Lemon Pepper Shrimp Orzo

Name: Lemon Pepper Shrimp Orzo
Total time: 30 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 2 Tbsp butter; 2 Tbsp extra-virgin olive oil; 1 lb raw peeled and deveined shrimp; 1 tsp kosher salt; 1 tsp freshly ground black pepper; 0.5 cup finely chopped shallots; 4 garlic cloves, minced; 1.25 cups dry orzo pasta; 3 cups lower-sodium chicken or vegetable broth; 3 cups fresh baby spinach or fresh asparagus, trimmed and thinly sliced; 1 lemon, zest and juice; 2 Tbsp finely chopped fresh parsley

30m

Serves 2

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Lemon Pepper Shrimp Orzo

instagram.com

30m

Serves 2

Directions

1Pat shrimp dry with a paper towel, and season evenly with ½ tsp. salt and ¼ tsp. black pepper.
2Heat 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.
3Add 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.
4Add 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.
5During 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.
6Nestle shrimp back into skillet and garnish with fresh parsley and extra cracked black pepper, if desired.

Ingredients

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

Equipment

large skilletpaper towelgrater

Lemon Pepper Shrimp Orzo

30m

Serves 2

instagram.com

Lemon Pepper Shrimp Orzo

instagram.com

30m

Serves 2

Directions

1Pat shrimp dry with a paper towel, and season evenly with ½ tsp. salt and ¼ tsp. black pepper.
2Heat 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.
3Add 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.
4Add 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.
5During 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.
6Nestle shrimp back into skillet and garnish with fresh parsley and extra cracked black pepper, if desired.