Description
This Creamy Lemon Garlic Orzo with Salmon and Shrimp is a delicious and elegant seafood dish featuring tender salmon fillets and succulent shrimp served over a rich, creamy lemon garlic orzo pasta. Enhanced with sun-dried tomatoes, fresh herbs, and Parmesan cheese, this recipe combines bright citrus flavors with comforting creaminess, perfect for a special dinner or weeknight treat.
Ingredients
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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 2.5 cups 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
Instructions
- Marinate the Salmon: In a small bowl, combine olive oil, Dijon mustard, lemon juice, smoked paprika, garlic powder, salt, and pepper. Pour this marinade over the salmon fillets and let them sit for about 15 minutes to absorb the flavors.
- Prepare the Shrimp: In another bowl, drizzle the shrimp with olive oil and season with lemon pepper seasoning and smoked paprika. Set aside while you cook the other components.
- Cook the Salmon: Heat olive oil and butter in a skillet over medium heat. Once hot, add the marinated salmon fillets and cook for about 4 minutes on each side, until they are golden and crispy. Remove from skillet and set aside to keep warm.
- Sauté Sun-Dried Tomatoes and Garlic: Using the same skillet, add the sun-dried tomatoes and sauté for 2 minutes. Then add the minced garlic and cook for another minute until fragrant, being careful not to burn the garlic.
- Cook the Orzo: Stir in the orzo pasta, Better Than Bouillon roasted chicken base, and water. Season with herbs de Provence. Bring the mixture to a boil, then cover and reduce the heat to a simmer. Cook for approximately 10 minutes, or until the orzo is tender and the liquid has been absorbed.
- Finish the Orzo: Once cooked, stir in butter, heavy cream, freshly grated Parmesan cheese, lemon juice, and chopped fresh parsley. Mix thoroughly until the orzo becomes creamy and well combined.
- Cook the Shrimp: In a separate skillet, heat butter over medium heat and cook the seasoned shrimp for 4 to 5 minutes, turning occasionally to avoid overcooking until the shrimp turn pink and opaque.
- Assemble and Serve: To plate, spoon the creamy lemon garlic orzo onto plates, place the cooked salmon fillets on top, and then layer the shrimp over the salmon. Garnish with additional chopped parsley for a fresh finishing touch.
Notes
- Gluten-Free Option: Substitute orzo pasta with gluten-free pasta or quinoa to make this dish gluten free.
- Dairy-Free Option: Replace heavy cream with coconut cream and Parmesan cheese with nutritional yeast for a dairy-free variation.
- Protein Variations: Swap the salmon and shrimp with grilled chicken or tofu for a different take on this recipe.
Nutrition
- Serving Size: 1 plate (approx. 350g)
- Calories: 620 kcal
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 35 g
- Saturated Fat: 12 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 145 mg
