Lemon Shrimp Orzo Skillet
A delightful one-pan meal with refreshing lemon, shrimp, and orzo that comes together in just 30 minutes, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 cup orzo pasta Can swap with ditalini or quinoa for gluten-free.
- 1 pound shrimp, peeled and deveined Can substitute with diced chicken or tofu.
- 4 cups chicken or vegetable stock Homemade is best, but store-bought works too.
- 2 tablespoons olive oil
- 2 cloves garlic, minced Be careful not to brown the garlic.
- 1 whole zest of lemon
- 2 scallions chopped Can substitute with finely chopped onions or shallots.
- 1 bunch Fresh herbs (parsley or dill), chopped Add just before serving.
- Salt and pepper to taste
Instructions
Preparation
- In a large skillet, heat the olive oil over medium heat.
- Once hot, add the minced garlic and sauté for about 1 minute until fragrant.
- Add the orzo to the skillet and toast it for a couple of minutes until lightly golden.
- Pour in the chicken or vegetable stock, then stir in the lemon zest and chopped scallions.
- Bring the mixture to a boil, then reduce the heat to a simmer.
- Let it simmer for about 10-12 minutes until the orzo is cooked al dente and has absorbed most of the liquid.
- Add the shrimp, season with salt and pepper, and cook until the shrimp turn pink and are cooked through, about 3-5 minutes.
- Stir in the fresh herbs right before serving.
Notes
Store leftovers in an airtight container for up to 3 days. For best flavors, reheat in the microwave or stovetop with a splash of water.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 50gProtein: 25gFat: 12gSaturated Fat: 2gSodium: 600mgFiber: 2gSugar: 1g
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