Chimichurri Shrimp with Lemon Orzo

Chimichurri Shrimp with Lemon Orzo

Garlicky shrimp seared quick and tossed with tangy chimichurri over bright lemon orzo.

Total 35 min Makes 4 servings Calories 430/serving

Dietary

Nut free, Halal

Allergens

Shellfish, Dairy, Wheat

Juicy shrimp get a fast sear before being tossed in herby, tangy chimichurri sauce, then served over orzo brightened with lemon zest and juice. It's a light but satisfying dinner that comes together in under 40 minutes, ideal for busy weeknights or casual entertaining.

Ingredients

  • 1 1/2 pounds large shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup chimichurri sauce
  • 1 1/2 cups orzo pasta
  • 3 cups chicken broth
  • 1 tablespoon unsalted butter
  • 1 lemon, zested and juiced
  • 2 tablespoons fresh parsley, chopped
  • 1/4 teaspoon salt

Method

  1. Pat the shrimp dry with paper towels and toss in a bowl with olive oil, salt, and black pepper.

  2. Bring the chicken broth to a boil in a 6-quart saucepan over high heat.

  3. Stir in the orzo, reduce heat to a simmer, and cook uncovered, stirring occasionally, until tender and most of the liquid is absorbed.

  4. Remove the orzo from heat and stir in the butter, lemon zest, lemon juice, and 1/4 teaspoon salt. Cover to keep warm.

  5. Heat a 9-inch skillet over medium-high heat. Add the shrimp in a single layer, working in batches if needed, and sear until pink and just opaque, 1 1/2 to 2 minutes per side.

  6. Remove the skillet from heat and toss the cooked shrimp with the chimichurri sauce until well coated.

  7. Divide the lemon orzo among plates, top with chimichurri shrimp, and sprinkle with chopped parsley before serving.

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Rate this recipe

★ 3.6 (1)

Chimichurri Shrimp with Lemon Orzo

Juicy shrimp get a fast sear before being tossed in herby, tangy chimichurri sauce, then served over orzo brightened with lemon zest and juice. It's a light but satisfying dinner that comes together in under 40 minutes, ideal for busy weeknights or casual entertaining.

35 min 4 servings 430 cal

Ingredients

  • 1 1/2 pounds large shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup chimichurri sauce
  • 1 1/2 cups orzo pasta
  • 3 cups chicken broth
  • 1 tablespoon unsalted butter
  • 1 lemon, zested and juiced
  • 2 tablespoons fresh parsley, chopped
  • 1/4 teaspoon salt

Method

  1. 1

    Pat the shrimp dry with paper towels and toss in a bowl with olive oil, salt, and black pepper.

  2. 2

    Bring the chicken broth to a boil in a 6-quart saucepan over high heat.

  3. 3

    Stir in the orzo, reduce heat to a simmer, and cook uncovered, stirring occasionally, until tender and most of the liquid is absorbed.

  4. 4

    Remove the orzo from heat and stir in the butter, lemon zest, lemon juice, and 1/4 teaspoon salt. Cover to keep warm.

  5. 5

    Heat a 9-inch skillet over medium-high heat. Add the shrimp in a single layer, working in batches if needed, and sear until pink and just opaque, 1 1/2 to 2 minutes per side.

  6. 6

    Remove the skillet from heat and toss the cooked shrimp with the chimichurri sauce until well coated.

  7. 7

    Divide the lemon orzo among plates, top with chimichurri shrimp, and sprinkle with chopped parsley before serving.