Description
This Shrimp Orzo with Lemon Garlic Sauce is a bright, flavorful, and easy-to-make seafood pasta dish perfect for a quick weeknight dinner or a special occasion. Tender shrimp are cooked in a zesty lemon garlic sauce with white wine, chicken broth, and Parmesan cheese, then combined with perfectly cooked orzo pasta for a creamy, comforting meal with a fresh, tangy twist.
Ingredients
Scale
Orzo Pasta
- 1 pound orzo pasta
Shrimp
- 1.5 pounds large shrimp, peeled and deveined
- Salt and freshly ground black pepper, to taste
- Optional: garlic powder and onion powder, to taste
Lemon Garlic 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 freshly squeezed lemon juice
- 2 tablespoons finely grated lemon zest
- 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 directions until al dente, about 8-10 minutes. Drain well and toss with a little olive oil to prevent sticking. Set aside.
- Prepare the Shrimp: Pat the shrimp dry with paper towels. Season generously with salt, pepper, and optionally garlic and onion powder for extra flavor.
- Cook the Shrimp: Heat the 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, or until pink and opaque. Remove the shrimp from the skillet and set aside.
- Make the Lemon Garlic Sauce: Reduce the heat to medium. Add the 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. Let it simmer for 1-2 minutes to reduce slightly.
- Add Broth and Lemon: Stir in the chicken broth and freshly squeezed lemon juice. Bring the mixture to a simmer and cook for an additional 2-3 minutes until the sauce thickens slightly.
- Finish the Sauce: Add the lemon zest, grated Parmesan cheese, and butter to the skillet. Stir until the butter is melted and the sauce is smooth. If using, stir in the heavy cream for added richness.
- Season the Sauce: Taste the sauce and season with salt, freshly ground black pepper, and optional red pepper flakes for a little heat.
- Combine Orzo and Sauce: Add the cooked orzo to the skillet with the lemon garlic sauce. Toss well to ensure the orzo is fully coated in the sauce.
- Add Shrimp and Parsley: Return the cooked shrimp to the skillet and gently toss everything together. Stir in the chopped fresh parsley for a burst of color and freshness.
- Serve: Serve the shrimp orzo immediately, garnished with extra grated Parmesan cheese and a sprinkle of red pepper flakes if desired. Offer lemon wedges on the side for an additional citrus boost.
Notes
- Use fresh lemon juice and zest for the best bright and tangy flavor.
- For a creamier dish, don’t skip the heavy cream, but you can omit it for a lighter version.
- If you don’t have white wine, you can substitute with additional chicken broth or a splash of white grape juice.
- Be careful not to overcook the shrimp to keep it tender and juicy.
- Leftovers can be stored in an airtight container in the fridge for up to 2 days.
