Creamy Lemon Garlic Orzo With Salmon and Shrimp
Creamy Lemon Garlic Orzo with Salmon and Shrimp: A Restaurant-Quality Dinner at Home
Are you looking to impress your significant other with a delightful dinner without breaking the bank? Look no further! This Creamy Lemon Garlic Orzo with Salmon and Shrimp is a restaurant-quality dish that you can whip up in about 30 minutes. Perfect for special occasions or a cozy date night at home, this dish brings together succulent salmon and shrimp, all nestled in a creamy, flavorful orzo that is sure to impress. This dish combines a medley of flavors and textures: the rich creaminess of the orzo, the smoky warmth of the paprika, the tangy brightness from the lemon, and the savory depth from garlic and sun-dried tomatoes. The salmon adds a delicate, flaky texture, while the shrimp contributes a succulent bite. Together, they create a luscious and satisfying meal that feels indulgent yet is surprisingly easy to prepare.
And check out these other great dishes while you are here!
Garlic Butter Fettucine and Shrimp
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What is Orzo?
Orzo is a type of pasta that resembles rice, often leading to confusion between the two. However, while orzo is shaped like grains of rice, it is made from wheat flour and is classified as pasta. Its unique shape allows it to absorb flavors beautifully, making it a perfect base for creamy dishes like this one.
Don’t let the long list of ingredients deter you from making this recipe! It truly is easy and comes together quite quickly!
Ingredients:
- **For the Salmon Marinade:**
- 2 (4-ounce) salmon fillets
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- Juice of 1/2 lemon
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- **For the Shrimp:**
- 12 ounces peeled, deveined, and tail-off jumbo shrimp
- 1 teaspoon olive oil (for shrimp)
- Lemon pepper (to taste)
- 1/2 teaspoon smoked paprika (for shrimp)
- **For the Dish:**
- 1 tablespoon olive oil (for cooking salmon)
- 1 tablespoon butter
- 1/4 cup sun-dried tomatoes in oil
- 7 minced garlic cloves
- 1 cup orzo pasta
- 1 tablespoon Better Than Bouillon roasted chicken-flavored bouillon
- 2 1/2 cups water
- 1 teaspoon herbs de Provence
- 1 tablespoon butter (for finishing)
- 1/2 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- Juice of 1/2 lemon
- 2 tablespoons freshly chopped parsley (plus extra for garnish)
Instructions:
My biggest piece of advice when making a recipe with several ingredients is to get everything ready before you start cooking! this is called “mise en Place”. In a small bowl, combine olive oil, Dijon mustard, lemon juice, smoked paprika, garlic powder, salt, and pepper. Pour the marinade over the salmon fillets and let them marinate for about 15 minutes.
In another bowl, drizzle the shrimp with olive oil and season with lemon pepper and smoked paprika. Set aside.
In a skillet over medium heat, add olive oil and butter. Once hot, add the marinated salmon fillets and cook for about 4 minutes on each side until they are golden and crispy. Remove them from the skillet and set aside.
In the same skillet, add the sun-dried tomatoes and sauté for a couple of minutes. Then, add the minced garlic and cook for an additional minute until fragrant. Stir in the orzo pasta, Better Than Bouillon, and water. Season with herbs de Provence. Bring to a boil, then cover and reduce the heat to a simmer. Cook for about 10 minutes, or until the orzo is tender and the liquid is absorbed.
Once the orzo is cooked, stir in butter, heavy cream, Parmesan cheese, lemon juice, and chopped parsley. Mix until creamy and well combined.
In a separate skillet, heat butter and cook the shrimp for about 4 to 5 minutes, being careful not to overcook.
To serve your Creamy Lemon Garlic Orzo With Salmon and Shrimp, place the salmon fillets on top of the creamy orzo and then layer the shrimp over the salmon. Garnish with additional chopped parsley.
If you do make this recipe, please leave a comment and a rating! I love hearing from you and it helps so much! Thank you!
Creamy Lemon Garlic Orzo With Salmon and Shrimp
Ingredients
For the Salmon and Marinade
- 2 (4 oz) Salmon Filets
- 2 tbsp Olive Oil
- 1 tbsp Dijon Mustard
- Juice of 1/2 of a Lemon
- 1/2 tsp Smoked Paprika
- 1/2 tsp Garlic Powder
- 1/2 tsp Salt and Pepper
For the Shrimp
- 12 oz Peeled, Deveined and 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 You can use 2.5 cups of chicken broth instead of the bouillon and water
- 1 tsp Herbs De Provence
- 1/2 Cup Heavy Cream
- 1/2 Cup Freshly Grated Parmesan Cheese
- Juice of 1/2 of a lemon
- 2 tbsp Chopped Fresh Parsley
Instructions
- In a small bowl, combine olive oil, Dijon mustard, lemon juice, smoked paprika, garlic powder, salt, and pepper. Pour the marinade over the salmon fillets and let them marinate for about 15 minutes.
- In another bowl, drizzle the shrimp with olive oil and season with lemon pepper and smoked paprika. Set aside.
- In a skillet over medium heat, add olive oil and butter. Once hot, add the marinated salmon fillets and cook for about 4 minutes on each side until they are golden and crispy. Remove them from the skillet and set aside.
- In the same skillet, add the sun-dried tomatoes and sauté for a couple of minutes. Then, add the minced garlic and cook for an additional minute until fragrant.
- Stir in the orzo pasta, Better Than Bouillon, and water. Season with herbs de Provence. Bring to a boil, then cover and reduce the heat to a simmer. Cook for about 10 minutes, or until the orzo is tender and the liquid is absorbed.
- Once the orzo is cooked, stir in butter, heavy cream, Parmesan cheese, lemon juice, and chopped parsley. Mix until creamy and well combined.
- In a separate skillet, heat butter and cook the shrimp for about 4 to 5 minutes, being careful not to overcook.
- To serve, place the salmon fillets on top of the creamy orzo and then layer the shrimp over the salmon. Garnish with additional chopped parsley.
Notes
**Dairy-Free Option**: Use coconut cream instead of heavy cream and nutritional yeast in place of Parmesan cheese.
**Protein Variations**: Substitute the salmon and shrimp with grilled chicken or tofu for a different twist.
I was browsing through my social media page and I noticed your post
making it later. Got all the ingredients. Will post the result later; but love the recipe !