Lemon Shrimp Orzo with Asparagus is a light recipe that is fast and easy to make with simple ingredients. Lemon adds a certain brightness to just about anything and this recipe has both lemon juice and zest. The orzo is cooked and then simmered in broth, risotto style to make a creamy base and a risotto-type texture. Shrimp and asparagus are sautéed with shallots and garlic, then simmered in wine.
This recipe goes together pretty fast so it is a good option for weeknight dinners. The sauce should be ready by the time you boil your water and cook your orzo! This is one of those under 30 minute meals that is perfect for those busy weeknights.
If you are a fan of orzo you might like orzo pasta salad. Check out Orzo Salad and Greek Orzo Salad. You might also like Orzo Risotto, Farmer’s Market Orzo, Mushroom Spinach Orzo, and Orzo with Mint Tomato and Feta.
Lemon Shrimp Orzo with Asparagus is also great for easy entertaining. If you are looking for other easy shrimp and pasta recipes check out Creamy Tuscan Shrimp Fusilli, and Shrimp with Tomato Wine Sauce.
You might also like this Easy Breaded Fried Butterfly Shrimp Recipe.
SOME THINGS TO KNOW:FAQ’S
SPECIAL EQUIPMENT NEEDED:
- Large skillet or large nonstick skillet
- Large pot to cook the orzo
- Lemon zester, small box grater or microplane to zest the lemon. You might want to read, There’s More Than One Way to Zest a Lemon.
SUBSTITUTIONS:
- You can substitute chicken stock for the chicken broth. You could also use vegetable broth if that is what you have on hand.
- If you cannot find orzo pasta at your grocery store, you could use Ditalini pasta, Stelline pasta(small stars) or Broken Spaghetti.
- If you do not have fresh shrimp available, frozen defrosted shrimp will be fine.
- If you do not have fresh garlic cloves, you can substitute a teaspoon of garlic powder.
HOW TO STORE LEFTOVER LEMON SHRIMP ORZO WITH ASPARAGUS:
- Cool the orzo to room temperature and place it into the refrigerator in an airtight container. It will keep well for 2-3 days.
- You can freeze the leftovers as well for 2-3 months. Place them into a freezer bag or airtight freezer container.
HOW TO REHEAT THE LEFTOVERS:
- You can reheat individual portions of the lemon shrimp orzo covered in the microwave oven for 1-2 minutes until is heated through.
- You can also reheat this one the stovetop in a large saucepan over medium heat. You may need to add a few tablespoons of broth to it to moisten it while heating. Stir it occasionally until it is heated through. This will only take a few minutes.
Fill a large pot with water and place over medium-high heat. Bring it to a rapid boil. Add the orzo and cook it according to the instructions on the box for the al dente firmness. This should take between 8-10 minutes. Drain the orzo and return it to the pan. Add the chicken broth and stir over medium low heat until the orzo has absorbed most of the broth and it has achieved a creamy consistency.
While the orzo cooks, heat the olive oil in a large skillet over medium low heat. Add the asparagus and shallots and cook for about 4 minutes, stirring occasionally. Add the garlic and cook for 1 additional minute.
Add the shrimp to the pan and cook for 3-4 minutes turning them until they are pink on both sides. Add the wine, lemon juice, and red pepper flakes to the pan. Bring to a simmer.
Add the orzo to the skillet with the shrimp. Add the lemon zest, parmesan cheese and parsley to the pan. Stir to combine well. Heat over medium low heat until hot. Season to taste with salt and pepper.
Lemon Shrimp Orzo with Asparagus
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Ingredients
- 2 tablespoons olive oil
- 2 cups fresh asparagus cut into 1 ½ inch pieces
- ½ cup shallots, chopped
- 2 fresh garlic cloves, minced
- 1 ½ pounds large shrimp, cleaned and deveined
- ½ cup white wine
- 2 tablespoons fresh lemon juice
- ½ tsp crushed red pepper flakes
- 1 tablespoon lemon zest
- 2 tablespoons fresh parsley, chopped
- ½ cup parmesan cheese
- 8 ounces orzo pasta
- 1 cup chicken broth
- ¼ teaspoon salt and ¼ teaspoon pepper to taste
Instructions
Fill a large pot with water and place over medium-high heat. Bring it to a rapid boil. Add the orzo and cook it according to the instructions on the box for the al dente firmness. This should take between 8-10 minutes.
While the orzo cooks:
Heat the olive oil in a large skillet over medium low heat. Add the asparagus and shallots and cook for about 4 minutes, stirring occasionally. You want to have tender asparagus. Add the garlic and cook for 1 additional minute.
Add the shrimp to the pan and cook for 3-4 minutes turning them until they are pink on both sides. Add the wine, lemon juice, and red pepper flakes to the pan. Bring to a simmer. Remove from the heat.
Drain the orzo and return it to the pan. Add the chicken broth and stir over medium low heat until the orzo has absorbed most of the broth and it has achieved a creamy consistency.
Add the orzo to the skillet with the shrimp. Add the lemon zest, parmesan cheese and parsley to the pan. Stir to combine well. Heat over medium low heat until hot. Season to taste with salt and pepper.
