Ingredients
- 1 lb orzo pasta
- 3 tablespoons olive oil, divided
- 1 lb shrimp, peeled and deveined
- 3 cloves garlic, minced
- 1/2 cup dry white wine (optional)
- Zest and juice of 1 lemon
- 1/4 cup fresh parsley, chopped
- 2 tablespoons butter
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
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Cook the orzo according to package instructions until al dente. Drain and set aside.
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In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
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Add the shrimp and garlic to the skillet and sauté for 2-3 minutes until the shrimp starts to turn pink.
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If using white wine, pour it into the skillet and let it simmer for 1-2 minutes, scraping any browned bits from the bottom of the pan.
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Remove the shrimp from the skillet and set aside.
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In the same skillet, add the remaining 1 tablespoon of olive oil and the cooked orzo.
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Add the lemon zest, lemon juice, and chopped parsley to the orzo. Toss to combine and cook for 1-2 minutes to warm through.
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Remove the orzo from heat and stir in the butter and Parmesan cheese until melted and creamy.
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Season with salt and pepper to taste.
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Return the sautéed shrimp to the skillet and gently toss everything together.
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Serve the lemon orzo with sautéed shrimp hot, garnished with extra parsley if desired.
Enjoy this light and refreshing lemon orzo with sautéed shrimp for a delicious and healthy lunch or dinner!
