Lemon Shrimp Orzo Recipes

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.

SAUTEED LEMON SHRIMP WITH ORZO

Sauteed Lemon Shrimp With Orzo image

Entered for safe-keeping, from Sean Donnellan's "Something Tastes Funny", recipe by Naidre Miller. This cookbook is for new cooks or non-cooks. Here's an easy way to appear gourmet.

Provided by KateL

Categories < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 cup uncooked orzo pasta
1 teaspoon olive oil
salt, to taste
pepper, to taste
2 tablespoons olive oil
2 garlic cloves, minced
20 large fresh shrimp, peeled and deveined, tails on
2 tablespoons fresh flat-leaf Italian parsley, finely chopped
1 cup dry white wine
2 tablespoons fresh flat-leaf Italian parsley, finely chopped
1 lemon, juice and zest of
3 tablespoons unsalted butter
1 tablespoon capers, rinsed and drained

Steps:

Bring a medium pot of salted water to a boil, add orzo, and cook until al dente (per package instructions). Drain and toss with 1 teaspoon of olive oil and salt and pepper to taste.
While orzo is cooking, heat 2 tablespoons olive oil in a large saute pan, add garlic, and cook over low heat for 1 minute.
Add shrimp, a pinch of salt and pepper, and 2 tablespoons finely chopped fresh Italian flat-leaf parsley, and cook for 3-4 minutes, until shrimp are opaque. Remove from pan and keep warm.
Bring saute pan to high heat, add wine and lemon juice (to deglaze pan), and boil for 1 minute, or until liquid is reduced by half. (Note: if you double this sauce, it will take much longer to reduce to the right consistency, not just double the time.)
Remove saute pan from heat, add remaining 2 tablespoons finely chopped Italian flat-leaf parsley, stir in butter, zest, adn capers, and check for seasonings.
Put shrimp back into sauce and serve on a bed of orzo.

Nutrition Facts : Calories 396.9, Fat 17.8, SaturatedFat 6.8, Cholesterol 76.1, Sodium 128.1, Carbohydrate 35.5, Fiber 1.9, Sugar 1.7, Protein 13.2

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