Argentinian Shrimp Orzo
Isabel
This Argentinian chimichurri orzo with shrimp is full of vibrant flavors and it’s ready in just about 30 minutes.
Prep Time 5 minutes mins
Cook Time 30 minutes mins
Course Main Course
Cuisine American
- 1 Lb. Raw shrimp peeled, deveined
- 2 Garlic cloves grated
- ½ Teaspoon Pepper freshly ground
- 1 Tablespoon Butter
- 1 Tablespoon Olive oil
- 1 ½ cups Orzo dry pasta
- 2 tablespoons Chimichurri sauce I used the Trader Joe's brand
- 2.5 cups Vegetable broth use more as needed
- ½ cup Peas frozen
- Lemon juice and zest about ½ lemon
- Parsley garnish
Season the shrimp with pepper and the minced garlic. Let it sit for about 5 minutes.
Add the oil and butter to a skillet. Add the shrimp and sauté for 1 minute on one side and 20 seconds on the other side.
Set the shrimp aside.
Use the same skillet to add the chimichurri and orzo pasta. Toast them for about 1 minute making sure the chimichurri coats the orzo.
Add the vegetable broth and bring to a boil over medium high heat, about 5 minutes.
Reduce the heat to low and cover. Simmer for 15 minutes.
In the last 5 minutes of cooking, add the frozen peas. Cook until time is up.
Remove from the heat. Add the shrimp back to the skillet, add lemon zest and juice and garnish with parsley.
Keyword argentinian shrimp, orzo