Lemon Shrimp Orzo Recipe

One Pot Skinny Lemon Shrimp and Orzo Sweet Savory and Steph

WebApr 23, 2024 · Slice the shallots, and mince the garlic. Toss with the Italian seasoning, salt, and pepper. Preheat a skillet or Dutch oven over medium high heat, and add olive oil spray. Sear the shrimp on all sides, or until cooked through, firm, and no longer opaque. Remove the shrimp from the pan once cooked and set aside.

Rating: 5/5(2)

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One Skillet Lemon Pepper Shrimp and Orzo Dishing …

WebMar 31, 2022 · Add shrimp; cook 3 minutes, flip, and cook 1 more minute, until opaque. Transfer to a plate and cover to keep warm. Step 2: Sauté …

Rating: 5/5(55)
1. Heat butter and 1 Tbsp. of the oil in a large skillet over medium-high. Add shrimp; cook 2 to 3 minutes per side, until golden brown. Season with 1/4 tsp. each of the salt and black pepper. Transfer to a plate. Add Meyer lemon slices and sear until golden on each side, about 1 minute. Set aside.
2. Add remaining 1 Tbsp. oil to pan and reduce heat to medium. Add shallots and garlic; cook 2 to 3 minutes, stirring occasionally, until softened and aromatic. Add orzo, stir to coat; cook 1 minute. Add broth and bring mixture to a boil. Reduce to a simmer and cook for 10 to 12 minutes, until orzo is al dente and most liquid is absorbed. Stir in spinach and remaining 1/2 tsp. salt and 3/4 tsp. black pepper. Cook 1 to 2 minutes, stirring often, until spinach is wilted.
3. Add shrimp back to pan and stir in zest and juice of lemon. Garnish with seared Meyer lemon slices.

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Lemon Shrimp Orzo with Asparagus Julia's Album

WebMay 10, 2023 · Assembly. Add cooked orzo, cooked asparagus, and 2 tablespoons of capers to the skillet with the lemon garlic butter sauce. …

Rating: 4.2/5(313)

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Shrimp Orzo with Lemon and Asparagus – …

WebMar 11, 2024 · Season the shrimp with salt and pepper. Sauté the onion in oil over medium heat. Stir in the garlic and orzo. Pour in the broth and …

Rating: 4.8/5(16)
1. Place a rack in the center of your oven and preheat the oven to 400 degrees F. Place the shrimp in a small bowl, sprinkle with pepper and salt, and set aside.
2. Heat the olive oil in a large, oven-proof skillet or Dutch oven with a tight-fitting lid over medium. Add the onion and cook, stirring often, until the onion is soft and translucent, about 3-4 minutes. Stir in the garlic and until fragrant, about 30 seconds, then stir in the orzo. Increase the heat to medium high and cook the orzo until it's lightly browned and smells toasty, about 2 minutes.
3. Add the chicken broth and 1/2 cup water. Bring the liquid to a boil. Stir with a wooden spoon, scraping the bottom of the pan so that you loosen any stuck pasta. Cover the pan, reduce the heat to a simmer, and let cook 5 minutes. Remove the lid and stir, scraping the bottom of the pan again. Add the asparagus, recover, then continue cooking until the pasta is just becoming tender, about 10 minutes. The pasta will look a little liquidy. Stir in the lemon zest, lemon juice, 1/4 cup of the Parmesan, parsley, and the seasoned shrimp. Sprinkle the remaining 1/4 cup Parmesan over the top.
4. Bake the pasta, uncovered, just until the shrimp are cooked through, about 8 - 10 minutes. The shrimp will be pink, fairly firm, and opaque—do not over cook. Sprinkle with additional chopped parsley and garnish with lemon wedges. Serve immediately.

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