shrimp orzo

Tender succulent shrimp cooked with lemony orzo, fresh asparagus and peas. This dish comes together so easily and screams spring!

Lemony Orzo with Shrimp, Asparagus and Peas

shrimp

olive oil

tsp kosher salt

tsp black pepper

½ tsp crushed red pepper

asparagus

onion

garlic

orzo

chicken broth (divided)

green peas

lemon

lemon juice

Parmesan

parsley

In a small bowl, season shrimp with half of salt, half of pepper and red pepper. Set aside.

Heat 1 tbsp oil in a large heavy bottom skillet over medium-high heat. Add asparagus and cook for about 5 minutes until tender. Remove asparagus from pan and set aside.

Add other tbsp of oil to pan along with onion and garlic and cook for about 5 minutes or until onion is translucent, stirring frequently.

Add orzo and cook 2 minutes or until lightly toasted, stirring to coat with oil.

Add 2 cups broth and remainder of salt to pan, bring orzo to a boil. Reduce heat and simmer 15 minutes, stirring occasionally.

Stir in remaining 1 1/2 cups stock, peas, lemon zest, and shrimp; cook 5 minutes or until shrimp are done. Remove pan from heat. Stir in asparagus, lemon juice, pepper, and Parmesan cheese. Sprinkle with chopped parsley if desired. Serve immediately.

This delicious Prawn Orzo comes together in under 30 minutes! Buttery garlic shrimp in a creamy orzo with tomatoes and capers.

Prawn Orzo (Shrimp Orzo)

butter

onion (grated or very finely chopped)

(200 grams) orzo

salt

½ tsp ground black pepper

sugar

chilli flakes

bay leaf

(60 milliliters) white wine (or vermouth)

tomatoes (chopped)

(500 milliliters) vegetable stock (use bouillon powder stock

lb (450 grams) raw shrimp (shelled and deveined)

lemon (zest only)

capers

tbsp flat leaf parsley (finely chopped)

Melt the butter in a large pan over high heat. Lower the heat when it is foaming and add the onion. Cook, stirring, until softened.

Add the garlic and continue to cook for a couple of minutes. Stir in the orzo and cook so that it is coated in the butter. Add the seasonings, bay leaf and the wine. Cook until the aroma of the wine disappears and the liquid is absorbed.

Stir in the tomatoes, add the hot stock and bring to a rolling simmer. Lower the heat, cover the pan and cook for 12-15 minutes, stirring occasionally. The orzo should be al dente.

Add the shrimp and lemon zest and stir to combine. Cover the pan and cook until the shrimp turn pink, a few minutes.

Discard the bay leaf. Stir in the parsley and capers and taste, adjusting the seasoning as needed. Serve immediately!

https://www.youtube.com/watch?v=rfnlj0lbKGk

This delicious One-Pot Shrimp Orzo comes together in under 30 minutes! Buttery garlic shrimp in a creamy orzo with tomatoes and capers. I kept this recipe quite simple but you can add more vegetables, like peppers or zucchini, if you like.
https://www.supergoldenbakes.com/shrimp-orzo/

One-Pot Shrimp Orzo | Supergolden Bakes

Shrimp orzo is almost like risotto but so much easier and quicker to make! This Italian-style dinner takes only 30 minutes and is made in one pan. Seared garlic shrimp and orzo are a perfect combo for a simple weeknight meal.

Shrimp Orzo (30-Minute, One-Pan Meal)

lb shrimp

smoked paprika

Italian seasoning ((thyme, basil, oregano, rosemary))

black pepper

garlic (minced)

tomatoes

orzo (uncooked)

chicken stock

artichoke hearts (drained and chopped (1 can or about 1 cup))

spinach

heavy cream

salt and pepper

This recipe uses 1 lb of large raw shrimp (peeled and deveined) which usually means 16 or 20 count. Season the shrimp with smoked paprika, Italian seasoning, salt, and freshly ground black pepper.

Heat 2 tablespoons of olive oil on medium-high heat in a large skillet until hot. Add shrimp and minced garlic, and cook for about 2 minutes per side.

Make sure the shrimp are not overcrowded to avoid steaming. You might have to work in batches. Remove shrimp to a plate.

How to sear the shrimp

To the same, now empty, skillet, add chopped sun-dried tomatoes, 1 cup of uncooked orzo, and 1 tablespoon of olive oil. Cook the orzo on medium heat, stirring, for about 2 minutes until browned.

Add 2 cups of chicken stock and ¼ teaspoon of salt. Bring to a boil, then reduce to a simmer (medium-low) and cook for about 5 or 10 minutes, occasionally stirring to prevent the orzo from sticking to the bottom of the pan, until the orzo is cooked through.

Add spinach, artichokes, and cream. Stir everything on low-medium heat until the spinach wilts.

Add seared shrimp to the skillet with the cream sauce. Simmer for about 2 minutes (or more), until everything is warmed through.

Season with salt and pepper and more smoked paprika, if desired.

How to cook orzo

One Pan Mediterranean Shrimp Orzo is made completely in one pan, making it perfect for a quick, yet impressive weeknight dinner. Garlicky shrimp, lots of lemon, fresh herbs, briny olives, salty feta, and sweet grape tomatoes make up the addicting flavor profile of this incredible, flavor packed dish!

One Pan Mediterranean Shrimp Orzo

salted butter

extra virgin olive oil

shrimp,

garlic, chopped

pepper

of a small yellow onion

garlic,

oregano

red pepper flakes

dry white wine

chicken broth

juice of 1/2 a lemon

grape or cherry tomatoes, halved

Castelvetrano olives, pitted and halved

mint,

feta,

lemon wedges

Heat a large nonstick or cast iron skillet over medium to medium-high heat. Add the butter and olive oil. Once butter has melted and skillet is hot, add the shrimp. Season with salt and pepper. Sauté for 2-3 minutes, or until shrimp is opague and cooked through. Add the lemon zest and stir to combine. Season with additional salt and pepper if needed. Remove shrimp from pan and set aside in a bowl.

Using the same skillet over medium heat, add the butter and olive oil. Add the onion/shallot, garlic, oregano, and crushed red pepper. Sauté for 2-3 minutes, stirring frequently to ensure the garlic doesn&#x27;t burn. Add the orzo and salt, stir to combine, and let toast, stirring frequently, for 2 minutes. Add the white wine and increase to medium-high heat. Let the wine reduce for 1-2 minutes.

Once wine has reduced, add the chicken stock and raise heat to high. Once boiling, reduce heat to medium and continue to cook the orzo, stirring frequently, to ensure that the orzo doesn&#x27;t stick to the bottom of the pan, until all liquid is absorbed, and orzo is al dente, about 12-15 minutes. If it seems like it needs more liquid and pasta isn&#x27;t quite cooked through, add an extra 1/2 cup of stock or water, until orzo is cooked to your liking.

Once orzo is cooked, let cool for a few minutes, then stir in lemon juice. Add the grape tomatoes and olives and stir to combine. Season to taste with salt and pepper. Stir in the chopped herbs. Add the shrimp back into the pan, and top with the feta. Finish with zest of 1/2 a lemon. Serve with extra chopped herbs and lemon wedges.

This was fantastic!! Sending to all my foodie friends. My picky husband and son even liked it which was surprising bc of the unique combo of ingredients. So fresh and delicious!

Oh my goodness!  This is absolutely delicious and so easy!

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The most viewed shrimp orzo recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine