Lemon Garlic Shrimp Orzo Skillet Recipes

LEMON-GARLIC SHRIMP ORZO SKILLET

Lemon-Garlic Shrimp Orzo Skillet image

You know that phrase, "a little goes a long way?" Well, that absolutely applies to this dish, which tastes rich and buttery but actually only includes 2 tablespoons of butter! The trick is waiting until the end to add the butter when it can enrich the orzo, which has already been flavored by cooking in broth, and the zucchini, which has a naturally buttery taste when sautéed. The shrimp, also added at the end, gets infused with all the flavors already in the pan, so the whole dish is redolent of garlic and butter and only needs a squeeze of lemon and sprinkle of fresh herbs for contrast. Garnishing with a bit of nutty Parmesan takes it all over the top.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 4

Number Of Ingredients 12

Ingredients

1 tablespoon vegetable oil
1 large zucchini, cut in half lengthwise and into 1/4-inch slices (about 2 cups)
1/4 teaspoon salt
4 cloves garlic, finely chopped (about 4 teaspoons)
3/4 cup uncooked orzo pasta (about 5 oz)
1 1/2 cups Progresso™ reduced sodium chicken broth (from 32-oz carton)
1 lb uncooked large shrimp (21 to 30 ct), peeled, deveined, tail shells removed
2 tablespoons butter
1/4 cup grated Parmesan cheese
1 teaspoon fresh lemon juice
1 teaspoon fresh thyme leaves, chopped
1 tablespoon finely chopped parsley

Steps:

In 12-inch nonstick skillet, heat oil over medium-high heat. Add zucchini and salt; cook 4 to 6 minutes, stirring occasionally, until crisp-tender. Remove with slotted spoon; reserve.
Heat same skillet over medium heat; add garlic and pasta. Cook 2 to 3 minutes, stirring frequently, until garlic is fragrant and pasta is lightly toasted. Add broth; cover and simmer 10 to 11 minutes or until liquid is nearly absorbed.
Stir in shrimp, butter and zucchini; cover and cook 3 to 4 minutes or until shrimp are pink and pasta is tender.
Stir in cheese, lemon, and thyme; garnish with parsley.

Nutrition Facts : Calories 260, Carbohydrate 20 g, Cholesterol 140 mg, Fat 1 1/2, Fiber 1 g, Protein 22 g, SaturatedFat 4 1/2 g, ServingSize About 1 Cup, Sodium 460 mg, Sugar 2 g, TransFat 0 g

LEMON SHRIMP ORZO

Lemon Shrimp Orzo 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

Time 30m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

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, Fat 11g fat (3g saturated fat), Cholesterol 80mg cholesterol, Sodium 808mg sodium, Carbohydrate 44g carbohydrate (1g sugars, Fiber 10g fiber), Protein 22g protein.

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