Creamy Lemon Shrimp Orzo: Step-by-Step Guide

• Heat the olive oil in your skillet over medium-high heat. Add the peeled and deveined shrimp, seasoning lightly with salt and pepper. Sauté for about 2 minutes per side until the shrimp turn pink and opaque. Remove the shrimp from the pan and set aside to keep warm.
• In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for about 30 seconds until fragrant but not browned. Then, add the orzo pasta and stir to coat it well with the garlic and oil.
• Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to a simmer and cook the orzo until it’s tender and most of the liquid has been absorbed, about 10-12 minutes. Stir occasionally to prevent sticking.
• Once the orzo is cooked, stir in the heavy cream, lemon zest, and lemon juice. Sprinkle in the grated Parmesan cheese and stir until everything is combined and the sauce is creamy and smooth. Taste and adjust seasoning with salt and pepper as needed.
• Add the cooked shrimp back into the skillet to warm through for a minute or two. Remove from heat and sprinkle with freshly chopped parsley for a pop of color and freshness.
• Spoon the creamy, lemony orzo and shrimp into bowls and enjoy immediately. This dish pairs wonderfully with a crisp green salad or steamed vegetables for a balanced meal.