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    Home » Fish

    Quick Lemony Orzo with Shrimp

    January 28, 2019 by Kathleen Leave a Comment

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    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.

    Quick Lemony Orzo with Shrimp


    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 ½ 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.

    Print

    Quick Lemony Orzo with Shrimp

    Quick Lemony Orzo with Shrimp
    Print Recipe
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    • Author: Kathleen

    Ingredients

    Units Scale

    1 tbs. olive oil
    ¾ c. chopped yellow onion
    2 tsp. dried thyme
    1 tbs. garlic, minced
    1 c. uncooked orzo
    ⅓ c. dry white wine
    3 ½ c. chicken stock, divided
    ½ 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
    ½ 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 ½ 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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