Easy 1-Pan Lemon Orzo Pasta with Shrimp

Ingredients

• 1 lb. raw shrimp, peeled and deveined
• S&P, to taste
• Paprika, 1/2 tsp
• Avocado oil spray, 3-4 seconds
• 1 shallot, finely minced
• 3-4 garlic cloves, minced
• 1 cup dry orzo pasta (or wheat orzo)
• 2.5-3 cups lower-sodium chicken or vegetable broth
• Fat free half n half, 1/4 cup (or 1-2 Tbsp Neufchatel cream cheese)
• Zest and juice of 1 lemon
• Asparagus bunch, chopped
• Parmesan cheese, 2-3 tbsp
• Garnish (optional): Chopped parsley
• Garnish (optional): Chili flakes

Method

1. Season shrimp with salt, pepper, and smoked paprika
2. In a pan, on medium high heat, spray avocado oil then sear the shrimp and cook until golden brown and cooked through, about 2-3 minutes per side. Remove shrimp and set to the side.
3. In the same pan, turn heat to medium low, add shallots and minced garlic and sauté until fragrant, about 1-2 minutes
4. Stir in orzo pasta and let it toast for 2-3 minutes, stirring occasionally.
5. Gradually add broth to the orzo, stirring often, until the orzo is cooked and creamy, about 10-15 minutes. Add more broth as needed to keep the orzo from sticking.
6. Add lemon juice+zest, half n half, Parmesan cheese and the asparagus
7. Garnish parsley and chili flakes then enjoy