About the Recipe
This lemony shrimp and orzo dish is one of those recipes that feels a little fancy but comes together in under an hour. Everything cooks in just one pan, which makes it perfect for a busy weeknight when you want something comforting but don’t want the pile of dishes. The orzo simmers in a flavorful broth with garlic, shallots, and herbs, then gets bright pops of lemon and sun-dried tomato. Toss in tender asparagus and mushrooms, and finish it all with melty Parmesan for that creamy touch. The shrimp on top makes it a full, balanced meal—great for weeknight dinners or even when you’re entertaining and want something impressive without the extra fuss.
Ingredients
1–2 lbs shrimp (or however much you want, girl—shrimp to your heart’s desire!)
1 shallot, finely chopped
1 bunch asparagus, trimmed and chopped
6–8 whole white mushrooms, sliced
3 cloves garlic, minced
1 lemon (zest + juice)
1 carton bone broth (about 4 cups)
1 box orzo pasta (16 oz)
4–5 sun-dried tomatoes, chopped
½ cup grated Parmesan cheese
2 tbsp chicken bouillon (because if you know you know)
2 tbsp of Kinder's blackened with cayenne and lemon
1 tsp lemon pepper seasoning
1 tbsp parsley (dried or fresh)
1 tsp thyme (dried or fresh)
1 tbsp olive oil
2 tbsp green onion, sliced
Salt & pepper, to taste
Preparation
Step 1 – Season the shrimp:
In a bowl, toss raw shrimp with Kinder's seasoning, lemon pepper, a drizzle of lemon juice, and a pinch of salt. Set aside while you prep the veggies.
Step 2 – Cook the shrimp:
Heat a drizzle of olive oil in a large pan over medium-high heat. Add the shrimp in a single layer and cook until browned and cooked through, about 3–4 minutes per side (depending on size). Remove from the pan and set aside.
Step 3 – Build the flavor base:
Turn the heat down to medium. In the same pan, add the shallot and garlic, cooking until fragrant. Stir in the orzo and toss to coat it in all that flavor.
Step 4 – Cook the orzo:
Pour in the bone broth along with the bouillon, parsley, thyme, a squeeze of lemon juice (not all of it—we’re layering flavors here, friend!), and the lemon zest. Bring to a simmer, cover, and cook until the orzo is mostly done.
Step 5 – Add the veggies:
Stir in the sun-dried tomatoes, asparagus, and mushrooms. Add another squeeze of lemon, then cover and cook until the orzo is fully tender and the veggies are just cooked.
Step 6 – Make it creamy & finish:
Turn off the heat, but while the pan is still warm, stir in the Parmesan until melted and creamy.
Step 7 – Serve & garnish:
Spoon the orzo into bowls, top with the shrimp, and garnish with sliced green onion and an extra sprinkle of Parmesan.