Sautéed Lemon Garlic Shrimp with Orzo and Asparagus

Tender shrimp quickly sautéed with bright lemon and garlic, served alongside fluffy orzo pasta and crisp, roasted asparagus for a light yet satisfying meal.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 4
• Cuisine: Mediterranean
• Difficulty: Easy
• Cost: $4.34/serving

Dietary

• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Low-Sugar
• High-Protein

Tags

• fresh
• healthy
• quick
• sauté

Ingredients

• 1 pound shrimp (large, peeled and deveined)
• 1 tablespoon olive oil
• 4 clove garlic (minced)
• 0.5 cup chicken broth
• 0.25 cup lemon juice (fresh)
• 1 tablespoon fresh parsley (chopped)
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 1.5 cup orzo pasta
• 1 pound asparagus (trimmed)

Instructions

1. Cook the orzo pasta according to package directions. Drain and set aside.
2. Preheat oven to 400°F. On a baking sheet, toss the asparagus with 1/2 tablespoon olive oil, 1/4 teaspoon kosher salt, and a pinch of black pepper. Roast for 8-10 minutes, or until tender-crisp.
3. While the orzo and asparagus cook, pat the shrimp dry with paper towels. In a large skillet, heat the remaining 1/2 tablespoon olive oil over medium-high heat. Add the minced garlic and cook for 30 seconds until fragrant.
4. Add the shrimp to the skillet and cook for 1-2 minutes per side, until pink and opaque.
5. Pour in the chicken broth and lemon juice. Bring to a simmer and cook for 1 minute.
6. Stir in the chopped fresh parsley, remaining 1/4 teaspoon kosher salt, and remaining black pepper. Toss the cooked shrimp and sauce with the drained orzo. Serve immediately with the roasted asparagus.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Nutrition (per serving)

• Calories: 420
• Protein: 37.2 g
• Carbohydrates: 44.5 g
• Fat: 11.8 g
• Fiber: 5.1 g
• Sodium: 780 mg
• Saturated Fat: 2.2 g
• Sugar: 3.4 g
• Cholesterol: 220 mg