One Pot Lemon Shrimp Orzo
One Pot Lemon Shrimp Orzo
Ingredients
- 1 pound large shrimp, raw, peeled, and deveined
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons olive oil, divided
- 1/2 yellow onion, chopped
- 3 cloves garlic, minced
- 1 bunch asparagus, tough ends trimmed, cut into 1-inch pieces
- 1 1/2 cups orzo pasta
- 4 cups chicken broth, or vegetable broth
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1 lemon, zested
Instructions
- 1
Prepare the vegetables: chop the yellow onion, mince the garlic cloves, and cut the asparagus into approximately 1-inch long pieces.
⏱️ 5 min
- 2
Season the shrimp: Place the raw, peeled, and deveined shrimp on a plate. Season generously with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, ensuring all shrimp are coated.
⏱️ 2 min
- 3
Cook the shrimp: Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Once the oil is hot, add the seasoned shrimp to the pan in a single layer. Sauté for 2-3 minutes per side, or until the shrimp are pink and opaque and cooked through. Remove the cooked shrimp from the pot and set aside on a clean plate.
⏱️ 5 min
- 4
Sauté the aromatics and vegetables: Add the remaining 1 tablespoon of olive oil to the same pot. Add the chopped onion and sauté for 3-5 minutes, or until softened and translucent. Add the minced garlic and cut asparagus to the pot and cook for another 2-3 minutes, stirring frequently, until fragrant and the asparagus is slightly tender-crisp.
⏱️ 7 min
- 5
Cook the orzo: Stir the orzo pasta into the pot with the vegetables. Pour in the chicken broth, ensuring the orzo and vegetables are fully submerged. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 10-12 minutes, or until the orzo is tender and most of the liquid has been absorbed. Stir occasionally to prevent sticking.
⏱️ 12 min
- 6
Combine and finish: Return the cooked shrimp to the pot with the orzo and vegetables. Add 1/2 cup of freshly grated Parmesan cheese. Stir all ingredients together thoroughly until well combined and the cheese has melted into the orzo.
⏱️ 3 min
- 7
Add lemon zest: Zest the entire lemon directly over the pot, ensuring the zest is evenly distributed. Stir once more to incorporate the fresh lemon flavor.
⏱️ 1 min
- 8
Serve: Ladle the One Pot Lemon Shrimp Orzo into bowls. Garnish with additional grated Parmesan cheese, if desired, and serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
One Pot Lemon Shrimp Orzo
- 1 pound large shrimp, raw, peeled, and deveined
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons olive oil, divided
- 1/2 yellow onion, chopped
- 3 cloves garlic, minced
- 1 bunch asparagus, tough ends trimmed, cut into 1-inch pieces
- 1 1/2 cups orzo pasta
- 4 cups chicken broth, or vegetable broth
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1 lemon, zested
Instructions
- 1
Prepare the vegetables: chop the yellow onion, mince the garlic cloves, and cut the asparagus into approximately 1-inch long pieces.
⏱️ 5 min - 2
Season the shrimp: Place the raw, peeled, and deveined shrimp on a plate. Season generously with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, ensuring all shrimp are coated.
⏱️ 2 min - 3
Cook the shrimp: Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Once the oil is hot, add the seasoned shrimp to the pan in a single layer. Sauté for 2-3 minutes per side, or until the shrimp are pink and opaque and cooked through. Remove the cooked shrimp from the pot and set aside on a clean plate.
⏱️ 5 min - 4
Sauté the aromatics and vegetables: Add the remaining 1 tablespoon of olive oil to the same pot. Add the chopped onion and sauté for 3-5 minutes, or until softened and translucent. Add the minced garlic and cut asparagus to the pot and cook for another 2-3 minutes, stirring frequently, until fragrant and the asparagus is slightly tender-crisp.
⏱️ 7 min - 5
Cook the orzo: Stir the orzo pasta into the pot with the vegetables. Pour in the chicken broth, ensuring the orzo and vegetables are fully submerged. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 10-12 minutes, or until the orzo is tender and most of the liquid has been absorbed. Stir occasionally to prevent sticking.
⏱️ 12 min - 6
Combine and finish: Return the cooked shrimp to the pot with the orzo and vegetables. Add 1/2 cup of freshly grated Parmesan cheese. Stir all ingredients together thoroughly until well combined and the cheese has melted into the orzo.
⏱️ 3 min - 7
Add lemon zest: Zest the entire lemon directly over the pot, ensuring the zest is evenly distributed. Stir once more to incorporate the fresh lemon flavor.
⏱️ 1 min - 8
Serve: Ladle the One Pot Lemon Shrimp Orzo into bowls. Garnish with additional grated Parmesan cheese, if desired, and serve immediately.
⏱️ 5 min