Description
This roasted shrimp and orzo features tender orzo pasta tossed with juicy roasted shrimp, fresh herbs, lemon zest, and a drizzle of olive oil. Bright, flavorful, and effortlessly elegant.
Ingredients
For the orzo:
- 8 oz. orzo pasta
- 1 tbsp olive oil
- 1 small shallot, finely chopped (or ¼ of a red onion)
- 2 cloves garlic, minced
- 2 cups low-sodium chicken or vegetable broth
- ¼ cup white wine (optional)
- Salt, to taste
- Ground black pepper, to taste
- Zest and juice of 1 lemon
- â…“ cup grated Parmesan cheese
- 2 tbsp butter
For the shrimp:
- 1 lb raw shrimp, peeled and deveined (thawed if frozen)
- 1 tbsp olive oil
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp ground black pepper
- Chopped fresh parsley, for garnish (optional)
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment or foil.
- In a large bowl, toss the shrimp with olive oil, paprika, garlic powder, salt, and pepper. Spread in a single layer on the baking sheet. Roast for 8–10 minutes, or until pink and opaque.
- While the shrimp roasts, heat 1 tbsp olive oil in a medium saucepan over medium heat. Sauté shallot for 2–3 minutes until soft, then add garlic and cook for 30 seconds more.
- Stir in the orzo and toast for 1–2 minutes until lightly golden. Pour in wine (if using), then broth.
- Bring to a boil, reduce heat to low, cover, and simmer for 8–10 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
- Once the orzo is cooked, stir in the butter, Parmesan, lemon zest, lemon juice, salt, and pepper. Taste and adjust seasoning as needed.
- Spoon orzo into bowls or a serving platter. Top with roasted shrimp. Garnish with parsley and lemon wedges.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop & Oven
- Cuisine: American