Best 5 Sauteed Lemon Shrimp With Orzo Recipes

ONE POT LEMON SHRIMP ORZO

Steps:

• Warm 1 tablespoon butter in a large skillet over medium-high heat. Add shrimp and sprinkle evenly with oregano, salt, and pepper. Cook shrimp for about 2 minutes on each side, until pink and opaque, then remove to a plate and set aside.
• Reduce heat to medium and melt the remaining tablespoon of butter. Add onion and cook for 2-3 minutes. Add garlic and cook about 1 minute more, just until fragrant. Stir in the dried orzo and cook about 1 minute, to lightly toast.
• Pour in the broth. Increase heat to high until liquid boils, then return to medium so that the mixture is simmering gently. Cook for 10-12 minutes, until the orzo is tender and most of the liquid is absorbed. Stir occasionally and reduce heat further if needed to prevent sticking.
• When orzo is tender, stir in the tomatoes and peas. Taste and season with more salt and pepper, as needed.
• Return shrimp to the pan, sprinkle lemon juice on top, garnish with fresh oregano and/or parsley leaves, and serve.

LEMON SHRIMP ORZO

Steps:

• In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until crisp-tender, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in broth, orzo and water. Bring to a boil; reduce heat. Simmer, uncovered, until orzo is al dente, 8-10 minutes., Stir in shrimp, arugula, lemon juice, salt and pepper. Cook and stir until shrimp turn pink, 4-5 minutes. Stir in olives. Sprinkle with feta and basil leaves.

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.

SAUTEED LEMON SHRIMP WITH ORZO

Steps:

• Bring a medium pot of salted water to a boil, add orzo, and cook until al dente (per package instructions). Drain and toss with 1 teaspoon of olive oil and salt and pepper to taste.
• While orzo is cooking, heat 2 tablespoons olive oil in a large saute pan, add garlic, and cook over low heat for 1 minute.
• Add shrimp, a pinch of salt and pepper, and 2 tablespoons finely chopped fresh Italian flat-leaf parsley, and cook for 3-4 minutes, until shrimp are opaque. Remove from pan and keep warm.
• Bring saute pan to high heat, add wine and lemon juice (to deglaze pan), and boil for 1 minute, or until liquid is reduced by half. (Note: if you double this sauce, it will take much longer to reduce to the right consistency, not just double the time.)
• Remove saute pan from heat, add remaining 2 tablespoons finely chopped Italian flat-leaf parsley, stir in butter, zest, adn capers, and check for seasonings.
• Put shrimp back into sauce and serve on a bed of orzo.

SHRIMP SAUTE WITH ORZO

Steps:

• Bring a medium saucepan of salted water to a boil. Add orzo; cook until al dente, using cooking time suggested on package. Drain; toss with 1 teaspoon oil, and add salt and pepper to taste.
• Meanwhile, heat remaining oil in a large skillet. Add garlic; cook over low heat for 1 minute. Add shrimp, salt and pepper to taste, and 2 tablespoons parsley; cook for 3 to 4 minutes. Turn, and cook for 3 minutes more, or until opaque. Remove from pan, and keep warm.
• Add lemon juice and wine to skillet. Bring to a boil, lower heat, and reduce by half, about 2 minutes. Remove from heat. Add remaining parsley; stir in butter, lemon zest, and capers. Adjust seasonings. Pour over shrimp, and serve on a bed of orzo.