Description
A quick and flavorful one pot recipe featuring garlic butter shrimp and orzo pasta, perfect for a weeknight dinner.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 cup orzo pasta
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1 cup cherry tomatoes, halved
- 1/2 cup fresh parsley, chopped
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Juice of 1 lemon
- Grated Parmesan cheese for serving
Instructions
- Over medium heat, melt the butter in a large skillet. Add the minced garlic and sauté for about 1 minute until it becomes fragrant, ensuring it doesn’t burn.
- Season the shrimp with salt, pepper, and red pepper flakes if using. Add the shrimp to the skillet and cook for 2-3 minutes on each side, until they are pink and opaque. Remove the shrimp and set aside.
- In the same skillet, add the orzo and chicken broth. Bring to a boil, then lower the heat to a simmer. Cook for 10-12 minutes, stirring occasionally, until the orzo is tender and most of the broth is absorbed.
- Incorporate the cherry tomatoes and the cooked shrimp into the skillet, cooking for an additional 2-3 minutes until the tomatoes soften slightly. Remove from heat and stir in the lemon juice and parsley.
- Serve warm, with grated Parmesan cheese sprinkled on top if desired.
Notes
- This dish can be customized with different vegetables or seasonings based on your preferences.
- For a lighter version, you can use whole wheat orzo.
- Make sure not to overcook the shrimp to maintain their tenderness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 190mg