Description
Craving a bright, flavorful seafood dish that’s perfect for a quick weeknight dinner or an elegant Valentine’s Day meal? Slow Cooker Shrimp Orzo in Lemon Garlic Sauce is your answer! Adapted from the original stovetop recipe, this slow cooker version features tender shrimp and orzo pasta bathed in a zesty, garlicky sauce made with lemon, white wine, and chicken broth, accented with red pepper flakes and fresh parsley.
Ingredients
- Large Shrimp (1 lb, peeled and deveined):
- Why it’s important: Provides a tender, succulent protein base.
- Substitutions: Scallops, diced white fish, or tofu for vegetarian (adjust cooking time to 1–1.5 hours on low).
- Orzo Pasta (1 cup, dry, ~2 cups cooked):
- Why it’s important: Offers a small, rice-like pasta shape that absorbs the sauce.
- Substitutions: Gluten-free orzo, couscous, or small pasta like ditalini.
- Olive Oil (4 tbsp, divided):
- Why it’s important: Used for sautéing and adding richness to the sauce.
- Substitutions: Avocado oil, vegetable oil, or butter.
- Garlic (4 cloves, minced, ~4 tsp):
- Why it’s important: Infuses the sauce with bold, aromatic flavor.
- Substitutions: 1 tsp garlic powder or 2 tsp garlic paste.
- Red Pepper Flakes (1 tsp, optional):
- Why it’s important: Adds a subtle, spicy kick.
- Substitutions: Cayenne (use less), hot sauce, or omit for milder flavor.
- Chicken or Vegetable Broth (1 cup):
- Why it’s important: Forms the savory base of the sauce.
- Substitutions: Seafood stock, water with a bouillon cube, or additional white wine.
- Dry White Wine (½ cup):
- Why it’s important: Adds depth and acidity to the sauce.
- Substitutions: Non-alcoholic white wine, apple juice, or extra broth with 1 tsp vinegar.
- Lemon Juice and Zest (Juice and zest of 1 lemon, ~2 tbsp juice, 1 tsp zest):
- Why it’s important: Provides bright, tangy flavor and aroma.
- Substitutions: Lime juice and zest or 1 tbsp white wine vinegar.
- Fresh Parsley (¼ cup, chopped, plus extra for garnish):
- Why it’s important: Adds fresh, herbaceous flavor and vibrant color.
- Substitutions: Cilantro, dill, or green onions.
- Salt (to taste, about ½ tsp):
- Why it’s important: Enhances the flavors of the shrimp and sauce.
- Substitutions: Sea salt or kosher salt.
- Black Pepper (to taste, about ¼ tsp):
- Why it’s important: Adds mild heat and depth.
- Substitutions: White pepper or a pinch of cayenne.
- Lemon Slices (4–6 thin slices, for garnish):
- Why it’s important: Adds a bright, elegant finish.
- Substitutions: Lime slices or omit.
Additional for Slow Cooker:
- Olive Oil or Cooking Spray (1 tbsp):
- Why it’s important: Prevents sticking in the slow cooker.
- Substitutions: Vegetable oil or avocado oil.
Tip: Use fresh, large shrimp for the best texture, and zest the lemon before juicing for ease. Choose a crisp white wine like Sauvignon Blanc for the sauce.
Instructions
Step 1: Cook the Orzo
- Bring a pot of salted water to a boil. Add 1 cup orzo pasta and cook according to package instructions until al dente (typically 7–9 minutes).
- Drain the orzo, toss with 1 tsp olive oil to prevent sticking, and set aside.
- Tip: Rinse orzo briefly with cold water to stop cooking, but don’t over-rinse to retain some starch for sauce adhesion.
Step 2: Sauté the Garlic
- In a small skillet over medium heat, heat 2 tbsp olive oil. Add 4 minced garlic cloves and 1 tsp red pepper flakes (if using). Sauté for 1 minute until fragrant, being careful not to burn the garlic.
- Transfer the garlic mixture to the slow cooker to preserve its flavor.
- Tip: Use low heat to avoid browning the garlic, which can make it bitter.
Step 3: Prepare the Slow Cooker
- Lightly grease the slow cooker insert with 1 tbsp olive oil or cooking spray to prevent sticking.
- Add the sautéed garlic mixture, 1 cup chicken or vegetable broth, ½ cup dry white wine, juice and zest of 1 lemon (~2 tbsp juice, 1 tsp zest), ½ tsp salt, and ¼ tsp black pepper. Stir to combine.
- Add 1 lb peeled and deveined shrimp, ensuring they are evenly distributed in the liquid.
- Tip: Pat shrimp dry before adding to ensure they absorb the sauce flavors, and stir gently to avoid breaking them.
Step 4: Slow Cook
- Cover and cook on low for 2–3 hours or high for 1–1.5 hours, until the shrimp are pink, opaque, and fully cooked (145°F/63°C internally). Shrimp cook quickly, so check early to avoid overcooking.
- Tip: Stir gently halfway through cooking to ensure even cooking, and avoid lifting the lid too often to maintain heat.
Step 5: Combine and Finish
- Add the cooked orzo to the slow cooker, tossing gently to coat in the lemon garlic sauce. Cook for an additional 5–10 minutes on low to warm through.
- Stir in ¼ cup chopped fresh parsley and 2 tbsp olive oil for richness. Taste and adjust seasoning with extra salt, pepper, or lemon juice if needed.
- Tip: If the sauce is too thin, simmer on the slow cooker’s high setting with the lid off for 5–10 minutes to reduce slightly.
Step 6: Serve
- Serve the shrimp orzo hot, spooned into bowls or plates, ensuring each portion has plenty of shrimp and sauce.
- Garnish with extra chopped parsley and lemon slices for a bright, elegant finish.
- Pair with crusty bread, a green salad, or roasted asparagus for a complete meal.
- Tip: Serve in shallow bowls for a refined presentation, or portion into heart-shaped dishes for a romantic Valentine’s Day touch.
