Description
Busy weeknights call for recipes that are as quick and easy as they are delicious, and this Sautéed Shrimp with Lemony-Parmesan Orzo is the perfect answer. A one-pan dinner that’s light, flavorful, and full of simple ingredients.
Ingredients
- Shrimp
- 1 tbsp olive oil
- 1 tbsp butter
- 1 lb. shrimp (size: 21-25, peeled & deveined)
- 2 garlic cloves, finely chopped
- Pinch of red pepper flakes (to your taste)
- 4 sprigs thyme, leaves stripped from stems
- 1 tsp kosher salt
- Orzo
- 2 tbsp butter
- 2 garlic cloves, finely chopped
- 2 shallots, finely chopped
- 8 oz. orzo pasta
- ½ c. dry white wine
- 2 c. chicken stock
- ¾ tsp kosher salt
- ½ tsp black pepper
- 5 oz. baby spinach
- ⅓ – ½ c. parmesan
- Zest of 1 lemon
- 2 tbsp chopped parsley
Instructions
1. Prep the vegetables. Finely chop the garlic and shallots and set aside.
2. Prep the shrimp. Using paper towels, pat the shrimp dry and season with kosher salt.
3. Cook the shrimp. Heat a large sauté pan over medium-high heat and add the olive oil and butter. Next, add the garlic and red pepper flakes and cook for a minute or two. Add the shrimp and thyme and cook for about 1 minute on each side. When the shrimp is done, transfer it and everything in the pan to a plate and set aside.
4. Cook the orzo. Add 2 tablespoons of butter to the pan, along with the garlic and shallots over medium heat. Cook for 3-4 minutes.
5. Add the orzo and let it toast in the pan for a couple of minutes.
6. Add the white wine and scrape up any brown bits on the bottom of the pan. Let the wine reduce until almost dry.
7. Add the chicken stock. Bring it to a boil and reduce to a simmer. Cover and let simmer on the lowest heat for 10 minutes.
8. Finish and serve. After 10 minutes, remove the lid and add the spinach. Stir it around and let it wilt and become incorporated into the orzo.
9. Cut the heat and add the parmesan, lemon zest, and parsley. Stir it well to make sure everything is combined and then add the shrimp back to the pan. Stir some of them into the orzo and leave some to place on top. ENJOY!
Notes
This dish is best served immediately while it’s warm and creamy. You can substitute vegetable stock for chicken stock for a pescatarian version. Feel free to adjust the amount of parmesan and lemon zest to taste. If using frozen shrimp, thaw and pat them very dry before cooking for best sear.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 475
- Sugar: 2g
- Sodium: 950mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 33g
- Cholesterol: 185mg