Orzo Pasta with Shrimp
Elevate your weeknight dinners with this vibrant and satisfying Orzo Pasta with Shrimp recipe—a one-pan wonder that's ready in just 30 minutes! Featuring tender, paprika-seasoned shrimp seared to perfection, paired with buttery orzo infused with garlic, zesty lemon, and fragrant parsley, this dish is a harmonious blend of bright flavors and creamy textures. A splash of chicken or vegetable broth ties everything together, while a generous sprinkle of Parmesan adds indulgent richness. Perfect for busy nights, this easy pasta recipe delivers gourmet-level taste in minimal time and is guaranteed to impress guests or family alike. Serve it fresh, garnished with extra parsley and lemon wedges, for a meal that's as stunning as it is delicious!
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Recipe Information
Ingredients
- 1 cup Orzo pasta
- 1 pound Raw shrimp (peeled and deveined)
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 3 cloves Garlic (minced)
- 2 cups Chicken or vegetable broth
- 1 whole Lemon (zested and juiced)
- 2 tablespoons Fresh parsley (chopped)
- 1 cup Grated Parmesan cheese
- 0.5 teaspoons Paprika
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper (freshly ground)
Instructions
Bring a medium saucepan of salted water to a boil. Add the orzo pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
While the orzo is cooking, pat the shrimp dry with paper towels and season them with paprika, salt, and black pepper.
In a large skillet, heat the olive oil over medium-high heat. Add the shrimp in a single layer and cook for 2-3 minutes on each side until pink and opaque. Remove the shrimp from the skillet and set aside.
Lower the heat to medium and add the butter to the same skillet. Once melted, add the minced garlic and sauté for 1 minute, or until fragrant.
Pour the chicken or vegetable broth into the skillet, scraping up any browned bits from the bottom with a wooden spoon. Bring the mixture to a gentle simmer.
Stir in the cooked orzo, lemon zest, and lemon juice. Toss well to combine and cook for 2 minutes to allow the flavors to meld.
Return the cooked shrimp to the skillet, along with any juices that have accumulated on the plate. Stir gently to coat the shrimp in the sauce and heat through for about 1-2 minutes.
Remove the skillet from heat. Stir in the chopped parsley and grated Parmesan cheese. Taste and adjust seasoning as needed with additional salt or pepper.
Serve immediately, garnished with extra parsley and a wedge of lemon on the side for an extra burst of freshness.
Nutrition Facts
Calories |
2008 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.5 g | 106% | |
| Saturated Fat | 35.0 g | 175% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 999 mg | 333% | |
| Sodium | 4777 mg | 208% | |
| Total Carbohydrate | 163.0 g | 59% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 6.5 g | ||
| Protein | 170.7 g | 341% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1309 mg | 101% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1496 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
