Lemony Shrimp and Orzo

Presented By: Paula Nemzek for KCTS 9 Cooks

Cook's Note: This colorful spring dish is a quick and easy meal.

serves 4


  • 1 cup uncooked orzo pasta
  • 1 bunch asparagus, trimmed and cut into bite-size pieces
  • 1/2 red bell pepper, cut into strips
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1 1/2 pounds cooked large shrimp
  • 2 tablespoons fresh garlic, minced
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons chopped fresh Italian parsley
  • 1/4 teaspoon black pepper


Cook orzo according to package directions. During the last 2 minutes of cooking, add asparagus and red pepper. Drain orzo and vegetables; transfer to a large bowl. Cover and keep warm.

Meanwhile, as the orzo cooks, melt butter and oil in a large nonstick skillet over medium-high heat. Add shrimp to pan and sauté 2 minutes or until heated through.

Add garlic to pan and cook quickly, about 30 seconds, stirring constantly. Stir in lemon juice, parsley and pepper; cook 1 minute until lemon is incorporated.

Add shrimp mixture to the pasta and toss together before serving.


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