One-Pot Lemon Garlic Shrimp and Asparagus with Orzo

Name: One-Pot Lemon Garlic Shrimp and Asparagus with Orzo
Cook time: 18 min
Yield: 4 servings
Ingredients: 3.5 g kosher salt divided; 1 g black pepper freshly ground, divided; 2 unit lemon 1 lemon zested, 2 lemons juiced; 20 ml olive oil divided; 10 g unsalted butter divided; 340 g asparagus trimmed and cut into 5 cm pieces; 18 g garlic minced; 1 g red pepper flakes; 280 g orzo; 720 ml vegetable broth low-sodium; 240 ml water; 3.5 g kosher salt divided; 1 g black pepper freshly ground, divided; 0 ml water; 680 g large shrimp peeled and deveined, tails removed optional; 10 ml olive oil divided; 5 g unsalted butter divided; 0 unit lemon 1 lemon zested, 2 lemons juiced; 30 g parmesan cheese finely grated; 15 g fresh parsley chopped

A streamlined one-pot shrimp dinner with asparagus, lemon, garlic, and parsley. Orzo cooks directly in the pan so the starch helps bind the light pan sauce into a glossy, weeknight-friendly main course.

By Julienne

One-Pot Lemon Garlic Shrimp and Asparagus with Orzo

Cook time: 18 minutes

Servings: 4

Ingredients

3.5 g kosher salt divided
1 g black pepper freshly ground, divided
2 unit lemon 1 lemon zested, 2 lemons juiced
20 ml olive oil divided
10 g unsalted butter divided
340 g asparagus trimmed and cut into 5 cm pieces
18 g garlic minced
1 g red pepper flakes
280 g orzo
720 ml vegetable broth low-sodium
240 ml water
3.5 g kosher salt divided
1 g black pepper freshly ground, divided
0 ml water
680 g large shrimp peeled and deveined, tails removed optional
10 ml olive oil divided
5 g unsalted butter divided
0 unit lemon 1 lemon zested, 2 lemons juiced
30 g parmesan cheese finely grated
15 g fresh parsley chopped

Instructions

Pat the shrimp dry and season with half the salt and half the black pepper. Trim the asparagus and set aside. Zest 1 lemon and juice both lemons. Shrimp are dry and lightly seasoned; asparagus is prepped; lemon zest and juice are ready.
Set a large deep skillet over medium-high heat. Add 20 ml olive oil and 10 g butter. When the butter foams, add the asparagus and sauté for 2 minutes. Asparagus turns bright green and begins to brown in spots.
Add the garlic and red pepper flakes, if using, and cook for 30 seconds until fragrant. Stir in the orzo, broth, water, and remaining salt and pepper. Bring to a boil, then reduce to a lively simmer. Liquid is boiling, orzo is submerged, and the pan is at a steady simmer.
Cook uncovered, stirring often, until the orzo is just tender and most of the liquid is absorbed, about 9 to 11 minutes. If the pan looks dry before the orzo is done, add a small splash of the measured water if needed, keeping the total water used within the recipe amount. Orzo is al dente and the sauce looks glossy rather than soupy.
Add the shrimp in an even layer and cook, stirring gently, for 2 to 3 minutes until just opaque and curled. Stir in the remaining 10 ml olive oil, remaining 5 g butter, lemon juice, lemon zest, and parmesan if using. Shrimp are pink and opaque, and the sauce clings lightly to the orzo.
Off the heat, fold in the parsley. Taste and adjust with a little more salt or pepper only if needed, using the remaining measured seasoning balance already listed. Serve immediately while the shrimp are tender and the asparagus is crisp-tender. Parsley is fresh and the dish is ready to serve hot.