Shrimp And Asparagus Orzo Recipes

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ONE POT GARLIC BUTTER SHRIMP AND ORZO



One Pot Garlic Butter Shrimp and Orzo image

This one pot shrimp and orzo is weeknight dinner gold! The meal comes together in about 15 minutes and is absolutely delicious.

Provided by How Sweet Eats

Categories     Main Course

Time 30m

Number Of Ingredients 12

1 pound raw shrimp, (peeled and deveined)
3 tablespoons olive oil
1 lemon, (juiced and freshly zested)
4 garlic cloves, (minced)
½ teaspoon crushed red pepper flakes
kosher salt and pepper
1 cup orzo
2 tablespoons unsalted butter
2 garlic cloves, (minced)
2 ¼ cups chicken stock
3 tablespoons chopped fresh parsley
lemon wedges, (for spritzing)

Steps:

  • In a large bowl, combine the shrimp with the olive oil, lemon juice, zest, garlic, red pepper flakes and a big pinch of salt and pepper. Stir and let sit for 10 minutes.
  • Heat the butter in a large skillet (I like a 12 inch) over medium heat. Once melted, stir in the orzo. Cook, stirring often, until the orzo is slightly golden and toasty. Stir in the garlic and cook for 30 seconds.
  • Pour in the chicken stock and bring it to a boil. Reduce it to a simmer and cover the pot. Cook until the orzo absorbs the water and is fluffed up, about 12 to 15 minutes.
  • Add in the shrimp to the orzo and stir. Cover the pot again and cook for another 5 to 8 minutes, or until the shrimp is pink, opaque and cooked through.
  • Sprinkle with fresh parsley and a spritz of lemon. I like to stir in another 1 to 2 tablespoons of melted butter for optimal flavor, but this is up to you. Serve immediately!

SEARED SCALLOPS OR SHRIMP WITH ORZO RISOTTO



Seared Scallops or Shrimp With Orzo Risotto image

A rich and gourmet dish without needing a gourmet chef! A delicious recipe from Best of Bridge that makes about 16 scallops or shrimp. This risotto is made with orzo, a small rice-shaped pasta. Serve with asparagus for a complete meal. Enjoy!

Provided by Nif_H

Categories     European

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 2/3 cups orzo pasta
1 tablespoon olive oil
1 cup mushroom, diced
1/3 cup onion, diced
1/3 cup sun-dried tomato, diced
1/3 cup red pepper, diced
2 cups chicken stock
1/2 cup parmesan cheese, freshly grated
2 tablespoons parsley, chopped
1/2 cup whipping cream
2 tablespoons olive oil
3/4 lb large scallops (from Nova Scotia if you can) or 3/4 lb large shrimp
salt & freshly ground black pepper
freshly grated parmesan cheese

Steps:

  • Cook orzo according to package directions and set aside.
  • In large heavy pot, heat oil and saute mushrooms, onion, sun-dried tomatoes and red pepper until soft.
  • Add stock and bring to a boil.
  • Stir in orzo, parmesan and parsley. Add cream and simmer gently, stirring frequently, until mixture is creamy but not runny, about 20 minutes.
  • Meanwhile, heat oil in very hot pan. Season scallops or shrimp with salt and pepper. For scallops: sear until brown on outside but opaque in the middle. For shrimp: sear until just pink and cooked through.
  • Sprinkle parmesan cheese over risotto and top with scallops or shrimp.

Nutrition Facts : Calories 632.9, Fat 27.9, SaturatedFat 11.1, Cholesterol 75.8, Sodium 808.8, Carbohydrate 65.8, Fiber 3.5, Sugar 7, Protein 29.3

ROASTED SHRIMP AND ORZO



Roasted Shrimp and Orzo image

Provided by Ina Garten

Categories     side-dish

Time 1h35m

Yield 6 servings

Number Of Ingredients 12

Kosher salt
Good olive oil
3/4 pound orzo pasta (rice-shaped pasta)
1/2 cup freshly squeezed lemon juice (3 lemons)
Freshly ground black pepper
2 pounds (16 to 18 count) shrimp, peeled and deveined
1 cup minced scallions, white and green parts
1 cup chopped fresh dill
1 cup chopped fresh flat-leaf parsley
1 hothouse cucumber, unpeeled, seeded, and medium-diced
1/2 cup small-diced red onion
3/4 pound good feta cheese, large diced

Steps:

  • Preheat the oven to 400 degrees F.
  • Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.
  • Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook!
  • Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.

SKILLET SHRIMP AND ORZO



Skillet Shrimp and Orzo image

This dish, inspired by paella, is simple enough for a family-night dinner but makes a pretty presentation for company, too. Cooking the ingredients in one pan allows the orzo to absorb all the wonderful flavors.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 35m

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
6 garlic cloves, minced
3 cups halved grape tomatoes (about 1 pound)
Coarse salt and ground pepper
3/4 pound orzo
3 1/4 cups low-sodium chicken broth
1 pound large shrimp, peeled and deveined
1 cup fresh basil leaves, torn

Steps:

  • Preheat oven to 400 degrees, with rack in top position. In a large broilerproof skillet, heat 5 teaspoons oil over medium. Add garlic and cook until just beginning to brown, 1 minute. Increase heat to high and add tomatoes; season with salt and pepper and cook, stirring occasionally, until softened, 6 minutes. Add orzo and broth and bring to a simmer. Cover, transfer to oven, and bake until liquid is mostly absorbed, 10 to 12 minutes.
  • Toss shrimp with 1 teaspoon oil and 1/4 teaspoon each salt and pepper. Remove skillet from oven and place shrimp on top of orzo. Heat broiler. Broil until shrimp are opaque throughout, 4 minutes. Sprinkle with basil and serve.

Nutrition Facts : Calories 540 g, Fat 11 g, Fiber 5 g, Protein 39 g, SaturatedFat 2 g

BAREFOOT CONTESSA'S ROASTED SHRIMP AND ORZO



Barefoot Contessa's Roasted Shrimp and Orzo image

Make and share this Barefoot Contessa's Roasted Shrimp and Orzo recipe from Food.com.

Provided by Juenessa

Categories     Healthy

Time 35m

Yield 6 serving(s)

Number Of Ingredients 12

kosher salt
olive oil
3/4 lb orzo pasta (rice-shaped pasta)
1/2 cup fresh lemon juice (3 lemons)
fresh ground black pepper
2 lbs shrimp, peeled and deveined
1 cup minced scallion, white and green parts
1 cup chopped fresh dill
1 cup chopped fresh flat-leaf parsley
1 hothouse cucumber, unpeeled, seeded, and medium-diced
1/2 cup small-diced red onion
3/4 lb good feta cheese, large diced

Steps:

  • Preheat the oven to 400 degrees F.
  • Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil.
  • Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente.
  • Drain and pour into a large bowl.
  • Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper.
  • Pour over the hot pasta and stir well.
  • Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper.
  • Toss to combine and spread out in a single layer.
  • Roast for 5 to 6 minutes, until the shrimp are cooked through.
  • Don't overcook!
  • Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper.
  • Toss well.
  • Add the feta and stir carefully.
  • Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight.
  • If refrigerated, taste again for seasonings and bring back to room temperature before serving.
  • **Cook time does not include setting aside for 1 hour to allow flavors to blend.

Nutrition Facts : Calories 568.5, Fat 15.8, SaturatedFat 9, Cholesterol 369.4, Sodium 2080.3, Carbohydrate 53.6, Fiber 3.2, Sugar 6.2, Protein 51.1

GRILLED JERK SHRIMP ORZO SALAD



Grilled Jerk Shrimp Orzo Salad image

The heat, seasonings and appearance of this colorful main-dish salad are perfect for summer-or any time of year that you want to summon memories of sunshine. -Eileen Budnyk, Palm Beach Gardens, Florida

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 2 servings.

Number Of Ingredients 13

1/3 cup uncooked whole wheat orzo pasta
1/2 pound uncooked shrimp (31-40 per pound), peeled and deveined
1 tablespoon Caribbean jerk seasoning
1 medium ear sweet corn, husked
1 teaspoon olive oil
6 fresh asparagus spears, trimmed
1 small sweet red pepper, chopped
DRESSING:
3 tablespoons lime juice
1 tablespoon water
1 tablespoon olive oil
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Cook orzo according to package directions. Drain and rinse with cold water; drain well. Meanwhile, toss shrimp with jerk seasoning; thread onto metal or soaked wooden skewers. Brush corn with oil., On a covered grill over medium heat, cook corn until tender and lightly browned, 10-12 minutes, turning occasionally; cook asparagus until crisp-tender, 5-7 minutes, turning occasionally. Grill shrimp until they turn pink, 1-2 minutes per side., Cut corn from cob; cut asparagus into 1-in. pieces. Remove shrimp from skewers. In a large bowl, combine orzo, grilled vegetables, shrimp and red pepper. Whisk together dressing ingredients; toss with salad.

Nutrition Facts : Calories 340 calories, Fat 12g fat (2g saturated fat), Cholesterol 138mg cholesterol, Sodium 716mg sodium, Carbohydrate 35g carbohydrate (6g sugars, Fiber 7g fiber), Protein 25g protein. Diabetic Exchanges

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  • Place a rack in the center of your oven and preheat the oven to 400 degrees F. Place the shrimp in a small bowl, sprinkle with pepper and salt, and set aside.
  • Heat the olive oil in a large, oven-proof skillet or Dutch oven with a tight-fitting lid over medium. Add the onion and cook, stirring often, until the onion is soft and translucent, about 3-4 minutes. Stir in the garlic and until fragrant, about 30 seconds, then stir in the orzo. Increase the heat to medium high and cook the orzo until it's lightly browned and smells toasty, about 2 minutes.
  • Add the chicken broth and 1/2 cup water. Bring the liquid to a boil. Stir with a wooden spoon, scraping the bottom of the pan so that you loosen any stuck pasta. Cover the pan, reduce the heat to a simmer, and let cook 5 minutes. Remove the lid and stir, scraping the bottom of the pan again. Add the asparagus, recover, then continue cooking until the pasta is just becoming tender, about 10 minutes. The pasta will look a little liquidy. Stir in the lemon zest, lemon juice, 1/4 cup of the Parmesan, parsley, and the seasoned shrimp. Sprinkle the remaining 1/4 cup Parmesan over the top.
  • Bake the pasta, uncovered, just until the shrimp are cooked through, about 8 - 10 minutes. The shrimp will be pink, fairly firm, and opaque—do not over cook. Sprinkle with additional chopped parsley and garnish with lemon wedges. Serve immediately.


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