Lemon Shrimp Orzo with Asparagus
Try this Lemon Shrimp Orzo with Asparagus recipe.
Try this Lemon Shrimp Orzo with Asparagus recipe.
- 3 cloves garlic minced
- 1 small yellow onion diced
- 1/2 teaspoon black pepper
- 1/4 teaspoon kosher salt
- 1 tablespoon extra virgin olive oil
- lemon wedges for serving
- 2 cups reduced sodium chicken broth
- 1 1/4 poundsâ large (31 to 35 count) rawâ shrimp peeled and deveined (use fresh or frozen, thawed shrimp)
- 1 pound asparagus trimmed and cut into 2-inch pieces
- 8 ounces uncooked whole wheat orzo pasta (i like delallo)
- 1 large lemon zest and juice (about 1/4 cup)
- 1/2 cup freshly grated parmesan cheese divided
- 2 tablespoons chopped fresh parsley plus additional for serving
- Carbohydrate 6.383525 g
- Cholesterol 11 mg
- Fat 5.31514 g
- Fiber 1.68969995379448 g
- Protein 7.161005 g
- Saturated Fat 2.4081595 g
- Serving Size 1 1 Serving (353g)
- Sodium 546.91385 mg
- Sugar 4.69382504620552 g
- Trans Fat 0.320170000000001 g
- Calories 93 calories
Step-by-step
- Place a rack in the center of your oven and preheat the oven to 400 degrees F.
- Place the shrimp in a small bowl, sprinkle with pepper and salt, and set aside.
- Heat the olive oil in a large, oven-proof skillet or Dutch oven with a tight-fitting lid over medium. Add the onion and cook, stirring often, until the onion is soft and translucent, about 3-4 minutes.
- Stir in the garlic until fragrant, about 30 seconds, then stir in the orzo.
- Increase the heat to medium-high and cook the orzo until it's lightly browned and smells toasty, about 2 minutes.
- Add the chicken broth and 1/2 cup water. Bring the liquid to a boil. Stir with a wooden spoon, scraping the bottom of the pan so that you loosen any stuck pasta.
- Cover the pan, reduce the heat to a simmer, and let cook 5 minutes.
- Remove the lid and stir, scraping the bottom of the pan again.
- Add the asparagus, recover, then continue cooking until the pasta is just becoming tender, about 10 minutes. The pasta will look a little liquidy.
- Stir in the lemon zest, lemon juice, 1/4 cup of the Parmesan, parsley, and the seasoned shrimp.
- Sprinkle the remaining 1/4 cup Parmesan over the top.
- Bake the pasta, uncovered, just until the shrimp are cooked through, about 8–10 minutes. The shrimp will be pink, fairly firm, and opaque—do not overcook.
- Sprinkle with additional chopped parsley and garnish with lemon wedges.
- Serve immediately.
A Weeknight Delight: Lemon Shrimp Orzo with Asparagus
As a busy working mom, I'm always on the lookout for quick, healthy, and delicious weeknight dinners. This Lemon Shrimp Orzo with Asparagus recipe has become a staple in our household. It's surprisingly easy to make, even on those crazy evenings when time is of the essence, and the bright, lemony flavor is a welcome change from the usual weeknight fare. The best part? It's incredibly versatile – you can easily adjust the ingredients based on what you have on hand or what your family prefers.
The beauty of this dish lies in its simplicity. There's no complicated chopping or lengthy cooking times involved. The orzo cooks quickly, the shrimp cooks even faster, and the asparagus adds a welcome pop of color and nutrients. I often prep the vegetables earlier in the day, so all I have to do in the evening is throw everything together. This allows me to spend more quality time with my family after work, instead of being stuck in the kitchen for hours.
The combination of flavors in this dish is truly exquisite. The salty shrimp, the bright lemon zest and juice, the slightly sweet asparagus, and the creamy parmesan cheese create a symphony of tastes that is both satisfying and refreshing. The orzo adds a delightful textural element, providing a perfect counterpoint to the tender shrimp and crisp asparagus. And honestly, the ease of preparation adds to the enjoyment; there’s a certain satisfaction in creating a delicious meal without spending hours slaving away in the kitchen.
I often use this recipe as a starting point, experimenting with different vegetables or proteins. Sometimes I’ll add a handful of cherry tomatoes for extra sweetness and color. Other times, I'll swap the shrimp for chicken or even tofu for a vegetarian option. The possibilities are truly endless! The key is to keep it simple and let the fresh, bright flavors shine through.
Beyond its deliciousness and ease of preparation, this dish is also incredibly healthy. Shrimp is a great source of protein, asparagus is packed with vitamins and minerals, and orzo, while a pasta, offers a good balance of carbohydrates. This recipe is a guilt-free way to enjoy a flavorful and satisfying meal, perfect for busy weeknights or relaxed weekends. So, grab your ingredients, and get ready to experience a culinary delight that is both easy and extraordinary.
Tips and Variations:
- For a spicier kick: Add a pinch of red pepper flakes to the dish while cooking the orzo.
- Make it vegetarian: Substitute the shrimp with grilled halloumi cheese or roasted chickpeas.
- Add more veggies: Feel free to incorporate other vegetables such as zucchini, bell peppers, or mushrooms.
- Use different herbs: Experiment with other herbs like basil, thyme, or oregano.
- Make it creamy: Stir in a dollop of cream cheese or crème fraîche at the end for an extra rich and creamy sauce.
This Lemon Shrimp Orzo with Asparagus recipe isn't just a dish; it's a testament to the fact that healthy, delicious, and easy-to-make meals are entirely possible, even amidst the chaos of a busy life. Give it a try – I’m sure it will become a new favorite in your household!
