Description
A delicious shrimp and orzo pasta bake with a hint of lemon and fresh parsley.
Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 1 cup orzo pasta
- 4 cloves garlic, minced
- 1/4 cup lemon juice (about 2 lemons)
- 1 lemon, zest
- 2 cups low-sodium vegetable broth
- 2 tablespoons extra virgin olive oil
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and spray a large baking dish with nonstick cooking spray.
- Cook the orzo in boiling salted water until al dente; drain and set aside.
- In a skillet over medium heat, add olive oil and minced garlic. Sauté until fragrant, then add shrimp and cook until pink (3 minutes per side). Season with salt and pepper.
- In the prepared baking dish, combine cooked orzo, sautéed shrimp, lemon juice, zest, vegetable broth, and parsley. Stir well to coat.
- Cover with foil and bake for 15 minutes until heated through.
- Let rest for a few minutes before serving; garnish with extra parsley.
Notes
- This dish pairs well with a side salad.
- Feel free to add more vegetables for a hearty meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 150mg