SHRIMP LEMON ORZO RECIPES

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LEMON SHRIMP ORZO RECIPE: HOW TO MAKE IT - TASTE OF HOME



Lemon Shrimp Orzo Recipe: How to Make It - Taste of Home image

What I love about this lemon shrimp orzo is that it's so tasty and it can be eaten hot or cold. It tastes great with chicken, too. —Aleni Salcedo, East Elmhurst, New York

Provided by Taste of Home

Categories     Dinner

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 8 servings.

Number Of Ingredients 14

2 tablespoons olive oil
1 small onion, chopped
2 garlic cloves, minced
3-1/2 cups reduced-sodium chicken broth
1 pound uncooked whole wheat orzo pasta
1 cup water
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
4 cups fresh arugula
3 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup pitted Greek olives, halved
1-1/2 cups crumbled feta cheese
Fresh basil leaves

Steps:

  • In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until crisp-tender, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in broth, orzo and water. Bring to a boil; reduce heat. Simmer, uncovered, until orzo is al dente, 8-10 minutes., Stir in shrimp, arugula, lemon juice, salt and pepper. Cook and stir until shrimp turn pink, 4-5 minutes. Stir in olives. Sprinkle with feta and basil leaves.

Nutrition Facts : Calories 367 calories, FatContent 11g fat (3g saturated fat), CholesterolContent 80mg cholesterol, SodiumContent 808mg sodium, CarbohydrateContent 44g carbohydrate (1g sugars, FiberContent 10g fiber), ProteinContent 22g protein.

SHRIMP SCAMPI WITH ORZO RECIPE - NYT COOKING



Shrimp Scampi With Orzo Recipe - NYT Cooking image

The universal appeal of shrimp scampi, frankly, isn’t the shrimp but the pan sauce: garlicky butter lightened with white wine and bursts of lemon, parsley and red-pepper flakes. Scampi is often tossed with pasta or served with crusty bread, but this version instead uses quick-cooking orzo. It simmers directly in the pan sauce, imparting a starchy gloss — and soaking up the garlicky scampi flavors. Toss the shrimp with some garlic, lemon zest and red-pepper flakes to marinate while the pasta gets a head start on the stove, then simply toss the shrimp on top of the orzo to steam. It all comes together in a flash, and feels effortless. Pair this dish with Caesar salad, steamed broccoli or arugula, or bask in its simple comfort, straight from a spoon.

Provided by Ali Slagle

Total Time 25 minutes

Yield 4 servings

Number Of Ingredients 11

1 pound large shrimp, peeled and deveined
3 tablespoons extra-virgin olive oil
1 tablespoon lemon zest, plus 1 tablespoon juice (from 1 lemon)
1/2 teaspoon red-pepper flakes
Kosher salt and black pepper
4 garlic cloves, minced
2 tablespoons unsalted butter
1 cup orzo
1/3 cup dry white wine
2 cups boiling water, seafood stock or chicken stock
3 tablespoons finely chopped parsley

Steps:

  • In a medium bowl, stir together shrimp, 1 tablespoon olive oil, lemon zest, red-pepper flakes, 1/2 teaspoon salt, 1/4 teaspoon pepper and half the garlic. Set aside to marinate. (This step can be done up to 1 hour in advance.)
  • Add butter, remaining olive oil and remaining garlic to a medium skillet set over medium heat. When the butter starts to bubble, add the orzo and 1/2 teaspoon salt and cook, stirring often, until the orzo is toasted, about 2 minutes, adjusting the heat as necessary to prevent the garlic from burning. Carefully add the wine — it will bubble — and stir until absorbed, about 1 minute. Stir in water, reduce heat to low, cover, and cook until orzo is al dente, about 12 minutes.
  • Add the shrimp in a snug, even layer on top of the orzo, cover, and cook until all the shrimp is pink and cooked through, 2 to 4 minutes. Remove from heat and let sit, covered, 2 minutes.
  • Sprinkle with parsley and lemon juice, season with salt and pepper, and serve immediately.

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