Ingredients
Scale
- 1 lb (450g) large shrimp, peeled and deveined
- 1 ½ cups orzo pasta
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1 lemon, juiced and zested
- ½ cup chicken or vegetable broth
- ¼ cup grated Parmesan cheese (optional)
- Salt and freshly ground black pepper, to taste
- Chopped fresh parsley for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to the package instructions until al dente. Drain and set aside.
- Season the shrimp with salt, pepper, and a little lemon zest.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Add the seasoned shrimp and cook until pink, about 2-3 minutes per side.
- Stir in lemon juice and zest, then pour in the broth. Let simmer for 2-3 minutes to meld flavors and slightly thicken the sauce.
- Add the cooked orzo to the skillet and toss to coat. Sprinkle with Parmesan cheese if desired, and garnish with chopped parsley.
Notes
- Ensure not to overcook the shrimp to keep them tender and juicy.
- You can substitute the orzo with other small pasta shapes like linguine or angel hair.
- For a richer flavor, add a splash of white wine to the sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Gluten-Free (if gluten-free pasta is used)
Nutrition
- Serving Size: 1 plate (about 1 cup)
- Calories: 370 Kcal
- Sugar: 2g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 180mg