Shrimp orzo and Risotto are similar, but Orzo And Shrimp Recipe is quicker and easier to prepare! This one-pan Italian supper takes about thirty minutes to prepare. Creamy orzo and seared garlic shrimp make the ideal combination for a quick midweek supper.
The cleanup is easy since you cook the orzo in the same pan that you used to cook the shrimp! Spinach, sun-dried tomatoes, and artichokes are just a few of the recipe's many vividly colored vegetables. In less than 30 minutes, you can have a delicious weekday meal of creamy shrimp orzo on the table!
This is gold for a midweek supper. A quick and easy dinner that tastes like pure nirvana is something I like. We can't stop eating this when I prepare it. There's nothing quite like the first bite.
P/s: Another recipe from shrimp that you may like: Shrimp Cocktail Plate
Orzo And Shrimp Recipe
- Preparation Time: 10 minutes
- Cooking Time: 15 minutes
- Inactive Time: 5 minutes (for resting or cooling, if desired)
- Total Time: 30 minutes
For 2-4 Servings
Author: Chris
Total time: 30 minutes
Ingredients
- 1 pound raw shrimp, peeled and deveined.
- 3 tablespoons of olive oil.
- 1 lemon, juiced and freshly zested.
- 4 garlic cloves, minced.
- ½ teaspoon crushed red pepper flakes.
- Kosher salt and pepper.
- 1 cup orzo.
- 2 tablespoons of unsalted butter.
- 2 garlic cloves, minced.
- 2 ¼ cups chicken stock.
- 3 tablespoons chopped fresh parsley.
- Lemon wedges, for spritzing.
Steps
- To prepare the shrimp, season it with salt, pepper, Italian seasoning, and smoky paprika. One pound of raw, peeled and deveined shrimp, or around 16 or 20, is used in this dish.
- For 2 minutes on each side, sear the shrimp in a mixture of olive oil and chopped garlic over medium-high heat. To prevent steaming, make sure there isn't an excessive number of shrimp. Work may need to be done in bunches. Transfer the cooked shrimp to a platter.
- Cook the orzo in the same skillet that you have now emptied by adding chopped sun-dried tomatoes, one cup of raw orzo, and one tablespoon of olive oil. Cook for 2 minutes. Once the orzo is done, add two cups of chicken stock and simmer over medium-low heat.
- Add vegetables to the orzo skillet by adding spinach, artichokes, and heavy cream. Stir over medium heat until spinach begins to wilt.
- Reassemble the meal by returning the cooked shrimp and creamy orzo to the skillet and warming everything until the sauce is warmed through and the shrimp is thoroughly cooked.
Notes
- Make use of a heavy-bottomed, high-sided skillet, like a cast-iron skillet or a high-quality stainless steel pan. By doing this, you may prevent burn areas and guarantee that the shrimp or orzo cooks evenly without sticking to the pan's bottom.
- Utilize peeled, deveined, and raw shrimp. Shrimp that has been precooked may taste overdone and rubbery, especially when reheated.
- Remove the tails. Using a fork and knife to eat the shrimp is a less messy and simpler method than pulling them out of the creamy sauce by their tails. Thus, I advise getting rid of the tails.
- Don't boil shrimp too much. Simmer it for no more than 2 minutes on each side, or until it begins to turn pink. The shrimp will have a rubbery feel if they are overcooked, which no one enjoys.
Nutrition Facts (per serving)
- Calories: 400 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 150 mg
#OrzoAndShrimpRecipe #shrimp #TalesOfAKitchen
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Delicious Orzo And Shrimp Recipe
- Prep Time: 10 minutes
- Inactive Time: 5 minutes (for resting or cooling, if desired)
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2-4 Servings 1x
- Category: Main Dishes
Description
Today we will go into the delectable Orzo and Shrimp Recipe at Tales of a Kitchen. A tasty, fast recipe that's ideal for big occasions or weeknight dinners.
Ingredients
Scale
- 1 pound raw shrimp, peeled and deveined.
- 3 tablespoons of olive oil.
- 1 lemon, juiced and freshly zested.
- 4 garlic cloves, minced.
- ½ teaspoon crushed red pepper flakes.
- Kosher salt and pepper.
- 1 cup orzo.
- 2 tablespoons of unsalted butter.
- 2 garlic cloves, minced.
- 2 ¼ cups chicken stock.
- 3 tablespoons chopped fresh parsley.
- Lemon wedges, for spritzing.
Instructions
- To prepare the shrimp, season it with salt, pepper, Italian seasoning, and smoky paprika. One pound of raw, peeled and deveined shrimp, or around 16 or 20, is used in this dish.
- For 2 minutes on each side, sear the shrimp in a mixture of olive oil and chopped garlic over medium-high heat. To prevent steaming, make sure there isn't an excessive number of shrimp. Work may need to be done in bunches. Transfer the cooked shrimp to a platter.
- Cook the orzo in the same skillet that you have now emptied by adding chopped sun-dried tomatoes, one cup of raw orzo, and one tablespoon of olive oil. Cook for 2 minutes. Once the orzo is done, add two cups of chicken stock and simmer over medium-low heat.
- Add vegetables to the orzo skillet by adding spinach, artichokes, and heavy cream. Stir over medium heat until spinach begins to wilt.
- Reassemble the meal by returning the cooked shrimp and creamy orzo to the skillet and warming everything until the sauce is warmed through and the shrimp is thoroughly cooked.
Notes
- Make use of a heavy-bottomed, high-sided skillet, like a cast-iron skillet or a high-quality stainless steel pan. By doing this, you may prevent burn areas and guarantee that the shrimp or orzo cooks evenly without sticking to the pan's bottom.
- Utilize peeled, deveined, and raw shrimp. Shrimp that has been precooked may taste overdone and rubbery, especially when reheated.
- Remove the tails. Using a fork and knife to eat the shrimp is a less messy and simpler method than pulling them out of the creamy sauce by their tails. Thus, I advise getting rid of the tails.
- Don't boil shrimp too much. Simmer it for no more than 2 minutes on each side, or until it begins to turn pink. The shrimp will have a rubbery feel if they are overcooked, which no one enjoys.
Nutrition
- Calories: 400 kcal
- Sugar: 3g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 150mg
