Lemon Garlic Butter Shrimp with Orzo
A light yet satisfying Mediterranean-inspired dish featuring tender shrimp tossed in a zesty lemon garlic butter sauce, served over fluffy orzo pasta. Elegant, quick, and perfect for a healthy weeknight dinner.
Equipment
- 1 Large skillet
- 1 Medium saucepan
- 1 Wooden spoon
- 1 Fine grater or zester
- 1 measuring cups
- 1 Measuring spoons
Ingredients
- 1 lb large shrimp peeled and deveined
- 1 cup orzo pasta
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 4 cloves garlic minced
- 1 lemon zested and juiced
- ½ tsp paprika
- Salt to taste
- Black pepper to taste
- ½ cup low-sodium chicken broth or pasta water
- 2 tbsp fresh parsley chopped
- Optional: grated Parmesan or red pepper flakes
Instructions
- Bring a pot of salted water to a boil and cook the orzo according to package instructions. Drain and set aside.
- Season shrimp with salt, pepper, and paprika.
- Heat olive oil in a large skillet over medium heat. Add shrimp and cook for 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.
- In the same skillet, melt butter and add garlic. Sauté for 30 seconds until fragrant.
- Stir in lemon zest, lemon juice, and broth. Simmer for 2-3 minutes.
- Add cooked orzo to the skillet and toss to coat in the sauce.
- Return shrimp to the pan and gently mix until heated through.
- Garnish with fresh parsley and optional Parmesan or red pepper flakes. Serve immediately.
Notes
- For extra richness, add a splash of cream or more butter.
- Substitute shrimp with scallops or chicken if desired.
- Whole-wheat orzo can be used for added fiber.
- Best served fresh, but leftovers keep well for up to 2 days refrigerated.