Lemon Garlic Shrimp & Orzo Primavera
This Lemon Garlic Shrimp & Orzo Primavera is fresh, vibrant, and quick to make! Succulent shrimp, tender orzo, and colorful veggies come together in a zesty lemon garlic sauce.
Servings: 4 servings
Ingredients
- 1 pound large shrimp peeled and deveined
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 1 lemon zested and juiced
- 1 cup cherry tomatoes halved
- 1 cup zucchini diced
- 1 cup bell pepper diced
- 1/2 cup peas
- Salt and pepper to taste
- Fresh parsley chopped, for garnish
Instructions
Cook the Orzo
- Bring a medium pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente, usually about 8-9 minutes. Drain and set aside, reserving a splash of pasta water for later if needed.
Sauté the Shrimp
- While the orzo cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer, seasoning lightly with salt and pepper. Cook for about 2 minutes per side or until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
Cook the Vegetables
- In the same skillet, add the remaining tablespoon of olive oil. Toss in the minced garlic and sauté for about 30 seconds until fragrant. Add the diced zucchini, bell pepper, and peas. Cook for 3-4 minutes until the vegetables are tender but still crisp. Stir in the halved cherry tomatoes and cook for another 1-2 minutes until they begin to soften.
Combine and Flavor
- Return the cooked shrimp to the skillet with the vegetables. Add the cooked orzo and gently toss everything together. Pour in the lemon juice and sprinkle the lemon zest over the top. If the mixture feels dry, add a splash of reserved pasta water to loosen it up. Taste and adjust seasoning with salt and pepper.
Garnish and Serve
- Turn off the heat and sprinkle freshly chopped parsley over the dish. Give it one last gentle toss, then plate it up. Serve immediately for the best flavor and texture.
Equipment
- Large skillet or sauté pan
- Medium Saucepan
- Fine grater or zester
- Sharp knife and cutting board
- Colander
- Wooden spoon or silicone spatula
Notes
- Avoid overcooking the orzo to maintain a nice bite and prevent mushiness.
- Use large shrimp for best texture and presentation, but medium shrimp is also fine.
- Fresh garlic and lemon zest are essential to brighten and flavor the dish.
- Feel free to swap in seasonal vegetables to customize this primavera to your taste.
- Store cooked orzo and shrimp separately and sauté vegetables fresh when prepping ahead for best texture.