Lemon Shrimp and Orzo
Lemon Shrimp and Orzo is a light, zesty shrimp recipe that mixes orzo pasta with garlic, shallot, shrimp, butter, lemon juice and white wine to create a simple, elegant and delicious meal. Serve this with crusty bread and freshly grated Parmesan cheese.
Servings: 4
Ingredients
- 1 cup orzo
- 4 tablespoons unsalted butter
- 4 garlic cloves minced
- 1 small shallot {or sub in 1/4 of a sweet onion diced
- 1 pound raw shrimp peeled and deveined, remove tails
- 1/2 of a lemon juiced and zested
- 1/2 cup white wine {I used pinot grigio}
- 1/4 cup fresh parsley chopped
- salt and pepper to taste
- Freshly grated parmesan cheese for garnish
- Lemon slices to serve with
Instructions
- Bring a large pot of salted water a boil. Cook the orzo according to the package directions. Drain, rinse under cold water so it stop cooking and set aside.
- While the pasta cooks heat the butter in a large skillet over medium heat. Sauté the garlic for 2 minutes.
- Add the shallot {or onion} and a sprinkle of salt and sauté for 2-3 minutes until the onion is soft.
- Add the shrimp and a dash or salt and cook until the shrimp turns pink, about 4-5 minutes.
- Add the white wine and lemon juice and simmer for 3 more minutes.
- Remove the shrimp from the stove.
- In a large mixing bowl add the orzo, shrimp mixture, zest of the lemon, parsley and stir gently. Taste and add salt and pepper.
- Serve the orzo shrimp with additional fresh parsley, lemon wedges and Parmesan cheese.
Notes
- You can use onion in place of the shallot but I highly suggest the shallot. It adds a lot of flavor.
- I like to take the tails off the shrimp when before cooking them but you can leave them on if you want and take them off when you eat them.