Description
A quick and flavorful one-pan meal featuring tender shrimp, crisp asparagus, and creamy orzo pasta baked with lemon and Parmesan cheese.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 1 cup orzo pasta, uncooked
- 2 cups chicken broth
- 1/2 cup grated Parmesan cheese
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 lemon, zested and juiced
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large oven-safe skillet or baking dish, combine the uncooked orzo, chicken broth, olive oil, minced garlic, lemon zest, salt, and pepper. Stir well.
- Cover the skillet or dish with foil and bake for 15 minutes, or until the orzo is nearly cooked and most of the liquid is absorbed.
- Remove the foil. Add the shrimp and asparagus to the skillet, scattering them evenly over the orzo.
- Drizzle with lemon juice and sprinkle with Parmesan cheese.
- Return the skillet to the oven, uncovered, and bake for another 8-10 minutes, or until the shrimp is pink and cooked through and the asparagus is tender-crisp.
- Garnish with fresh parsley before serving.
Notes
- Ensure your shrimp are fully thawed before cooking.
- Adjust seasoning to your preference.
- For a spicier kick, add a pinch of red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American