Serves 4
30 min
Lemony Shrimp and Orzo
Recipe GLPR6625d79556e0e5
A light and bright Italian-inspired pasta dish featuring tender cooked shrimp tossed with orzo, fresh asparagus, and red bell pepper in a simple butter and olive oil sauce brightened with fresh lemon juice and garlic. Finished with fresh parsley for a classic, elegant touch.
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Ingredients
1 cup uncooked orzo pasta
1 bunch fresh asparagus, trimmed and cut into bite-size pieces
1/2 red bell pepper, cut into strips
1 tablespoon unsalted butter
1 tablespoon olive oil
1 1/2 lbs. cooked large shrimp
2 tablespoons fresh garlic, minced
3 tablespoons fresh lemon juice
3 tablespoons chopped fresh Italian parsley
1/4 teaspoon black pepper
Directions
Bring a large pot of salted water to a boil. Add orzo pasta and cook according to package directions until al dente. Drain well and set aside.
While the pasta cooks, trim the asparagus and cut into bite-size pieces. Cut the red bell pepper into thin strips.
Heat the butter and olive oil together in a large skillet over medium heat. Once the butter melts and the mixture is warm, add the minced garlic and cook for about 30 seconds until fragrant, stirring constantly.
Add the asparagus pieces and red bell pepper strips to the skillet. Sauté for 4-5 minutes, stirring occasionally, until the vegetables are tender-crisp.
Add the cooked shrimp to the skillet and stir to combine. Cook for 1-2 minutes until the shrimp are heated through.
Pour the fresh lemon juice over the shrimp and vegetables, and sprinkle with black pepper. Toss gently to coat everything evenly.
Add the cooked orzo pasta to the skillet and toss everything together until the pasta is well coated with the butter, oil, and lemon sauce.
Transfer to a serving platter or individual bowls. Top with fresh chopped Italian parsley and serve immediately.
