Lemon Shrimp Orzo with Asparagus
This Lemon Shrimp Orzo with Asparagus is a light, fresh, and flavorful dish that’s perfect for spring and summer. It combines tender shrimp, al dente orzo, and crisp asparagus in a bright, lemony garlic butter sauce. The dish is balanced with a hint of Parmesan for richness and a touch of fresh herbs for an aromatic finish. It’s quick to make, ready in under 30 minutes, making it ideal for a weeknight dinner or a healthy meal prep option.
Ingredients
For the Orzo & Asparagus:
1 cup (200g) orzo pasta
4 cups water or chicken broth (for cooking)
1/2 tsp salt
1 bunch asparagus, trimmed and cut into 1-inch piece
For the Shrimp:
1 lb (450g) shrimp, peeled and deveined
3 tbsp olive oil
2 cloves garlic, minced
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp paprika
1/2 tsp red pepper flakes (optional, for heat)
For the Lemon Butter Sauce:
2 tbsp olive oil
2 cloves garlic, minced
Zest of 1 lemon
Juice of 1 lemon (~3 tbsp)
1/2 cup (50g) Parmesan cheese, grated
1/4 cup fresh parsley, chopped
Salt & pepper to taste
Instructions
Step 1: Cook the Orzo & Asparagus
1. Bring water or chicken broth to a boil in a medium saucepan. Add salt and orzo, cooking according to package instructions until al dente (about 8-10 minutes).
2. In the last 2 minutes of cooking, add the asparagus to the boiling water with the orzo.
3. Drain and set aside.
Step 2: Cook the Shrimp
1. Heat olive oil and butter in a large skillet over medium-high heat.
2. Add garlic and cook for 30 seconds until fragrant.
3. Season shrimp with salt, pepper, paprika, and red pepper flakes.
4. Add shrimp to the skillet and cook for 2-3 minutes per side until pink and opaque. Remove from the pan and set aside.
Step 3: Make the Lemon Sauce
1. In the same skillet, add olive oil.
2. Add garlic and cook for 30 seconds
3. Stir in lemon zest and juice, then let it simmer for 1 minute.
4. Add the cooked orzo and asparagus to the skillet, tossing to coat.
Step 4: Combine Everything
1. Add the cooked shrimp back to the pan and gently mix everything together.
2. Stir in Parmesan cheese and fresh parsley. Adjust salt and pepper to taste.
Step 5: Serve
Serve immediately with extra Parmesan and lemon wedges for a burst of freshness
Nutritional Info
Calories: ~450-500 kcal
Protein: ~40g
Carbohydrates: ~50g
Fats: ~15g
Saturated Fat: ~5g
Sodium: ~600mg (varies with seasoning)
Fiber: ~4g
Recipe Notes & Tips
For extra flavor, cook the orzo in chicken broth instead of water.
To make it creamier, add a splash of heavy cream or Greek yogurt before serving.
Protein swaps: This dish works great with salmon, scallops, or even grilled chicken instead of shrimp.
Storing & reheating: Store in the fridge for up to 3 days. Reheat with a splash of broth or lemon juice to keep it from drying out.
Make it gluten-free: Swap orzo for gluten-free pasta, quinoa, or rice.
This dish is light yet satisfying, perfect for a healthy, flavorful meal!