This shrimp pasta is made in just one pot. Creating a broth with the shrimp shells is an extra step, but it's totally worth it for a flavorful final dish. The lemon adds a brightness that pairs well with fresh basil. —Ed Spangler, Timberlake, North Carolina
Spicy Shrimp Orzo with Lemon and Basil
Spicy Shrimp Orzo with Lemon and Basil
Prep Time
55 min
Cook Time
15 min
Yield
6 servings
Ingredients
- 2 large lemons
- 1 pound uncooked shell-on shrimp (31-40 per pound)
- 2 teaspoons olive oil
- 1/2 cup dry vermouth
- 5 cups water
- 2 teaspoons kosher salt, divided
- 1 package (16 ounces) uncooked orzo pasta
- 1/4 teaspoon pepper
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup chopped fresh basil
Directions
- Peel zest from 1 lemon in long thin strips. Grate zest of the remaining lemon. Halve and juice both lemons, reserving juice. Peel and devein shrimp, reserving shells.
- In a Dutch oven, heat oil over medium heat. Add shrimp shells; cook and stir until pink, 1-2 minutes. Add vermouth and cook until most of the liquid is gone. Add water, lemon zest strips and 1 teaspoon salt. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Strain broth.
- In a clean Dutch oven, bring broth to a boil over high heat. Add orzo, pepper, crushed red pepper and remaining 1 teaspoon salt. Reduce heat; simmer, uncovered, 8 minutes, stirring occasionally.
- Remove from the heat. Stir in shrimp and grated lemon zest. Cover and let stand until orzo is al dente and shrimp turn pink, 4-5 minutes. Stir in basil and reserved lemon juice.
Nutrition Facts
1-1/4 cups: 370 calories, 4g fat (1g saturated fat), 92mg cholesterol, 736mg sodium, 59g carbohydrate (3g sugars, 2g fiber), 22g protein.
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