Jen In The Kitchen: Lemony Shrimp & Orzo

If you are searching for ways to channel warmer weather, what better way than by making a dish that screams summer flavors. I’ve been making this yummy dish for years and it is still a favorite in my house. It is also a great dish for entertaining!

I typically follow the recipe almost exactly as it reads, but it is also easy to change it based on what you have in on hand…

• Use spinach instead of arugula
• Sliced chicken instead of shrimp
• Any kind of pasta would work well instead of orzo
• Do you like it spicy? Add red pepper flakes when you cook the protein and finish with some at the end!

Step 1 – while your pasta water is boiling, make a quick vinaigrette and cook the shrimp.

Step 2 – once the pasta is cooked, add it to the shrimp, toss with the arugula and vinaigrette, and VOILA!

We had some arugula leftover so we served it as a salad on the side (I used the leftover vinaigrette from the pasta to dress the greens). Crusty bread would be delicious with this too!

My family absolutely devour this! Here is the full recipe…

Lemony Shrimp with Orzo

• 1/3 cup extra-virgin olive oil
• Zest of 2 large lemons
• 1/2 cup fresh lemon juice (from 2 large lemons)
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 1 large shallot, chopped
• 1 pound large shrimp, peeled and deveined (I double the shrimp)
• 1 teaspoon kosher salt
• 1/2 cup dry white wine, such as Pinot Grigio (pour a glass for yourself too!)
• 5 cups (6 ounces) baby arugula

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 6 to 8 minutes. Drain and reserve about 1 cup of the pasta water.
2. For the vinaigrette: In a small bowl, whisk together the olive oil, lemon zest, lemon juice, salt and pepper until smooth. Set aside.
3. In a large skillet, heat the oil over medium-high heat. Add the shallots and cook until soft, 2 to 3 minutes. Add the shrimp, salt and pepper. Cook until the shrimp turn pink and are cooked through, 2 to 3 minutes. Remove the shrimp from the skillet. Increase the heat to high. Add the wine and arugula. Using a wooden spoon, scrape up the brown bits that cling to the bottom of the pan. Cook for 1 minute until most of the liquid has evaporated and the arugula has wilted. Add the cooked pasta, cooked shrimp and vinaigrette to the skillet. Toss until all the ingredients are coated, adding the reserve pasta water, if needed, to loosen the pasta.
4. Transfer to a large bowl and serve.

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