This creamy shrimp orzo dish is a tasty treat that’s both zesty and comforting! The shrimp pair perfectly with tiny pasta, all covered in a yummy lemon garlic sauce.
Making this is like a little hug in a bowl! I love how quick it is to prepare. Plus, who doesn’t enjoy slurping up some creamy pasta? 🍋🍤
Key Ingredients & Substitutions
Shrimp: Large shrimp are ideal here, but you can use smaller ones or even frozen shrimp. Just make sure to thaw them beforehand. I often go for shrimp with the shells still on, as they have a fresher taste.
Orzo: This tiny pasta works perfectly with the sauce, but if you don’t have orzo, feel free to substitute with any small pasta like ditalini or even farro for a heartier option.
Heavy Cream: For a lighter version, you can use half-and-half or whole milk, but the sauce might be less creamy. A non-dairy option like coconut cream also works well if you’re lactose intolerant.
Lemon: Fresh lemon juice and zest brighten up the dish. If you don’t have fresh lemons, bottled lemon juice can work as a substitute, but fresh really enhances the flavor.
Parmesan Cheese: While Parmesan adds richness, you can swap it for Pecorino Romano or nutritional yeast for a vegan twist.
What’s the Best Way to Cook Shrimp?
Cooking shrimp perfectly can be tricky. The key is to not overcook them! Here’s how to nail it:
- Pat the shrimp dry to help them sear nicely. Season with salt and pepper before cooking.
- Heat olive oil over medium-high heat, then add shrimp in a single layer. Cook for about 2 minutes until they turn pink.
- Flip shrimp carefully and cook for another 2 minutes. Look for a nice pink, opaque color, and remove them from the heat immediately.
If you overcook shrimp, they become rubbery, so keep an eye on them! Perfect shrimp should be tender and slightly firm to the bite.
How to Make Creamy Shrimp Orzo in Lemon Garlic Sauce
Ingredients You’ll Need:
For the Dish:
- 1 lb (450g) large shrimp, peeled and deveined
- 1 ½ cups orzo pasta
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 small onion, finely chopped
- 1 ½ cups chicken broth (or vegetable broth)
- 1 cup heavy cream
- Zest of 1 lemon
- 3 tbsp fresh lemon juice
- ½ cup grated Parmesan cheese
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- 2 tbsp fresh parsley, chopped (for garnish)
- Optional: pinch of red pepper flakes for a little heat
How Much Time Will You Need?
This delightful dish takes about 30 minutes to prepare and cook. It’s quick enough for a weeknight meal but fancy enough to impress guests!
Step-by-Step Instructions:
1. Cook the Orzo:
In a large skillet or saucepan, bring the chicken broth to a boil. Add the orzo and cook according to package instructions (usually 8-10 minutes) until it’s al dente. Once done, drain if needed and set it aside.
2. Prepare the Shrimp:
Season the shrimp with salt and pepper. In a large skillet over medium-high heat, add olive oil and heat it up. Once hot, add the shrimp and cook for about 2 minutes per side until they turn pink and are opaque. When done, remove the shrimp from the skillet and set them aside.
3. Make the Lemon Garlic Sauce:
In the same skillet, reduce the heat to medium, and add the butter. Once melted, add the chopped onion and sauté for about 3-4 minutes until they become translucent. Then, add the minced garlic and cook for another 30 seconds until you can smell its aroma.
4. Add Cream and Lemon:
Pour in the heavy cream, lemon juice, and lemon zest. Stir everything well and let it simmer gently for about 2-3 minutes to let all the flavors come together.
5. Combine Orzo and Shrimp:
Add the cooked orzo and shrimp back into the skillet with the sauce. Stir everything together to ensure that the shrimp and orzo are coated in that creamy goodness. Let it cook for another 1-2 minutes to warm everything up and meld the flavors.
6. Add Cheese and Seasoning:
Stir in the grated Parmesan cheese until it melts and creates a creamy texture. Taste your dish and adjust the salt, pepper, and red pepper flakes if you’re using them for a little kick!
7. Serve:
Garnish with freshly chopped parsley for a lovely touch. Serve immediately while it’s hot and enjoy your delicious, creamy shrimp orzo with bright lemon garlic sauce!
This dish is a delightful balance of flavors and textures. It’s sure to be a hit at your dinner table!
Can I Use Frozen Shrimp for This Recipe?
Yes, you can definitely use frozen shrimp! Just make sure to thaw them completely before cooking. You can do this overnight in the refrigerator or quickly by placing them in a sealed plastic bag and submerging it in cold water for about 15-20 minutes.
What Can I Use Instead of Orzo?
If you don’t have orzo, any small pasta such as ditalini or even farfalle will work well. You can also use quinoa for a gluten-free alternative. Just adjust the cooking time according to the package instructions!
How to Store Leftovers?
Allow the dish to cool completely, then store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave, adding a splash of cream if the sauce has thickened too much.
Can I Make This Dish Ahead of Time?
While it’s best enjoyed fresh, you can prep components ahead of time! Cook the orzo and shrimp, and make the sauce separately. Just combine everything and heat it up when you’re ready to serve!
