of the olive oil in a large skillet. Add the minced garlic and sautee gently for a couple minutes until fragrant, but not browned.
- Add the shrimp and sautee for a minute or two on each side.
- Add the white wine and the lemon juice, and bubble until slightly reduced. Add the butter and allow it to melt in. Salt to taste.
- Serve the shrimp and sauce over the orzo and top with a sprinkling of fresh parsley and black pepper.
Notes
- Need to go low carb? Use cauliflower rice instead of orzo.
- Use scallops in place of the shrimp.
- Add some red pepper flakes for a little kick of heat.
- Add crumbled feta cheese.
- Toss with baby spinach or arugula.
- If you want to use another type of pasta like spaghetti or linguine, just cook it according to package directions.
Nutrition Information
Show Details
Calories
617kcal
(31%)
Carbohydrates
52g
(17%)
Protein
28g
(56%)
Fat
30g
(46%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
3g
Monounsaturated Fat
16g
Trans Fat
1g
Cholesterol
171mg
(57%)
Sodium
1128mg
(47%)
Potassium
505mg
(14%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
788IU
(16%)
Vitamin C
7mg
(8%)
Calcium
97mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 617 kcal
% Daily Value*
| Calories | 617kcal | 31% |
| Carbohydrates | 52g | 17% |
| Protein | 28g | 56% |
| Fat | 30g | 46% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 171mg | 57% |
| Sodium | 1128mg | 47% |
| Potassium | 505mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 788IU | 16% |
| Vitamin C | 7mg | 8% |
| Calcium | 97mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
42 reviews
Excellent
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