Lemon Garlic Shrimp with Orzo
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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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
Description
The recipe starts by toasting orzo in olive oil until some grains turn golden, enhancing its nutty flavor. The orzo is then cooked with boiling chicken stock until the liquid is almost absorbed, resulting in tender pasta with depth from the stock. Meanwhile, shrimp are sautéed with minced garlic in olive oil to release their aroma without browning garlic too much. White wine and lemon juice are added to the skillet to reduce slightly, concentrating flavor, before butter is stirred in to enrich the sauce. Fresh cracked salt and pepper season the shrimp before combining with a sprinkle of fresh parsley.
This dish serves as a satisfying main course pairing the plump shrimp with buttery, lemony pasta. Variations can include using cauliflower rice for those seeking lower carbohydrates or substituting scallops for shrimp. The freshness from lemon juice and garlic lifts the flavors, making it a versatile dish for various accompaniments.
The notes suggest alternatives in pasta choice such as linguine and recommend additions like red pepper flakes for heat or feta cheese for a salty touch. Baby spinach or arugula can be tossed in to add greenery and texture.
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 Shrimp raw
- 1/2 cup white wine
- lemon juice juice of 1 lemon plus lemon wedges for serving (optional
- 3 Tbsp butter unsalted, cut into pieces
- salt fresh cracked, to taste
- black pepper fresh cracked, to taste
- 1/4 cup parsley chopped, fresh
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
- Swap orzo for cauliflower rice to reduce carbohydrates.
- Scallops can replace shrimp as an alternative seafood option.
- Add red pepper flakes for subtle heat according to preference.
- Crumbled feta cheese complements the lemon and garlic flavors nicely.
- Fresh baby spinach or arugula can be stirred in for added greens.
- Other pasta types like spaghetti or linguine may be substituted, following package cooking directions.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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