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To make Lemon Garlic Shrimp Orzo, gather these simple ingredients: - 1 pound large shrimp, peeled and deveined - 1 cup orzo pasta - 3 tablespoons olive oil - 4 cloves garlic, minced - 1 medium lemon, zested and juiced - 1 cup vegetable broth - 1 cup cherry tomatoes, halved - 1/4 cup fresh parsley, chopped - Salt and pepper to taste - Red pepper flakes (optional, for heat) Fresh ingredients make this dish shine. Start with shrimp. Look for large, firm shrimp. Peel and devein them for the best texture. Next, mince the garlic finely. This step is key for a strong flavor. Zest the lemon before juicing it. The zest adds a bright, fresh taste. Halve the cherry tomatoes so they mix well in the dish. Finally, chop the parsley. This adds a nice green touch at the end. You can swap some ingredients if needed. For the shrimp, you can use scallops or chicken. If you don't have orzo, try using rice or quinoa. This works well and keeps the dish hearty. Olive oil can be replaced with butter for a richer flavor. For broth, chicken or seafood broth works too. If you want a twist, add spinach or bell peppers. They can boost the dish's nutrition and flavor. {{ingredient_image_1}} To make this Lemon Garlic Shrimp Orzo, start by heating 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, add 4 cloves of minced garlic. Sauté for about 1-2 minutes until it smells great, but be careful not to burn it. Next, add 1 pound of peeled and deveined shrimp to the skillet. Season the shrimp with salt, pepper, and red pepper flakes if you like it spicy. Cook the shrimp for about 3-4 minutes, turning them until they are pink and opaque. When done, remove them from the skillet and set them aside. In the same skillet, add the last tablespoon of olive oil and 1 cup of orzo. Stir the orzo for about 1 minute to toast it a little. Then, pour in 1 cup of vegetable broth and bring it to a boil. Once boiling, lower the heat, cover the skillet, and let it simmer for about 10-12 minutes. Check the orzo; it should be tender and most of the liquid should be absorbed. Once cooked, stir in 1 cup of halved cherry tomatoes, the zest of 1 lemon, and the juice of that same lemon. Return the shrimp to the skillet and gently toss everything together. Remove from heat and sprinkle with 1/4 cup of chopped fresh parsley before serving. Adjust seasonings to taste. To ensure your shrimp turn out just right, avoid overcooking. Cook them until they change color and become opaque. This usually takes around 3-4 minutes. If they are rubbery, they were cooked too long. Use fresh shrimp when possible for the best flavor. If you want to add heat, try red pepper flakes, but adjust according to your taste. To cook orzo correctly, you should watch the water level closely. After adding the broth, bring it to a boil. Once it simmers, cover the skillet. Let it cook without lifting the lid too often, as this releases steam. Check the orzo after 10 minutes. It should be soft but still have a slight bite, also known as al dente. If it's not ready, let it cook for another minute or two while checking frequently. One big mistake is overcooking the shrimp. Cook them just until they turn pink. If you cook them too long, they become rubbery. Another error is not seasoning enough. Salt and pepper boost the flavors. Don’t skip the red pepper flakes if you want some heat! Lastly, make sure to stir the orzo. This keeps it from sticking to the bottom of the pan. To really boost the flavor, use fresh garlic. Fresh lemon juice adds brightness and zest. You can also add a splash of white wine while cooking. This gives the dish a nice depth. For texture, try adding fresh spinach or kale. These greens wilt nicely into the orzo. They add color, nutrients, and a hint of earthiness. A large skillet is best for this recipe. It allows even cooking and easy stirring. A wooden spoon works well for mixing. Use a microplane for zesting the lemon. This creates fine zest that blends perfectly. A good set of measuring cups ensures you get the right amounts. Lastly, have a sharp knife handy for chopping garlic and parsley. Pro Tips Fresh Shrimp: Always use fresh shrimp for the best flavor. If using frozen, ensure they are fully thawed before cooking. Perfectly Cooked Orzo: Keep an eye on the orzo while it cooks. Stir occasionally to prevent sticking and test for doneness to avoid mushiness. Enhance Flavor: Add a splash of white wine after sautéing the garlic for an extra layer of flavor that complements the shrimp and lemon. Garnish Wisely: For a pop of color and freshness, consider adding additional chopped herbs like basil or dill along with the parsley when serving. {{image_2}} If you have dietary needs, you can adjust this recipe easily. For a gluten-free version, swap orzo with gluten-free pasta. You can use quinoa or rice for a different texture. If you're vegan, use chickpeas instead of shrimp. Substitute vegetable broth with a plant-based broth. This keeps the flavor while meeting your needs. This dish shines with lemon and garlic, but you can add more flavors. Try adding spinach for a pop of green. You can also mix in capers or olives for a briny taste. For a sweeter note, roasted red peppers work great. If you like a kick, add more red pepper flakes. The goal is to make the dish yours! Serving style can change the whole feel of the dish. Serve it warm in a bowl for a cozy meal. If you want a more formal touch, plate it on a large dish garnished with parsley. For a picnic, pack it in a container with a lid. No matter how you serve it, this meal is sure to impress! After cooking, let the Lemon Garlic Shrimp Orzo cool down to room temperature. Then, transfer it to an airtight container. This helps keep the dish fresh and tasty. Store it in the fridge for up to three days. Remember to label the container with the date so you know when you made it. If you see any mold or it smells off, it's best to toss it. To reheat the orzo, use a skillet or microwave. If using a skillet, add a splash of water or broth. Heat on low, stirring often. This keeps the orzo moist. In the microwave, place the leftovers in a bowl. Cover it with a lid or wrap to retain steam. Heat for one to two minutes, checking often. Make sure it’s hot all the way through before eating. If you want to save some for later, you can freeze the dish. Portion it into freezer-safe bags or containers. Remove as much air as possible before sealing. Label with the date. You can freeze it for up to three months. To thaw, place it in the fridge overnight. Then, reheat as mentioned above. Enjoy your flavorful meal even after a while! If you don’t have orzo, use other small pasta. Good choices are ditalini or couscous. You can also use rice or quinoa for a gluten-free option. Each will change the dish slightly. Adjust the cooking time based on the pasta or grain you choose. Yes, you can use frozen shrimp. Just make sure to thaw them first. Place them in cold water for about 15 minutes. Pat them dry before cooking. This helps them cook evenly. To change the spice level, adjust the red pepper flakes. Add a little for mild heat. For more spice, add more flakes. If you want no heat, skip the flakes altogether. You can also add a dash of hot sauce for extra flavor. Lemon Garlic Shrimp Orzo pairs well with a fresh salad. A simple green salad with lemon dressing is great. You can also serve it with garlic bread or steamed veggies. These sides complement the dish well and add color. You learned about the key ingredients for Lemon Garlic Shrimp Orzo. We discussed the best ways to prepare fresh ingredients and alternatives you can use. The step-by-step guide shared how to cook shrimp and orzo perfectly and avoid common mistakes. Finally, we covered tips for storage and serving options. Remember, cooking is about creativity and fun. Don’t hesitate to try new flavors or variations. Enjoy making this dish your own!

Zesty Lemon Garlic Shrimp Orzo

A flavorful dish featuring shrimp and orzo pasta with a zesty lemon and garlic sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 pound large shrimp, peeled and deveined
  • 1 cup orzo pasta
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 medium lemon, zested and juiced
  • 1 cup vegetable broth
  • 1 cup cherry tomatoes, halved
  • 1/4 cup fresh parsley, chopped
  • to taste salt and pepper
  • optional red pepper flakes

Instructions
 

  • In a large skillet, heat 2 tablespoons of olive oil over medium heat.
  • Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant, being careful not to burn it.
  • Add the shrimp to the skillet, seasoning with salt, pepper, and red pepper flakes if using.
  • Cook the shrimp for about 3-4 minutes, turning occasionally, until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
  • In the same skillet, add the remaining tablespoon of olive oil and the orzo, stirring for 1 minute to lightly toast the pasta.
  • Pour in the vegetable broth and bring to a boil. Reduce heat to low, cover, and let it simmer for about 10-12 minutes or until the orzo is tender and has absorbed most of the liquid.
  • Once the orzo is cooked, stir in the cherry tomatoes, lemon zest, and lemon juice. Return the shrimp to the skillet and toss everything together gently.
  • Remove from heat and sprinkle with fresh parsley before serving. Adjust seasonings to taste if necessary.

Notes

Adjust the amount of red pepper flakes for desired heat.
Keyword garlic, lemon, orzo, pasta, shrimp