shrimp and orzo

An easy and quick to make orzo salad with roasted shrimp. Perfect for picnics and/or outdoor gatherings.

Orzo and Roasted Shrimp

lemon juice (freshly squeezed)

olive oil

salt

black pepper

orzo

21-25 count shrimp, peeled and deveined

scallions

onion

dill (chopped)

parsley (chopped)

cucumber

feta cheese (crumbled)

Pre-heat the oven to 400 F degrees.

Whisk together the lemon juice, olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper in a small bowl. Set aside.

Cook orzo according to the package instructions. Drain and transfer it into a large bowl.

While the orzo is cooking, place the shrimp onto a baking sheet, drizzle it with 1 tablespoon of olive oil. Sprinkle it with 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to combine. Place it in the oven and roast for 5 minutes.

Add the shrimp into the orzo. Stir in the scallions, onion, dill, parsley, cucumber, and feta cheese.

Pour the dressing over the mixture and give it a gentle toss.

Allow all the flavors to marinate for an hour in the fridge before serving.

Taste for seasoning and serve.

Juicy, succulent shrimp laced with garlic, butter, and thyme, tucked into a silky burst tomato sauce, and piled high on creamy, luscious Parmesan orzo. WHAT A DREAMBOAT DINNER. 

Garlic Shrimp and Tomatoes on Parmesan Orzo

cherry tomatoes

shrimp

butter

garlic, sliced thinly

half and half

Parmesan

lemon juice (optional)

Cook the Orzo

Cook according to package directions. Drain, toss with a bit of oil, and set aside.

Soften the Tomatoes

Add the tomatoes and olive oil to a pan over medium high heat so they can soften and get a bit blistered on the outside. I usually cover the pan to avoid extra splatters.

Smash the Tomatoes

Once they&#8217;re soft (5 minutes or so), give them a gentle smash with the back of a spoon or applying even pressure with a plate or similar flat object. You want the tomatoes to be partially burst / smashed so they release some juices.

Cook the Shrimp

Make a little clearing in the center of the tomatoes and add your shrimp right in; season them with 1/2 teaspoon salt and cook for 2 minutes on each side.

Give it Some Flava-Flave

Add the garlic, butter, and 1/2 teaspoon salt to the pan and stir to mix it all together. Let it get saucy and bubbly; then remove from heat and cover with a lid.

Make the orzo

Mix the orzo with butter, half and half, Parmesan, and lemon. Stir to combine; warm it up over the heat if necessary.

Pile it up

Serve immediately so the orzo doesn&#8217;t get too starchy and sticky! Pile it on a plate with a big scoop of steamy shrimp and tomatoes. Top with thyme. So good!

Lemon Pepper Shrimp and Orzo comes together in one skillet for an easy, streamlined weeknight dinner. Light, yet super flavorful, and sure to become a family favorite.

One Skillet Lemon Pepper Shrimp and Orzo

Tbsp. extra-virgin olive oil, divided

lb. raw peeled and deveined shrimp

kosher salt, divided

shallots

garlic cloves,

dry orzo pasta

lower-sodium chicken or vegetable broth

spinach

lemon

Tbsp. finely chopped fresh parsley

Pat shrimp dry with a paper towel, and season evenly with 1/2 tsp. salt and 1/4 tsp. black pepper.Heat 1 Tbsp. each of butter and olive oil in a large skillet over medium. Arrange shrimp in skillet, avoiding any overlap; cook 3 minutes, flip, and cook 1 more minute. Transfer to a plate and cover to keep warm.(Note: cook shrimp in two separate batches if skillet isn&#39;t large enough.)

Add remaining 1 Tbsp. each of butter and olive oil to pan. Add shallots and garlic; cook 2 to 3 minutes, stirring occasionally, until aromatic. Add orzo, stir to coat; cook 1 to 2 minutes, to lightly toast grains.Add broth, remaining 1/2 tsp. salt and 3/4 tsp. cracked black pepper; bring mixture to a boil. Reduce heat, cover, and gently simmer for 10 to 15 minutes, until orzo is al dente and most liquid is absorbed.During the final few minutes, stir in spinach or asparagus. Cover and continue cooking until spinach is wilted (or asparagus is tender with still some bite). Uncover and stir in lemon zest and juice.

Nestle shrimp back into skillet and garnish with fresh parsley and extra cracked black pepper, if desired.*I also love to garnish this dish with sautéed lemon slices, however it&#39;s simply for aesthetics.

This was great!! One strong recommendation would be not to add as much chicken stock. Our pasta ended up "soupy," and we used some cornstarch (recommended by another commenter!) to help thicken. After reading the other comments we decided to use less lemon than suggested, but next time I think I'll use the recommended amount. All in all, still came out DELICIOUS. I will definitely be making this again. &lt;3

This was so delicious.  My husband and I loved it.  Prepared as written.  So Good.  Will make again and again.

Inedible. It unfortunately went in the bin. The lemon was way too much, my partner's stomach is in ribbons.

Good but super lemony, next time i will probably halve the amount of lemon, and I love lemon.

This is such a simple, delicious dish!!  Have made it already several times for our family Sunday night dinner

Delish and oh so quick! We added mushrooms.

Great recipe
Quick and easy and delicious

I loved cooking this, I personally think juice and zest of 1 lemon is too much maybe a squirt of lemon when served would be best as I found it took away the taste and made it tarte

Very tasty. Easy to assemble. Found it to be similar, in a way, to a risotto. We made this with the addition of some soft goat cheese (plain Kirkland Signature from Costco), which added a delightful creaminess and some extra richness. Much enjoyed and leftovers for lunch the following day. Reheated well!

Super easy to make and it’s sooo delicious! I added Old Bay to the shrimp with the salt and pepper, and Old Bay and a little bit of chicken bullion instead of salt to the chicken broth. I served it with a tiny bit of freshly shredded parmesan and red chili flakes for a little kick.

This was really good  and easy!     I had smaller amounts of both spinach and asparagus so I used spinach in dish and cooked asparagus and some left over mushrooms on the side and added it later....Was delicious.   Great way to use up bits and pieces.   I added a little cornstarch because it was a little liquidy but next time I'll use a little more orzo 
I forwarded link to my kids.... I think they were a little turned off by the picture hehe (I found through video on instagram)  but hope they try it.

Loved this.  Moved to our favorites folder!

This cozy one-pan shrimp orzo dinner comes together in just 20 minutes with bright lemon, savory garlic, and juicy cherry tomatoes; all cooked together easily in one skillet. It’s everything you want in a weeknight dinner: fast, flavorful, and ready when you are!

Shrimp &amp; Orzo (1-Pan, 20-Minute Dinner!)

unsalted butter

½ pounds large shrimp, peeled and deveined

garlic,

dry white wine (or additional broth)

chicken broth

cherry tomatoes, halved

lemon juice

Parmesan cheese

parsley,

Sear: Heat the olive oil and butter in a large, lidded skillet or Dutch oven over medium heat. Season the shrimp with salt and pepper, then cook for 1–2 minutes per side, until just opaque. Remove and set aside.

Sauté: In the same skillet (no need to wash it first) stir in the garlic and orzo, and cook for 1–2 minutes until lightly toasted.

Deglaze and simmer: Pour in the white wine (or ½ cup broth) and stir, scraping up any bits from the bottom of the pan. Add 2 cups of broth, bring to a boil, then reduce to a simmer. Cover and cook for 12-15 minutes, stirring occasionally, until the orzo is tender and the liquid is absorbed. If the pan dries out too much at the end, add a splash more broth.

Finish: Return the shrimp to the skillet along with the tomatoes, lemon juice, parmesan, and parsley. Stir gently to combine. Taste and adjust the seasoning as needed. Serve with more parsley and parmesan if desired.

This was so yummy! My family including 2 teenage boys raved about it!

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