Description
A one-pot, 25-minute Mediterranean meal with plump shrimp, nutty orzo, and zesty garlic-lemon chicken broth. No cleanup required, and bursting with bold flavors.
Ingredients
1 lb (450g) large shrimp, peeled and deveined
2 cups uncooked orzo pasta
2 tablespoons extra virgin olive oil
4 garlic cloves, minced
4 cups low-sodium chicken broth
1 lemon, zested and juiced (about 2 tablespoons juice)
1 teaspoon dried Mediterranean herbs (oregano or thyme)
1/2 cup fresh parsley, chopped
Salt and pepper to taste
Instructions
Heat olive oil in a large pot over medium heat until fragrant, 1-2 minutes.
Sauté garlic for 1 minute until fragrant and golden.
Add orzo and cook for 2 minutes to toast lightly.
Pour in chicken broth, lemon zest, herbs, salt, and pepper; bring to a boil.
Reduce heat to low, cover, and simmer for 8-10 minutes until orzo is al dente.
Stir in shrimp and cook until pink and opaque, 5-7 minutes.
Remove from heat. Stir in chopped parsley and fresh lemon juice.
Let sit 5 minutes for optimal texture before serving.
Notes
Add cherry tomatoes, spinach, or artichoke hearts for extra flavor and nutrition.
Use fresh herbs (2–3 sprigs) for the best aromatic flavor.
Adjust lemon juice based on taste; keep leftovers in an airtight container for up to 3 days.