Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup freshly squeezed lemon juice
- 1 teaspoon lemon zest
- 1/4 cup grated Parmesan cheese
- Salt and pepper, to taste
- 2 tablespoons fresh parsley, chopped
- Optional: Red pepper flakes, for a hint of heat
Feel free to substitute the chicken broth with vegetable broth if you prefer a vegetarian base. For a lighter version, swap the heavy cream with half-and-half, though the creaminess might be slightly reduced. Adding a pinch of red pepper flakes can also elevate the dish with a gentle kick, reminiscent of the bold flavors I grew up with.
Instructions
- Start by cooking the orzo according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium heat, add olive oil. Once hot, add the shrimp and cook for about 2 minutes on each side until pink and opaque. Remove and set aside.
- In the same skillet, add minced garlic and sauté for about 30 seconds, until fragrant.
- Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a gentle simmer.
- Add the cooked orzo, lemon juice, and lemon zest to the skillet. Stir well and let it cook for 2-3 minutes until the orzo absorbs the flavors.
- Return the shrimp to the skillet, and sprinkle with Parmesan cheese. Mix everything together and season with salt and pepper to taste.
- Remove from heat, garnish with fresh parsley, and a sprinkle of red pepper flakes if desired.
As you cook, remember my abuela’s wisdom: trust your senses. The aroma of garlic and lemon should be your guide, signaling when the dish is ready to bring smiles to your table.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International