1 pound large shrimp, peeled and deveined
8 oz orzo pasta
2 tablespoons butter
2 tablespoons olive oil
3 cloves garlic, minced
Zest and juice of 1 lemon
1/4 cup chicken broth
Salt and pepper to taste
Fresh parsley, chopped, for garnish
Cook the orzo pasta according to the package instructions. Drain and set aside.
In a large skillet, melt the butter and olive oil over medium heat.
Add the minced garlic and sauté for about 1 minute until fragrant.
Add the shrimp to the skillet and cook for 2-3 minutes on each side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the lemon zest, lemon juice, and chicken broth. Stir to combine and let it simmer for a couple of minutes.
Add the cooked orzo to the skillet and toss to coat it with the lemony sauce.
Return the cooked shrimp to the skillet and gently mix everything together to combine.
Season with salt and pepper to taste.
Garnish with chopped fresh parsley.
Serve the Lemon Butter Shrimp and Orzo warm and enjoy!