Name: Lemon Orzo Shrimp
Cook time: 15 min
Ingredients: 1 lb Raw Shrimp Peeled and deveined; Salt and Pepper to taste; 1 tbsp Paprika; 1 tbsp Olive oil; 1 Chopped Shallot; 3-4 Cloves Fresh minced garlic; 1 Cup Dry Orzo; 2.5-3 Cups Chicken or Vegetable Broth; ¼ Cup Heavy Cream; 1 Zest and juice from 1 Lemon; 1 Bunch Asparagus; 3 tbsp Pecorino Romano Cheese; 2 tbsp Butter

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Lemon Orzo Shrimp

This dish is not only quick and easy, it is flavorful, healthy, and delicious. The tangy burst from the lemon combined with the sharpness of the cheese creates a variety of flavors for your palate. The crunch from the asparagus adds extra texture to the dish. The presentation is exotic, although it is surprisingly simple to make. It seems more complex than it is, and no one would ever imagine it was prepared in only one pan.

Orzo is native to Italy, also known as “Pastina,” which means little pasta. Since its origin, it has spread to Mediterranean countries and as far as the Middle East. It was commonly used in soups and salads, but Italian chefs have also used it in main and side dishes. There are different varieties like spinach, sundried tomato, and the common egg and flour type. You can also find gluten-free versions made from corn and rice.

You can also add a Shrimp Scampi flair to your dish by sautéing some garlic with the shallot in the first step.

Variations:

You can sustitute strips of chicken for the shrimp, or even lobster or fish. Believe it or not, you can use the concept of this recipe to make many types of one-pan dinners. Use different vegetables instead of the asparagus. Subsequently, you can even mix up the variations of grains by using quinoa or couscous instead of the orzo. Remember, “Cooking is art,” and your pan is your pallette”.

Lemon Orzo Shrimp

I want to show you how to make a quick, easy, and delicious lemon orzo shrimp dish. It only takes 15 minutes to cook. Not only is it quick and easy, but it also requires only one pan.

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Cook Time 15

Course Main Course

Cuisine American, Italian

Servings 4 Servings

Ingredients

1 lb Raw Shrimp Peeled and deveined
Salt and Pepper to taste
1 tbsp Paprika
1 tbsp Olive oil
1 Chopped Shallot
3-4 Cloves Fresh minced garlic
1 Cup Dry Orzo
2.5-3 Cups Chicken or Vegetable Broth
¼ Cup Heavy Cream
1 Zest and juice from 1 Lemon
1 Bunch Asparagus
3 tbsp Pecorino Romano Cheese
2 tbsp Butter

Instructions

Season the shrimp with a mixture of salt, pepper, and smoked paprika.
Heat a pan over medium-high heat and apply cooking spray or olive oil. Sear the seasoned shrimp until golden brown, approximately 2 to 3 minutes per side. Once cooked, set the shrimp aside.
In the same pan, reduce the heat to medium-low. Add shallots and minced garlic, and sauté until fragrant, typically 1 to 2 minutes.
Introduce the orzo pasta to the pan and allow it to toast for 2 to 3 minutes, stirring intermittently. Gradually pour in broth and stir consistently for roughly 10 minutes. Add more broth as necessary to prevent the orzo from sticking.
Incorporate lemon juice and zest, half and half, parmesan cheese, and asparagus.
Stir in the butter, and garnish the dish with parsley and chili flakes before serving.