Description
A quick, one-pot weeknight dinner featuring creamy lemon garlic sauce, tender orzo, and juicy shrimp. Ready in just 20 minutes with minimal cleanup.
Ingredients
Scale
- 8 ounces orzo
- 2 cups chicken broth (low-sodium)
- 1/2 cup heavy cream
- 1 pound shrimp, peeled and deveined
- 6 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1 large lemon (zest and juice)
- 1/2 teaspoon red pepper flakes
- 1/2 cup Parmesan cheese, freshly grated
- 2 cups fresh spinach (optional)
- 1/4 cup fresh parsley, chopped (optional)
- Salt to taste
Instructions
- Prep ingredients: Mince garlic, zest and juice lemon, measure broth and cream, and pat shrimp dry with a paper towel.
- Heat butter in a large skillet over medium heat. Add minced garlic and red pepper flakes, sautéing for 1-2 minutes until fragrant but not brown.
- Add orzo to the skillet and toast for 1-2 minutes, stirring constantly.
- Pour in chicken broth, bring to a simmer, and cook for 8-10 minutes, stirring occasionally, until orzo is al dente and liquid is absorbed.
- Add shrimp and heavy cream to the skillet. Simmer for 3-4 minutes until shrimp are pink and opaque.
- Remove skillet from heat. Stir in Parmesan cheese, lemon zest, and lemon juice until cheese is melted and sauce is creamy.
- Taste and adjust salt if needed. Serve immediately topped with fresh parsley and extra Parmesan.
Notes
Pat shrimp dry before cooking to ensure they sear rather than steam. Toasting the orzo adds a nutty flavor. Remove from heat before adding cheese to prevent graininess. This dish does not freeze well due to the dairy sauce.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 450
- Sugar: 3
- Sodium: 600
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 50
- Fiber: 2
- Protein: 25
Keywords: one pot meal, shrimp recipe, orzo pasta, creamy lemon garlic, quick weeknight dinner, easy seafood, family friendly