Lemon Garlic Shrimp Orzo Skillet Recipes

ONE POT GARLIC BUTTER SHRIMP AND ORZO

Steps:

• In a large bowl, combine the shrimp with the olive oil, lemon juice, zest, garlic, red pepper flakes and a big pinch of salt and pepper. Stir and let sit for 10 minutes.
• Heat the butter in a large skillet (I like a 12 inch) over medium heat. Once melted, stir in the orzo. Cook, stirring often, until the orzo is slightly golden and toasty. Stir in the garlic and cook for 30 seconds.
• Pour in the chicken stock and bring it to a boil. Reduce it to a simmer and cover the pot. Cook until the orzo absorbs the water and is fluffed up, about 12 to 15 minutes.
• Add in the shrimp to the orzo and stir. Cover the pot again and cook for another 5 to 8 minutes, or until the shrimp is pink, opaque and cooked through.
• Sprinkle with fresh parsley and a spritz of lemon. I like to stir in another 1 to 2 tablespoons of melted butter for optimal flavor, but this is up to you. Serve immediately!

LEMON-GARLIC SHRIMP ORZO SKILLET

Steps:

• In 12-inch nonstick skillet, heat oil over medium-high heat. Add zucchini and salt; cook 4 to 6 minutes, stirring occasionally, until crisp-tender. Remove with slotted spoon; reserve.
• Heat same skillet over medium heat; add garlic and pasta. Cook 2 to 3 minutes, stirring frequently, until garlic is fragrant and pasta is lightly toasted. Add broth; cover and simmer 10 to 11 minutes or until liquid is nearly absorbed.
• Stir in shrimp, butter and zucchini; cover and cook 3 to 4 minutes or until shrimp are pink and pasta is tender.
• Stir in cheese, lemon, and thyme; garnish with parsley.

SHRIMP SCAMPI WITH ORZO

Steps:

• In a medium bowl, stir together shrimp, 1 tablespoon olive oil, lemon zest, red-pepper flakes, 1/2 teaspoon salt, 1/4 teaspoon pepper and half the garlic. Set aside to marinate. (This step can be done up to 1 hour in advance.)
• Add butter, remaining olive oil and remaining garlic to a medium skillet set over medium heat. When the butter starts to bubble, add the orzo and 1/2 teaspoon salt and cook, stirring often, until the orzo is toasted, about 2 minutes, adjusting the heat as necessary to prevent the garlic from burning. Carefully add the wine - it will bubble - and stir until absorbed, about 1 minute. Stir in water, reduce heat to low, cover, and cook until orzo is al dente, about 12 minutes.
• Add the shrimp in a snug, even layer on top of the orzo, cover, and cook until all the shrimp is pink and cooked through, 2 to 4 minutes. Remove from heat and let sit, covered, 2 minutes.
• Sprinkle with parsley and lemon juice, season with salt and pepper, and serve immediately.