Shrimp Orzo In Lemon Garlic Sauce
Shrimp Orzo in Lemon Garlic Sauce is a bright and tasty meal that combines tender shrimp with tiny, chewy orzo pasta all coated in a fresh lemon garlic sauce. The…
Tip: save now, cook later.Shrimp Orzo in Lemon Garlic Sauce is a bright and tasty meal that combines tender shrimp with tiny, chewy orzo pasta all coated in a fresh lemon garlic sauce. The zestiness from the lemon and the rich flavor of garlic make every bite pop, while the shrimp adds a nice, satisfying bite. It feels light but still flavorful, perfect for any night of the week.
I love making this dish when I want something quick but special. The lemon garlic sauce is easy to whip up, and it’s one of those flavors that just feels like a hug on a plate. I often add a little parsley on top to make it feel fresher, and if you like a bit of crunch, toasted pine nuts on top are great too.
This shrimp orzo dish is perfect for dinner when you want to impress without spending hours in the kitchen. I like serving it with a simple green salad or some roasted veggies to keep it light and balanced. It’s one of those meals that everyone seems to enjoy because it’s bright, flavorful, and just a little bit different from your usual pasta dinner.
Key Ingredients & Substitutions
Shrimp: I like using large shrimp because they cook quickly and stay juicy. If you want, you can swap for scallops or chicken pieces. Just adjust cooking times accordingly.
Orzo: This tiny pasta cooks fast and holds the sauce well. If orzo isn’t available, try small pasta like ditalini or even couscous.
Asparagus: Adds a nice crunch and bright flavor. You can substitute green beans or snap peas if asparagus isn’t in season.
Garlic & Lemon: These give the dish its fresh, zesty taste. Use fresh lemon juice and zest for best flavor. If you don’t have lemons, a splash of white wine vinegar can work in a pinch.
Butter & Olive Oil: Olive oil adds a fruity base, while butter gives creaminess. For dairy-free, skip the butter or use a plant-based alternative.
How Do You Get Perfectly Cooked Orzo Without It Becoming Mushy?
Cooking orzo right is key to the dish’s texture. Here’s how I do it:
- Toast the orzo in olive oil first to add a nutty flavor and keep the grains separate.
- Add the broth and lemon juice together, then simmer gently. Stir often to stop the orzo from sticking or clumping.
- Cook until most of the liquid is absorbed but the orzo still has a slight bite—about 8-10 minutes.
- Finish with butter for creaminess and to stop the cooking.
Keep an eye on the liquid and texture so it doesn’t turn mushy. This way, the orzo stays tender yet firm, making the whole dish more enjoyable.
Equipment You’ll Need
- Large skillet or sauté pan – you’ll cook shrimp, asparagus, and orzo all in one pan for easy cleanup.
- Wooden spoon or spatula – great for stirring the orzo without scratching your pan.
- Measuring cups and spoons – for precise lemon juice, broth, and seasoning measurements.
- Sharp knife and cutting board – to trim asparagus and mince garlic quickly and safely.
- Citrus zester or grater – makes it easy to get fresh lemon zest, boosting flavor.
Flavor Variations & Add-Ins
- Swap shrimp for cooked chicken or salmon for a different protein that pairs well with lemon and garlic.
- Add sun-dried tomatoes or cherry tomatoes for a touch of sweetness and color.
- Stir in fresh spinach or kale at the end for extra greens and nutrients.
- Mix in crumbled feta or parmesan cheese for a creamy, salty finish.
Shrimp Orzo in Lemon Garlic Sauce
Ingredients You’ll Need:
- 1 cup orzo pasta
- 12-15 large shrimp, peeled and deveined
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 3 tbsp olive oil, divided
- 4 cloves garlic, minced
- 1 cup chicken or vegetable broth
- 1/4 cup fresh lemon juice (about 1-2 lemons)
- Zest of 1 lemon
- 2 tbsp unsalted butter
- Salt and black pepper, to taste
- 1/4 tsp crushed red pepper flakes (optional)
- 1/4 cup fresh parsley, chopped
- Lemon wedges for garnish
Time Needed:
This dish takes about 25-30 minutes from start to finish. You’ll spend a few minutes prepping the ingredients, then cooking the asparagus and shrimp before simmering the orzo with broth and lemon. It’s a quick and fresh meal perfect for any day!
Step-by-Step Instructions:
1. Cook the Asparagus:
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the asparagus pieces and sauté for about 3-4 minutes until they are tender but still crisp. Remove from the pan and set aside.
2. Cook the Shrimp:
Season the shrimp with salt, pepper, and a little minced garlic. Add another tablespoon of olive oil to the pan and cook the shrimp for 2-3 minutes on each side until they turn pink and opaque. Remove the shrimp and set them aside with the asparagus.
3. Sauté Garlic and Toast Orzo:
Add the last tablespoon of olive oil to the pan. Stir in the remaining minced garlic and sauté for about 30 seconds until fragrant. Add the orzo, stirring to coat it well in the garlic oil. Toast the orzo for about 2 minutes until it turns slightly golden.
4. Cook the Orzo in Lemon Broth:
Pour in the chicken or vegetable broth, fresh lemon juice, and lemon zest. Season with salt, pepper, and crushed red pepper flakes if you like a little heat. Bring the mixture to a simmer and cook, stirring often, until the orzo is tender and most of the liquid is absorbed — about 8-10 minutes.
5. Combine and Finish:
Once the orzo is cooked, stir in the butter until it melts and makes the sauce creamy. Return the cooked shrimp and asparagus to the skillet. Gently toss everything together and warm through.
6. Serve:
Remove from heat and stir in the fresh parsley. Serve hot with lemon wedges on the side for squeezing over the top. Enjoy your bright, flavorful Shrimp Orzo in Lemon Garlic Sauce!
Can I Use Frozen Shrimp for This Recipe?
Yes! Just make sure to fully thaw the shrimp before cooking. The best way is to leave them in the fridge overnight or place them in a sealed bag submerged in cold water for about 20 minutes. Pat them dry before seasoning and cooking.
Can I Substitute Orzo with Another Pasta?
Absolutely! Small pasta shapes like acini di pepe, couscous, or even small shells work well. Just keep an eye on cooking times, as they may vary slightly compared to orzo.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 2 days. When reheating, warm gently on the stovetop or microwave to avoid overcooking the shrimp, and add a splash of broth or water if the orzo seems dry.
Can I Make This Recipe Vegetarian?
Yes! Swap the shrimp for extra vegetables like mushrooms or chickpeas, and use vegetable broth to keep it vegetarian while maintaining plenty of flavor.