Ingredients
- Shrimp: 1 pound, peeled and deveined. For the best flavor and texture, use large or jumbo shrimp. You can use fresh or frozen shrimp (thawed completely before cooking). Look for shrimp that is sustainably sourced if possible. Tail-on or tail-off is a matter of preference; tail-off will be easier to eat, while tail-on can add a bit of visual appeal.
- Orzo Pasta: 1 cup, uncooked. Orzo, also known as risoni, is a small, rice-shaped pasta. It cooks quickly and absorbs flavors beautifully, making it perfect for one-pot dishes. Ensure you are using orzo pasta, not rice, as the cooking times and liquid ratios are different.
- Chicken Broth: 4 cups, low sodium. Chicken broth forms the base of the flavorful sauce and cooks the orzo. Using low sodium broth allows you to control the saltiness of the dish and is generally healthier. Vegetable broth can be substituted for a vegetarian version.
- Dry White Wine: ½ cup (optional, but highly recommended). A dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay adds depth and complexity to the flavor profile. The alcohol cooks off, leaving behind a subtle richness. If you prefer to omit the wine, simply substitute with an additional ½ cup of chicken broth.
- Lemon: 2 lemons. You’ll need both the zest and juice of the lemons. Lemon zest provides a bright, aromatic citrus flavor, while the juice adds acidity and tang. Use fresh lemons for the best flavor – bottled lemon juice can lack the same vibrancy.
- Garlic: 4 cloves, minced. Garlic is a foundational flavor in this dish, adding warmth and savory notes. Use fresh garlic cloves for the most potent flavor. Pre-minced garlic can be used in a pinch, but fresh is always preferred.
- Shallot: 1 medium, finely chopped. Shallots offer a milder, slightly sweeter flavor than onions, adding a subtle complexity to the base. If you don’t have shallots, you can substitute with a small yellow onion, finely chopped.
- Olive Oil: 2 tablespoons, extra virgin. Olive oil is used for sautéing the shallots and garlic and adds a healthy fat to the dish. Extra virgin olive oil has a richer flavor, but regular olive oil will also work.
- Red Pepper Flakes: ¼ teaspoon (or more to taste). Red pepper flakes add a subtle kick of heat to balance the lemon and garlic flavors. Adjust the amount to your spice preference – you can omit them entirely if you prefer no heat, or add more for a spicier dish.
- Fresh Parsley: ¼ cup, chopped. Fresh parsley adds a vibrant, herbaceous freshness and a pop of color to the finished dish. Italian flat-leaf parsley is recommended for its stronger flavor.
- Fresh Dill: 2 tablespoons, chopped. Fresh dill complements the lemon and shrimp beautifully, adding a delicate, slightly anise-like flavor. Fresh dill is preferred, but in a pinch, you can use dried dill (use about 1 teaspoon dried dill for every tablespoon fresh).
- Salt and Black Pepper: To taste. Seasoning is crucial to bring out the flavors of all the ingredients. Use kosher salt or sea salt and freshly ground black pepper for the best taste.
Instructions
- Sauté Aromatics: Heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the chopped shallot and cook for 3-4 minutes, or until softened and translucent. Add the minced garlic and red pepper flakes (if using) and cook for another minute, until fragrant. Be careful not to burn the garlic. Tip: Cooking the shallots and garlic first in olive oil infuses the oil with flavor, creating a flavorful base for the entire dish.
- Toast Orzo: Add the uncooked orzo pasta to the skillet and toast it for 2-3 minutes, stirring constantly. Toasting the orzo lightly enhances its nutty flavor and helps it cook more evenly. Tip: Don’t skip toasting the orzo! This step adds a subtle depth of flavor that you’ll notice in the final dish.
- Deglaze with Wine (Optional): If using white wine, pour it into the skillet and scrape up any browned bits from the bottom of the pan. Let the wine simmer for 1-2 minutes, allowing the alcohol to cook off and the flavors to meld. Tip: Deglazing with wine adds a layer of complexity, but if you are skipping the wine, simply move directly to the next step.
- Add Broth and Lemon Zest: Pour in the chicken broth and add the lemon zest from both lemons. Stir well to combine all ingredients. Bring the mixture to a boil, then reduce the heat to low, cover the skillet, and simmer for 10-12 minutes, or until the orzo is almost cooked through and has absorbed most of the liquid. Tip: Make sure the skillet is covered tightly to allow the orzo to steam and cook properly in the broth.
- Add Shrimp and Lemon Juice: Remove the lid and gently stir in the peeled and deveined shrimp and the juice from both lemons. Season with salt and black pepper to taste. Increase the heat to medium and continue to simmer, uncovered, for 3-5 minutes, or until the shrimp is pink, opaque, and cooked through, and the orzo is tender and creamy. Be careful not to overcook the shrimp, as it can become rubbery. Tip: Shrimp cooks very quickly. Watch it closely and remove the skillet from the heat as soon as the shrimp is cooked through.
- Stir in Fresh Herbs and Serve: Remove the skillet from the heat and stir in the chopped fresh parsley and dill. Taste and adjust seasoning with more salt and pepper or lemon juice if needed. Serve immediately, garnished with extra fresh parsley and lemon wedges, if desired. Tip: Adding fresh herbs at the end preserves their bright flavor and aroma. Serve immediately for the best texture and flavor.
Nutrition
- Serving Size: One Normal Portion
- Calories: 450-550 kcal
- Sugar: 5-7g
- Sodium: 400-600mg
- Fat: 15-20g
- Saturated Fat: 3-4g
- Carbohydrates: 50-60g
- Fiber: 3-4g
- Protein: 35-45g
- Cholesterol: 200-250mg