One Skillet Lemon Pepper Shrimp and Orzo

• porciones: 4 servings
• tiempo activo: 10 minutes
• tiempo total: 35 minutes

Ingredientes

2 Tbsp. butter, divided

2 Tbsp. extra-virgin olive oil, divided

1 lb. raw peeled and deveined shrimp

1 tsp. kosher salt, divided

1 tsp. cracked black pepper, divided

1/2 cup finely chopped shallots

4 garlic cloves, minced

1 1/4 cups dry orzo pasta

3 cups lower-sodium chicken or vegetable broth

3 cups fresh baby spinach (or 8 oz. fresh asparagus, trimmed and sliced into 2-inch long pieces)

Zest and juice of 1 lemon

2 Tbsp. finely chopped fresh parsley

Instrucciones

Pat shrimp dry with a paper towel, and season evenly with 1/2 tsp. salt and 1/4 tsp. black pepper.Heat 1 Tbsp. each of butter and olive oil in a large skillet over medium. Arrange shrimp in skillet, avoiding any overlap; cook 3 minutes, flip, and cook 1 more minute. Transfer to a plate and cover to keep warm.(Note: cook shrimp in two separate batches if skillet isn't large enough.)

Add remaining 1 Tbsp. each of butter and olive oil to pan. Add shallots and garlic; cook 2 to 3 minutes, stirring occasionally, until aromatic. Add orzo, stir to coat; cook 1 to 2 minutes, to lightly toast grains.Add broth, remaining 1/2 tsp. salt and 3/4 tsp. cracked black pepper; bring mixture to a boil. Reduce heat, cover, and gently simmer for 10 to 15 minutes, until orzo is al dente and most liquid is absorbed.During the final few minutes, stir in spinach or asparagus. Cover and continue cooking until spinach is wilted (or asparagus is tender with still some bite). Uncover and stir in lemon zest and juice.

Add shrimp and stir to combine. Garnish with fresh parsley and extra cracked black pepper, if desired.

Nutrición

• Tamaño de la Porción: 1.5 cups
• Calorías: 340 kcal
• Grasa Total: 14 g
• Grasa Saturada: 4 g
• Sodio: 910 mg
• Carbohidratos Totales: 33 g
• Fibra Dietética: 1.5 g
• Azúcares Totales: 3 g
• Proteína: 19 g