Orzo And Shrimp Recipes

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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LemonGarlic Shrimp over Orzo with Zucchini EatingWell

WEBApr 19, 2024 · Cook and stir 2 minutes or just until shrimp are opaque. Stir in 2 Tbsp. of the lemon juice. Remove mixture from skillet; cover to keep warm. In skillet heat the …

1. Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry. Using a vegetable peeler, remove zest from one of the lemons and cut into thin slivers. Squeeze 1/4 cup juice from 1 1/2 lemons. Set the remaining lemon half aside.
2. Cook orzo according to package directions, omitting any salt and fat; drain.
3. In a 10-inch nonstick skillet heat 1 Tbsp. of the oil and the butter over medium-high. Add shrimp, 2 of the garlic cloves, 1/4 tsp. of the salt, and the crushed red pepper. Cook and stir 2 minutes or just until shrimp are opaque. Stir in 2 Tbsp. of the lemon juice. Remove mixture from skillet; cover to keep warm.
4. In skillet heat the remaining 1 Tbsp. oil over medium-high. Add zucchini, shallots, pepper, and the remaining garlic clove and 1/4 tsp. salt. Cook 3 to 4 minutes or until zucchini is light brown, stirring occasionally. Add the water, rosemary, and the remaining 2 Tbsp. lemon juice, stirring to scrape up crusty brown bits. Stir in cooked orzo; heat through.

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