Lemon Garlic Shrimp Orzo
This Lemon Garlic Shrimp Orzo is a bright, buttery one-pan dinner that comes together in just 30 minutes. Tender seared shrimp are nestled into creamy, garlicky orzo cooked in white wine and chicken broth, then finished with fresh lemon zest, lemon juice, and Parmesan cheese for a dish that tastes far more impressive than the effort it requires.
Equipment
- Large deep skillet or sauté pan (12-inch)
- Wooden spoon or silicone spatula
- Chef's knife and cutting board
- Citrus zester or microplane
- Measuring cups and spoons
- Colander optional, for rinsing shrimp
- Tongs for flipping shrimp
Ingredients
- 1 lb large raw shrimp 450g, peeled and deveined, 16/20 count recommended
- 1½ cups dry orzo pasta 270g
- 3 tablespoons unsalted butter divided
- 2 tablespoons extra virgin olive oil
- 6 cloves garlic minced
- ½ teaspoon red pepper flakes optional, for heat
- ½ cup dry white wine 120ml, such as Pinot Grigio or Sauvignon Blanc
- 2½ cups low-sodium chicken broth 600ml
- 1 large lemon zested; about 1 teaspoon zest
- 3 tablespoons fresh lemon juice from the zested lemon, about 1 large lemon
- ½ teaspoon salt plus more to taste
- ¼ teaspoon black pepper
- ¼ cup Parmesan cheese 25g, freshly grated, plus more for serving
For Garnish
- 2 tablespoons fresh parsley chopped
- 1 tablespoon fresh chives chopped, optional
- lemon slices for serving, optional
Instructions
- If frozen, thaw shrimp under cold running water for 5–7 minutes, then pat completely dry with paper towels. Season both sides with a pinch of salt and black pepper and set aside.
- Mince the garlic, zest the lemon (about 1 teaspoon), then juice it into a small bowl. Chop the fresh parsley and chives, and measure out the broth, wine, and orzo so everything is ready before cooking begins.
- Heat the skillet over medium-high, add 1 tablespoon olive oil and 1 tablespoon butter, then sear the shrimp in a single layer for 1–1.5 minutes per side until pink and just opaque. Transfer to a plate and set aside.
- In the same skillet over medium heat, add the remaining olive oil, then sauté the minced garlic and red pepper flakes for 30–45 seconds. Pour in the white wine and scrape up the browned bits, letting it reduce for about 2 minutes.
- Add the chicken broth and bring to a gentle boil, then stir in the dry orzo. Reduce heat to medium-low and cook uncovered for 8–10 minutes, stirring frequently, until the orzo is al dente and most of the liquid is absorbed.
- Reduce heat to low and stir in the lemon zest, lemon juice, remaining 1 tablespoon of butter, and Parmesan cheese until melted and silky. Taste and adjust salt and pepper as needed.
- Nestle the seared shrimp back into the orzo along with any resting juices, and warm over low heat for 1–2 minutes. Garnish with fresh parsley, chives, extra Parmesan, and lemon slices, then serve immediately.
Notes
- Always pat shrimp completely dry before searing — moisture prevents browning and leads to a steamed, rubbery texture instead of a golden crust.
- Don't overcook the shrimp. Pull them off the heat while still slightly translucent in the center; they'll finish warming through when returned to the hot orzo.
- Use freshly grated Parmesan, not the pre-shredded kind. Pre-shredded Parmesan contains anti-caking agents that prevent it from melting smoothly into the sauce.
- Stir the orzo frequently while it cooks. Unlike pasta in a boiling pot, orzo in a skillet releases starch and will stick to the bottom if left unattended.
- If the orzo looks too thick or dry before it's fully cooked, add more chicken broth ¼ cup at a time and stir it in.
- To skip the wine, substitute with an equal amount of additional chicken broth plus 1 extra tablespoon of lemon juice for acidity.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over medium-low with a splash of chicken broth to loosen the orzo.
- Freezing is not recommended — orzo becomes mushy and shrimp turn rubbery after freezing and reheating.
- For a creamy variation, stir in 3 tablespoons of heavy cream or cream cheese along with the Parmesan.
- Add 2 large handfuls of fresh baby spinach in the last 2 minutes of cooking the orzo for extra color and nutrition.
Nutrition
Serving: 1ServingCalories: 480kcalCarbohydrates: 42gProtein: 34gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 195mgSodium: 620mgPotassium: 380mgFiber: 2gSugar: 2gVitamin A: 10IUVitamin C: 22mgCalcium: 14mgIron: 18mg
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