Yield
4 servings (serving size: 1/2 cup orzo mixture and about 7 shrimp)

Indulge in the flavor of the Mediterranean with plump shrimp tossed with lemon and pepper and served over a bed of orzo.

How to Make It

Step 1

Cook orzo according to package directions, omitting salt and fat. Drain. Place orzo in a medium bowl. Stir in parsley and 1/4 teaspoon salt; cover and keep warm.

Step 2

While orzo cooks, melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Sprinkle shrimp with remaining 1/4 teaspoon salt. Add half of shrimp to pan; sauté 2 minutes or until almost done. Transfer shrimp to a plate. Melt 1 teaspoon butter in pan. Add remaining shrimp to pan; sauté 2 minutes or until almost done. Transfer to plate.

Step 3

Melt remaining 1 tablespoon butter in pan. Add garlic to pan; cook 30 seconds, stirring constantly. Stir in shrimp, juice, and pepper; cook 1 minute or until shrimp are done.

Chef's Notes

This recipe originally ran in Cooking Light March, 2009 and was updated for the November, 2012 25th anniversary issue.

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ratings & Reviews

Good

surbee
November 23, 2017
Good simple recipe for shrimp when you’re low on fresh ingredients. I usually prefer cooking the garlic in the oil before adding the shrimp so it’s more infused with the flavor.

Saraliza's Review

CaraCook
December 18, 2009
Excellent, fast, and easy! I do think the pasta could have used some olive oil so that it didn't stick, but the shrimp was fabulous!

NicoletteS's Review

gretcheepoo
February 13, 2013
N/A

cgrier's Review

bexbex
March 14, 2009
This was incredibly easy and delicious!

KeysBet's Review

tsnam213
February 17, 2010
This was really good and easy. I did use fresh garlic and a little olive oil/butter to saute the shrimp and cooked the orzo in chicken broth because I had some leftover opened. Also, used more shrimp, and doubled the rest of the ingredients. Here in the Keys, we use a lot of key limes--used instead of lemon. Squeezed more key lime juice on while eating. Served with a salad on the side. Would serve to company. Yummmm!

carolfitz's Review

ToriaB
August 05, 2009
Very quick once you prep the shrimp. Used multi-color orzo and fresh garlic rather than bottled. Served with steamed asparagus and a simple salad (baby spinach, cherry tomato, scallion, curls of romano cheese). Excellent family meal.

Nakiar's Review

NAKimball
March 15, 2012
This was fast, easy and light. I used pasta shells and broccoli instead. Enjoy it

amysryan's Review

mruharris
March 22, 2011
this was FANTASTIC & took literally 5 minutes to make. Served with frozen italian blend veggies that i just steamed in microwave with garlic & threw on top!

surbee's Review

itravel
August 27, 2011
simple yet delicious. followed it to a tee.

3Boys4Me77's Review

LisaPepin
January 19, 2014
This was fantastic, quick and easy, too. I took the suggestion of another reviewer and added broth to the water for cooking the orzo for more flavor. I really loved the combination of the shrimp and orzo. Definitely a winner.