This post goes out to my friend Julicia, who asked me to share the recipe for shrimp and orzo a few weeks ago and had to suffer from my procrastination.
This one-pot shrimp and orzo is one of the best dinners I’ve made recently. It’s so easy, yet so delicious. I don’t know why I said “yet,” because in my experience, some of the simplest dishes are the most delicious.
The shrimp and orzo gets a big upgrade with from fresh parsley and lemon. Also, it helps to find the freshest shrimp possible. When you have good, fresh ingredients, you don’t need much else.
If you’re not an orzo fan, you could sub in rice, but I’d highly recommend that you give orzo a try. I love the texture, and it pairs well with the shrimp and herbs.
Here’s a song to get you started on your shrimp and orzo journey.
Shrimp and Orzo
1 pound raw shrimp, peeled and deveined
3 Tbsp olive oil
1 lemon, juiced and zested
3 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
kosher salt and pepper
1 cup orzo
2 Tbsp salted butter
2 garlic cloves, minced
2 1/4 cups chicken stock
3 Tbsp chopped fresh flat-leaf parsley
Combine the shrimp, olive oil, lemon juice and zest, minced garlic, red pepper flakes, and some salt and pepper in a large bowl. Let it sit for about 10 minutes to marinate.
Melt the butter in a large skillet over medium heat. Once melted, add the orzo and toss to coat. Stir the orzo frequently until it turns golden brown. Then add the second round of minced garlic and mix until fragrant, about 30 seconds.
Pour the chicken stock into the skillet and bring the mixture to a boil. Reduce to a simmer and cover the pot. Cook for about 15 minutes, or until the orzo has absorbed all the liquid.
Once the liquid is gone, mix in the shrimp and cover the pot again. Cook for about another six minutes, or until the shrimp is pink and cooked through.
Sprinkle with parsley and serve. Enjoy!