Shrimp Orzo with Lemon and Asparagus
This one-pot Shrimp Orzo with Lemon and Asparagus is bright, flavorful, healthy, and refreshingly simple.
Due to a broken stovetop, I was relying on one, small electric burner to do all my non-oven cooking.
On the bright side, only having access to one burner at a time inspired me to bulk up my collection of delicious one-pot recipes like this shrimp orzo (and Chicken Broccoli Ziti).
The pasta, asparagus, and shrimp all are made in one handy pot, meaning you only have one pot to worry about washing at the end of the meal.
Fresh lemon zest and juice make the shrimp pasta bright and zippy.
Asparagus gives it a spring feel.
The juicy shrimp are a refreshing change from standard weeknight chicken (not that I’d ever complain about having Chicken Pesto Pasta).
This healthy shrimp orzo feels impressive and special but uses simple ingredients and takes less than an hour to prepare.
“This recipe is quick and super simple to make – perfect for a weeknight! Everyone who has tried it has asked me for the recipe!”
How to Make Shrimp Orzo with Asparagus
Every bite of this dish is pure sunshine.
The orzo deliciously clings to the shrimp, and its creamy, almost risotto-like texture is truly addictive. You won’t believe you haven’t added cream.
TIP!
If you love risotto, be sure to check out the One Pot Sun-Dried Tomato Orzo Risotto in my cookbook, and this classic Mushroom Risotto.
The Ingredients
Shrimp. You can use either fresh shrimp (I like peel and eat for ease of preparation), or for ultimate ease, swap frozen raw shrimp that already peeled and deveined. (Frozen shrimp are also perfect for this Garlic Shrimp Pasta!)
Orzo. I used whole wheat orzo pasta, which is quick-cooking and offers more fiber and nutrients than white pasta. It’s a small change that makes the recipe healthier, for no additional effort.
WHAT IS ORZO?
Although it resembles rice, orzo is a noodle (a.k.a. a small variety of pasta). It is prepared the same way as any other type of pasta. Orzo is commonly used in Greek food and Italian food.
Asparagus. Fresh asparagus tastes like springtime. It adds a wonderful texture and is packed with fiber and folate.
Chicken Stock or Broth. Using chicken stock or broth as the cooking liquid adds extra flavor to the dish.
Lemon Zest + Juice. For brightness and pop.
Parmesan. Freshly grated Parmesan cheese melts into the liquid, creating a scrumptious sauce that coats each ingredient in cheesy flavor.
Parsley. Adds freshness and an additional pop of green color.
MARKET SWAP
Shrimp orzo is yummy with any of your favorite fresh herbs. Try fresh basil, or if you don’t have fresh available, a pinch or dried oregano.
Red Pepper Flakes. Add a pinch of red pepper flakes for optional spice.
SHRIMP ORZO ADD-ONS
If you’d like to add extra veggies to your lemon shrimp orzo, here are a few of my favorite ideas:
Tomato. Try shrimp orzo tomato for a summery spin. Add halved cherry tomatoes or grape tomatoes with the shrimp. You’ll also love this tomato Farro Risotto.
Peas. Add a handful of frozen peas at the end. No need to thaw them first.
Spinach. Shrimp orzo spinach would be tasty. Add chopped fresh or frozen spinach with the shrimp.
Mushroom. Sautéed Mushrooms would make an excellent addition to this dish.
The Directions
Season the shrimp with salt and pepper.
Sauté the onion in oil over medium heat. Stir in the garlic and orzo.
Pour in the broth and water. Bring to a boil over medium high heat, stirring and scraping the bottom of the pan. Cover and let simmer for 5 minutes. Add the asparagus. Cook for another 10 minutes. Stir in the lemon zest and juice, part of the Parmesan, parsley, and shrimp. Add the remaining Parmesan.
Bake at 400 degrees F for 8 to 10 minutes, until the shrimp is cooked through and the orzo is al dente. ENJOY!
Healthy shrimp orzo with asparagus and lemon
Storage Tips
To Store. Refrigerate leftovers in an airtight storage container for up to 3 days.
To Reheat. Gently rewarm leftovers in a baking dish in the oven at 350 degrees F or in the microwave.
To Freeze. You can freeze shrimp orzo. Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
MEAL PREP TIP
Up to 1 day in advance, chop the onion, trim the asparagus, and mince the garlic. Refrigerate until you’re ready to finish the recipe.
Shrimp Orzo with Lemon and Asparagus
A bright one-pot shrimp orzo with asparagus. Perfect for busy weeknights. Simple and delicious—even the orzo gets cooked right in the pot!
Ingredients
1 1/4 pounds large raw shrimp 31 to 35 count, peeled and deveined (use fresh or frozen, thawed shrimp)
1/2 teaspoon black pepper
1/4 teaspoon kosher salt
1 tablespoon extra virgin olive oil
1 small yellow onion diced
3 cloves garlic minced
1 pound asparagus trimmed and cut into 2-inch pieces
8 ounces uncooked whole wheat orzo pasta I like DeLallo
2 cups reduced sodium chicken broth
1 large lemon zest and juice (about 1/4 cup)
1/2 cup freshly grated Parmesan cheese divided
2 tablespoons chopped fresh parsley plus additional for serving
Lemon wedges for serving
Instructions
Place a rack in the center of your oven and preheat the oven to 400 degrees F. Place the shrimp in a small bowl, sprinkle with pepper and salt, and set aside.
Heat the olive oil in a large, oven-proof skillet or Dutch oven with a tight-fitting lid over medium. Add the onion and cook, stirring often, until the onion is soft and translucent, about 3-4 minutes. Stir in the garlic and cook until fragrant, about 30 seconds, then stir in the orzo. Increase the heat to medium high and cook the orzo until it’s lightly browned and smells toasty, about 2 minutes.
