One-Pan Lemon Shrimp Orzo with Crispy Garlic Breadcrumbs
45 minServes 4
Creamy lemon orzo with juicy Aleppo pepper shrimp, finished with crispy garlic breadcrumbs and Parmesan.
| prepPat shrimp dry with paper towels | ||||||||||
| 450 g large shrimp, peeled and deveined | Toss shrimp with oil, Aleppo pepper, paprika, garlic powder, salt & pepper | Sear shrimp in skillet over medium-high heat, 1½–2 min per side | Stir in Parmesan until melted; fold in shrimp & juices | Stir in lemon zest, parsley & lemon juice; taste & adjust seasoning | Divide among bowls, top with breadcrumbs, Parmesan & black pepper | |||||
| 7 ml olive oil (for shrimp) | ||||||||||
| 1½ teaspoons Aleppo pepper (for shrimp) | ||||||||||
| 1 teaspoon smoked paprika | ||||||||||
| ½ teaspoon garlic powder | ||||||||||
| 1 teaspoon kosher salt | ||||||||||
| ½ teaspoon freshly cracked black pepper | ||||||||||
| 15 g unsalted butter (for breadcrumbs) | Toast panko in butter over medium heat, 3–4 min; stir in garlic, cook 30 sec | Toss breadcrumbs with lemon zest, parsley & salt; set aside | ||||||||
| 45 g panko breadcrumbs | ||||||||||
| 2 garlic cloves, finely grated (for breadcrumbs) | ||||||||||
| ½ lemon zest (for breadcrumbs) | ||||||||||
| 3 g finely chopped parsley (for breadcrumbs) | ||||||||||
| Pinch of kosher salt (for breadcrumbs) | ||||||||||
| 15 g unsalted butter (for orzo) | Melt butter, cook shallot with salt until softened, 5 min | Stir in Aleppo pepper, cook 30 sec until fragrant | Stir in orzo, toast 2 min | Pour in wine if using, simmer until nearly evaporated, 2 min | Add broth, simmer 10–15 min until orzo al dente & liquid absorbed | Stir in remaining garlic, cook 30 sec–1 min until fragrant | Reduce heat to low, stir in cream, simmer 1 min | |||
| 1 large shallot, finely diced | ||||||||||
| ½ teaspoon Aleppo pepper (for orzo) | ||||||||||
| 200 g dry orzo | ||||||||||
| 120 ml dry white wine (optional) | ||||||||||
| 720 ml chicken broth | ||||||||||
| 3 garlic cloves, finely grated (for orzo) | ||||||||||
| 60 ml heavy cream | ||||||||||
| 75 g finely grated Parmesan, plus more for serving | ||||||||||
| Juice of ½ lemon | ||||||||||
| ½ lemon zest (for finishing) | ||||||||||
| 3 g finely chopped parsley (for finishing) | ||||||||||
| Kosher salt and freshly cracked black pepper (to taste) | ||||||||||
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