Quick Lemony Orzo with Shrimp

Quick Lemony Orzo with Shrimp

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.

Ingredients for Quick Lemony Shimp with Orzo

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.

Orzo Browning

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.

Orzo Simmering in Wine

Stir in remaining 1 1/2 c. chicken stock, shrimp, and vegetables.

Add Peas to Orzo

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.

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Quick Lemony Orzo with Shrimp

Quick Lemony Orzo with Shrimp
  • Author: Kathleen
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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.

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