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Creamy Lemon Garlic Orzo With Salmon and Shrimp
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Creamy Lemon Garlic Orzo With Salmon and Shrimp

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.
Course Dinner
Cuisine American
Keyword Cajun Shrimp Fettuccini Alfredo, Creamy Lemon Garlic Orzo With Salmon and Shrimp, Orzo with Salmon and Shrimp, Salmon
Prep Time 10 minutes
Cook Time 20 minutes
Servings 2

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

Dietary Substitutions
**Gluten-Free Option**: Swap out the orzo for gluten-free pasta or quinoa.
**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.