spicy late summer garlic shrimp & orzo

This late-summer dish celebrates tender, spiced shrimp with a satisfyingly toothy texture, paired with creamy, comforting orzo. Zesty garlic and a touch of red chili bring a gentle, warming heat that awakens the palate without overpowering it. Sweet bell peppers and crisp broccoli add a fresh, vegetal balance to the richness and spice. Budget-friendly and easy to make, this one-pan wonder is perfect for seafood lovers seeking a cozy, flavorful meal that’s ideal for busy weeknights or casual late summer dinners.

Ingredients

1lb medium-large peeled + deveined shrimp
1 ½ cups of dried orzo
1 quart of chicken stock
1 pint of heavy cream
1 yellow or orange bell pepper
1 medium sized head of broccoli
1 whole bulb of garlic
2 dried chili peppers or 1 tbsp crushed red pepper
1 cup sundried tomatos
1 tsp cayenne pepper
2 tbsp dried or fresh oregano
1 whole lemon
2 tbsp olive oil
¼ stick of unsalted butter
kosher salt

shrimp preparation

1. Thaw shrimp under cold running water, drain, and pat dry.

2. In a bowl, mix 1 lb shrimp with 1 tbsp dried oregano, 1 tbsp olive oil, 1 tsp cayenne, 1 tsp paprika, zest of ½ lemon, and a pinch of kosher salt. Marinate for 30 minutes.

Cut + Prep

3. Slice bell peppers, chop broccoli into 1–2 inch pieces, juice lemon and combine with remaining zest, mince garlic, and cut dried chilis into strips.

measure your ingredients

sauté shimp + veggies

4. Heat 1 tbsp olive oil in a medium-large pot over medium heat. Add shrimp and cook 2–3 minutes, stirring often. In the last 30 seconds, lower heat and add 1 tbsp garlic. Remove shrimp and set aside.

5. In the same pot, sauté bell peppers and broccoli with a pinch of salt until softened. Remove and set aside.

cook the orzo

6. Add 1 ½ cups dried orzo to the pot and toast, stirring quickly so it doesn’t burn.

7. Add 3 cups chicken stock, bring to a boil, then reduce to simmer. Stir in 1 ½ cups heavy cream, 1 tbsp oregano, 1 cup sun-dried tomatoes, and dried chilis. Stir often as it cooks.

8. Add remaining garlic and a big pinch of kosher salt. Cook until orzo is tender, similar to steamed rice.

combine everything

9. Add shrimp, vegetables, and lemon juice/zest. Stir in ½ cup chicken stock, 1 tbsp unsalted butter, and extra salt if needed. Cook on medium heat, stirring, until liquid reduces and everything is well combined.

10. Remove from heat, cover, and let sit 5–10 minutes. Serve and enjoy.!