Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound large shrimp, peeled and deveined
- to taste Salt and freshly ground black pepper
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1 cup orzo pasta
- 2 1/2 cups low-sodium chicken broth or vegetable broth
- 1/4 cup grated Parmesan cheese, plus more for serving
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium heat. Add the orzo and toast for 1-2 minutes until lightly golden and fragrant. This adds a nutty depth of flavor.
- Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for about 10-12 minutes, until orzo is al dente and most liquid is absorbed. Stir occasionally.
- While orzo simmers, pat shrimp dry and season with salt and pepper. In a separate skillet, heat 1 tablespoon olive oil over medium-high heat. Add shrimp in a single layer; cook 1-2 minutes per side until pink. Don't overcook. Remove shrimp and set aside.
- If skillet has excess oil, drain most of it, leaving about 1 tablespoon. Add minced garlic and red pepper flakes (if using). Sauté for 30-60 seconds until fragrant, careful not to burn.
- Add the cooked orzo to the skillet with garlic. Stir in Parmesan cheese and fresh lemon juice. Toss until cheese melts and creates a creamy sauce. Add a splash more broth if too thick.
- Gently fold the cooked shrimp into the orzo mixture. Heat through for about 1 minute. Stir in most of the fresh parsley, reserving some for garnish. Adjust seasoning.
- Spoon into bowls, garnish with remaining parsley and extra Parmesan. Serve immediately.
- Prep Time: 10
- Cook Time: 15