Description
This Shrimp Orzo with Lemon Garlic Sauce combines tender orzo pasta and succulent shrimp in a vibrant, zesty sauce made from fresh lemon juice, garlic, white wine, and Parmesan cheese. It’s an easy, quick stovetop meal perfect for weeknights or casual gatherings, offering a refreshing balance of citrus and savory flavors.
Ingredients
Scale
Pasta
- 1 pound orzo pasta
Shrimp
- 1.5 pounds large shrimp, peeled and deveined
Sauce
- 1/4 cup olive oil, extra virgin
- 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 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 shrimp dry with paper towels. Season generously with salt, pepper, and optional garlic or onion powder if desired.
- Make the Lemon Garlic Sauce – Step 1: Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook for 2-3 minutes per side until they turn pink and opaque. Remove shrimp from the skillet and set aside.
- Make the Lemon Garlic Sauce – Step 2: Reduce heat to medium. Add minced garlic to the skillet and cook for about 30 seconds until fragrant. Pour in white wine and scrape up any browned bits from the bottom of the pan. Let it simmer for 1-2 minutes until slightly reduced.
- 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 another 2-3 minutes until the sauce thickens slightly.
- Finish the Sauce: Stir in lemon zest, Parmesan cheese, and butter until everything is melted and smooth. If using, add heavy cream for extra richness and stir to combine.
- Season the Sauce: Taste the sauce and season with salt, freshly ground black pepper, and optional red pepper flakes to your preference.
- Combine: Add the cooked orzo to the skillet and toss to coat it evenly with the lemon garlic sauce. Return the cooked shrimp to the skillet and gently toss everything together.
- Finish: Stir in chopped fresh parsley for a bright, herbal note.
- Serve: Serve immediately, garnished with extra Parmesan cheese and a sprinkle of red pepper flakes if desired. Accompany with a lemon wedge for extra zest.
Notes
- For a creamier texture, don’t omit the heavy cream, but it’s optional.
- You can substitute chicken broth with vegetable broth to make it pescatarian friendly.
- Use a dry white wine suitable for cooking such as Sauvignon Blanc or Pinot Grigio.
- Be careful not to overcook the shrimp; they cook quickly and become rubbery if left too long.
- Fresh lemon juice and zest are key for a bright citrus flavor.
- If you prefer a spicier dish, increase the red pepper flakes to taste.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
