One Pan Lemon Pepper Shrimp Orzo

Ingredients

• 2 tbsp butter
• 2 tbsp extra-virgin olive oil
• 1 lb shrimp (raw, peeled and deveined)
• kosher salt (to taste)
• freshly ground black pepper (to taste)
• 0.5 cup shallots (finely chopped)
• 4 garlic cloves (minced)
• 1.25 cup dry orzo pasta
• 3 cup chicken or vegetable broth
• 3 cup fresh baby spinach (OR 8 oz. fresh asparagus, trimmed and thinly sliced)
• 1 lemon zest (from 1 lemon)
• 1 lemon juice (from 1 lemon)
• 2 tbsp fresh parsley (finely chopped)

Steps

1. 1

   In a large skillet over medium heat, melt the butter with the extra-virgin olive oil.

2. 2

   Season the shrimp with salt and pepper. Add the shrimp to the skillet and sauté until pink and opaque, about 2-3 minutes per side. Remove the shrimp from the pan and set aside.

3. 3

   In the same skillet, add the finely chopped shallots and sauté until softened, about 2 minutes.

4. 4

   Add the minced garlic and sauté until fragrant, about 1 minute.

5. 5

   Stir in the dry orzo pasta and cook for 1-2 minutes to lightly toast the grains.

6. 6

   Pour in the chicken or vegetable broth. Bring to a simmer, then reduce heat to medium-low. Cover and cook until the orzo is tender and most of the liquid is absorbed, about 8-10 minutes.

7. 7

   Stir in the baby spinach (or sliced asparagus) and cook until the spinach is wilted (or asparagus is tender-crisp), about 2 minutes.

8. 8

   Return the cooked shrimp to the pan. Stir in the lemon zest, lemon juice, and finely chopped parsley.

9. 9

   Season with additional black pepper to taste and serve immediately.

Notes

Best served alongside a crisp green salad. You can substitute parsley with fresh dill for a different herbal profile.

Nutrition per serving

• main
• shrimp
• orzo
• one-pan
• spring
• healthy
• seafood
• 30-minute meals