Lemon Garlic Shrimp with Orzo
Lemon garlic shrimp with orzo in 30 minutes! Weeknight friendly shrimp scampi served over toasted orzo has lots of saucy Mediterranean flair!
Ingredients
- 2 tbspolive oil
- 1 ½ cupsorzo pasta, uncooked
- 3 cupschicken stock (or seafood stock, or water), heated until boiling
- ¼ tspsalt
- 3 tbspolive oil
- 6 clovesgarlic, minced
- 1 lbraw shrimp
- ½ cupwhite wine
- juice of 1 lemon, plus lemon wedges for serving (optional)
- 3 tbspbutter, unsalted, cut into pieces
- salt and fresh cracked black pepper to taste
- ¼ cupchopped fresh parsley
Directions
- 1
To make the orzo, heat 2 Tbsp of olive oil in a saucepan and add the orzo. Toast for a couple minutes over medium/medium-high heat, stirring constantly, until you start to see some of the orzo turn golden brown.
- 2
Add the hot stock and make sure it's boiling before turning the heat down to low and covering the pan. Allow to cook for about 15 minutes until almost all of the liquid has been absorbed. Set aside while you make the lemon garlic shrimp. Note: if your orzo is still crunchy or very brothy, let it cook a little longer.
- 3
To make the shrimp, start by heating 3 Tbsp of the olive oil in a large skillet. Add the minced garlic and sautee gently for a couple minutes until fragrant, but not browned.
- 4
Add the shrimp and sautee for a minute or two on each side.
- 5
Add the white wine and the lemon juice, and bubble until slightly reduced. Add the butter and allow it to melt in. Salt to taste.
- 6
Serve the shrimp and sauce over the orzo and top with a sprinkling of fresh parsley and black pepper.