Lemon Parmesan Orzo with Shrimp
If you're looking for a meal that's light, creamy, and bursting with fresh flavor, this Lemon Parmesan Orzo with Garlic Butter Shrimp is perfect. It's easy and quick enough for a weeknight dinner yet elegant enough to serve when hosting.
Ingredients
Lemon Parmesan Orzo:
- 3 tbsp butter
- 1 Onion diced
- 2 cloves Garlic minced
- 1 tsp Thyme
- 16 oz package Orzo
- Zest from 1 lemon
- Juice from 1 lemon
- 4 cups chicken broth or water
- 1 tsp salt
- 1 bunch asparagus trimmed and chopped into 1-inch pieces
- 1 cup milk or half-and-half
- ½ cup shredded Parmesan
Shrimp:
- 1 lb shrimp peeled and deveined
- 1 tbsp butter
- 1 tsp Old Bay seasoning
- ½ tsp salt
- Juice from ½ a lemon
Instructions
Make the Lemon Parmesan Orzo:
- In a large pot or deep skillet, melt 3 tbsp butter over medium heat.
- Add the diced onion and sauté until softened, about 3 minutes. Stir in the garlic and thyme and cook until fragrant, about 30 seconds.
- Add the orzo, stirring to coat in the butter. Toast for 1-2 minutes.
- Stir in the lemon zest and lemon juice, then pour in the chicken broth and season with salt.
- Bring to a gentle simmer, cover, and cook for 15 minutes, stirring occasionally to prevent sticking.
- Stir in the milk or cream and add the chopped asparagus. Cover and cook for another 5 minutes, until the asparagus is tender.
- Mix in the Parmesan, stir well, then cover again. Let it sit for a couple of minutes before fluffing with a fork.
Sauté the Shrimp:
- While the orzo is simmering, heat 1 tbsp butter in a skillet over medium-high heat.
- Add the shrimp, seasoning with Old Bay and salt.
- Cook for 2-3 minutes per side, until the shrimp is pink and opaque.
- Squeeze in the lemon juice, toss to coat, and remove from heat.
Notes
Swap the protein: Try seared scallops or grilled chicken instead of shrimp.
Add some heat: A pinch of red pepper flakes will add a little spice.
Make it dairy-free: Use coconut milk and omit the Parmesan for a creamy, non-dairy option.
Add some heat: A pinch of red pepper flakes will add a little spice.
Make it dairy-free: Use coconut milk and omit the Parmesan for a creamy, non-dairy option.