Go Back
–+ servings
Overhead view of shrimp and asparagus orzo with parmesan and dill

Lemon Shrimp Orzo with Asparagus and Garlic

4.60 from 5 votes
This high-protein shrimp and asparagus orzo has garlic butter shrimp, lemony orzo simmered in bone broth, fresh asparagus, and lots of dill and parmesan, all in under 30 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings : 4 servings

Save this recipe

Love this recipe? Get it sent to your inbox.

Ingredients

For the Garlic-Butter Shrimp
  • 1½ lb large peeled and deveined shrimp
  • 1 tbsp unsalted butter
  • 6 minced garlic cloves
  • 1 lemon, zest & juice
  • ¼ tsp red pepper flakes, (optional)
  • ½ tsp salt
For the Lemon Orzo
  • 1 tbsp olive oil
  • ½ finely diced yellow onion
  • 1½ cups dry orzo
  • 3½ cups bone broth
  • 1 lemon, zest & juice
  • ¼ cup fresh dill, chopped
  • ½ cup grated parmesan
  • ½ tsp salt
  • 1 lb fresh asparagus, ends trimmed and cut on a bias into 1-inch pieces
For Serving
  • finely chopped fresh dill
  • lemon zest & juice
  • grated parmesan
  • red pepper flakes, (optional)
US Customary - Metric
Start Cooking

Instructions
 

  1. Cook the shrimp. Melt 1 tbsp unsalted butter in a large deep skillet over medium-high heat. Add 6 minced garlic cloves and cook for 30 seconds until fragrant. Add 1½ lb large peeled and deveined shrimp, 1 lemon, zest & juice, ¼ tsp red pepper flakes (optional), and ½ tsp salt. Sauté for 2 to 3 minutes, flipping halfway, until the shrimp are just pink and opaque. Transfer the shrimp to a plate and set aside.
    Lemon garlic butter shrimp searing in a deep red pot
  2. Sauté the onion. Reduce heat to medium. Add 1 tbsp olive oil to the same skillet, then add ½ finely diced yellow onion. Cook for 2 to 3 minutes, stirring often, until softened and translucent.
    Diced yellow onion sautéing in a pot for shrimp orzo
  3. Toast and simmer the orzo. Add 1½ cups dry orzo to the skillet and stir for about 2 minutes to toast lightly. Pour in 3½ cups bone broth, 1 lemon, zest & juice, ¼ cup fresh dilland ½ tsp salt. Stir well, bring to a simmer, and cook uncovered for 8 to 10 minutes, stirring occasionally, until the orzo is almost tender and most of the liquid has absorbed.
    Creamy lemon orzo simmering with fresh dill
  4. Stir in parmesan and steam asparagus. Add ½ cup grated parmesan and stir vigorously until creamy. Scatter 1 lb fresh asparagus (cut on a bias into 1-inch pieces) evenly over the orzo. Cover and cook for 3 to 4 minutes, until the asparagus is bright green and just tender.
    Fresh asparagus scattered over lemon orzo before steaming
  5. Finish with the shrimp. Reduce heat to low. Nestle the cooked shrimp and any resting juices back into the orzo. Cover and cook for 1 minute more, just to warm the shrimp through. Taste and season with extra salt if needed.
    One pan shrimp and asparagus orzo with fresh dill in the pot
  6. Garnish and serve. Sprinkle the top with finely chopped fresh dill, lemon zest & juice, red pepper flakes. Shower with grated parmesan. Serve immediately, straight from the skillet.
    High protein shrimp and asparagus orzo served in a green bowl

Nutrition

Calories: 519kcalCarbohydrates: 58gProtein: 45gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 233mgSodium: 1853mgPotassium: 707mgFiber: 6gSugar: 6gVitamin A: 1635IUVitamin C: 40mgCalcium: 274mgIron: 4mg

Notes

  • Bone broth gives a protein boost, but low-sodium chicken, seafood, or vegetable broth also works. If you swap to a saltier broth, use less salt throughout and taste and season at the end.