One-Pan Lemon Butter Shrimp Orzo Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
