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How To make Shrimp Saute with Orzo
1 c uncooked orzo (rice shaped
pasta) 1 tb plus 1 teaspoon olive oil
Salt and freshly ground pepper 2 cl garlic, peeled and minced
20 lg shrimp, peeled and
deveined, tails left on 1/4 c finely chopped Italian
parsley Juice and zest of 1 lemon 1 c dry white wine
5 tb unsalted butter
1 tb capers, rinsed
1. Bring a medium saucepan of salted water to a boil. Add orzo;
cook until al dente, using cooking time suggested on package. Drain; toss with 1 teaspoon oil, and add salt and pepper to taste.
2. Meanwhile, heat remaining oil in a large skillet. Add garlic;
cook over low heat for 1 minute. Add shrimp, salt and pepper to taste, and 2 Tablespoons parsley; cook for 3 to 4 minutes. Turn and cook for 3 minutes more or until opaque. Remove from pan and keep warm.
3. Add lemon juice and wine to skillet. Bring to a boil, lower
heat and reduce by half, about 2 minutes. Remove from heat. Add remaining parsley; stir n butter, lemon zest, and capers. Adjust seasonings. Pour over shrimp, and serve on a bed or orzo
How To make Shrimp Saute with Orzo's Videos
Toasted Orzo Skillet with Shrimp | Pampered Chef
Pasta night just got a huge upgrade. Our Toasted Orzo Skillet With Shrimp has a delicious, unexpected nutty flavor and a beautiful golden color. Searing the shrimp is an easy and fast way to enhance the flavor, color and texture.
FULL RECIPE:
CREAMY Orzo Shrimp Pasta!
This Orzo dish with lemon, the last of the courgettes, a bag of frozen peas & prawns is surprisingly simple to pull together when you need an easy lunch or dinner. It’s also a dish I like to feed our boys when I’m using up the last veggies in the fridge!
Serves: 4
Ingredients (US & METRIC):
250g/ 2 cups orzo pasta
4 tbsp olive oil
2 tbsp butter
200g/ ½ pound courgettes/zucchini, diced
300g/ 10 oz raw prawns
150g/ 1 ¼ cup frozen peas
Finely grated zest & juice of 1 lemon
100ml/ ½ cup double cream
50g/ ½ cup grated parmesan
Sea salt & freshly ground pepper
Get the full method here:
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Shrimp Orzo with Kasseri Cheese and Ouzo: GreekRecipes.tv Patricia
Sautéed shrimp with garlic, celery, fresh herbs, chopped tomatoes, Kasseri cheese and a shot of Ouzo -- perfect for weeknight entertaining!
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Shrimp with Creamy Garlic Sauce
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Creamy garlic parm shrimp
Serves 2
3-4 Table spoons neutral oil (Grape seed or sunflower oil)
1 lb Peeled deveined shrimp size 8-12
2 Tablespoons Salted butter
1 Tablespoon minced garlic
1/4 cup white wine (Chardonay)
1/2 cup Heavy cream
1/2 cup Grated parmesan cheese
Salt & Black Pepper to taste
Optional Garnish: Chopped parsley & Chili flakes
1. Add oil to a pan on medium heat.
2. Season the shrimp with salt and black pepper. Make sure to get both sides.
3. When the oil is hot, carefully add the shrimp. Cook each side for 2 minutes. When they’re done remove and reserve.
4. Discard any excess oil. Turn the heat down to medium low. Add the butter and let it melt.
5. Next add minced garlic. Fry until its fragrant or turns a light blonde color (about 1-2 minutes).
6. After that add the wine and let it reduce.
7. When the wine is almost dry combine the heavy cream, parmesan cheese and continue to reduce.
8. When the sauce is at your desired consisgtency season with salt to taste.
9. Finish with the chopped parsley and the cooked shrimp from earlier.
10. Serve hot with more chopped parsley and red pepper flakes.
Skillet Shrimp and Orzo | Everyday Food with Sarah Carey
Welcome to one-pot week! I love any meal I can make in just one pot or pan, don't you? It just makes cooking -- and cleanup -- so much simpler. Today I've got a one-skillet meal that's a kind-of cheater paella, using quick-cooking orzo instead of rice. In addition to the orzo, you'll need 6 cloves garlic, 3 cups cherry or grape tomatoes, chicken broth (preferably low-sodium), 1 pound shrimp, and fresh basil leaves. And make sure you have a large ovenproof skillet with a top.
Sarah's Tip of the Day:
In the video, I'll show you my favorite trick for cutting many tomatoes at once. You won't believe how much time it saves in this recipe. I'll also teach you about the absorption method of cooking (which you've probably already used without knowing it had a fancy name). Don't forget to tune in!
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Recipe Ingredients:
2 tablespoons extra-virgin olive oil
6 garlic cloves, minced
3 cups halved grape tomatoes (about 1 pound)
Coarse salt and ground pepper
3/4 pound orzo
3 1/4 cups low-sodium chicken broth
1 pound large shrimp, peeled and deveined
1 cup fresh basil leaves, torn
Get the full recipe:
Nutrition Info:
Per serv (makes 4): 540 cal; 11 g fat; 39 g protein; 72 g carb; 5 g fiber
More Seafood Recipes:
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Skillet Shrimp and Orzo | Everyday Food with Sarah Carey
Restaurant quality shrimp with orzo. With Fresh asparagus in a garlic lemon wine sauce.
You definitely can make this one! It is very delicious! Don’t let the white wine stop you, it will cook out the alcohol lickety-split. So delicious with a deep rich flavor. Tweak it to make it your own. I don’t have asparagus? How about peas and chopped up tomato, don’t want the heat of the cherry peppers? No worries. Leave it out. Or if you do like a little heat shake a little bit of hot pepper flakes in. Make it your own, but this is the base for the sauté. Watch how fast the shrimp cooks!