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To make this dish, you'll need: - 1 pound shrimp, peeled and deveined - 1 cup orzo pasta - 4 cups low-sodium chicken broth - 4 cloves garlic, minced - 1 medium onion, finely chopped - 1 cup cherry tomatoes, halved - 1 lemon (zested and juiced) - 2 tablespoons olive oil - 1 teaspoon dried oregano - Salt and black pepper to taste - Fresh parsley, chopped (for garnish) These ingredients blend together to create a tasty meal. The shrimp adds protein, while orzo gives a nice base. The lemon and garlic bring bright flavors that make this dish special. Fresh shrimp tastes great, but frozen shrimp can work well too. Fresh shrimp has a firm texture and a sweet taste. It is best when you can find it. Frozen shrimp is often just as good. It is easy to keep on hand and cooks up quickly. If you choose frozen, thaw it first. This step helps it cook evenly. The key to this dish is the seasonings. Garlic adds depth and richness. Lemon zest gives a bright, fresh flavor. Dried oregano adds a warm, earthy note. You can also add crushed red pepper for heat. For a twist, try fresh herbs like basil or dill. These choices can change the dish while keeping it tasty. {{ingredient_image_2}} To make One-Pan Lemon Garlic Shrimp Orzo, gather your ingredients first. You need shrimp, orzo pasta, chicken broth, garlic, onion, cherry tomatoes, lemon, olive oil, oregano, salt, and pepper. This dish takes about 30 minutes from start to finish. It serves four people, making it perfect for a family meal. 1. Heat the olive oil: Start by heating 2 tablespoons of olive oil in a large skillet over medium heat. 2. Cook the onion: Add the finely chopped onion. Sauté it for about 3-4 minutes until it is soft and clear. 3. Add garlic: Toss in 4 minced garlic cloves. Cook for another minute while stirring to avoid burning. 4. Incorporate tomatoes: Add 1 cup of halved cherry tomatoes. Let them cook for 2-3 minutes until soft and juicy. 5. Combine broth and orzo: Pour in 4 cups of chicken broth, and add 1 cup of orzo, lemon zest, 1 teaspoon of oregano, and a pinch of salt and pepper. Stir well to mix everything. 6. Boil and simmer: Raise the heat to bring it to a gentle boil. When it boils, lower the heat, cover the skillet, and let it simmer for 10-12 minutes. Stir it occasionally to keep the orzo from sticking. 7. Cook the shrimp: While the orzo cooks, season 1 pound of shrimp with salt, pepper, and a splash of olive oil. Cook them in a separate pan for about 2-3 minutes on each side until they turn pink and opaque. 8. Mix shrimp with orzo: Once the orzo is ready, gently fold the cooked shrimp into the orzo mixture. 9. Add lemon juice: Squeeze the juice from the lemon over the dish and stir everything again. Taste and adjust seasoning if needed. 10. Let it rest: Take the skillet off the heat. Let the dish sit for a couple of minutes so the flavors blend nicely. The key to perfect orzo is to watch the cooking time. You want it al dente, meaning it should be firm to the bite. If you prefer softer orzo, you can simmer it for an extra minute or two. Just be careful not to overcook it, as it can become mushy. Stirring often helps to get even cooking. For the best flavor in your One-Pan Lemon Garlic Shrimp Orzo, use fresh ingredients. Fresh shrimp add a sweet taste. Also, fresh lemon juice brightens the dish. Make sure to zest the lemon before juicing it. This adds a strong lemon flavor. Don't skip the garlic. It gives depth and richness. A pinch of salt and black pepper rounds out the taste. Avoid overcooking the shrimp. Cook them just until they turn pink and opaque. If you cook them too long, they can become rubbery. Also, don’t rush the orzo. It needs time to absorb the broth. Stir it occasionally for even cooking. Lastly, don’t forget to taste and adjust seasonings. A little extra salt or lemon can make a big difference. Serve your One-Pan Lemon Garlic Shrimp Orzo with a fresh salad. A simple green salad with vinaigrette pairs well. You can also add crusty bread for dipping. If you want a drink, a crisp white wine works nicely. For a fun twist, serve it with lemon wedges on the side. This adds extra zing and makes it look pretty! Pro Tips Fresh Shrimp: Always choose fresh shrimp, preferably wild-caught, for the best flavor and texture. Cook Orzo Al Dente: Ensure you cook the orzo just until al dente, as it will continue to absorb liquid and soften after being mixed with the shrimp. Adjust Lemon Juice: Start with half the amount of lemon juice and add more to taste for a perfectly balanced flavor. Add Greens: For an extra nutritional boost, consider adding spinach or kale during the last few minutes of cooking. {{image_4}} You can boost the flavor of One-Pan Lemon Garlic Shrimp Orzo by adding seasonal vegetables. Fresh veggies make the dish colorful and tasty. Think about adding zucchini, bell peppers, or asparagus. These vegetables cook quickly and mix well with the shrimp and orzo. For example, chop zucchini into small pieces and add them in the last few minutes of cooking. This keeps them crisp and bright. You can also toss in spinach or kale right before serving for added nutrition. If you like heat, you can spice up this dish easily. Adding chili flakes gives a nice kick without overpowering the meal. Start with a pinch and taste as you go. You can also use fresh sliced jalapeños or a dash of hot sauce. This way, you can customize the heat level to your liking. Pairing the spice with lemon will enhance the flavors and make every bite exciting. Not a fan of shrimp? No problem! You can make this dish vegetarian by swapping shrimp with plant-based options. Try using chickpeas for protein. They add a nice texture and soak up flavors well. You can also use roasted mushrooms for a meaty feel. Just sauté them until golden before adding to the orzo. Another option is to use tofu. Cube it and sauté with garlic and onion for a tasty twist. This way, you can still enjoy the bright flavors of lemon and garlic without the seafood. Store leftover One-Pan Lemon Garlic Shrimp Orzo in an airtight container. Let the dish cool down first. Place it in the fridge for up to three days. Remember to label the container with the date. This way, you keep track of its freshness. When you’re ready to enjoy your leftovers, reheat them gently. Use a skillet over low heat. Add a splash of chicken broth to keep it moist. Stir it often to avoid burning. You can also use the microwave. Heat in short bursts, stirring in between. This will help warm it evenly. Freezing One-Pan Lemon Garlic Shrimp Orzo is easy. Start by letting it cool completely. Then, portion it into freezer-safe bags or containers. This helps save space. Remove as much air as possible to prevent freezer burn. It can last up to three months in the freezer. When you're ready to eat, thaw it in the fridge overnight before reheating. Yes, you can use other pastas like penne or fusilli. Just remember that cooking times may change. Check the package for exact details. The key is to adjust the liquid and cooking time. Shrimp is done when it turns pink and opaque. This usually takes about 2-3 minutes on each side. If the shrimp curls up, that's a good sign too. Overcooked shrimp can get tough, so watch close. Serve the orzo and shrimp in shallow bowls. Add a sprinkle of chopped parsley on top for color. A lemon wedge on the side adds extra zing. This dish looks great and tastes even better! You’ve learned how to make One-Pan Lemon Garlic Shrimp Orzo. We covered key ingredients, cooking steps, and tips for great flavor. Remember to avoid common mistakes and adjust cooking time for perfect orzo. Feel free to add seasonal veggies or make it spicy for variety. Properly storing and reheating leftovers keeps your dish tasty. With these insights, you can impress family and friends with this easy meal. Enjoy your cooking journey!

One-Pan Lemon Garlic Shrimp Orzo

A delicious and easy one-pan dish featuring shrimp and orzo pasta with a bright lemon garlic flavor.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 pound shrimp, peeled and deveined
  • 1 cup orzo pasta
  • 4 cups low-sodium chicken broth
  • 4 cloves garlic, minced
  • 1 medium onion, finely chopped
  • 1 cup cherry tomatoes, halved
  • 1 lemon zested and juiced
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • to taste salt and black pepper
  • for garnish fresh parsley, chopped

Instructions
 

  • Heat the olive oil in a large skillet over medium heat. Once hot, add the finely chopped onion and sauté for about 3-4 minutes, stirring occasionally, until the onions become translucent and fragrant.
  • Add the minced garlic to the skillet and sauté for an additional minute, taking care to stir constantly to prevent it from burning.
  • Incorporate the halved cherry tomatoes into the skillet and cook for 2-3 minutes, stirring occasionally, until they begin to soften and release their juices.
  • Pour in the chicken broth, followed by the orzo pasta, lemon zest, dried oregano, and a generous pinch of salt and black pepper. Stir the mixture thoroughly to combine all ingredients.
  • Increase the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the skillet with a lid, and allow it to simmer for about 10-12 minutes. Stir occasionally to ensure the orzo cooks evenly and absorbs most of the liquid, achieving an al dente texture.
  • While the orzo is simmering, season the shrimp with salt, pepper, and a light drizzle of olive oil.
  • In a separate pan or on a grill, cook the seasoned shrimp for approximately 2-3 minutes on each side, or until they are pink and opaque. Remove from heat.
  • Once the orzo is cooked and most of the liquid is absorbed, gently fold the cooked shrimp into the orzo mixture.
  • Squeeze the fresh lemon juice over the dish and give everything a final stir, adjusting the seasoning if needed.
  • Remove the skillet from heat and let the dish rest for a couple of minutes to cool slightly and allow the flavors to meld together.

Notes

Garnish with fresh parsley and serve with lemon wedges for added freshness.
Keyword garlic, lemon, one pan, orzo, shrimp