A vibrant dish combining shrimp, orzo pasta, and a tangy lemon garlic sauce, perfect for weeknights or special dinners.

1 lb (450g) shrimp, peeled and deveined

1 cup orzo pasta

2 tablespoons olive oil

4 cloves garlic, minced

1 tablespoon lemon zest

2 tablespoons fresh lemon juice

1/4 cup white wine (optional)

1/2 cup chicken or vegetable broth

Salt and pepper, to taste

1 tablespoon fresh parsley, chopped

1 tablespoon butter (optional)

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Cook the orzo according to the package directions. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Add the shrimp and cook for 2-3 minutes per side, or until pink and fully cooked. Remove from the skillet and set aside.
In the same skillet, add the minced garlic and cook for about 30 seconds until fragrant.
Add the lemon zest, lemon juice, white wine (if using), and chicken broth. Bring to a simmer and cook for 2-3 minutes, allowing the sauce to reduce slightly.
Return the cooked shrimp to the skillet and toss to coat in the sauce.
Add the cooked orzo to the skillet and toss everything together. If using butter, add it now and stir until it’s melted and fully incorporated.
Season with salt and pepper to taste. Garnish with fresh parsley before serving.

Frozen shrimp can be used; just ensure they are thawed before cooking.

Orzo can be substituted with any small pasta like ditalini, farfalle, or penne.

If you prefer to skip the white wine, use extra chicken or vegetable broth.

For a gluten-free option, substitute orzo with gluten-free pasta.

For added spice, you can include red pepper flakes or chopped chili peppers when cooking the garlic.