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Red Argentinian shrimp with chimichurri on a bowl.

Argentinian Shrimp Orzo

Isabel
This Argentinian chimichurri orzo with shrimp is full of vibrant flavors and it’s ready in just about 30 minutes. 
5 from 3 votes
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Prep Time 5 minutes
Cook Time 30 minutes
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 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

Instructions
 

  • 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.
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