Easy Shrimp Orzo in Lemon Garlic Sauce
Easy Shrimp Orzo in Lemon Garlic Sauce delivers tender shrimp and bright lemon over pillowy orzo for a quick supper, perfect for busy weeknights.
Ingredients
Pasta
- 8 oz Orzo pasta Cook according to package instructions; substitute rice for gluten-free option
Seafood
- 1 lb Shrimp, peeled and deveined Use medium-large shrimp for best texture; frozen-thawed works well
Cooking Oils
- 3 tablespoons Olive oil Use extra-virgin for flavor; avocado oil for higher smoke point
Aromatics
- 4 cloves Garlic, minced Substitute 1 teaspoon garlic powder when fresh garlic is unavailable
Citrus
- 1 Lemon, juiced and zested Zest before juicing to retain aroma; use Meyer lemon for sweeter notes
Herbs
- 1/4 cup Fresh parsley, chopped Flat-leaf parsley preferred; basil as an alternative for a sweeter finish
Seasoning
- to taste Salt and pepper Season gradually and adjust after mixing orzo and shrimp
Instructions
Cook the Orzo
- Boil salted water and cook the orzo according to the package instructions, then drain and set aside.
- Toss the drained orzo with a teaspoon of olive oil to prevent sticking while the shrimp cooks.
Sauté the Garlic
- Heat the olive oil in a large skillet over medium heat until it shimmers and becomes fragrant.
- Add the minced garlic and sauté for about one minute, stirring constantly to avoid browning and bitterness.
Cook the Shrimp
- Add the peeled and deveined shrimp to the skillet and cook until pink and opaque, about two to three minutes per side.
- Turn the shrimp once to ensure even cooking and remove from heat just as they become opaque through the center.
Combine and Finish
- Stir in the lemon juice and zest, allowing the citrus to deglaze the pan and lift any browned bits.
- Add the cooked orzo to the skillet and mix thoroughly to coat the pasta with lemon garlic sauce and shrimp juices.
- Season the mixture with salt and pepper to taste, then remove from heat and fold in the chopped parsley before serving.
Notes
Buy large peeled and deveined shrimp for consistent cooking and a meaty bite. Salt pasta water generously to season the orzo. Minimize garlic browning by keeping the heat at medium. Reserve a small cup of pasta water before draining orzo to loosen sauce if too thick. Use fresh lemon zest for stronger aroma.