Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 cup orzo pasta
- 2 tablespoons olive oil, divided
- 4 cloves garlic, minced
- 1 small onion, finely chopped
- 1/2 teaspoon red pepper flakes (optional, for a little kick)
- 1/4 cup freshly squeezed lemon juice (about 1 large lemon)
- 1 1/2 cups low-sodium chicken broth or vegetable broth
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper, to taste
- Optional substitutions: Use gluten-free orzo or small pasta shapes if needed; swap shrimp for scallops or chicken pieces for variety.
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp, seasoning lightly with salt and pepper. Cook shrimp for 2-3 minutes on each side, until they turn pink and opaque. Remove shrimp and set aside.
- In the same skillet, add the remaining tablespoon of olive oil. Toss in the chopped onion and sauté for about 3-4 minutes until softened and translucent.
- Add the minced garlic and red pepper flakes (if using). Cook for another 1 minute, stirring frequently until fragrant—this is where the magic begins, and the aroma will transport you back to those early kitchen memories with my grandmother.
- Pour in the orzo pasta and stir to coat in the garlicky oil. Toast the orzo for about 1-2 minutes to deepen its flavor. This extra step always makes a difference, giving the dish a lovely nuttiness.
- Add the chicken broth and lemon juice to the skillet. Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 10-12 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
- Return the cooked shrimp to the skillet. Stir in the Parmesan cheese and fresh parsley. Adjust seasoning with salt and pepper to taste. Cook for another 1-2 minutes to warm everything through and let the flavors meld beautifully.
- Serve immediately, garnished with extra parsley or lemon wedges if desired. I love how this meal always feels like a celebration, even on the busiest nights.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International