Description
This Shrimp Orzo with Lemon Garlic Sauce is a delicious and easy-to-make pasta dish featuring tender shrimp cooked in a bright, tangy lemon garlic sauce paired with al dente orzo pasta. The sauce combines white wine, chicken broth, fresh lemon juice, butter, and Parmesan cheese for a rich yet refreshing flavor. Garnished with fresh parsley and optional red pepper flakes, it’s a perfect quick weeknight dinner that feels both elegant and satisfying.
Ingredients
Scale
Orzo Pasta
- 1 pound orzo pasta
Shrimp
- 1.5 pounds large shrimp, peeled and deveined
Sauce
- 1/4 cup olive oil, extra virgin
- 4 cloves garlic, minced
- 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 1 cup chicken broth
- 1/4 cup lemon juice, freshly squeezed
- 2 tablespoons lemon zest, finely grated
- 1/4 cup heavy cream (optional, for extra richness)
- 1/4 cup grated Parmesan cheese, plus more for serving
- 2 tablespoons butter
- 1/4 teaspoon red pepper flakes (optional, for a little heat)
- Salt and freshly ground black pepper to taste
- 1/4 cup fresh parsley, chopped
Instructions
- Cook the Orzo: Bring a large pot of salted water to a boil. Add the orzo and cook according to package directions until al dente, about 8-10 minutes. Drain well and toss with a little olive oil to prevent sticking. Set aside.
- Prepare the Shrimp: Pat the shrimp dry with paper towels. Season generously with salt, pepper, and optionally garlic or onion powder to enhance flavor.
- Make the Lemon Garlic Sauce – Step 1: Heat olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2-3 minutes per side until they turn pink and opaque. Remove shrimp and set aside to avoid overcooking.
- Make the Lemon Garlic Sauce – Step 2: Reduce heat to medium. Add minced garlic to the skillet and sauté for about 30 seconds until fragrant. Pour in the white wine and scrape up any browned bits stuck to the pan. Let it simmer for 1-2 minutes to reduce slightly.
- Add Liquids and Simmer: Add chicken broth and lemon juice to the skillet. Bring the mixture to a simmer and cook for 2-3 minutes until the sauce thickens a bit.
- Finish the Sauce: Stir in lemon zest, grated Parmesan cheese, and butter until everything melts and the sauce becomes smooth. If using, add the heavy cream for extra richness and stir to combine.
- Season the Sauce: Taste and season the sauce with salt, black pepper, and red pepper flakes if you prefer some heat.
- Combine Ingredients: Add the cooked orzo to the skillet with the lemon garlic sauce and toss well to coat the pasta evenly. Return the cooked shrimp to the skillet and gently toss everything together.
- Add Fresh Herbs: Stir in the chopped fresh parsley for a burst of color and fresh flavor.
- Serve: Serve the shrimp orzo immediately, garnished with extra Parmesan cheese and a sprinkle of red pepper flakes if desired. Provide lemon wedges on the side for an additional fresh citrus kick.
Notes
- For best flavor, use freshly squeezed lemon juice and finely grated lemon zest.
- If you prefer a creamier sauce, don’t skip the heavy cream—otherwise, omit it for a lighter dish.
- Dry white wines like Sauvignon Blanc or Pinot Grigio work well for the sauce; alternatively, you can substitute with additional chicken broth if avoiding alcohol.
- Don’t overcook the shrimp; they should be just pink and opaque to stay tender.
- Tossing the orzo with olive oil after draining prevents it from sticking together.
