Ingredients
Scale
- 1 cup orzo pasta
- 2 tablespoons olive oil, divided
- 1 pound large shrimp, peeled and deveined
- Salt and freshly ground black pepper, to taste
- 3 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup dry white wine
- 1 cup chicken broth
- 1/2 cup freshly grated Parmesan cheese
- 1 tablespoon unsalted butter
- 2 tablespoons fresh lemon juice (about 1 lemon)
- Zest of 1 lemon
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Cook orzo according to package instructions until al dente. Drain and set aside.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season shrimp with salt and pepper, cook 2–3 minutes per side until pink and opaque. Remove and set aside.
- Reduce heat to medium, add remaining olive oil, garlic, and red pepper flakes; sauté 1–2 minutes until fragrant.
- Pour in white wine, simmer 2–3 minutes to reduce slightly.
- Stir in chicken broth, bring to boil. Add cooked orzo, Parmesan, butter, lemon juice, and zest, stirring until creamy.
- Return shrimp to skillet, gently toss to combine and heat through 1–2 minutes.
- Garnish with chopped parsley before serving.
Notes
- Pairs wonderfully with a crisp green salad or crusty bread.
- Substitute shrimp with scallops or chicken for a different protein option.
- For extra flavor, consider adding sun-dried tomatoes or spinach.
- Adjust spice level by varying red pepper flakes.
- Freshly grated Parmesan provides best texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 180 mg