Craving a light yet satisfying seafood dish with zesty Mediterranean flair? This Shrimp Orzo in Lemon Garlic Sauce is a one-pan wonder loaded with juicy shrimp, tender orzo pasta, and a silky garlic lemon butter sauce. Bright, creamy, and incredibly easy to make, this meal is perfect for busy weeknights or date nights in.
💛 Why You’ll Love This Recipe
✔️ Fast & easy: Ready in under 30 minutes
✔️ One pan = minimal cleanup
✔️ Bursting with flavor: Garlicky, lemony, and buttery
✔️ Perfectly balanced: Light yet creamy and comforting
✔️ Elegant enough for guests, easy enough for weekdays
🧄 Ingredients You’ll Need
For the skillet:
- 1 lb large shrimp (peeled & deveined)
- 1 cup uncooked orzo pasta
- 3 tbsp butter (divided)
- 2 tbsp olive oil
- 4 garlic cloves, minced
- 2 cups chicken broth (or seafood stock)
- Juice + zest of 1 lemon
- 1/4 cup grated Parmesan cheese
- Salt and pepper, to taste
- 2 tbsp fresh parsley, chopped
- Optional: red pepper flakes or a splash of white wine
👩🍳 Cooking Tips & Variations
- Don’t overcook the shrimp: Sauté just until pink and opaque
- Use seafood stock for an extra boost of flavor
- Want it creamy? Stir in 2 tbsp heavy cream or a spoonful of cream cheese at the end
- Add spinach or cherry tomatoes for extra color and nutrition
- Gluten-free? Swap orzo with rice or gluten-free pasta
📖 Shrimp Orzo in Lemon Garlic Sauce Recipe
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
🧂 Ingredients
- 1 lb shrimp, peeled and deveined
- 1 cup orzo pasta
- 3 tbsp butter (divided)
- 2 tbsp olive oil
- 4 garlic cloves, minced
- 2 cups chicken or seafood broth
- Zest and juice of 1 lemon
- 1/4 cup grated Parmesan cheese
- Salt & pepper, to taste
- Optional: 1/4 tsp red pepper flakes
- 2 tbsp fresh parsley, chopped
🔪 Instructions
- Sauté the shrimp:
Heat 1 tbsp butter and 1 tbsp olive oil in a large skillet over medium-high heat. Add shrimp, season with salt and pepper, and cook for 2–3 minutes per side until pink. Remove and set aside. - Sauté garlic & toast orzo:
Lower heat to medium. Add remaining butter and olive oil. Stir in garlic and cook for 30 seconds. Add dry orzo and cook for 2–3 minutes, stirring, until lightly toasted. - Simmer the orzo:
Add broth and bring to a gentle boil. Reduce heat and simmer uncovered, stirring occasionally, until orzo is tender and most of the liquid is absorbed (about 10–12 minutes). - Finish the dish:
Stir in lemon zest, lemon juice, Parmesan, and red pepper flakes (if using). Add shrimp back to the skillet and toss to coat. Simmer for 1–2 more minutes until everything is heated through. - Garnish & serve:
Sprinkle with chopped parsley and extra lemon wedges, if desired. Serve warm.
🍽️ Pair With:
- A crisp green salad with cucumbers & feta
- Grilled asparagus or sautéed spinach
- A glass of chilled Sauvignon Blanc or sparkling water with lemon
🧊 Storage
- Fridge: Store leftovers in an airtight container for up to 3 days
- Reheat gently with a splash of broth or water to loosen the sauce
- Not ideal for freezing – orzo can become mushy