Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 1 ½ cups orzo pasta
- 3 cloves garlic, minced
- 1 lemon (zested and juiced)
- 2 tablespoons olive oil
- 1/4 teaspoon red pepper flakes (optional for heat)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons unsalted butter
- 1/4 cup chopped fresh parsley
- Additional lemon wedges for serving
Instructions
- Season the shrimp with a pinch of salt, pepper, and red pepper flakes (if using). Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sauté the shrimp until pink and cooked through, about 2-3 minutes per side. Remove and set aside.
- Add another tablespoon of olive oil to the same skillet and bring to a boil. Cook the orzo pasta according to package instructions until al dente. Drain excess water and set aside.
- Lower heat to medium. Add minced garlic to the skillet and cook until fragrant, about 30 seconds. Stir in lemon zest and juice. Return the cooked shrimp to the skillet and toss with the garlic and lemon mixture.
- Add the cooked orzo, butter, and parsley. Mix until all ingredients are coated and heated through, about 1 minute. Adjust seasoning with salt and black pepper as desired.
Notes
- For extra flavor, add red pepper flakes during cooking for a spicy kick.
- Use fresh lemon juice and zest for the best citrus flavor.
- Serve immediately with extra parsley and lemon wedges for garnish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 plate
- Calories: 380 kcal Kcal
- Sugar: 3g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 210mg