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Lemon Shrimp Orzo

Lemon Shrimp Orzo Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 410
Ingredients Method Notes

Ingredients
  

  • 1 lb large shrimp, peeled and deveined
  • ½ tsp kosher salt
  • ¼ tsp freshly ground black pepper
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter, divided
  • 1 small shallot, finely minced
  • 3 garlic cloves, minced
  • 1 cup uncooked orzo
  • 1½ cups low-sodium chicken broth
  • 1 lemon, zest and juice
  • ¼ cup chopped fresh parsley

Method
 

  1. Pat the shrimp dry and season with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Sear the shrimp for about 2 minutes per side until pink, then transfer them to a plate.
  2. Reduce the heat to medium and melt 1 tablespoon of the butter. Add the shallot and cook for 2 minutes until softened, then stir in the garlic and cook for 30 seconds.
  3. Add the orzo and toast for 1 minute, stirring to coat. Pour in the broth, bring to a simmer, and cook for 10 to 12 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
  4. Off the heat, stir in the remaining 1 tablespoon butter, the lemon zest, and the lemon juice. Return the shrimp and any accumulated juices to the pan, add the parsley, and toss to combine. Serve immediately.

Notes

If the orzo seems a little tight when you pull it from the fridge the next day, stir in a splash of warm broth while you reheat to bring back the creamy texture. Letting the shrimp sit at room temperature for 15 minutes before cooking helps them sear evenly. If you skip that step, just be extra thorough when patting them dry.