Ingredients
Equipment
Method
Step-by-Step Instructions
- Begin by bringing a large pot of salted water to a rolling boil. Add the orzo and cook for 8–10 minutes until al dente. Reserve 1/2 cup of the pasta water, then drain and set aside.
- Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add the shrimp, seasoning lightly with salt and pepper, and sauté for about 3 minutes per side until they turn pink and opaque.
- Reduce heat to low and stir in minced garlic. Sauté for about 1 minute until fragrant.
- Pour in lemon juice and chicken broth, scraping any bits from the skillet. Bring to a gentle simmer for 2–3 minutes.
- Gently fold the drained orzo into the skillet, ensuring it absorbs the sauce. If too dry, add reserved pasta water gradually.
- Remove from heat and sprinkle with chopped parsley. Serve hot.
Nutrition
Notes
Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 2 months. Reheat gently on the stove with a splash of broth.