Shrimp Orzo with Asparagus, Capers, and Lemon Garlic Butter Sauce
A delicious one-pan meal that combines shrimp, pasta, and fresh veggies, perfect for a quick weeknight dinner or special occasions.
Ingredients
Main ingredients
- 1 pound shrimp, peeled and deveined Make sure the shrimp are fresh for the best taste.
- 1 cup orzo pasta
- 1 bunch asparagus, trimmed and cut into 2-inch pieces You can add more veggies like cherry tomatoes or peas.
- 2 tablespoons capers
- 4 tablespoons butter For a lighter option, use less butter or try olive oil.
- 3 cloves garlic, minced
- 1 Juice and zest of 1 lemon
- Salt and pepper to taste Taste before serving to adjust the seasoning.
- Fresh parsley for garnish (optional)
Instructions
Preparation
- Cook the orzo pasta according to package instructions. Drain and set aside.
- In a large skillet, melt the butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
Cooking
- Add the shrimp to the skillet and season with salt and pepper. Cook for 2-3 minutes until shrimp turn pink and are cooked through.
- Add the asparagus pieces to the skillet and cook for an additional 3-4 minutes until they are tender but still crisp.
- Stir in the capers, cooked orzo, lemon juice, and lemon zest. Toss everything together until well combined and heated through.
- Adjust seasoning with salt and pepper as needed. Garnish with fresh parsley if desired and serve immediately.
Notes
To store leftovers, let the dish cool completely. Place it in an airtight container and keep it in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop.