In a 6 qt saucepan pot over high heat, add water and a little bit of olive oil to help the orzo from sticking together. Bring the water to a boil, add in the juice from one full lemon and 1/2 a Tbls. of salt. Then add in the orzo to cook until soft. Should take about 5 minutes, but taste test the pasta before removing from the heat just to check!
Once the orzo is done, drain it in a colander, rinse with cold water to prevent any more cooking and season with the juice of one full lemon. I just cut the lemon in half and spritz all over the pasta in the colander, stir and then spritz the second half of the lemon. Then season with 1 Tbls. of salt. Stir everything around and add to a bowl where you will combine the orzo with the other ingredients.
Next, in a non-stick skillet over medium-low heat, add in the butter to melt completely. Once melted, add in the minced garlic. Gently stir around with a rubber tipped spoon. Then lay your shrimp in the skillet evenly. (TIP: cook the shrimp in two batches so you don't crowd all the shrimp.) Cook the shrimp for 5 minutes per side until they turn whiteish/ light pink. Then remove from heat and set aside onto a cutting board and repeat with your second batch of shrimp.
While your shrimp cooks, you can quickly chop the herbs to toss in the orzo. Then add the cheese and the remaining 1/2 Tbls. of salt + some fresh cracked pepper to taste. Then add the juice of the final lemon.
Toss all the ingredients together before adding the shrimp.
Then add in the cooked shrimp and pour the garlic butter from your skillet to the orzo. Toss with the tongs one last time and you're ready to serve or place in the fridge to cool to eat later!
(TIP: If you placed the shrimp on a cutting board, I would go ahead and cut off the tails to make eating the salad even easier for everyone. But, this step is optional! You can leave the tails on like I did because it looks fancier that way of course.)
Serving Size 1 cup
Servings 10
- Amount Per Serving
- Calories 320
- % Daily Value *
- Total Fat 11.8g19%
- Saturated Fat 7.3g37%
- Trans Fat 0g
- Cholesterol 98.7mg33%
- Potassium 136.6mg4%
- Total Carbohydrate 39g13%
- Dietary Fiber 2.1g9%
- Sugars 2g
- Protein 19.3g39%
- Vitamin A 30%
- Vitamin C 31%
- Calcium 8.6%
- Iron 12.7%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
xoxo Ashley
Ingredients
Directions
In a 6 qt saucepan pot over high heat, add water and a little bit of olive oil to help the orzo from sticking together. Bring the water to a boil, add in the juice from one full lemon and 1/2 a Tbls. of salt. Then add in the orzo to cook until soft. Should take about 5 minutes, but taste test the pasta before removing from the heat just to check!
Once the orzo is done, drain it in a colander, rinse with cold water to prevent any more cooking and season with the juice of one full lemon. I just cut the lemon in half and spritz all over the pasta in the colander, stir and then spritz the second half of the lemon. Then season with 1 Tbls. of salt. Stir everything around and add to a bowl where you will combine the orzo with the other ingredients.
Next, in a non-stick skillet over medium-low heat, add in the butter to melt completely. Once melted, add in the minced garlic. Gently stir around with a rubber tipped spoon. Then lay your shrimp in the skillet evenly. (TIP: cook the shrimp in two batches so you don't crowd all the shrimp.) Cook the shrimp for 5 minutes per side until they turn whiteish/ light pink. Then remove from heat and set aside onto a cutting board and repeat with your second batch of shrimp.
While your shrimp cooks, you can quickly chop the herbs to toss in the orzo. Then add the cheese and the remaining 1/2 Tbls. of salt + some fresh cracked pepper to taste. Then add the juice of the final lemon.
Toss all the ingredients together before adding the shrimp.
Then add in the cooked shrimp and pour the garlic butter from your skillet to the orzo. Toss with the tongs one last time and you're ready to serve or place in the fridge to cool to eat later!
(TIP: If you placed the shrimp on a cutting board, I would go ahead and cut off the tails to make eating the salad even easier for everyone. But, this step is optional! You can leave the tails on like I did because it looks fancier that way of course.)