Best 12 Shrimp And Asparagus Orzo Recipes

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If you are looking for a quick and delicious weeknight meal, shrimp and asparagus orzo is the perfect dish. This easy one-pot pasta dish is packed with flavor, thanks to the combination of tender shrimp, crisp asparagus, and creamy orzo pasta. With a few simple ingredients and just a few minutes of prep time, you can have a satisfying and healthy meal on the table in no time.

Here are our top 12 tried and tested recipes!

ROASTED SHRIMP AND ORZO



Roasted Shrimp and Orzo image

Provided by Ina Garten

Categories     side-dish

Time 1h35m

Yield 6 servings

Number Of Ingredients 12

Kosher salt
Good olive oil
3/4 pound orzo pasta (rice-shaped pasta)
1/2 cup freshly squeezed lemon juice (3 lemons)
Freshly ground black pepper
2 pounds (16 to 18 count) shrimp, peeled and deveined
1 cup minced scallions, white and green parts
1 cup chopped fresh dill
1 cup chopped fresh flat-leaf parsley
1 hothouse cucumber, unpeeled, seeded, and medium-diced
1/2 cup small-diced red onion
3/4 pound good feta cheese, large diced

Steps:

  • Preheat the oven to 400 degrees F.
  • Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.
  • Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook!
  • Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.

SKILLET SHRIMP AND ORZO



Skillet Shrimp and Orzo image

This dish, inspired by paella, is simple enough for a family-night dinner but makes a pretty presentation for company, too. Cooking the ingredients in one pan allows the orzo to absorb all the wonderful flavors.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 35m

Number Of Ingredients 8

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

Steps:

  • Preheat oven to 400 degrees, with rack in top position. In a large broilerproof skillet, heat 5 teaspoons oil over medium. Add garlic and cook until just beginning to brown, 1 minute. Increase heat to high and add tomatoes; season with salt and pepper and cook, stirring occasionally, until softened, 6 minutes. Add orzo and broth and bring to a simmer. Cover, transfer to oven, and bake until liquid is mostly absorbed, 10 to 12 minutes.
  • Toss shrimp with 1 teaspoon oil and 1/4 teaspoon each salt and pepper. Remove skillet from oven and place shrimp on top of orzo. Heat broiler. Broil until shrimp are opaque throughout, 4 minutes. Sprinkle with basil and serve.

Nutrition Facts : Calories 540 g, Fat 11 g, Fiber 5 g, Protein 39 g, SaturatedFat 2 g

ONE-POT SHRIMP SCAMPI ORZO



One-Pot Shrimp Scampi Orzo image

A different take on classic shrimp scampi, this dish is cooked in one pot and is ready in under 45 minutes. Serve with a side salad, if desired.

Provided by Bren

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Shrimp     100+ Shrimp Scampi Recipes

Time 45m

Yield 2

Number Of Ingredients 18

1 tablespoon olive oil
1 teaspoon lemon zest
1 teaspoon lemon juice
1 pinch red pepper flakes
½ teaspoon dried parsley
½ pound uncooked medium shrimp, peeled and deveined
1 tablespoon butter
1 tablespoon olive oil
¾ cup orzo
½ cup finely diced onion
1 large clove garlic, minced
¼ cup white wine
1 ¼ cups low-sodium chicken broth
½ teaspoon salt
½ teaspoon freshly ground black pepper
½ cup frozen peas, defrosted
½ tablespoon chopped fresh parsley
2 lemon slices

Steps:

  • Combine olive oil, lemon zest, lemon juice, red pepper flakes, and dried parsley in a small bowl. Add shrimp and toss to coat. Marinate for 15 to 20 minutes.
  • Melt butter in a pot over medium-high heat. Add olive oil. Stir in orzo and onion, toss to coat, and cook, stirring frequently, until onions are translucent and orzo is lightly toasted, 4 to 5 minutes. Mix in garlic and cook until fragrant, about 30 seconds.
  • Deglaze pot with white wine and stir until wine has cooked off. Pour in chicken broth and season with salt and pepper. Cook, stirring frequently, until orzo is tender yet firm to the bite, 8 to 10 minutes. Add peas and shrimp with marinade to the pot, cover, and cook, stirring occasionally, until shrimp are light pink, 3 to 4 minutes.
  • Divide between 2 dishes, sprinkle with fresh parsley, and garnish with lemon slices.

Nutrition Facts : Calories 625.2 calories, Carbohydrate 69.5 g, Cholesterol 190.4 mg, Fat 21.9 g, Fiber 5.8 g, Protein 33.7 g, SaturatedFat 6.4 g, Sodium 942.7 mg, Sugar 7.8 g

BAREFOOT CONTESSA'S ROASTED SHRIMP AND ORZO



Barefoot Contessa's Roasted Shrimp and Orzo image

Make and share this Barefoot Contessa's Roasted Shrimp and Orzo recipe from Food.com.

Provided by Juenessa

Categories     Healthy

Time 35m

Yield 6 serving(s)

Number Of Ingredients 12

kosher salt
olive oil
3/4 lb orzo pasta (rice-shaped pasta)
1/2 cup fresh lemon juice (3 lemons)
fresh ground black pepper
2 lbs shrimp, peeled and deveined
1 cup minced scallion, white and green parts
1 cup chopped fresh dill
1 cup chopped fresh flat-leaf parsley
1 hothouse cucumber, unpeeled, seeded, and medium-diced
1/2 cup small-diced red onion
3/4 lb good feta cheese, large diced

Steps:

  • Preheat the oven to 400 degrees F.
  • Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil.
  • Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente.
  • Drain and pour into a large bowl.
  • Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper.
  • Pour over the hot pasta and stir well.
  • Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper.
  • Toss to combine and spread out in a single layer.
  • Roast for 5 to 6 minutes, until the shrimp are cooked through.
  • Don't overcook!
  • Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper.
  • Toss well.
  • Add the feta and stir carefully.
  • Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight.
  • If refrigerated, taste again for seasonings and bring back to room temperature before serving.
  • **Cook time does not include setting aside for 1 hour to allow flavors to blend.

Nutrition Facts : Calories 568.5, Fat 15.8, SaturatedFat 9, Cholesterol 369.4, Sodium 2080.3, Carbohydrate 53.6, Fiber 3.2, Sugar 6.2, Protein 51.1

GRILLED JERK SHRIMP ORZO SALAD



Grilled Jerk Shrimp Orzo Salad image

The heat, seasonings and appearance of this colorful main-dish salad are perfect for summer-or any time of year that you want to summon memories of sunshine. -Eileen Budnyk, Palm Beach Gardens, Florida

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 2 servings.

Number Of Ingredients 13

1/3 cup uncooked whole wheat orzo pasta
1/2 pound uncooked shrimp (31-40 per pound), peeled and deveined
1 tablespoon Caribbean jerk seasoning
1 medium ear sweet corn, husked
1 teaspoon olive oil
6 fresh asparagus spears, trimmed
1 small sweet red pepper, chopped
DRESSING:
3 tablespoons lime juice
1 tablespoon water
1 tablespoon olive oil
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Cook orzo according to package directions. Drain and rinse with cold water; drain well. Meanwhile, toss shrimp with jerk seasoning; thread onto metal or soaked wooden skewers. Brush corn with oil., On a covered grill over medium heat, cook corn until tender and lightly browned, 10-12 minutes, turning occasionally; cook asparagus until crisp-tender, 5-7 minutes, turning occasionally. Grill shrimp until they turn pink, 1-2 minutes per side., Cut corn from cob; cut asparagus into 1-in. pieces. Remove shrimp from skewers. In a large bowl, combine orzo, grilled vegetables, shrimp and red pepper. Whisk together dressing ingredients; toss with salad.

Nutrition Facts : Calories 340 calories, Fat 12g fat (2g saturated fat), Cholesterol 138mg cholesterol, Sodium 716mg sodium, Carbohydrate 35g carbohydrate (6g sugars, Fiber 7g fiber), Protein 25g protein. Diabetic Exchanges

CREAMY ORZO WITH ASPARAGUS & PARMESAN RECIPE - (4.4/5)



Creamy Orzo with Asparagus & Parmesan Recipe - (4.4/5) image

Provided by wing118677

Number Of Ingredients 6

1 cup orzo
1 cup asparagus, cut into 1 inch pieces
1 tablespoon butter or margarine
1/4 to 1/2 cup cream
1/4 cup Parmesan cheese, grated
Salt & Pepper, to taste

Steps:

  • Bring a large sauce pan of water (filled about halfway) to a boil over medium heat. Cook the orzo until tender, about 10 minutes. After the orzo has been cooking for about 5 minutes, add the asparagus to the same pot (this will allow the orzo and asparagus to cook in the same pot and keep the clean-up to a minimum!). Once the orzo and asaparagus are cooked and tender, drain and return to the pot. Quickly add the parmesan cheese and butter. Stir thoroughly, allowing both the cheese and butter to melt. Slowly add the cream to the mixture, while stirring. Continue to stir and add cream until you reach your desired consistency. Season with salt and pepper. Voila! You have a delicious side dish! Serve immediately.

SHRIMP SCAMPI WITH ORZO



Shrimp Scampi With Orzo image

The universal appeal of shrimp scampi, frankly, isn't the shrimp but the pan sauce: garlicky butter lightened with white wine and bursts of lemon, parsley and red-pepper flakes. Scampi is often tossed with pasta or served with crusty bread, but this version instead uses quick-cooking orzo. It simmers directly in the pan sauce, imparting a starchy gloss - and soaking up the garlicky scampi flavors. Toss the shrimp with some garlic, lemon zest and red-pepper flakes to marinate while the pasta gets a head start on the stove, then simply toss the shrimp on top of the orzo to steam. It all comes together in a flash, and feels effortless. Pair this dish with Caesar salad, steamed broccoli or arugula, or bask in its simple comfort, straight from a spoon.

Provided by Ali Slagle

Categories     dinner, quick, one pot, pastas, seafood, main course

Time 25m

Yield 4 servings

Number Of Ingredients 11

1 pound large shrimp, peeled and deveined
3 tablespoons extra-virgin olive oil
1 tablespoon lemon zest, plus 1 tablespoon juice (from 1 lemon)
1/2 teaspoon red-pepper flakes
Kosher salt and black pepper
4 garlic cloves, minced
2 tablespoons unsalted butter
1 cup orzo
1/3 cup dry white wine
2 cups boiling water, seafood stock or chicken stock
3 tablespoons finely chopped parsley

Steps:

  • In a medium bowl, stir together shrimp, 1 tablespoon olive oil, lemon zest, red-pepper flakes, 1/2 teaspoon salt, 1/4 teaspoon pepper and half the garlic. Set aside to marinate. (This step can be done up to 1 hour in advance.)
  • Add butter, remaining olive oil and remaining garlic to a medium skillet set over medium heat. When the butter starts to bubble, add the orzo and 1/2 teaspoon salt and cook, stirring often, until the orzo is toasted, about 2 minutes, adjusting the heat as necessary to prevent the garlic from burning. Carefully add the wine - it will bubble - and stir until absorbed, about 1 minute. Stir in water, reduce heat to low, cover, and cook until orzo is al dente, about 12 minutes.
  • Add the shrimp in a snug, even layer on top of the orzo, cover, and cook until all the shrimp is pink and cooked through, 2 to 4 minutes. Remove from heat and let sit, covered, 2 minutes.
  • Sprinkle with parsley and lemon juice, season with salt and pepper, and serve immediately.

LEMONY ORZO WITH ASPARAGUS AND GARLIC BREAD CRUMBS



Lemony Orzo With Asparagus and Garlic Bread Crumbs image

Every spoonful of this pasta has a happy jumble of lemony orzo, grassy asparagus, garlicky bread crumbs, fresh herbs and salty Parmesan. The pasta and thinly sliced asparagus cook together in the same pot, then rest in a lemony dressing while the garlic bread crumbs are toasted, so the pasta has time to absorb as much flavor as possible.

Provided by Ali Slagle

Categories     brunch, dinner, lunch, weekday, pastas, main course

Time 20m

Yield 4 servings

Number Of Ingredients 9

Kosher salt and black pepper
1 cup orzo
1 pound asparagus, trimmed and thinly sliced on a diagonal (about 1/4-inch thick)
5 tablespoons extra-virgin olive oil
1 teaspoon lemon zest plus 3 tablespoons lemon juice, plus more as needed (from about 1 large lemon)
1/2 cup panko or homemade bread crumbs
1 small garlic clove, finely grated
1/4 cup finely grated Parmesan, plus more for serving
1/2 cup fresh dill, mint or parsley leaves (or any combination), torn if large

Steps:

  • Bring a medium pot of salted water to a boil. Add the orzo and cook until al dente according to package directions. Two minutes before the orzo is done, add the asparagus. Drain the orzo and asparagus. Wipe out and reserve the pot.
  • While the orzo and asparagus cook, make the dressing: In a large bowl, stir together 3 tablespoons oil and the lemon zest and juice; season to taste with salt and pepper. Add the drained orzo and asparagus and toss to coat. Set aside while you toast the bread crumbs.
  • In the reserved pot, heat the remaining 2 tablespoons oil over medium. Add the panko and cook, stirring, until golden brown, 3 to 5 minutes. Remove from heat, then stir in the garlic and season with salt and pepper.
  • Stir the Parmesan and herbs into the orzo, taste, then season with salt, pepper and additional lemon juice, if desired. Top with the toasted bread crumbs and more Parmesan if you like. Serve warm or at room temperature.

ORZO WITH ASPARAGUS, ARTICHOKE, TOMATO AND TRUFFLE OIL



Orzo with Asparagus, Artichoke, Tomato and Truffle Oil image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 14

1 pound orzo
3 tablespoons olive oil
1 cup balsamic vinegar
1 1/2 tablespoons sugar
1 pound asparagus
6 artichokes, cleaned and halved
1/2 cup plus 1 tablespoon butter
4 tablespoons chopped garlic
1/2 cup white wine
1 cup vegetable stock
1 pint cherry tomatoes, halved
1 cup grated Parmesan
Salt and pepper
6 tablespoons truffle oil

Steps:

  • Cook the orzo in boiling salted water until al dente. Rinse in cool water and toss in olive oil. Set aside.
  • In a small sauce pan, cook balsamic vinegar and sugar and reduce it to a syrup consistency. Set aside. Cut the asparagus tips from the stems. Blanch the tips on boiling salted water. Set aside. Coarsely chop the asparagus stems in a food processor. Set aside. Put the artichokes on a hot grill and cook until brown. Saute butter, garlic, and asparagus in a large pan for 2 minutes. Add wine, vegetable stock, and orzo.
  • Cook until the pasta is hot and the liquid has been absorbed. Saute asparagus tips with butter and salt until hot Toss pasta with tomatoes and Parmesan, arrange asparagus on top of each pasta portion. Season with salt and pepper. Spoon pasta into 6 portions. Drizzle plates with balsamic and truffle oils. Place grilled artichoke next to each portion.

GARLIC SHRIMP & ORZO SALAD



Garlic Shrimp & Orzo Salad image

I enjoy cold pasta salads and rice salads, so I decided to make one with orzo, a rice-shaped pasta. Feel free to add other favorite veggies-like asparagus and green beans-and serve with rolls or pita bread.-Valonda Seward, Coarsegold, California

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 4 servings.

Number Of Ingredients 18

1 pound uncooked large shrimp, peeled and deveined
1/4 cup olive oil
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup white wine
SALAD:
3/4 cup uncooked orzo pasta
1 medium tomato, seeded and chopped
1 small green pepper, chopped
1/2 cup chopped peeled cucumber
1/4 cup chopped red onion
1 tablespoon minced fresh cilantro
1 can (2-1/4 ounces) sliced ripe olives, drained, optional
2 tablespoons lemon juice
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large bowl, combine the first five ingredients; toss to coat. Refrigerate, covered, up to 30 minutes., Heat a large skillet over medium-high heat. Using a slotted spoon, add shrimp; cook and stir 2 minutes. Add wine; cook and stir 1-2 minutes longer or until shrimp turn pink. Remove to a shallow dish; refrigerate, covered, until cold., Cook orzo according to package directions. Drain; rinse with cold water. Transfer to a large bowl. Add vegetables, cilantro, chilled shrimp and olives if desired. In a small bowl, whisk the remaining ingredients until blended. Drizzle over salad; toss to coat. Refrigerate until serving.

Nutrition Facts :

SHRIMP SAUTE WITH ORZO



Shrimp Saute with Orzo image

Parsley-flecked sauteed shrimp and orzo makes for a quick, tasty meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Number Of Ingredients 10

1 cup uncooked orzo
1 tablespoon plus 1 teaspoon olive oil
Salt and freshly ground black pepper
2 cloves garlic, minced
20 large shrimp, peeled and deveined, tails left on
1/4 cup finely chopped fresh flat-leaf parsley
Juice and zest of 1 lemon
1 cup dry white wine
5 tablespoons unsalted butter
1 tablespoon capers, rinsed

Steps:

  • 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.
  • 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.
  • 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 in butter, lemon zest, and capers. Adjust seasonings. Pour over shrimp, and serve on a bed of orzo.

Nutrition Facts : Calories 416 g, Cholesterol 95 g, Fat 21 g, Fiber 1 g, Protein 13 g, Sodium 212 g

ORZO WITH ASPARAGUS



Orzo With Asparagus image

Make and share this Orzo With Asparagus recipe from Food.com.

Provided by Dancer

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

1 medium onion, sliced
1 small fennel, sliced
2 garlic cloves, chopped
1/8 cup olive oil
2 tablespoons butter
salt
2 tablespoons parmesan cheese
1/4 teaspoon red pepper flakes
1/4 teaspoon fresh thyme
1 lb orzo pasta
1 quart chicken stock
1/2-1 lb asparagus, cut at angle

Steps:

  • Heat olive oil and butter over medium heat.
  • Add onion, fennel, garlic and saute until very soft.
  • Add orzo and 1/2 cup chicken stock.
  • Stir as you would risotto until liquid is absorbed.
  • You might not use the whole quart of broth.
  • Repeat until pasta is almost al dente.
  • Add asparagus and simmer until tender.
  • Top with parmesan, pepper flake and thyme.

Nutrition Facts : Calories 675.5, Fat 18.1, SaturatedFat 6.2, Cholesterol 24.7, Sodium 467.5, Carbohydrate 103.7, Fiber 7, Sugar 7.8, Protein 24.4

Tips:

  • Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and prevent any mishaps.
  • Use fresh, high-quality ingredients: The fresher your ingredients, the better your dish will taste. Look for seasonal produce and seafood that is as fresh as possible.
  • Don't overcrowd the pan: When cooking the shrimp and asparagus, make sure you don't overcrowd the pan. This will prevent them from cooking evenly.
  • Cook the shrimp until they are just opaque: Overcooked shrimp are tough and chewy. Cook them until they are just opaque, then remove them from the heat.
  • Season to taste: Be sure to season your dish to taste. This may include adding salt, pepper, garlic powder, or other spices.
  • Serve immediately: This dish is best served immediately after it is cooked. The orzo will start to absorb the sauce and become mushy if it sits for too long.

Conclusion:

This shrimp and asparagus orzo is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and nutrients, and it is sure to be a hit with your family and friends. So next time you are looking for a quick and easy meal, give this shrimp and asparagus orzo a try. You won't be disappointed!

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