Lemon Garlic Shrimp and Asparagus Orzo
A delightful and easy recipe that combines succulent shrimp, tender asparagus, and zesty lemon in a creamy orzo dish, perfect for family gatherings or busy weeknight dinners.
Ingredients
Main Ingredients
- 1 lb Shrimp (peeled and deveined) Gives that juicy and tender bite of protein.
- 1 cup Orzo A playful rice-shaped pasta that soaks up all the delicious juices.
- 1 cup Asparagus (cut into 1-inch pieces) Adds color, crunch, and nutrients.
- 1 medium Lemon (zested and juiced) Infuses brightness and tanginess.
- 3 cloves Garlic (minced) The aromatic base that elevates every ingredient.
- 2 tbsp Olive oil A rich, flavorful fat that makes everything come together.
- 1/2 cup Parmesan cheese (grated) For an indulgent, creamy finish (optional).
Instructions
Preparation
- In a large pot of boiling salted water, cook the orzo according to the package instructions until al dente. Drain and set aside.
- In a large skillet over medium heat, warm the olive oil. Add the minced garlic and sauté for about a minute until fragrant.
- Toss in the shrimp and cook until they turn pink and opaque, about 3-4 minutes.
- Stir in the asparagus pieces and cook for another 3-4 minutes until they are tender but still vibrant in color.
- Add the cooked orzo to the skillet, along with the lemon juice and zest. Toss everything together gently for a couple of minutes until warmed through.
- If using, sprinkle with grated Parmesan cheese and additional lemon zest before serving.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days. If making ahead, prepare orzo and sauté shrimp and asparagus, then combine just before serving. Don't overcook the shrimp to avoid rubbery texture.