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.
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
Instructions
Cook the Asparagus:
- Bring a medium saucepan of water to a boil.
- Add asparagus pieces and cook for about 5 minutes until tender-crisp.
- Drain and transfer to a large bowl; set aside.
Prepare the Orzo:
- In the same saucepan, combine orzo and chicken stock.
- Bring to a boil, then reduce to a simmer.
- Cover and cook for 10 minutes, stirring occasionally, until tender and the liquid is absorbed.
- Transfer cooked orzo to the bowl with asparagus.
Sear the Shrimp:
- Season shrimp with Italian seasoning, red pepper flakes, salt, and black pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Cook shrimp for about 2 minutes per side until pink and opaque. Remove from skillet and set aside.
Prepare the Sauce:
- In the same skillet, sauté garlic until fragrant.
- Deglaze the pan with lemon juice and white wine, scraping up browned bits.
- Simmer for 2 minutes, then stir in butter until melted and smooth.
Combine and Serve:
- Return shrimp to the skillet along with orzo and asparagus.
- Add capers and toss to coat in the sauce.
- Garnish with fresh basil and thyme. Serve warm.
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.
