Description
This One Pan Shrimp Orzo Pasta is a quick and flavorful Mediterranean-inspired dish combining tender shrimp, fresh asparagus, aromatic basil, and lemon zest in a rich olive oil and white wine sauce. Cooked entirely in one pan, this recipe delivers a wholesome, comforting meal perfect for weeknight dinners, featuring perfectly cooked orzo pasta infused with bright, fresh flavors and succulent seafood.
Ingredients
Shrimp and Vegetables
- 1 lb raw shrimp (green prawns), peeled and deveined (500g)
- 1 bunch asparagus, trimmed and chopped
- 3 garlic cloves, minced (divided)
- Grape tomatoes, halved (for serving)
Base and Sauce
- 4 tbsp olive oil (divided)
- 1 medium onion, finely chopped
- 1 cup fresh basil leaves (divided)
- 1 1/2 cups orzo (risoni) pasta
- 4 cups chicken broth (stock)
- 1/3 cup dry white wine
- Zest and juice from 1/2 lemon
Instructions
- Cook shrimp and asparagus: Heat 2 tablespoons olive oil in a large pan over medium heat. Add 1 minced garlic clove and chopped asparagus. Cook for 1 minute, then add the shrimp. Stir and cook for another 2 minutes until shrimp are just cooked through. Remove the mixture from the pan and transfer to a bowl; set aside.
- Sauté onion, garlic, and basil: Return the pan to the heat and add the remaining 2 tablespoons olive oil. Add the finely chopped onion and the remaining 2 minced garlic cloves. Cook for a couple of minutes until fragrant and translucent. Add some chopped fresh basil leaves and the dry orzo pasta.
- Prepare the pasta base: Cook the pasta, stirring frequently to coat it evenly with the olive oil and vegetable mixture. Pour in the dry white wine and stir well, allowing it to reduce slightly.
- Add broth and lemon juice: Add the chicken broth and lemon juice to the pan. Stir regularly and cook for about 12 minutes or until the pasta is al dente and most of the liquid is absorbed.
- Combine shrimp mixture: Add the cooked shrimp and asparagus mixture back into the pan. Stir gently to incorporate the ingredients evenly throughout the pasta.
- Serve: Turn off the heat. Serve the dish warm, garnished with fresh basil leaves and halved grape tomatoes for a burst of color and flavor.
Notes
- You can substitute vegetable broth for a vegetarian option.
- If you prefer a tangier flavor, add more lemon juice to taste.
- Be careful not to overcook the shrimp to keep them tender and juicy.
- Use fresh basil for the best aroma and flavor.
- Leftovers can be refrigerated for up to 2 days and reheated gently.
