Shrimp and Orzo

This is a great dish which you can prepare in less than 30 minutes. This is what you will need:
12 oz. orzo pasta (a seed like pasta made from semolina a.k.a. melon seed)
5 strips bacon
1 pound shrimp, peeled and deveined
1/2 medium red onion, finely chopped
1/2 cup frozen corn, thawed
2 tablespoons parsley, finely chopped
1/2 lemon, juiced
1 teaspoon lemon zest
Salt & Pepper

First, bring a pot of salted water to a boil. Cook the orzo as per package instructions. Drain.
While the orzo is cooking, cook the bacon in a large skillet until crispy. Remove to a plate lined with paper towels. Break into pieces. Set aside.

Rinse and pat dry the shrimp. Season generously with ground pepper, preferably freshly ground.
Cook the shrimp in the bacon fat for about 4 to 5 minutes until pink, flipping once.

Remove the shrimp from the pan, keeping as much fat in the skillet as possible. Drain shrimp on paper towels. Add the onions into the skillet and cook for 2 to 3 minutes. Add the corn and stir well.

Add the orzo and mix well. Return the bacon and shrimp to the skillet. Add the lemon zest, lemon juice and parsley. Season with salt and pepper and mix well. Heat through and serve.

Print the Shrimp & Orzo Recipe Here

Other Recipes with Shrimp & Crab:
Seafood Salad Stuffed Avocado
Seafood Salad Sandwiches
Crab Rangoon
Pasta, Shrimp & Alfredo Sauce
Shrimp Ceviche
Garlic Shrimp Pasta
Baked Shrimp w/ Feta Cheese
Shrimp Scampi
Coconut Shrimp
Chicken & Shrimp Kabobs
Crab Cakes
Grill Shrimp Kabobs w/ Shell
Grilled Shrimp & Sausage Kabobs
Chopped Crab Salad
Chicken & Shrimp Stir-Fry
Turmeric Rice & Shrimp
Corn & Shrimp Chowder
Paella Mixta
Shrimp & Crab Salad
Grilled Pineapple Shrimp Kabobs
Cilantro Marinated Shrimp Kabobs
Bowtie Pasta & Shrimp
Garden Salad w/ Garlic Shrimp
Fettuccine, Shrimp, Corn & Spinach
Green Curry Shrimp
Shrimp Linguine

My name is Mary Ann Allen and I am here to help you get organized so you can save money on groceries and feed your family healthy, nutritious food. My multi-cultural cooking background comes from being born in the US and raised in Bolivia. I have 5 kids and own around 400 cook books. I absolutely love to cook!

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