Description

This Creamy Lemon Garlic Orzo with Salmon and Shrimp is a luscious, comforting dish combining tender orzo pasta cooked in a garlic-infused creamy sauce with perfectly pan-seared salmon and shrimp. The blend of sun-dried tomatoes, fresh lemon juice, and herbs creates a bright and savory meal perfect for a fulfilling dinner.

Ingredients

Units Scale

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 (or chicken broth as substitute)
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

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Instructions

Marinate the Salmon: In a small bowl, combine 2 tbsp olive oil, 1 tbsp Dijon mustard, juice of half a lemon, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, and salt and pepper to taste. Pour this marinade over the salmon filets and let them marinate for about 15 minutes to infuse flavor.
Prepare the Shrimp: In a separate bowl, drizzle 1 tsp olive oil over the peeled and deveined shrimp. Season with 1 tsp lemon pepper seasoning and 1/2 tsp smoked paprika. Set aside while preparing other ingredients.
Cook the Salmon: Heat a skillet over medium heat and add 1 tbsp olive oil and 1 tbsp salted butter. Once hot, place the marinated salmon filets in the skillet and cook for about 4 minutes per side until golden brown and crispy. Remove and set aside.
Sauté Sun-Dried Tomatoes and Garlic: In the same skillet, add the 1/4 cup sun-dried tomatoes and sauté for 2 minutes to release flavor. Add the minced garlic cloves and cook for an additional minute until fragrant.
Cook the Orzo: Stir the 1 cup orzo pasta into the skillet, add 1 tbsp Better Than Bouillon roasted chicken base and 2.5 cups water. Season with 1 tsp Herbs de Provence. Bring the mixture to a boil, then cover and reduce heat to low. Let it simmer for about 10 minutes or until orzo is tender and liquid is absorbed.
Make the Creamy Sauce: Once the orzo is cooked, stir in 1/2 cup heavy cream, 1/2 cup freshly grated Parmesan cheese, juice of half a lemon, and 2 tbsp chopped fresh parsley. Mix thoroughly until the orzo is creamy and well combined.
Cook the Shrimp: In a separate skillet, heat a small amount of butter or oil over medium heat. Add the seasoned shrimp and sauté for 4 to 5 minutes until pink and cooked through, taking care not to overcook.
Assemble the Dish: Spoon the creamy lemon garlic orzo onto plates, lay the cooked salmon filets on top, and arrange the sautéed shrimp over the salmon. Garnish with additional chopped parsley and serve immediately.

Notes

Gluten-Free Option: Replace orzo with gluten-free pasta or quinoa to make this recipe gluten-free.
Dairy-Free Option: Use coconut cream instead of heavy cream and substitute Parmesan cheese with nutritional yeast for a dairy-free version.
Protein Variations: Swap salmon and shrimp with grilled chicken or tofu for a different but equally delicious protein option.

Nutrition

Serving Size: 1 plate (approx. 1/2 recipe)
Calories: 650 kcal
Sugar: 3 g
Sodium: 650 mg
Fat: 38 g
Saturated Fat: 14 g
Unsaturated Fat: 22 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 3 g
Protein: 40 g
Cholesterol: 140 mg