Lemony Shrimp and Orzo


This colorful spring dish is a quick and easy meal.

Yield: serves 4

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  • 1 cup uncooked orzo pasta
  • 1 bunch asparagus trimmed and cut into bite-size pieces
  • 1/2 red bell pepper cut into strips
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1 1/2 lbs. cooked large shrimp
  • 2 tablespoons fresh garlic minced
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons chopped fresh Italian parsley
  • 1/4 teaspoon black pepper


  1. Cook orzo according to package directions. During the last 2 minutes of cooking, add asparagus and red pepper.
  2. Drain orzo and vegetables; transfer to a large bowl. Cover and keep warm.
  3. Meanwhile, as the orzo cooks, melt butter and oil in a large nonstick skillet over medium-high heat. Add shrimp to pan and sauté 2 minutes or until heated through.
  4. Add garlic to pan and cook quickly, about 30 seconds, stirring constantly. Stir in lemon juice, parsley and pepper; cook 1 minute until lemon is incorporated.
  5. Add shrimp mixture to the pasta and toss together before serving.
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