This quick lemony orzo with shrimp recipe is a really great weeknight dinner. Super easy to make, fast, healthy, and not a lot of clean-up. You can add any veggies you want to the orzo, like frozen peas, lima beans, green beans, whatever floats your boat. Or, leave out the veggies and make a quick veggie side dish like sauteed spinach. Easy peasy. Dinner is done.
Gather up your ingredients.
Heat olive oil in a large Dutch oven on medium.
Add onion and dried thyme. Cook until onion begins to soften, about 3-4 minutes.
Add garlic, cooking until onion is translucent.
Add orzo, cooking for 2-3 minutes, until lightly toasted.
Add wine and simmer until liquid is evaporated.
Add 2 cups of chicken stock and salt to the pan.
Bring to a boil, then reduce the heat to a simmer, stirring occasionally.
Stir in remaining 1 1/2 c. chicken stock, shrimp, and vegetables.
Cook until shrimp is cooked, about 5 minutes.
Remove the pan from heat and stir in juice, pepper, and cream cheese.
Sprinkle with parsley to top.
Quick Lemony Orzo with Shrimp
Ingredients
1 tbs. olive oil
3/4 c. chopped yellow onion
2 tsp. dried thyme
1 tbs. garlic, minced
1 c. uncooked orzo
1/3 c. dry white wine
3 1/2 c. chicken stock, divided
1/2 tsp. kosher salt
1 c. frozen vegetable (peas, green beans, lima beans, etc.)
1 tbs. lemon zest
1 lb. medium shrimp (peeled and deveined)
2 tsp. fresh lemon juice
1/2 tsp. black pepper
1 oz. cream cheese
2 tbs. fresh parsley, chopped
Instructions
Heat olive oil in a large Dutch oven on medium.
Add onion and dried thyme. Cook until onion begins to soften, about 3-4 minutes.
Add garlic, cooking until onion is translucent.
Add orzo, cooking for 2-3 minutes, until lightly toasted.
Add wine and simmer until liquid is evaporated.
Add 2 cups of chicken stock and salt to the pan.
Bring to a boil, then reduce the heat to a simmer, stirring occasionally.
Stir in remaining 1 1/2 c. chicken stock, shrimp, and vegetables.
Cook until shrimp is cooked, about 5 minutes.
Remove the pan from heat and stir in juice, pepper, and cream cheese.
Sprinkle with parsley to top.