Ingredients
Scale
- 1 cup orzo pasta
- 1 lb large shrimp, peeled and deveined
- 3 cloves garlic, minced
- 1 cup low-sodium chicken broth
- 1/4 cup fresh lemon juice (about 2 lemons)
- Zest of 1 lemon
- 2 tbsp olive oil
- 2 tbsp fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Cook the orzo: Boil salted water in a large pot, add orzo, and cook until al dente according to package instructions. Drain and set aside.
- Sauté garlic: In a skillet over medium heat, heat olive oil. Add minced garlic and sauté for about one minute until fragrant.
- Cook shrimp: Add shrimp to the skillet and cook for approximately three minutes per side until they turn pink and opaque.
- Combine ingredients: Stir in chicken broth, lemon juice, and lemon zest. Let it simmer for two minutes to meld flavors.
- Mix in orzo: Fold the drained orzo into the skillet mixture. Toss well and season with salt and pepper.
- Serve: Plate the shrimp orzo and garnish with chopped parsley. Serve warm.