The beauty of Lemon Shrimp Orzo with Asparagus lies in its simplicity and speed—it’s a 30-minute Mediterranean-inspired dinner that rivals any restaurant dish. The vibrant flavors from fresh lemon and garlic with succulent shrimp create a refreshing yet satisfying meal. Ideal for busy nights, this dish comes together quickly and elegantly.

• Cuisine: Mediterranean
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4

Why You’ll Love This Recipe

• Quick and easy to prepare, perfect for busy weeknights.
• Packed with fresh and zesty flavors that are light yet satisfying.
• The orzo soaks up the delicious lemon garlic butter sauce beautifully.
• A colorful dish that looks as good as it tastes.

Ingredients

• 1 lb asparagus (ends trimmed, cut into 2-inch slices): Adds fresh, crisp texture and nutritional value.
• 1 cup orzo (uncooked): Acts as the hearty base, soaking up the sauce.
• 2 cups chicken stock or vegetable stock or water: Use chicken stock for depth of flavor; water works if you’re in a pinch.
• 2 tablespoons olive oil: For sautéing and adding richness.
• 1.5 lb raw shrimp (peeled, deveined, tails off, large – about 15-20 count per pound): Main protein, ensures quick cooking.
• ½ teaspoon Italian seasoning: Adds a blend of herbs; substitute with individual herbs like oregano or basil.
• ½ teaspoon red pepper flakes: Provides a hint of heat; adjust based on preference.
• ¼ teaspoon salt to taste: Enhances flavors.
• 1/4 teaspoon freshly ground pepper: Adds a touch of spice.
• 5 cloves garlic (minced): Infuses robust, aromatic flavor.
• 1/4 cup freshly squeezed lemon juice (1 large lemon): Brightens the dish; avoid bottled juice for best results.
• 1/4 cup dry white wine: Enhances depth; chicken broth is a non-alcoholic option.
• 3 tablespoons salted butter: Provides a creamy, luscious mouthfeel; adjust salt if using unsalted.
• 3 tablespoons capers: Adds a briny, tangy contrast.
• Fresh basil: Optional garnish for fresh, herbal notes.
• Fresh thyme: Complements the lemon and garlic with earthy tones.

How to Make It

Step 1: Cook the Orzo

In a large saucepan, bring your choice of stock or water to a boil. Add the orzo and cook until al dente, about 7-8 minutes. Drain and set aside. The orzo should be tender yet firm, as it will absorb more flavor later.

Step 2: Sauté the Asparagus

In a large skillet, heat the olive oil over medium heat. Add the asparagus and sauté for about 3-4 minutes until bright green and slightly tender. You want a bit of crispness to complement the textures in the dish.

Step 3: Cook the Shrimp

Season the shrimp with Italian seasoning, red pepper flakes, salt, and pepper. Add the shrimp to the skillet with asparagus. Cook for 2-3 minutes on each side until pink and opaque. Remove and set aside to prevent overcooking.

Step 4: Make the Lemon Garlic Sauce

In the same skillet, add garlic and sauté until fragrant, about 1 minute. Stir in lemon juice and white wine, simmering until slightly reduced. Add butter and capers, stirring until the butter is melted and the sauce is slightly thickened.

Step 5: Combine and Serve

Return the shrimp and asparagus to the skillet, adding the orzo as well. Toss everything together to coat with the sauce evenly. Taste and adjust seasoning if needed. Finish with fresh basil and thyme before serving for an aromatic finish.

Recipe FAQs

Can I use frozen shrimp?

Yes, you can use frozen shrimp. Just ensure they are fully thawed and patted dry before cooking to avoid excess moisture in the dish.

What can I substitute for orzo?

Substitute orzo with other small pasta like risoni or pearl couscous if needed. Adjust cooking times based on the pasta you choose.

Is this dish suitable for meal prep?

Yes, it holds up well for meal prep. Store in an airtight container for up to 3 days. The flavors meld beautifully over time, but it’s best enjoyed within a couple of days to maintain shrimp texture.