One-Pan Lemon Butter Shrimp Orzo Recipe

Introduction

This One-Pan Lemon Butter Shrimp Orzo is a bright, flavorful dish that’s perfect for a quick weeknight dinner. Tender shrimp are cooked in a luscious lemon butter sauce with creamy orzo, all prepared in a single skillet for easy cleanup.

Ingredients

• 2 tbsp. unsalted butter, divided
• 1 lb. (26/30) large shrimp, peeled, deveined, tails removed
• 2 tsp. Old Bay seasoning
• 1 shallot, finely chopped
• 4 garlic cloves, finely chopped
• Pinch of crushed red pepper flakes
• 1/2 c. dry white wine
• 3 c. low-sodium vegetable broth
• 8 oz. dried orzo
• 1/2 c. heavy cream
• 1 lemon, zested, plus 1 tbsp. fresh lemon juice
• Kosher salt
• 1 tbsp. finely chopped fresh parsley

Instructions

1. Step 1: In a large stainless steel skillet over medium heat, melt 1 tablespoon of butter. Pat the shrimp dry and season them evenly with Old Bay seasoning. Arrange shrimp in a single layer in the skillet and cook, turning halfway, until they turn translucent, about 1 minute per side. Transfer shrimp to a plate and set aside.
2. Step 2: In the same skillet, melt the remaining 1 tablespoon of butter over medium heat. Add the chopped shallot and cook, stirring occasionally, until it begins to soften, about 2 to 3 minutes. Add garlic and crushed red pepper flakes, cooking and stirring until fragrant, about 1 to 2 minutes.
3. Step 3: Pour in the white wine to deglaze the skillet, scraping up any browned bits from the bottom. Cook while stirring until the wine has almost completely evaporated, about 1 to 2 minutes. Stir in vegetable broth and bring the mixture to a boil over high heat.
4. Step 4: Add the dried orzo and return to a boil. Reduce heat to medium-low to maintain a simmer and cook, stirring frequently, until the orzo has absorbed most of the broth and is nearly tender, about 8 to 9 minutes.
5. Step 5: Stir in the heavy cream and cook, stirring often, until the sauce slightly thickens and reduces, about 2 to 3 minutes. Return the cooked shrimp and any juices to the skillet. Stir in lemon zest and lemon juice, and season with kosher salt to taste. Finish by sprinkling fresh parsley on top before serving.

Tips & Variations

• For a richer flavor, try substituting the vegetable broth with chicken broth.
• If you prefer less spice, reduce or omit the crushed red pepper flakes.
• Use fresh or frozen shrimp, but make sure they are fully thawed and patted dry before cooking to prevent excess moisture.
• Add cherry tomatoes or spinach towards the end of cooking for added color and nutrition.

Storage

Store leftover shrimp orzo in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally to ensure even warming and to prevent the cream sauce from separating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta instead of orzo?

Yes, small pasta shapes like ditalini or small shells work well, but adjust the cooking time accordingly as they may take longer or shorter to cook than orzo.

What can I use if I don’t have white wine?

You can substitute white wine with an equal amount of extra broth or a splash of white grape juice with a teaspoon of vinegar for acidity.

One-Pan Lemon Butter Shrimp Orzo Recipe

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★★★★★

4.6 from 64 reviews

A rich and flavorful one-pan recipe combining succulent lemon butter shrimp with creamy orzo pasta. Cooked entirely on the stovetop, this dish features a vibrant mix of garlic, shallots, white wine, and fresh lemon, delivering a comforting yet elegant meal perfect for any occasion.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Mediterranean

Ingredients

Scale 1x2x3x

Shrimp

• 2 tbsp unsalted butter, divided
• 1 lb (26/30) large shrimp, peeled, deveined, tails removed
• 2 tsp Old Bay seasoning

Orzo Mixture

• 1 shallot, finely chopped
• 4 garlic cloves, finely chopped
• Pinch of crushed red pepper flakes
• 1/2 cup dry white wine
• 3 cups low-sodium vegetable broth
• 8 oz dried orzo
• 1/2 cup heavy cream
• 1 lemon, zested
• 1 tbsp fresh lemon juice
• Kosher salt, to taste
• 1 tbsp finely chopped fresh parsley

Instructions

1. Cook the shrimp: In a large stainless steel skillet over medium heat, melt 1 tablespoon of butter. Pat the shrimp dry and season all over with Old Bay seasoning. Arrange shrimp in a single layer in the skillet and cook, turning halfway through, until translucent and cooked through, about 1 minute per side. Remove shrimp to a plate.
2. Sauté aromatics: In the same skillet over medium heat, melt the remaining 1 tablespoon of butter. Add the finely chopped shallot and cook, stirring occasionally, until it begins to soften, about 2 to 3 minutes. Add the garlic and crushed red pepper flakes, cooking and stirring until fragrant, about 1 to 2 minutes.
3. Deglaze with wine: Pour in the dry white wine to deglaze the skillet, scraping up any browned bits stuck to the bottom. Cook, stirring occasionally, until most of the liquid evaporates, about 1 to 2 minutes.
4. Add broth and orzo: Stir in the low-sodium vegetable broth and bring the mixture to a boil over high heat. Add the orzo and return to a boil. Reduce heat to medium-low to maintain a gentle simmer and cook, stirring frequently, until the orzo absorbs most of the broth and is almost cooked through, approximately 8 to 9 minutes.
5. Finish the sauce and combine: Stir in the heavy cream and cook, stirring often, until the sauce thickens slightly and reduces, about 2 to 3 minutes. Return the cooked shrimp along with any accumulated juices to the skillet. Stir in the lemon zest and lemon juice, then season with kosher salt to taste. Garnish with the chopped fresh parsley before serving.

Notes

• For a dairy-free option, substitute butter with olive oil and use coconut cream instead of heavy cream.
• To intensify the lemon flavor, add extra lemon zest or a squeeze of fresh lemon juice just before serving.
• Use fresh shrimp for best flavor and texture, but frozen shrimp can be used if thawed and patted dry.
• This dish pairs well with a crisp green salad or steamed vegetables for a complete meal.
• Be sure to stir frequently during cooking the orzo to prevent sticking and ensure even cooking.

Keywords: lemon butter shrimp, one pan shrimp recipe, shrimp orzo, creamy orzo with shrimp, quick dinner, Mediterranean seafood