Description
Lemon Shrimp Orzo with Asparagus is a quick, Mediterranean-inspired dish featuring tender shrimp, vibrant asparagus, and delicate orzo in a tangy lemon garlic butter sauce. Perfect for weeknight dinners or special occasions, this 30-minute recipe offers gourmet flavors with minimal effort.
Ingredients
- 1 pound asparagus, ends trimmed, cut into 2-inch pieces
- 1 cup orzo pasta
- 2 cups chicken or vegetable stock (or water)
- 2 tablespoons olive oil
- 1.5 pounds raw shrimp, peeled, deveined, tails removed (large, about 15–20 count per pound)
- ½ teaspoon Italian seasoning
- ½ teaspoon red pepper flakes
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 5 cloves garlic, minced
- ¼ cup freshly squeezed lemon juice (from 1 large lemon)
- ¼ cup dry white wine
- 3 tablespoons salted butter
- 2 tablespoons capers, drained
- Fresh basil and thyme, chopped (for garnish)
Instructions
- Cook Orzo:
- Bring chicken or vegetable stock to a boil in a medium saucepan.
- Add orzo and cook until al dente, about 9-11 minutes.
- Drain any excess liquid and set aside.
- Prepare Asparagus:
- In a large skillet, bring salted water to a boil.
- Add asparagus and cook until just tender, about 5 minutes.
- Drain and set aside.
- Cook Shrimp:
- Season shrimp with Italian seasoning, red pepper flakes, salt, and pepper.
- Heat olive oil in the same skillet over medium-high heat.
- Add shrimp and cook until pink and opaque, about 2 minutes per side.
- Remove shrimp from skillet and set aside.
- Make Sauce:
- In the skillet, sauté minced garlic until fragrant (about 1 minute).
- Deglaze the pan with lemon juice and white wine, scraping up browned bits.
- Stir in butter until melted and sauce is emulsified.
- Combine Ingredients:
- Return cooked orzo, asparagus, and shrimp to the skillet.
- Add capers and toss to combine.
- Adjust seasoning if needed and heat through.
- Serve:
- Garnish with fresh basil and thyme.
- Serve immediately.
Notes
- To make it vegetarian, substitute shrimp with additional vegetables like cherry tomatoes or bell peppers.
- Gluten-free pasta or rice can replace orzo for a gluten-free option.
- Use Sauvignon Blanc or Pinot Grigio for the white wine, or substitute with stock.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean