Begin by bringing a large pot of salted water to a boil over high heat. Add 1 cup of orzo pasta and cook according to the package directions, usually around 8–10 minutes, until al dente. Once cooked, drain the orzo in a colander and set it aside, allowing the steam to escape while you prepare the flavorful lemon garlic sauce.

In a large skillet, heat 3 tablespoons of olive oil over medium heat. Once the oil is shimmering (about 1-2 minutes), add 4 cloves of minced garlic. Sauté the garlic for 1-2 minutes, stirring constantly, until it becomes fragrant and lightly golden. Be careful not to burn it.

Next, add 1 pound of peeled and deveined shrimp to the skillet with the garlic. Cook the shrimp for about 2-3 minutes on each side, or until they turn a beautiful pink and opaque.

Pour in 2 cups of vegetable broth and ¼ cup of freshly squeezed lemon juice into the skillet. Season the mixture with 1 teaspoon of salt and freshly ground black pepper to taste. Increase the heat to bring the sauce to a gentle simmer.

Once the sauce is bubbling, add the cooked orzo to the skillet. Stir gently to combine all ingredients, ensuring the orzo is nicely coated with the lemon garlic sauce.

Remove the skillet from the heat and garnish your delicious Shrimp Orzo In Lemon Garlic Sauce with a generous sprinkle of freshly chopped parsley. Serve immediately.