Lemon Shrimp and Asparagus Orzo Pasta
A quick and flavorful Lemon Shrimp Orzo Pasta with Asparagus made in one pan in under 30 minutes. Tender shrimp, bright lemon, fresh asparagus, and parmesan come together for a light, fresh meal that’s perfect for warm-weather dinners or easy entertaining.
Equipment
- 1 large saute pan with lid or a dutch oven
Ingredients
- 1 lb raw shrimp peeled and deveined
- salt and pepper
- ½ tsp smoked paprika
- 1 tbsp olive oil
- 1 shallot, finely minced or 1/4 onion
- 3-4 garlic cloves, minced
- 1 cup dry orzo pasta
- 3 cups chicken broth
- 1-2 cup asparagus, chopped into 2 inch pieces
- 1 lemon, zested and juiced
- ¼ cup heavy cream
- 3 tbsp parmesan cheese, grated
- 1 tbsp butter
- chopped parsley, chili flakes optional garnish
Instructions
- Season shrimp with salt, pepper, and smoked paprika.
- In a pan, on medium high heat, add the olive oil and sear the shrimp until golden brown and cooked through, about 2-3 minutes per side. Remove shrimp and set to the side on a plate.
- In the same pan, turn heat to medium low, add shallots and minced garlic and sauté until fragrant, about 1-2 minutes.
- Stir in orzo pasta and let it toast for 2-3 minutes, stirring occasionally.
- Add the broth to the orzo, stir and raise the heat to bring to a boil. Once boiling, reduce heat to a simmer and cook orzo for 10 minutes until cooked through.
- While the orzo is cooking, add the asparagus and cook for last 5 minutes of the orzo. Add water or broth to cover orzo if needed.
- Once the orzo is cooked through, lower the heat, and add the lemon juice, lemon zest, heavy cream, parmesan cheese, tbsp of butter and stir to combine. Add the shrimp back to the pan. Let sit on very low for 5-10 minutes to develop flavors.
- Serve in a bowl and garnish with parsley and chili flakes and enjoy.