Garlic Lemon Shrimp and Orzo

From McGough's Recipes


  • 1½ cup Orzo, cooked according to package directions, drained & set aside
  • 2 tbsp Olive oil
  • 1½ cup onions, diced
  • 4 garlic cloves, minced
  • 1 lemon, juiced & zested
  • ¾ cup white wine chicken broth or ginger-ale
  • salt to taste
  • pepper to taste
  • 1 tbsp butter
  • 2 lbs shrimp, 21-25 count peeled & deveined
  • ½ cup parsley, chopped
  • ¾ cup parmesan cheese, grated


  1. In a large sauté pan, heat olive oil. Add onions and cook for about 5-6 minutes or until they are soft but not brown. Add the garlic and cook for an additional minute.
  2. Add the lemon juice, zest & wine. Bring to a boil then reduce the head and cook for 2-3 minutes to meld the flavors together. Taste and season with salt and pepper. Stir in part of butter until melted.
  3. Add the shrimp & cook until just heated through, about 3-4 minutes. Toss shrimp and sauce with orzo, parsley and parmesan.

Original Recipe Card