One Skillet Lemon Pepper Shrimp And Orzo
When I first tried One Skillet Lemon Pepper Shrimp and Orzo, it was love at first bite. The zesty lemon combined with tender shrimp and creamy orzo created a meal that felt special yet was ridiculously easy to make.
Ingredients
- Shrimp peeled and deveined – 1 lb
- Orzo pasta – 1 cup
- Fresh lemon zest and juice – 1
- Shallots – 2 finely chopped
- Garlic – 3 cloves minced
- Unsalted butter – 2 tbsp
- Extra-virgin olive oil – 2 tbsp
- Vegetable or chicken broth – 1 ½ cups
- Fresh baby spinach or asparagus – 2 cups
- Kosher salt – to taste
- Black pepper – to taste
- Fresh parsley optional garnish – 2 tbsp, chopped
Instructions
- Before you start cooking, season the shrimp with salt and pepper to ensure maximum flavor. Pat them dry with a paper towel for a nice sear.
- Heat a mix of butter and olive oil in your skillet over medium heat. Once hot, arrange the shrimp in a single layer and cook for about 3 minutes. Flip them over and cook for another minute until pink and opaque. Remove the shrimp from the pan and set aside.
- Add more butter and olive oil to the skillet. Toss in the shallots and garlic, letting them sauté gently until fragrant. This step releases a sweet and savory base for the dish.
- Stir the orzo into the skillet with the shallots and garlic. Toast it lightly for 1–2 minutes to bring out a nutty flavor and add depth to the dish.
- Pour the broth into the skillet along with a pinch of salt and fresh cracked pepper. Bring the mixture to a boil, then reduce the heat and simmer for 10–12 minutes until the orzo absorbs the liquid and becomes tender.
- During the last few minutes of cooking, stir in fresh spinach or asparagus. Cover the skillet for a couple of minutes until the vegetables are tender and vibrant.
- Stir in the lemon zest and juice to brighten up the flavors. Finally, nestle the cooked shrimp back into the skillet, allowing them to warm through before serving. Garnish with parsley for a fresh finish.
Notes
- Use Quality Shrimp: Fresh or frozen shrimp work well, but make sure they’re peeled and deveined to save time. Avoid precooked shrimp, as they tend to dry out during reheating.
- Cook Orzo to Perfection: Keep an eye on the orzo while it cooks to ensure it absorbs the stock and reaches an al dente texture. Stir occasionally to prevent sticking.
- Add Veggies Wisely: Stirring in vegetables toward the end helps them retain their vibrant color and crunch without overcooking.