LEMON SHRIMP ORZO
What I love about this lemon shrimp orzo is that it's so tasty and it can be eaten hot or cold. It tastes great with chicken, too. -Aleni Salcedo, East Elmhurst, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until crisp-tender, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in broth, orzo and water. Bring to a boil; reduce heat. Simmer, uncovered, until orzo is al dente, 8-10 minutes., Stir in shrimp, arugula, lemon juice, salt and pepper. Cook and stir until shrimp turn pink, 4-5 minutes. Stir in olives. Sprinkle with feta and basil leaves.
Nutrition Facts : Calories 367 calories, Fat 11g fat (3g saturated fat), Cholesterol 80mg cholesterol, Sodium 808mg sodium, Carbohydrate 44g carbohydrate (1g sugars, Fiber 10g fiber), Protein 22g protein.
MEDITERRANEAN SHRIMP RECIPE WITH BELL PEPPERS
Easy shrimp recipe, coated in Mediterranean spices and skillet-cooked in a light white wine and olive oil sauce with shallots, bell peppers and tomatoes. Ready in 25 minutes or less!
Provided by Suzy Karadsheh
Categories Entree
Number Of Ingredients 17
Steps:
- Pat the shrimp dry and place it in a large bowl. Add the flour, smoked paprika, salt and pepper, coriander, cayenne, and sugar. Toss until the shrimp is well-coated.
- In a large cast iron skillet, melt the butter with the olive oil over medium heat. Add the shallots and garlic. Cook for 2-3 minutes, stirring regularly, until fragrant (be sure not to burn the garlic.) Add the bell peppers and cook another 4 minutes or so, tossing occasionally.
- Now add the shrimp. Cook for 1 to 2 minutes, then add the diced tomatoes, broth, white wine and lemon juice. Cook for a couple more minutes or until the shrimp turns bright orange.
- Finally, stir in the chopped fresh parsley and serve!
Nutrition Facts : Calories 284.4 kcal, Sodium 1258.1 mg, SaturatedFat 1.8 g, Carbohydrate 9.9 g, Fiber 1.8 g, Protein 30.6 g, Cholesterol 357.6 mg, ServingSize 1 serving
ONE-POT LEMON-BASIL ORZO AND VEGETABLES
Lemon and fresh basil give this light-yet-satisfying dish its bright flavor, while the orzo, chick peas, zucchini and tomatoes complete the meal.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 5
Number Of Ingredients 13
Steps:
- In 12-inch nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add zucchini; cook 2 to 3 minutes, stirring occasionally, until zucchini is lightly browned. Transfer zucchini to plate.
- Add remaining 2 tablespoons oil, the onion and garlic to skillet. Cook and stir 2 to 3 minutes or until softened. Add orzo; cook and stir 2 to 3 minutes or until orzo is lightly toasted. Stir in broth, tomatoes, chick peas, lemon peel, salt and pepper. Heat to boiling; cover, and reduce heat to low. Cook 8 to 10 minutes or until most of liquid has absorbed and orzo is almost tender.
- Add zucchini and lemon juice to orzo mixture; stir to combine. Remove from heat, cover and let stand 3 to 5 minutes or until all the liquid is absorbed. Stir in basil, and serve.
Nutrition Facts : Calories 330, Carbohydrate 50 g, Cholesterol 0 mg, Fat 2, Fiber 4 g, Protein 10 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 690 mg, Sugar 6 g, TransFat 0 g
LEMON-GARLIC SHRIMP ORZO SKILLET
You know that phrase, "a little goes a long way?" Well, that absolutely applies to this dish, which tastes rich and buttery but actually only includes 2 tablespoons of butter! The trick is waiting until the end to add the butter when it can enrich the orzo, which has already been flavored by cooking in broth, and the zucchini, which has a naturally buttery taste when sautéed. The shrimp, also added at the end, gets infused with all the flavors already in the pan, so the whole dish is redolent of garlic and butter and only needs a squeeze of lemon and sprinkle of fresh herbs for contrast. Garnishing with a bit of nutty Parmesan takes it all over the top.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- In 12-inch nonstick skillet, heat oil over medium-high heat. Add zucchini and salt; cook 4 to 6 minutes, stirring occasionally, until crisp-tender. Remove with slotted spoon; reserve.
- Heat same skillet over medium heat; add garlic and pasta. Cook 2 to 3 minutes, stirring frequently, until garlic is fragrant and pasta is lightly toasted. Add broth; cover and simmer 10 to 11 minutes or until liquid is nearly absorbed.
- Stir in shrimp, butter and zucchini; cover and cook 3 to 4 minutes or until shrimp are pink and pasta is tender.
- Stir in cheese, lemon, and thyme; garnish with parsley.
Nutrition Facts : Calories 260, Carbohydrate 20 g, Cholesterol 140 mg, Fat 1 1/2, Fiber 1 g, Protein 22 g, SaturatedFat 4 1/2 g, ServingSize About 1 Cup, Sodium 460 mg, Sugar 2 g, TransFat 0 g
TANGY LEMON-GARLIC SHRIMP
This simple shrimp dish can be used as a pre-meal snack or the appetizer course. It's easy and quick to make on the stovetop, especially when the lemon juice, zest, and garlic are measured ahead of time.
Provided by stephenhbossin
Categories Appetizers and Snacks Seafood Shrimp
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Heat a large skillet over medium-low heat until warm, about 3 minutes. Add shrimp, garlic, and crushed red pepper all at once and stir together. Add seafood seasoning, salt, and black pepper. Mix everything together.
- Cook over medium heat until shrimp are fully cooked, 3 to 5 minutes. Pour lemon juice into skillet and stir again. Reduce heat to low; add parsley and lemon zest. Transfer only shrimp to a serving platter.
Nutrition Facts : Calories 76.4 calories, Carbohydrate 2.4 g, Cholesterol 127.7 mg, Fat 0.9 g, Fiber 0.7 g, Protein 14.2 g, SaturatedFat 0.2 g, Sodium 460.3 mg, Sugar 0.3 g
ONE POT GARLIC BUTTER SHRIMP AND ORZO
This one pot shrimp and orzo is weeknight dinner gold! The meal comes together in about 15 minutes and is absolutely delicious.
Provided by How Sweet Eats
Categories Main Course
Time 30m
Number Of Ingredients 12
Steps:
- In a large bowl, combine the shrimp with the olive oil, lemon juice, zest, garlic, red pepper flakes and a big pinch of salt and pepper. Stir and let sit for 10 minutes.
- Heat the butter in a large skillet (I like a 12 inch) over medium heat. Once melted, stir in the orzo. Cook, stirring often, until the orzo is slightly golden and toasty. Stir in the garlic and cook for 30 seconds.
- Pour in the chicken stock and bring it to a boil. Reduce it to a simmer and cover the pot. Cook until the orzo absorbs the water and is fluffed up, about 12 to 15 minutes.
- Add in the shrimp to the orzo and stir. Cover the pot again and cook for another 5 to 8 minutes, or until the shrimp is pink, opaque and cooked through.
- Sprinkle with fresh parsley and a spritz of lemon. I like to stir in another 1 to 2 tablespoons of melted butter for optimal flavor, but this is up to you. Serve immediately!
GARLIC-TOMATO SHRIMP RECIPE WITH ORZO
How about an easy garlic-tomato shrimp recipe?! Just my kind of "unfussy" Mediterranean dinner!
Provided by The Mediterranean Dish
Categories Entree
Time 42m
Number Of Ingredients 15
Steps:
- Cook the orzo pasta in boiling water according to package instructions; add a dash of salt and olive oil to the cooking water. When the pasta cooks to al dante, remove from the heat then drain and transfer to a serving dish.
- While the pasta cooks, heat the butter with 2 tbsp of olive oil in a large heavy skillet. Saute the shallots on medium-high heat for 3 minutes or so then add the garlic and toss together briefly. Now add the white wine and cook for 1 minute then add the lemon juice, 1/2 cup water, and diced tomatoes. Bring to a boil then reduce the heat to medium. Cook for 15 more minutes on medium heat, stirring occasionally.
- Stir in 1 tsp of dried thyme, a pinch of salt and a little cayenne pepper to your taste.
- Add the shrimp and cook for 5 minutes or until the shrimp turns pink. Stir occasionally so that the shrimp is nicely coated in the sauce. Do not over cook the shrimp.
- Finally, stir in the spinach and remove from the heat.
- Top the the cooked orzo pasta with the garlic tomato shrimp. Garnish with your favorite herb (optional) and serve immediately with lemon slices. Enjoy!
Nutrition Facts : Calories 395 calories, Sugar 4.7 g, Sodium 297.4 mg, Fat 11.2 g, SaturatedFat 2.9 g, TransFat 0 g, Carbohydrate 58.2 g, Fiber 2.9 g, Protein 16.9 g, Cholesterol 64.7 mg
LEMON-GARLIC PARMESAN ORZO
the garlic and lemon juice amount may be adjusted to taste, if you like some heat add in crushed red chili flakes and saute with the garlic :)
Provided by Kittencalrecipezazz
Categories Lemon
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a saucepan bring the water with bouillon powder to a boil; add in orzo and cook uncovered until tender stirring a couple times to prevent sticking; drain and place into a bowl.
- In another saucepan melt butter over medium heat; add in garlic and cook stirring for 2 minutes.
- Remove from heat, add in the cooked pasta, lemon rind and lemon juice; stir until combined.
- Mix in Parmesan cheese, then season with black pepper and salt if desired.
ONE POT LEMON ORZO SHRIMP
A super easy one pot meal that the whole family will love - even the orzo gets cooked right in the pot!
Provided by Chungah Rhee
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F. Season shrimp with salt and pepper, to taste; set aside. Heat olive oil in a large oven-proof skillet over medium high heat. Add garlic, onion and oregano, and cook, stirring often, until onions have become translucent, about 3-4 minutes. Stir in orzo until lightly browned, about 1-2 minutes. Stir in chicken broth and 1/2 cup water. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 10-12 minutes. Stir in tomatoes, peas, lemon juice and shrimp. Sprinkle with Parmesan. Place into oven and bake until shrimp are cooked through, about 12-14 minutes. Serve immediately.
GARLIC SHRIMP AND ORZO SALAD
If I have Shrimp in the Freezer, I can always come up with a dish. The other day I wanted something different for a salad. I enjoy cold pasta salads and rice salads so I decided to make an Orzo salad. Get it, orzo is rice shaped pasta.... anyway, this ended up being really good and can see how versitle it can get as well. It doesn't get any easier than this. Hope you enjoy!
Provided by Vseward Chef-V
Categories Toddler Friendly
Time 15m
Yield 1 cup, 2 serving(s)
Number Of Ingredients 15
Steps:
- Marinate shrimp in garlic and olive oil. I do this early in the morning.
- When ready to eat scoop shrimp out of the marinade with a slotted spoon Place in a skillet over medium-high heat and sauté for a few minutes, until the shrimp is pink and cooked through. Add a splash of white wine and season while cooking.
- Mix together lemon juice, and olive oil and pour over all remaining ingredients. Mix it all up until everything is coated. Season to taste.
ONE-PAN GARLIC-BUTTER SHRIMP WITH ORZO
One pan and 30 minutes makes for one delish dinner dish.
Provided by Marianne Williams
Time 30m
Number Of Ingredients 13
Steps:
- Heat 2 tablespoons each of the butter and oil in a large, deep skillet over medium. Add shallots. Cook, stirring occasionally, until softened, about 3 minutes. Add wine. Cook, stirring occasionally, until reduced by about half, about 2 minutes. Remove from heat.
- Transfer 3 tablespoons shallot mixture to a medium bowl; reserve remaining shallot mixture in skillet. Add remaining 2 tablespoons each butter and oil to shallot mixture in medium bowl, and whisk to combine. Set aside.
- Add broth to remaining shallot mixture in skillet, and bring to a boil over high. Stir in orzo and 1 teaspoon of the salt. Reduce to a simmer over medium-low. Cover and cook, undisturbed and without uncovering, 10 minutes.
- Meanwhile, finely chop garlic. Add remaining ½ teaspoon salt to garlic; using the flat side of a chef's knife, press and rub together to form a paste. Add garlic paste, lemon juice, crushed red pepper, and 2 tablespoons of the parsley to shallot mixture in medium bowl, and stir to combine. Add shrimp, and toss to fully coat (mixture will start to solidify because shrimp are cold).
- Uncover cooked orzo; spoon shrimp in a single layer over orzo. Spoon remaining shallot mixture in bowl over shrimp and orzo. Cover and cook over medium-low until shrimp are just opaque, about 4 minutes. Remove from heat. Uncover; sprinkle with capers, lemon zest, and remaining 2 tablespoons parsley. Serve immediately alongside lemon wedges.
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- To the now empty pan, melt butter with olive oil over medium-low heat. Once melted, increase heat to medium-high and add orzo and red onions. sauté for 3-5 minutes, until orzo is toasted and red onions start to soften.
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Ratings 6Calories 355 per servingCategory Healthy Shrimp Pasta Recipes
- Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry. Using a vegetable peeler, remove zest from one of the lemons and cut into thin slivers. Squeeze 1/4 cup juice from 1 1/2 lemons. Set the remaining lemon half aside.
- In a 10-inch nonstick skillet heat 1 Tbsp. of the oil and the butter over medium-high. Add shrimp, 2 of the garlic cloves, 1/4 tsp. of the salt, and the crushed red pepper. Cook and stir 2 minutes or just until shrimp are opaque. Stir in 2 Tbsp. of the lemon juice. Remove mixture from skillet; cover to keep warm.
- In skillet heat the remaining 1 Tbsp. oil over medium-high. Add zucchini, shallots, pepper, and the remaining garlic clove and 1/4 tsp. salt. Cook 3 to 4 minutes or until zucchini is light brown, stirring occasionally. Add the water, rosemary, and the remaining 2 Tbsp. lemon juice, stirring to scrape up crusty brown bits. Stir in cooked orzo; heat through.
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5/5 (10)Category 30 Minute MealsServings 4Estimated Reading Time 7 mins
- SHRIMP STOCK: Add a small drizzle of olive oil into a medium saucepan over medium-high heat. Add the shrimp peels and saute them in the skillet for about 2 minutes or until they change color. Then add 3 cups of water, parsley sprigs, peppercorns, and 2 smashed cloves of garlic, along with a ½ teaspoon of salt. Allow the stock to come to a boil, then lower the heat and let simmer for 15 minutes. Strain the stock through a mesh strainer, reserve 2 ¼ cups of the stock. If you have a little less than that, just add enough water to make 2 ¼ cups and stir to combine.
- MARINATE: While the stock is simmering, add the shrimp, 1 tablespoon olive oil, lemon zest, red pepper flakes, half the garlic, and ½ teaspoon salt. Stir to combine; set aside for later.
- COOK: Add the butter to the skillet and allow it to melt over medium heat. Stir in the orzo pasta and allow the orzo to toast for 3 minutes or until you can smell an almost nutty aroma. Then, stir in the remaining garlic and allow it to cook for 30 seconds. Carefully pour in the reserved shrimp stock and lemon juice, stir to combine, and kick up the heat to high for it to quickly come to a boil. Then, lower the heat to medium-high and allow the orzo to cook for 9-10 minutes or until most of the liquid is soaked up by the pasta. Nestle the shrimp in the orzo (so the shrimp touch the pan) in a single layer, place the asparagus on top, cover the dish and allow the orzo to continue cooking on the low setting for another 5-7 minutes or until the shrimp steam and cook through. Turn the heat off and allow the dish to just sit covered for a couple of minutes, so the flavors have a chance to mingle. Then, uncover the dish, stir to combine, sprinkle with parsley, and serve with lemon wedges to s
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- While orzo is cooking, heat 1 tsp olive oil in a medium skillet over medium heat. Add the shrimp, season with salt and pepper, and cook, flipping once, until cooked through.
- After the orzo is cooked, In another medium skillet, add 1 tsp of olive oil on medium heat. Add the minced garlic and capers to the pan. Saute for one minute, stirring frequently. Add the white wine or sherry to the pan to deglaze.
- Drain the orzo, and then add the orzo and heavy cream to the skillet with the garlic and capers. Stir to combine. Lower the heat to medium-low and cook for 3-4 minutes, stirring frequently.
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- Once the oil has become shimmery, add the shrimp (without overcrowding the pan). Sprinkle shrimp with salt and pepper. Cook just until pink (about 2-3 minutes per side).
- Add the butter to the skillet and once melted, add the sliced lemon and sear on each side (about 1 minute per side). Don't over cook them here or they will turn bitter. Remove from the skillet and set aside with the shrimp.
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- Stir together orzo, 1 1/2 tablespoons lemon juice, parsley, salt, 1/2 tsp black pepper. Keep warm
- Melt 1 tablespoon butter in a large skillet over medium-high. Add half of shrimp and saute for about 2 minutes or until shrimp is almost done. Remove shrimp to a plate. Add remaining shrimp and saute for 2 minutes and remove shrimp to plate.
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5/5 (6)Category EntreeCuisine American, ItalianTotal Time 35 mins
- Heat butter and 1 Tbsp. of the oil in a large skillet over medium-high. Add shrimp; cook 2 to 3 minutes per side, until golden brown. Season with 1/4 tsp. each of the salt and black pepper. Transfer to a plate. Add Meyer lemon slices and sear until golden on each side, about 1 minute. Set aside.
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- Add the olive oil to a large skillet over medium-high heat. Arrange the salmon, skin side down, in the pan. Cook for 5-7 minutes or until the sides of the fillets are opaque. Using a fish spatula, turn the fillets over. Cook for an additional 3 minutes or until the fish reaches your desired doneness. Remove the fillets from the pan and set aside.
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