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Lemon Garlic Shrimp with Orzo

Creamy lemon garlic shrimp with orzo pasta in a bright close up.
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My kitchen smelled like a sunlit Italian coast last night, all because I finally perfected my lemon garlic shrimp with orzo. The bright citrus and savory garlic clinging to each tender shrimp and pasta pearl is my new favorite weeknight escape. It is one of those meals that feels like a warm hug and a vacation all at once, and it comes together in less time than it takes to decide on takeout.

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined
  • 1 small yellow onion, finely diced
  • 5-6 large cloves garlic, minced
  • 1 3/4 cups low-sodium chicken or vegetable broth
  • 1/2 cup dry white wine
  • 1 cup uncooked orzo pasta
  • 1/4 cup chopped fresh parsley, plus more for garnish
  • 2 teaspoons fresh thyme leaves
  • Zest and juice of 1 large lemon
  • 1/4 cup heavy cream or half-and-half
  • 1/2 cup freshly grated Parmesan cheese
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly cracked black pepper
  • 1/2 teaspoon red pepper flakes
  • 3 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons unsalted butter

Instructions

  1. Pat shrimp dry with paper towels. Toss with 1/2 teaspoon salt and black pepper. Set aside.
  2. Heat 2 tablespoons olive oil in a large, deep skillet over medium heat. Add onion and cook until soft, about 5 minutes.
  3. Add garlic, thyme, and red pepper flakes. Cook for 1 minute until fragrant.
  4. Add remaining 1 tablespoon olive oil and dry orzo. Stir constantly for 2-3 minutes until orzo is lightly toasted.
  5. Pour in white wine to deglaze pan, scraping up browned bits. Simmer for 2 minutes until reduced.
  6. Add broth and remaining 1/2 teaspoon salt. Bring to a boil, then reduce to a simmer. Cover and cook for 8-10 minutes, stirring once, until orzo is al dente.
  7. While orzo cooks, heat a separate medium skillet over medium-high heat. Add butter. Once hot, add shrimp in a single layer. Cook 1-2 minutes per side until pink and opaque. Remove from heat.
  8. To the skillet with cooked orzo, stir in lemon zest, lemon juice, heavy cream, and Parmesan. Stir until creamy.
  9. Gently fold in cooked shrimp and any juices. Taste and adjust seasoning.
  10. Garnish with fresh parsley and serve immediately.

Notes

For a dairy-free version, omit the heavy cream and Parmesan. For gluten-free, use certified GF orzo. Do not overcook the shrimp. Use fresh lemon juice, not bottled.

Nutrition

Find it online: https://harmonymeal.com/lemon-garlic-shrimp-orzo/