One-Pan Lemon Garlic Shrimp with Asparagus & Orzo
This 30-minute wonder combines juicy shrimp, bright lemon, and garlicky buttery flavors with hearty orzo and seasonal veggies. Perfect for busy nights, it’s a complete meal cooked in one skillet—minimal cleanup, maximum flavor!
Equipment
- 12 inch oven-safe skillet
- Zester
- Tongs
Ingredients
For the Dish:
- 12 oz large shrimp peeled and deveined
- 1 cup orzo (or cauliflower rice for low-carb)
- 1 bunch asparagus trimmed and cut into 2-inch pieces
- 1 cup cherry tomatoes halved
- 3 garlic cloves minced
- 2 tbsp olive oil
- 1 lemon (zest + 3 tbsp juice)
- ¼ cup dry white wine (or chicken broth)
- 2 tbsp unsalted butter
- ½ tsp red pepper flakes (optional)
- Salt and pepper to taste
For Garnish:
- ¼ cup fresh parsley chopped
- Grated Parmesan (optional)
- Lemon wedges
Instructions
Cook the Shrimp:
- Pat shrimp dry and season with salt, pepper, and red pepper flakes.
- Heat 1 tbsp olive oil in the skillet over medium-high. Sear shrimp for 1–2 minutes per side until pink. Transfer to a plate.
Toast the Orzo:
- Add remaining olive oil to the skillet. Sauté garlic for 30 seconds until fragrant.
- Stir in orzo and toast for 2 minutes. Deglaze with white wine, scraping up browned bits.
Simmer with Veggies:
- Add 2 cups water (or broth), lemon zest, and juice. Bring to a boil.
- Reduce heat to medium-low. Add asparagus and tomatoes. Cover and simmer for 10–12 minutes until orzo is al dente and liquid is absorbed.
Finish & Serve:
- Stir in butter until melted. Return shrimp to the skillet and toss to coat.
- Garnish with parsley, Parmesan, and lemon wedges.