Lemon Orzo Salad With Garlic Butter Shrimp is a simple yet elegant main dish made with bright lemony flavors and fresh dill. Serve it at your next dinner party or pack it up for your weekly meal prep!
This recipe was developed in paid partnership with Filippo Berio. Thank you for being supportive of me working with brands I use and love.
Summer always seems to be everyone’s favorite time for pasta salads. People are searching the web for “what to bring to a BBQ” and “what to bring to a potluck dinner” and pasta salad is like top five.
So, what should you serve at your next dinner party? This Lemon Orzo Salad With Garlic Butter Shrimp, of course!
I’ve never really been a fan of “pasta salad”. I think because it’s served cold, and I prefer my pasta warm. There’s something about warm pasta that just screams comfort, even in the Summer! It’s one of those foods that’s like a tummy hug from the inside.
So I made a warm pasta salad to satisfy my cravings.
This Lemon Orzo Salad is one of the 12 recipes I am sharing this year featuring Filippo Berio’s product line. We’re using their classic olive oil for sautéing and grilling, and their organic extra virgin olive oil in this recipe.
Why do we need to use two different olive oils? We use two different olive oils in this pasta salad recipe is because the classic olive oil has a higher temperature smoke point, making it great for sautéing the Garlic Butter Shrimp.Lemon Orzo Salad With Garlic Butter Shrimp is a simple yet elegant main dish made with bright lemony flavors and fresh dill. Serve it at your next dinner party!
Filippo Berio’s organic extra virgin olive oil has a rich, bold flavor that elevates the lemony vinaigrette for the salad.
I promise I’ll be sharing products from the rest of the collection starting next month the olive oils are just TOO good and such high quality so I’ve been using them a ton!
Spoiler alert we’re making a Filippo Berio pesto recipe next month!
What is orzo pasta?
Wait…what…what do you mean “what is orzo”? To me, this is second nature but so many people Google this!
Ok…so, orzo is not rice, although it looks like a longer, bigger grain of rice. It’s actually a small, flat, rice shaped pasta.
I cook orzo pasta the exact same way I cook rice, but they are two totally different things!
How to cook orzo
Orzo cooks similar to rice, but in half the time. I cook mine in chicken bone broth because it adds more flavor than water and has much less sodium than chicken stock. Like half the amount of sodium, it’s crazy!
Cooking orzo in bone broth also makes it sooo creamy! I don’t know what it is, but it always turns out so much creamier and flavorful when I use bone broth. I use this technique on rice, too!
To cook the orzo, all you have to do is boil chicken bone broth, or other liquid of your choice. Vegetable broth works well too.
Then you’ll want to rinse the orzo in a mesh strainer under cold water. This helps keep the pasta from sticking, especially when serving it in a salad. Add the orzo to the bone broth and cook, stirring occasionally for 7-9 minutes or until al dente (firm to the bite).
How to make a Lemon Orzo Salad with Garlic Butter Shrimp
Though this looks like a sophisticated and complicated dish, it’s actually quite easy to make!
While the orzo is cooking, I usually prep all the ingredients:
- cube the feta cheese
- dice the red onion
- slice the cherry tomatoes
- chop the parsley
- make the lemon dill vinaigrette
- cook the Garlic Butter Shrimp
You can easily customize this orzo salad to satisfy your cravings by adding ingredients like Kalamata olives, grilled chicken, or whatever else your heart desires.
Once the orzo is finished cooking, strain it in the mesh strainer to remove excess broth and season it with a little salt and pepper if you’d like.
Next, combine the lemon dill vinaigrette with the orzo, feta cheese, red onion, cherry tomatoes, and parsley.
Finally, cook the garlic butter shrimp and add them to the orzo pasta salad. It’s all prepped and cooked in less than 30 minutes!
Garlic Butter Shrimp
This shrimp recipe is such a classic. Garlic, shrimp and butter go so well together and are just downright delicious. They’re extremely versatile and a great protein to add to most dishes.
These garlicky shrimp are totally foolproof! They’re so easy your kids could make them.
I cooked the shrimp in butter and olive oil, but if you’re looking for a lighter version you can always omit the butter.
Lemon Orzo Pasta Salad is quick and easy, and absolutely delicious!
Other recipes with Filippo Berio products:
- Roasted Beet Hummus
- Broccolini With Marcona Almonds
- Heart Beet Brownies
- Pesto Grilled Cheese
- Burrata Pesto Pizza
Want to try Lemon Orzo Pasta Salad With Garlic Butter Shrimp?
Did you make this recipe? Post a photo on Instagram and tag me @JZEATS or #JZEATS so I can see your beautiful creations! Leave a comment below and let me know what you think, too!
Lemon Orzo Salad With Garlic Butter Shrimp
- 1 cup orzo
- 4 cups chicken bone broth
- 8 oz feta cheese, cubed
- 2 tablespoons red onion, diced
- 3 tablespoons fresh dill
- 1/2 cup cherry tomatoes, sliced in half
- 1 lemon, juice
- 2 tablespoons Filippo Berio Olive Oil, extra virgin
- salt and pepper to taste
Garlic Butter Shrimp
- 1 pound jumbo shrimp, peeled and deveined
- 1 tablespoon white cooking wine
- 2 tablespoons fresh chopped dill
- 2 large garlic cloves, minced
- 1 tablespoon Filippo Berio olive oil, divided
- 2 tablespoons butter
Orzo Pasta Salad
- Bring a large saucepan with bone broth a boil, add orzo, and 1 tbsp of olive oil, stir and cook for 7-10 minutes or until it has a firm and chewy texture.
- While the orzo is cooking, make the lemon dill vinaigrette: whisk together olive oil, lemon juice, 2 tbsp dill, salt, and pepper in a small bowl.
- When the orzo is finished cooking, strain it and set aside to cool. Then toss it with the tomatoes, red onion, 2 tbsp dill, feta cheese, and the lemon dill vinaigrette.
Garlic Butter Shrimp
- In a medium-sized mixing bowl, toss the shrimp with the olive oil and dill until fully coated.
- Heat a large skillet with a splash of olive oil on medium-high heat.
- Add the shrimp to the pan in a single layer without overcrowding the pan, cook 1-2 minutes on each side until the shrimp are pink and opaque. Just before the shrimp are finished cooking, add the butter, white wine, and garlic. Toss the shrimp in the garlic butter for about a minute. (I usually toss them around the pan for the full minute)
- Remove the shrimp from the pan and mix in with the orzo salad. Garnish with the remaining fresh dill.