Description
A vibrant Mediterranean dish featuring tender shrimp, al dente orzo, and a zesty lemon garlic sauce. Perfect for quick weeknight dinners, this dish balances briny shrimp and bright citrus in a silky emulsion.
Ingredients
2 tablespoons olive oil
4 cloves garlic, minced
1 cup cherry tomatoes, halved
12 oz cooked orzo (2 cups)
1 lb large shrimp, peeled and deveined
1/4 cup freshly squeezed lemon juice (from 2 lemons)
1 tablespoon grated lemon zest
1 cup low-sodium chicken broth
1/2 teaspoon red pepper flakes (optional)
Extra virgin olive oil for drizzle
Fresh parsley or dill, chopped
Grated Parmesan (optional)
Instructions
Heat olive oil in a large skillet over medium heat. Sauté garlic and red pepper flakes until fragrant.
Add cherry tomatoes and sauté for 5 minutes until softened.
Toss in cooked orzo and shrimp, folding to combine.
Add lemon juice, zest, and chicken broth. Simmer 2-3 minutes until sauce thickens slightly.
Adjust seasoning with salt and pepper. Remove from heat.
Finish with a drizzle of olive oil, fresh herbs, and Parmesan before serving.
Notes
Optional add-ins: steamed spinach or grilled zucchini. Use fresh lemon zest for maximum brightness. Adjust lemon juice to taste. Serve with crusty bread to soak up the sauce.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 420
- Sugar: 4g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 180mg