Lemon Garlic Shrimp and Asparagus Orzo
A delightful and quick dish combining shrimp, asparagus, and orzo, all infused with garlic and lemon for a burst of flavor.
Ingredients
Main Ingredients
- 1 lb Shrimp, fresh or frozen, peeled and deveined Quick cooking and adds wonderful texture.
- 1 cup Orzo Rice-shaped pasta; quinoa can be substituted for gluten-free.
- 1 bunch Asparagus, chopped Bright green and adds a nice crunch.
- 3 cloves Garlic, minced Fresh is best, jarred can be used if needed.
- 1 large Lemon, zest and juice Zesting before juicing makes the job easier.
- 2 tbsp Olive Oil, extra virgin Enhances overall taste.
- 2 cups Chicken Broth Vegetable broth can be used as an alternative.
- to taste Salt Essential for flavor.
- to taste Pepper Essential for flavor.
Instructions
Preparation
- Peel and devein shrimp if not already done. Chop the asparagus into bite-sized pieces and set aside.
Cooking Orzo
- Bring chicken broth to a boil in a medium pot. Add orzo and a pinch of salt, cooking until al dente according to package instructions (about 8-10 minutes).
Sautéing
- Heat olive oil in a large skillet over medium heat, then add minced garlic and sauté for about 30 seconds until fragrant.
- Add chopped asparagus and sauté for 3-4 minutes until tender but still bright green.
- Add shrimp to the skillet, cooking until they turn pink and opaque, about 3-4 minutes. Season with salt and pepper.
Combining
- Once the orzo is done, drain any excess broth and add it to the skillet with shrimp and asparagus. Squeeze in fresh lemon juice and sprinkle the zest over the mixture. Stir to combine.
Serving
- Plate the dish and drizzle with a bit of extra olive oil if desired, then serve.
Notes
For protein variety, add grilled chicken or tofu. Swap asparagus for other vegetables for more color and nutrients. Top with fresh herbs for a festive touch.