LEMON ORZO SHRIMP BAKE
A one skillet meal that is perfect for weeknight
Provided by Deb Attinella
Categories Main Dish
Time 40m
Number Of Ingredients 14
Steps:
- Preheat oven to 400°
- Season shrimp with salt and pepper and set aside
- In a large oven-proof skillet heat olive oil and butter over medium high heat.
- Next add the garlic, onion, basil and oregano, and cook, stirring often, until onions have become translucent, about 3-4 minutes.
- Then stir in pasta until lightly browned, about 5 minutes.
- Stir in chicken broth and 1/2 cup water and 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 for 12-14 minutes or until shrimp is cooked through.
Nutrition Facts : Calories 281 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 170 milligrams cholesterol, Fat 10 grams fat, Fiber 2 grams fiber, Protein 23 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 1212 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
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.
LEMON ORZO
Steps:
- Simmer 1 cup orzo in a saucepan with 2 1/2 cups water, 2 tablespoons olive oil, 1 teaspoon dried mint, 1 teaspoon salt, 1/2 teaspoon paprika and 2 strips lemon zest, stirring occasionally, until the orzo is tender, 12 to 15 minutes. Let cool slightly. Stir in 2 chopped scallions, the juice of 1 lemon, and salt to taste.
BAKED ORZO WITH SHRIMP, LEMON AND FETA
All sorts of ingredients- sun-dried tomatoes, olives, peas, or corn -can be added to this baked pasta for extra flavor and color. Serve this side with a seared steak for a Mediterranean version of surf and turf. This recipe is excerpted from Big Buy Cooking.
Provided by Tony Rosenfeld
Categories Main Course
Yield 6 to 8
Number Of Ingredients 10
Steps:
- Position a rack in the center of the oven and heat the oven to 425°F. Bring a large pot of well-salted water to a boil. Lightly coat a 2-quart baking dish with oil.
- Heat 2 Tbs. oil in a 12-inch skillet over medium-high heat until shimmering. Add the shrimp, sprinkle with 1/2 tsp. each salt and pepper, and cook, stirring, until the shrimp start to lose their raw color (but don't cook through), about 2 minutes. Add the garlic and cook, stirring, for 30 seconds. Stir in the spinach and cook, tossing, until it starts to wilt, about 1 minute. Remove from the heat.
- Add the pasta to the boiling water and cook according to the package instructions until al dente. Drain well and toss with the shrimp mixture, feta, 2 Tbs. oil, half the thyme, and lemon zest. Transfer to the prepared baking dish. In a small bowl, toss the breadcrumbs with the remaining Tbs. oil, the remaining tsp. thyme, and 1/4 tsp. salt. Sprinkle on top of the pasta.
- Bake the pasta until the breadcrumbs brown and the pasta heats through, about 20 minutes (cover with foil if the top browns too quickly). Let cool for a couple of minutes and then serve.
Nutrition Facts : ServingSize 6 to 8
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.
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
BAKED ORZO WITH SHRIMP, LEMON AND FETA
A sheet pan dish from Fine Cooking. Their wonderful idea is to buy ingredients in bulk, save money and cook delicious meals. All sorts of ingredients- sun-dried tomatoes, olives, peas, or corn -can be added to this baked pasta for extra flavor and color. Serve this side with a seared steak for a Mediterranean version of surf and turf.
Provided by gailanng
Categories Spinach
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Position a rack in the center of the oven and heat the oven to 425°F. Bring a large pot of well-salted water to a boil. Lightly coat a 2-quart baking dish with oil.
- Heat 2 Tbs. oil in a 12-inch skillet over medium-high heat until shimmering. Add the shrimp, sprinkle with 1/2 teaspoons each salt and pepper, and cook, stirring, until the shrimp start to lose their raw color (but don't cook through), about 2 minutes. Add the garlic and cook, stirring, for 30 seconds. Stir in the spinach and cook, tossing, until it starts to wilt, about 1 minute. Remove from the heat.
- Add the pasta to the boiling water and cook according to the package instructions until al dente. Drain well and toss with the shrimp mixture, feta, 2 Tbs. oil, half the thyme, and lemon zest. Transfer to the prepared baking dish. In a small bowl, toss the breadcrumbs with the remaining Tbs. oil, the remaining teaspoons thyme, and 1/4 teaspoons salt. Sprinkle on top of the pasta.
- Bake the pasta until the breadcrumbs brown and the pasta heats through, about 20 minutes (cover with foil if the top browns too quickly). Let cool for a couple of minutes and then serve. Great with a side salad.
Nutrition Facts : Calories 574.5, Fat 20.4, SaturatedFat 6.5, Cholesterol 122, Sodium 886.3, Carbohydrate 69.5, Fiber 3.6, Sugar 4.2, Protein 27
LEMON ORZO
Steps:
- In a large saucepan, bring 2 quarts of water to a boil. Add 2 teaspoons salt and the orzo. Return the water to a boil and simmer uncovered for 9 to 11 minutes, until the orzo is al dente. Drain.
- Transfer the orzo to a bowl and stir in the lemon zest, lemon juice, olive oil, dill, 2 teaspoons salt, and 1 teaspoon pepper. Fold in the feta and serve hot.
BAKED SHRIMP AND ORZO WITH CHICKPEAS, LEMON, AND DILL
Make and share this Baked Shrimp and Orzo With Chickpeas, Lemon, and Dill recipe from Food.com.
Provided by norasingley
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 450 degrees.
- Dry shrimp with paper towels and season with salt and pepper.
- Add 1 tablespoon olive oil to a large, ovenproof skillet over high heat. Swirl to coat. When shimmering, add shrimp in an even layer. Cook, turning once, until lightly seared, about 1 ½ minutes per side. Add additional 1 tablespoon olive oil halfway through cooking if skillet is dry. Remove shrimp to a plate. Reduce heat to medium-high and add 2 tablespoons olive oil. Add fennel, garlic, chile flakes. Season with salt and pepper and cook until softened and golden in spots, about 4 minutes. Add orzo, chickpeas, cherry tomatoes, olives, dill, and lemon zest. Stir to combine. Add white wine and let reduce for 30 seconds. Add chicken broth, stir to combine, and return shrimp to skillet, nestling them into as even a layer as possible. Bring to a boil and transfer to oven. Bake 4 minutes, stir gently, and continue baking until orzo is cooked through, about 4 minutes more.
- Serve immediately, drizzled with olive oil and topped with additional dill, lemon wedges, and feta.
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