One Pan Lemon Pepper Shrimp Orzo
This creamy one pan lemon pepper shrimp orzo is packed with asparagus, spinach, edamame, and shrimp. A quick and healthy 30-minute dinner!
Ingredients
- 1 tbsp olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 cup orzo pasta
- 2 cups vegetable or chicken broth
- 1 cup frozen cooked spinach thawed and drained
- 1 cup frozen edamame shelled
- 200 g asparagus tips cut into 2–3 cm pieces
- 250 g cooked shrimp peeled and deveined
- Juice and zest of 1 lemon
- 1/4 cup cooking cream optional
- ½ cup grated Parmesan cheese
- ½ tsp freshly ground black pepper
- Salt to taste
- Fresh basil chopped (for garnish)
Instructions
Sauté aromatics:
- In a large pan, heat olive oil over medium heat. Add onion and sauté until soft (3–4 minutes). Stir in garlic and cook for 1 more minute.
Toast orzo:
- Add orzo to the pan and stir for 2 minutes to toast slightly.
Simmer:
- Pour in the broth and bring to a boil. Reduce to a simmer and cook for 8–10 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
Add veggies & shrimp:
- Stir in spinach, edamame, asparagus, shrimp, lemon juice, zest, pepper, and salt. Cook for another 2–3 minutes until the asparagus is tender and the shrimp are heated through.
Finish & serve:
- Stir in cooking cream and Parmesan cheese until creamy. Top with fresh basil and extra lemon if desired.
Notes
🍋 Tips
- Use raw shrimp if you prefer—just cook it a few minutes longer in step 4 until pink.
- For extra creaminess, stir in a splash of cream or butter with the Parmesan.
- Add red pepper flakes for a spicy twist.