Description
This Creamy Lemon Garlic Orzo with Salmon and Shrimp is a luxurious, flavorful dish combining tender orzo pasta cooked in a creamy lemon garlic sauce, perfectly paired with crispy pan-seared salmon fillets and juicy sautéed shrimp. Enhanced with sun-dried tomatoes, fresh herbs, and Parmesan cheese, this meal delivers a satisfying balance of rich, tangy, and savory notes in every bite.
Ingredients
Units
Scale
For the Salmon and Marinade
- 2 (4 oz) Salmon Fillets
- 2 tbsp Olive Oil
- 1 tbsp Dijon Mustard
- Juice of 1/2 Lemon
- 1/2 tsp Smoked Paprika
- 1/2 tsp Garlic Powder
- 1/2 tsp Salt and Pepper
For the Shrimp
- 12 oz Peeled, Deveined, Tail-off Raw Jumbo Shrimp
- 1 tsp Olive Oil
- 1 tsp Lemon Pepper Seasoning
- 1/2 tsp Smoked Paprika
For the Orzo
- 1 tbsp Olive Oil
- 1 tbsp Salted Butter
- 1/4 cup Sun-Dried Tomatoes in Oil
- 7 Garlic Cloves, minced
- 1 cup Orzo Pasta
- 1 tbsp Better Than Bouillon Roasted Chicken Base
- 2.5 cups Water (or substitute with chicken broth)
- 1 tsp Herbs De Provence
- 1/2 cup Heavy Cream
- 1/2 cup Freshly Grated Parmesan Cheese
- Juice of 1/2 Lemon
- 2 tbsp Chopped Fresh Parsley
Instructions
- Prepare the Salmon Marinade: In a small bowl, whisk together olive oil, Dijon mustard, lemon juice, smoked paprika, garlic powder, salt, and pepper. Pour this marinade over the salmon fillets and let them marinate for about 15 minutes to absorb the flavors.
- Season the Shrimp: In another bowl, drizzle the shrimp with olive oil and season with lemon pepper seasoning and smoked paprika. Set aside to allow the flavors to meld.
- Cook the Salmon: Heat a skillet over medium heat with olive oil and butter. Once hot, add the marinated salmon fillets and cook for about 4 minutes on each side until they develop a golden and crispy exterior. Remove from the skillet and set aside.
- Sauté Sun-Dried Tomatoes and Garlic: In the same skillet, add sun-dried tomatoes and sauté for 2 minutes to release their flavor. Add the minced garlic and cook for an additional minute until fragrant.
- Cook the Orzo: Stir in the orzo pasta, Better Than Bouillon roasted chicken base, and water. Season with herbs de Provence. Bring this mixture to a boil, then cover and reduce to a simmer. Cook for about 10 minutes until the orzo is tender and the liquid has been absorbed.
- Make the Creamy Sauce: Once the orzo is cooked, stir in butter, heavy cream, freshly grated Parmesan cheese, lemon juice, and chopped fresh parsley. Mix thoroughly until the sauce is creamy and well combined.
- Cook the Shrimp: In a separate skillet, heat butter over medium heat and cook the seasoned shrimp for 4 to 5 minutes, making sure not to overcook. The shrimp should turn pink and opaque.
- Assemble and Serve: Plate the creamy lemon garlic orzo and arrange the cooked salmon fillets on top. Layer the sautéed shrimp over the salmon and garnish with additional chopped parsley for freshness and color. Serve immediately for best flavor and texture.
Notes
- Gluten-Free Option: Substitute the orzo with gluten-free pasta or quinoa for a gluten-free version.
- Dairy-Free Option: Use coconut cream instead of heavy cream and nutritional yeast to replace Parmesan cheese to make this dairy-free.
- Protein Variations: You can replace the salmon and shrimp with grilled chicken or tofu if preferred for a different protein twist.
Nutrition
- Serving Size: 1 serving
- Calories: 620 kcal
- Sugar: 2 g
- Sodium: 680 mg
- Fat: 38 g
- Saturated Fat: 12 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 125 mg
