Lemon Butter Shrimp and Orzo Bake

• 12 oz uncooked orzo
• 1 lb large shrimp, peeled and deveined
• 3 tbsp unsalted butter
• 3 cloves garlic, minced
• 1 cup chicken broth
• 1 cup heavy cream
• Zest and juice of 1 lemon
• 1/2 cup grated Parmesan cheese
• 1/2 tsp red pepper flakes
• Salt to taste
• Black pepper to taste
• 2 tbsp fresh parsley, chopped
• 1/4 cup breadcrumbs

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook orzo according to package instructions until al dente; drain and set aside.
3. 3 In a large skillet, melt butter over medium heat. Add garlic and shrimp; cook until shrimp are pink and opaque.
4. 4 Stir in chicken broth, heavy cream, lemon zest, lemon juice, Parmesan, red pepper flakes, salt, and black pepper. Bring to a gentle simmer.
5. 5 Combine the orzo with the shrimp mixture in a greased baking dish.
6. 6 Sprinkle breadcrumbs and extra parsley over the top.
7. 7 Bake for 15-20 minutes, until bubbly and golden.
8. 8 Let stand 5 minutes before serving.

Equipment

• Large skillet
• Baking dish
• Oven

Variations

• Add sun-dried tomatoes for extra tanginess.
• Toss in spinach for added nutrients.

Substitutions

• Use gluten-free breadcrumbs for a gluten-free option.
• Substitute orzo with another short pasta like penne.

Pairings

• A side of roasted asparagus
• Garlic bread

Nutrition

Tips

• For extra flavor, marinate shrimp in lemon juice and garlic for 15 minutes before cooking.
• Ensure shrimp are fully cooked before baking to avoid overcooking.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a 350°F oven until hot.

Serving Suggestions

• Serve with a crisp green salad and warm crusty bread.
• Pairs well with a chilled white wine.

FAQ