Description
A bright, lemony, and garlicky shrimp and orzo dish that’s ready in about 20 minutes, perfect for a quick weeknight dinner.
Ingredients
- 1 cup orzo pasta
- 1 pound shrimp, peeled and deveined (16–20 count)
- 2 tablespoons olive oil (or mild vegetable oil)
- 4 cloves garlic, minced
- 1 lemon, juiced and zested
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil. Add orzo and cook until al dente; reserve 2 tablespoons of cooking water, then drain.
- Heat olive oil in a large skillet over medium heat until shimmering.
- Add minced garlic and sauté for 30–60 seconds until fragrant but not browned. Remove if it colors too quickly.
- Add shrimp in a single layer. Season with salt and pepper, cooking for 1½–2 minutes per side until pink and opaque.
- Reduce heat to low. Stir cooked orzo into the skillet with shrimp, adding lemon juice and zest. Toss gently to combine, adding reserved water if the mixture seems dry.
- Cook for an additional 1–2 minutes to meld flavors. Adjust salt, pepper, and lemon to taste.
- Serve immediately, garnished with chopped parsley and extra lemon zest if desired.
Notes
For a creamier texture, stir in crème fraîche or heavy cream at the end. Swap orzo for other small pasta shapes if desired.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mediterranean