Description
A delightful dish featuring succulent shrimp and crisp asparagus tossed with orzo pasta in a lemon garlic sauce.
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 1 1/2 cups orzo pasta
- 1 lb fresh asparagus, trimmed and cut into 1-inch pieces
- 4 cloves garlic, minced
- 3 tablespoons olive oil, divided
- 3 cups chicken or seafood broth
- 1/4 cup fresh lemon juice (about 2 lemons)
- 2 tablespoons lemon zest
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1/4 cup fresh parsley, chopped (optional)
- 2 tablespoons butter (optional, for extra richness)
Instructions
- Pat shrimp dry and season with salt and pepper. If using frozen shrimp, make sure they’re completely thawed and drained.
- Heat 2 tablespoons olive oil in a large skillet or wide pan over medium-high heat. Add shrimp and cook 2 minutes per side until pink and cooked through. Remove to a plate and set aside.
- In the same pan, add remaining tablespoon of oil if needed. Add minced garlic and sauté for 30 seconds until fragrant—don’t let it brown or it gets bitter.
- Add orzo to the pan and stir for about 1 minute to lightly toast it.
- Pour in broth and bring to a boil, then reduce heat to medium and simmer, stirring occasionally, for about 8 minutes.
- Add asparagus pieces to the pan and continue cooking for 4-5 minutes until orzo is tender and asparagus is bright green and crisp-tender.
- Stir in lemon juice, lemon zest, and cooked shrimp. Cook for 2-3 minutes just to heat the shrimp through.
- Taste and adjust seasoning with salt, pepper, or more lemon juice. Stir in butter and fresh parsley if using.
- Serve immediately while everything is hot and the orzo is creamy.
Notes
- This dish is best served fresh, but leftovers can be stored in an airtight container in the refrigerator for 1-2 days.
- For a spicier kick, consider adding red pepper flakes while sautéing the garlic.
- Feel free to substitute shrimp with chicken or tofu for different protein options.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 150mg