Description
✨ A weeknight luxury that feels fancy but takes just 25 minutes! Plump shrimp, silky Parmesan cream sauce, and roasted veggies meet tender orzo for a comforting yet vibrant bowl. It’s rich, zesty, and surprisingly light—perfect for dinner that impresses without the stress. Ready to upgrade Tuesday night into a mini celebration?
Ingredients
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700g peeled shrimp (26/30 size, thawed & patted dry)
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1 tbsp olive oil
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1 tbsp light butter (or regular)
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1 tbsp minced garlic
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150ml light cream or evaporated milk (coconut milk for dairy-free)
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200g cooked orzo pasta (al dente)
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1 cup roasted broccoli + fresh spinach
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50g freshly grated Parmesan (or Romano/Asiago)
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1 tsp lemon zest
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1 tbsp fresh lemon juice
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Salt & cracked black pepper to taste
Instructions
1. Sear Shrimp: Heat oil + butter in skillet. Add shrimp & garlic, cook 2–3 min per side until just pink. Remove, set aside.
2. Make Sauce: Pour cream into skillet, scrape browned bits. Gently simmer 1 min, whisk in Parmesan. Add lemon juice, taste & adjust.
3. Orzo & Veggies Join: Stir in cooked orzo + veggies. If too thick, loosen with splash of pasta water. Return shrimp with juices, warm through.
4. Finish & Serve: Off heat, stir in zest + black pepper. Rest 2 min. Plate in shallow bowls, top with Parmesan & lemon wedges.
Notes
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Don’t overcook shrimp—let them finish in the sauce.
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Zest goes in last to stay bright.
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Orzo keeps soaking sauce—reserve pasta water for adjustments.
- Prep Time: 10 mins
- Cook Time: 15 mins
Nutrition
- Calories: 525Cal
- Fat: 20g
- Carbohydrates: 38g
- Protein: 45g