Lemon Garlic Shrimp Orzo
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This Lemon Garlic Shrimp Orzo is a one pan dinner with delicious shrimp, creamy orzo, plenty of garlic, and a bright hit of lemon. Fast, straightforward, and exactly what a weeknight needs.
Easy Lemon Garlic Shrimp Orzo
I’ve been cooking with orzo a lot lately because it’s fast and unfussy, which makes it perfect for meals like this. Shrimp, garlic, lemon, and spinach all cook together in one pan, giving you something bright, cozy, and very doable on a regular night.
No fancy steps. No juggling five pans. Just one skillet, a wooden spoon, and a dish that somehow manages to be bright, comforting, and totally doable all at the same time.
Why You’ll Love This Lemon Garlic Shrimp Orzo
- One pan, start to finish. The orzo cooks right in the skillet, so you’re not juggling pots or draining pasta.
- Shrimp that stay tender. They go in near the end and cook quickly, which keeps them juicy instead of rubbery.
- Bright and fresh. Lemon zest and juice add freshness without overpowering everything else.
- Creamy without cream. The orzo, butter, and Parmesan take care of that on their own.
- Weeknight-friendly timing. About 30 minutes, no advance prep, no tricky steps.
- Hard to mess up. This is a very forgiving recipe, pretty much impossible to mess up, which is exactly what you want after a long day.
Key Ingredients and Tips
- Orzo: It cooks quickly, turns creamy without help, and stays right in the pan. No draining, no drama.
- Shrimp: Large shrimp work best here. Add them near the end so they cook through.
- Pat the shrimp dry: It helps them cook properly instead of steaming. Wet shrimp are not helping anyone.
- Garlic: This recipe leans on it, so don’t hold back. A little restraint is not required.
- Broth: The orzo absorbs whatever you give it, so use broth with flavor. Water will get the job done, but barely.
- Stir the orzo early on: Just enough to keep it from sticking to the pan while it gets going.
- Lemon zest and juice: Zest adds aroma, juice adds brightness. Zest first, juice later. Timing helps.
- Taste before adding all the salt: Parmesan and broth both bring salt, so it’s better to adjust at the end.
- Parmesan: Freshly grated melts smoothly and pulls everything together. Pre-shredded will work, but it won’t blend the same way.
- Spinach: Goes in at the end and wilts almost immediately. If it looks like too much, it isn’t.
- Let it sit for a minute: Off the heat, the orzo thickens slightly and everything settles into itself.
How To Serve It
This one doesn’t need much, but here’s how I like to serve it:
Arugula Salad
No Knead Bread
Roasted Asparagus and Tomatoes
Baked Parmesan Zucchini Sticks
Can I use frozen shrimp?
Yes. Just thaw them completely and pat them dry first. Cold, wet shrimp will mess with the timing and the texture.
Can I make this ahead of time?
It’s best right after cooking, but leftovers are still solid. The orzo thickens as it sits, which is normal.
How do I reheat leftovers?
Gently, on the stove or in the microwave, with a splash of broth or water to loosen things up.
Can I freeze this?
I wouldn’t. Shrimp and orzo both change texture after freezing, and not in a way anyone is excited about.
Can I skip the spinach or swap it?
Yes. Arugula or kale work, or you can leave it out entirely if that’s not your thing.
Why did my orzo stick to the pan?
It probably needed a stir early on. Orzo likes a little attention while it gets started.
Can I use a different cheese?
Parmesan works best, but Pecorino Romano is a good substitute if that’s what you have.
Try These Recipes Next
- Lemon Pasta
- Orecchiette With Sausage And Broccoli
- Lemon Orzo with Asparagus
- One Pot Orzo Bolognese
- Skillet Pizza Pesto Orzo
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Lemon Garlic Shrimp Orzo
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion (finely chopped)
- 3 cloves garlic (minced)
- 1 cup uncooked orzo
- 2½ cups chicken broth (low-sodium, or vegetable broth)
- 1 pound large shrimp (peeled and deveined)
- 1 teaspoon Italian seasoning
- ½ teaspoon salt (or to taste)
- ¼ teaspoon freshly ground black pepper
- Zest of 1 lemon
- Juice of 1 lemon (about 3 tablespoons)
- ½ cup Parmesan cheese (grated )
- 2 cups baby spinach
- 2 tablespoons fresh parsley (chopped )
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a large skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add 1 chopped onion and cook 3 to 4 minutes until softened. Stir in 3 minced garlic cloves and cook 30 seconds.
- Add 1 cup orzo and stir for 1 minute until lightly golden.
- Pour in 2½ cups broth, season with ½ teaspoon salt and ¼ teaspoon pepper, and bring to a gentle boil. Reduce heat, cover, and cook 8 minutes, stirring occasionally.
- Stir in 1 pound shrimp and 1 teaspoon Italian seasoning. Cover and cook another 3 to 4 minutes until the shrimp are pink and the orzo is tender.
- Stir in lemon zest, lemon juice, ½ cup Parmesan, and 2 cups spinach. Mix until the spinach wilts and everything is creamy.
- Sprinkle with fresh parsley and an extra squeeze of lemon if you like it bright.
Notes
- Add the shrimp near the end so they cook through without turning tough.
- Stir the orzo a few times while it simmers to keep it from sticking.
- Zest the lemon before juicing it. It’s easier and you’ll use both.
- Taste before adding extra salt since the broth and Parmesan already bring some.
- Leftovers will thicken as they sit. Add a splash of broth or water when reheating.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
