A Simple, Fresh Dinner Built Around a Local Wine: Grilled Shrimp + Lemon Herb Orzo

This year, I’m trying something new in my kitchen — and I’m inviting you to come along with me.

Instead of creating a recipe and then choosing a wine to go with it, I’m flipping things around. I’m starting with the wine first, because here in our wine region, the wines are the stars. So instead of asking "what wine goes with this dish?" I'm asking "What dish can I create that makes this wine shine?"

This dinner — grilled lemon garlic shrimp, lemon herb orzo, a green salad, and grilled garlic bread — was all inspired by one bottle: Picpoul from Muret-Gaston Winery. It’s a bright, crisp white wine that tastes a little like lemons and sunshine, and it works wonderfully with fresh, simple food.

Why Picpoul Was My Starting Point

Picpoul is naturally zesty, refreshing, and food-friendly. Washington versions, like this one from Muret-Gaston, deliver clean acidity with notes of lemon that pairs wonderfully with seafood and herbs.

I wanted a dish that echoed those citrus notes without overwhelming them — something simple, bright, and effortless. And that simplicity became the heart of this entire meal.

And don’t worry — you don’t need to know anything about wine to enjoy this meal. If you like the flavor of a fresh squeeze of lemon, you’ll like this pairing.

What Makes This Meal So Easy

One thing I love about this recipe is how the same core ingredients show up in three completely different ways:

• Lemon juice & lemon zest

• Olive oil

• Parsley

• Salt & pepper

Those four ingredients appear in the shrimp marinade, the orzo, and the salad dressing, each with slightly different ratios and purposes.

This gives the entire meal a sense of harmony and restaurant-level cohesion, but without asking you to buy a dozen specialty pantry items.

It’s simple. It’s fast. And it tastes like something you’d order at a wine-paired dinner event.

Grilled Lemon Garlic Shrimp

This small-batch shrimp recipe uses just six shrimp and comes together in minutes. The marinade mirrors the citrus brightness in the Picpoul, creating a beautifully integrated pairing.

Servings: 1–2

Prep Time: 10 minutes

Marinade Time: 10–20 minutes

Cook Time: 5 minutes

Total Time: 25–30 minutes

Ingredients

• 6 large raw shrimp, peeled & deveined

• 1 Tbsp olive oil

• 2 garlic cloves, minced

• Zest of ½ lemon

• Juice of ½ lemon

• 2 Tbsp Picpoul (I used Muret-Gaston Winery)

• Salt & freshly ground black pepper

• Optional: pinch red pepper flakes

• Fresh parsley, chopped — for garnish

Instructions

1. In a small bowl, whisk together olive oil, garlic, lemon zest, lemon juice, Picpoul, salt, and pepper.

2. Add shrimp and marinate 10–20 minutes in the refrigerator.

3. Heat grill or grill pan to medium-high.

4. Grill shrimp 2–3 minutes per side, until pink and lightly charred.

5. Transfer to a plate, squeeze fresh lemon over the top, and garnish with parsley.

Mix up the marinade, but wait to add the shrimp until the rice has started cooking. This way your shrimp won't marinate too long. You don't want them in the marinade for more than about 20 minutes.

Lemon Herb Orzo

This orzo is where the flavors really come together. It is the perfect base for the grilled shrimp. The olive oil balances the acidity in the lemon juice and gives the dish a silky, luxurious finish.

Servings: 1–2

Prep Time: 2 minutes

Cook Time: 8–9 minutes

Total Time: 10 minutes

Ingredients

• ½ cup dry orzo

• Salt for boiling water

• 1 Tbsp olive oil

• Zest of ½ lemon

• 1–2 Tbsp lemon juice

• 1–2 Tbsp chopped fresh parsley

• Salt & black pepper, to taste

Instructions

1. Bring a small pot of salted water to a boil.

2. Add orzo and cook 8–9 minutes, until tender.

3. Drain, then stir in olive oil, lemon zest, lemon juice, parsley, salt, and pepper.

4. Taste and adjust seasoning — add more lemon for brightness, more parsley for freshness.

Simple Lemon Dressing (No Recipe Card Needed)

To keep the flavors connected, the salad uses the same ingredients you’ve already chopped or juiced.

Here’s how to make it:

• Drizzle a little olive oil over your greens

• Add a small splash of lemon juice

• Sprinkle with salt and pepper

• Add a pinch of parsley if you’d like

Give it a quick toss, and that’s it — light, fresh, and perfect next to the shrimp and orzo.

Grilled Garlic Bread (Also Simple!)

This takes almost no time and adds a cozy, restaurant-style touch.

To make it:

1. Brush sliced baguette or ciabatta with olive oil

2. Grill or toast until the edges get golden

3. Rub the warm bread lightly with a cut clove of garlic

It feels special but takes less than two minutes - I grilled mine right before I put the shrimp on.

Putting It All Together

What I love most about this meal is how everything fits together without any extra work. All the flavors connect because they come from the same simple ingredients.

And when you add a glass of Picpoul from Muret-Gaston Winery, the lemon flavors in the wine blend right in with the food in the nicest, easiest way.

• The lemon mirrors the wine’s citrus notes.

• The olive oil softens the acidity.

• The herbs lift the aromatics.

• The shrimp brings out the minerality and freshness.

Just sip it alongside the meal and see how it brightens everything up.

This is exactly the kind of cooking I want to do more of this year: simple meals, local wines, and flavors that make sense together.

If you try this pairing, tag me @experience46degrees (Facebook and Instagram). I’d love to see your plate, your wine, and your version of this simple, beautiful dinner.