Lemon Pepper Shrimp Orzo

30 mins
Serves 2
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Directions

  1. 1Pat shrimp dry with a paper towel, and season evenly with ½ tsp. salt and ¼ tsp. black pepper.
  2. 2Pat shrimp dry with a paper towel, and season evenly with ½ tsp. salt and ¼ tsp. black pepper.
  3. 3Pat shrimp dry with a paper towel, and season evenly with ½ tsp. salt and ¼ tsp. black pepper.
  4. 4Heat 1 Tbsp. each of butter and olive oil in a large skillet over medium. Arrange shrimp in skillet, avoiding any overlap; cook 3 minutes, flip, and cook 1 more minute. Transfer to a plate and cover to keep warm.
  5. 5Heat 1 Tbsp. each of butter and olive oil in a large skillet over medium. Arrange shrimp in skillet, avoiding any overlap; cook 3 minutes, flip, and cook 1 more minute. Transfer to a plate and cover to keep warm.
  6. 6Heat 1 Tbsp. each of butter and olive oil in a large skillet over medium. Arrange shrimp in skillet, avoiding any overlap; cook 3 minutes, flip, and cook 1 more minute. Transfer to a plate and cover to keep warm.
  7. 7Add remaining 1 Tbsp. each of butter and olive oil to pan. Add shallots and garlic; cook 2 to 3 minutes, stirring occasionally, until aromatic. Add orzo, stir to coat; cook 1 to 2 minutes, to lightly toast grains.
  8. 8Add remaining 1 Tbsp. each of butter and olive oil to pan. Add shallots and garlic; cook 2 to 3 minutes, stirring occasionally, until aromatic. Add orzo, stir to coat; cook 1 to 2 minutes, to lightly toast grains.
  9. 9Add remaining 1 Tbsp. each of butter and olive oil to pan. Add shallots and garlic; cook 2 to 3 minutes, stirring occasionally, until aromatic. Add orzo, stir to coat; cook 1 to 2 minutes, to lightly toast grains.
  10. 10Add broth, remaining ½ tsp. salt and ¾ tsp. cracked black pepper; bring mixture to a boil. Reduce heat, cover, and gently simmer for 10 to 15 minutes, until orzo is al dente and most liquid is absorbed.
  11. 11Add broth, remaining ½ tsp. salt and ¾ tsp. cracked black pepper; bring mixture to a boil. Reduce heat, cover, and gently simmer for 10 to 15 minutes, until orzo is al dente and most liquid is absorbed.
  12. 12Add broth, remaining ½ tsp. salt and ¾ tsp. cracked black pepper; bring mixture to a boil. Reduce heat, cover, and gently simmer for 10 to 15 minutes, until orzo is al dente and most liquid is absorbed.
  13. 13During the final few minutes, stir in spinach or asparagus. Cover and continue cooking until spinach is wilted (or asparagus is tender with still some bite). Uncover and stir in lemon zest and juice.
  14. 14During the final few minutes, stir in spinach or asparagus. Cover and continue cooking until spinach is wilted (or asparagus is tender with still some bite). Uncover and stir in lemon zest and juice.
  15. 15During the final few minutes, stir in spinach or asparagus. Cover and continue cooking until spinach is wilted (or asparagus is tender with still some bite). Uncover and stir in lemon zest and juice.
  16. 16Nestle shrimp back into skillet and garnish with fresh parsley and extra cracked black pepper, if desired.
  17. 17Nestle shrimp back into skillet and garnish with fresh parsley and extra cracked black pepper, if desired.
  18. 18Nestle shrimp back into skillet and garnish with fresh parsley and extra cracked black pepper, if desired.

Ingredients

  • 2 Tbsp butter
  • 2 Tbsp butter
  • 2 Tbsp butter
  • 2 Tbsp extra-virgin olive oil
  • 2 Tbsp extra-virgin olive oil
  • 2 Tbsp extra-virgin olive oil
  • 1 lb raw peeled and deveined shrimp
  • 1 lb raw peeled and deveined shrimp
  • 1 lb raw peeled and deveined shrimp
  • 1 tsp kosher salt
  • 1 tsp kosher salt
  • 1 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 1 tsp freshly ground black pepper
  • 1 tsp freshly ground black pepper
  • 0.5 cup finely chopped shallots
  • 0.5 cup finely chopped shallots
  • 0.5 cup finely chopped shallots
  • 4 garlic cloves, minced
  • 4 garlic cloves, minced
  • 4 garlic cloves, minced
  • 1.25 cups dry orzo pasta
  • 1.25 cups dry orzo pasta
  • 1.25 cups dry orzo pasta
  • 3 cups lower-sodium chicken or vegetable broth
  • 3 cups lower-sodium chicken or vegetable broth
  • 3 cups lower-sodium chicken or vegetable broth
  • 3 cups fresh baby spinach or fresh asparagus, trimmed and thinly sliced
  • 3 cups fresh baby spinach or fresh asparagus, trimmed and thinly sliced
  • 3 cups fresh baby spinach or fresh asparagus, trimmed and thinly sliced
  • 1 lemon, zest and juice
  • 1 lemon, zest and juice
  • 1 lemon, zest and juice
  • 2 Tbsp finely chopped fresh parsley
  • 2 Tbsp finely chopped fresh parsley
  • 2 Tbsp finely chopped fresh parsley

Equipment

large skilletpaper towelgrater