Lemon Garlic Shrimp & Orzo Bowl
Ingredients:
1 pound orzo pasta
1 pound large shrimp, peeled and deveined
1/4 cup olive oil
6 cloves garlic, minced
1/2 cup dry white wine (optional, can substitute with chicken broth)
1/4 cup lemon juice (about 1 large lemon)
2 tablespoons lemon zest (about 1 large lemon)
1/4 cup chopped fresh parsley
1/4 cup chopped fresh dill
1/4 teaspoon red pepper flakes (optional)
Salt and freshly ground black pepper to taste
1 cup cherry tomatoes, halved
1/2 cup crumbled feta cheese (optional)
Instructions:
1. Cook the orzo according to package directions. Drain and set aside. While the orzo is cooking, prepare the shrimp and sauce.
2. In a large skillet, heat the olive oil over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until pink and cooked through. Remove the shrimp from the skillet and set aside.
3. Add the minced garlic to the skillet and cook for about 30 seconds, or until fragrant. Be careful not to burn the garlic.
4. If using white wine, pour it into the skillet and bring to a simmer, scraping up any browned bits from the bottom of the pan. Let it reduce slightly, about 1 minute. If not using wine, proceed to the next step.
5. Stir in the lemon juice, lemon zest, parsley, dill, and red pepper flakes (if using). Season with salt and pepper to taste. Let the sauce simmer for another minute to slightly thicken.
6. Add the cooked orzo and cherry tomatoes to the skillet. Toss to combine, coating the orzo evenly with the lemon garlic sauce.
7. Gently stir in the cooked shrimp. Heat through for about 1 minute.
8. Serve immediately. Top with crumbled feta cheese (if using) and extra fresh herbs, if desired.