Description
A delicious one-skillet recipe featuring shrimp and orzo pasta, flavored with lemon and pepper.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 cup orzo pasta
- 2 cups low-sodium chicken broth
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 3 cloves garlic, minced
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh parsley, chopped
- Lemon wedges, for serving
Instructions
- In a large skillet, heat olive oil and butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Add the orzo to the skillet and toast for 2-3 minutes, stirring frequently until slightly golden.
- Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 10 minutes, or until the orzo is al dente and most of the liquid is absorbed.
- Stir in the shrimp, lemon zest, lemon juice, black pepper, and salt. Cook for an additional 3-5 minutes, or until the shrimp are pink and cooked through.
- Gently fold in the cherry tomatoes and parsley. Remove from heat and let sit for a couple of minutes to allow flavors to meld.
- Serve warm with lemon wedges on the side.
Notes
- For added flavor, consider marinating the shrimp in lemon juice, garlic, and black pepper for 15-30 minutes before cooking.
- Substitute the shrimp with chicken breast or a mix of vegetables for a different protein or a vegetarian option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 200mg