Lemon Shrimp Orzo with Asparagus

Why You’ll Love This Recipe

• Quick and Elegant: Despite its sophisticated flavors, this dish comes together in just half an hour, making it ideal for both weeknight dinners and special gatherings.
• Nutritious and Balanced: Packed with protein from the shrimp and fiber from the asparagus, it provides a wholesome meal that doesn’t compromise on taste.
• Flavorful Sauce: The lemon garlic butter sauce adds a refreshing tanginess that complements the sweetness of the shrimp and the earthiness of the asparagus.
• Versatile: Easily adaptable to include other seasonal vegetables or herbs, allowing for creativity based on personal preferences or what’s available.

Ingredients

• 1 lb asparagus, ends trimmed, cut into 2-inch slices
• 1 cup uncooked orzo
• 2 cups chicken stock (or vegetable stock or water)
• 2 tablespoons olive oil
• 1.5 lb raw shrimp, peeled, deveined, tails removed (large, about 15-20 count per pound)
• ½ teaspoon Italian seasoning
• ½ teaspoon red pepper flakes
• ¼ teaspoon salt (to taste)
• ¼ teaspoon freshly ground black pepper
• 5 cloves garlic, minced
• ¼ cup freshly squeezed lemon juice (from 1 large lemon)
• ¼ cup dry white wine
• 3 tablespoons salted butter
• 3 tablespoons capers
• Fresh basil and thyme for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook the Asparagus:
   • Bring a medium saucepan half-filled with water to a boil.
   • Add the asparagus pieces and cook for about 5 minutes until tender-crisp.
   • Drain and transfer the asparagus to a large bowl; set aside.
2. Prepare the Orzo:
   • In the same saucepan, combine the uncooked orzo and chicken stock.
   • Bring to a brief boil, then reduce to a visible simmer.
   • Cover and cook for about 10 minutes, stirring occasionally to prevent sticking, until the orzo is tender and the liquid is absorbed.
   • Once cooked, add the orzo to the bowl with the asparagus.
3. Sear the Shrimp:
   • Season the shrimp with Italian seasoning, red pepper flakes, salt, and freshly ground black pepper.
   • Heat olive oil in a large skillet over medium-high heat.
   • Add the seasoned shrimp and cook for about 2 minutes per side until pink and opaque.
   • Remove the shrimp from the skillet and set aside.
4. Prepare the Sauce:
   • In the same skillet, add minced garlic and cook briefly until fragrant.
   • Deglaze the pan with freshly squeezed lemon juice and dry white wine, scraping up any browned bits.
   • Let the mixture simmer for a couple of minutes to reduce slightly.
   • Stir in the butter until melted and the sauce is smooth.
5. Combine and Serve:
   • Return the cooked shrimp to the skillet, along with the cooked orzo and asparagus.
   • Add capers and gently toss everything to combine, ensuring the ingredients are well-coated with the sauce.
   • Garnish with fresh basil and thyme.
   • Serve immediately, enjoying the dish while warm.

Servings and Timing

• Servings: This recipe yields approximately 4 servings.
• Preparation Time: 15 minutes
• Cooking Time: 15 minutes
• Total Time: 30 minutes

Variations

• Vegetable Substitutions: Feel free to substitute asparagus with other green vegetables like green beans, broccoli, or zucchini, depending on availability and preference.
• Grain Alternatives: If orzo isn’t on hand, you can use other small pasta shapes or even rice for a different texture.
• Herb Enhancements: Experiment with other fresh herbs such as dill, parsley, or cilantro to add different flavor profiles.
• Protein Options: Swap shrimp with scallops, chicken, or tofu to cater to different dietary preferences.

Storage and Reheating

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat gently in a skillet over low heat, adding a splash of chicken stock or water to maintain moisture. Stir occasionally until warmed through.

FAQs

What is orzo?

Orzo is a type of short-cut pasta shaped like a large grain of rice. It’s commonly used in Mediterranean and Middle Eastern cuisines and is versatile in soups, salads, and side dishes.

Can I use frozen shrimp?

Yes, frozen shrimp can be used. Ensure they are fully thawed and patted dry before cooking to achieve a good sear

Lemon Shrimp Orzo with Asparagus

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• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Dinner, Main Course
• Method: Stovetop
• Cuisine: Mediterranean

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Description

Lemon Shrimp Orzo with Asparagus is a Mediterranean-inspired dish featuring tender shrimp, vibrant asparagus, and delicate orzo pasta in a zesty lemon garlic butter sauce. This quick and elegant 30-minute recipe delivers restaurant-quality flavor while remaining light, fresh, and satisfying—perfect for both weeknight meals and special occasions.

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Ingredients

• 1 lb asparagus, ends trimmed, cut into 2-inch pieces
• 1 cup uncooked orzo
• 2 cups chicken stock (or vegetable stock/water)
• 2 tablespoons olive oil
• 1.5 lb raw shrimp, peeled, deveined, tails removed (15–20 count per pound)
• ½ teaspoon Italian seasoning
• ½ teaspoon red pepper flakes
• ¼ teaspoon salt (to taste)
• ¼ teaspoon freshly ground black pepper
• 5 cloves garlic, minced
• ¼ cup freshly squeezed lemon juice (from 1 large lemon)
• ¼ cup dry white wine
• 3 tablespoons salted butter
• 3 tablespoons capers
• Fresh basil and thyme for garnish

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Instructions

Cook the Asparagus:

1. Bring a medium saucepan of water to a boil.
2. Add asparagus pieces and cook for about 5 minutes until tender-crisp.
3. Drain and transfer to a large bowl; set aside.

Prepare the Orzo:

1. In the same saucepan, combine orzo and chicken stock.
2. Bring to a boil, then reduce to a simmer.
3. Cover and cook for 10 minutes, stirring occasionally, until tender and the liquid is absorbed.
4. Transfer cooked orzo to the bowl with asparagus.

Sear the Shrimp:

1. Season shrimp with Italian seasoning, red pepper flakes, salt, and black pepper.
2. Heat olive oil in a large skillet over medium-high heat.
3. Cook shrimp for about 2 minutes per side until pink and opaque. Remove from skillet and set aside.

Prepare the Sauce:

1. In the same skillet, sauté garlic until fragrant.
2. Deglaze the pan with lemon juice and white wine, scraping up browned bits.
3. Simmer for 2 minutes, then stir in butter until melted and smooth.

Combine and Serve:

1. Return shrimp to the skillet along with orzo and asparagus.
2. Add capers and toss to coat in the sauce.
3. Garnish with fresh basil and thyme. Serve warm.

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Notes

• Vegetable Variations: Substitute asparagus with green beans, broccoli, or zucchini.
• Grain Alternatives: Swap orzo with small pasta shapes or rice.
• Herb Enhancements: Try dill, parsley, or cilantro for a different flavor.
• Protein Substitutes: Use scallops, chicken, or tofu instead of shrimp.