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One Pot Lemon Shrimp and Orzo is a quick skillet dinner that cooks everything in a single pan. Toasted orzo simmers in broth until creamy, then the shrimp steam gently on top before everything is finished with fresh lemon and Parmesan.
Serve it with a loaf of Homemade Pita Bread to soak up the lemony sauce, or add a Greek Salad for an easy Mediterranean-style meal.
Here’s Why This Shrimp and Orzo Recipe Works
Toasting the orzo builds flavor early: I like to toast the orzo before adding liquid because it gives the pasta a subtle nuttiness and helps it hold its shape.
Everything stays in one skillet: Toasting, simmering, steaming, and finishing all happen in the same pan, so cleanup is as easy as dinner.
The timing keeps the shrimp tender: The orzo gets a head start so the shrimp only need a few minutes to cook. Everything finishes at the same time without anything overcooking.
Lemon goes in at the end: Fresh lemon zest and juice taste cleaner when they are stirred in off the heat. That keeps the lemon flavor bright instead of cooked down.
Ingredient Notes
Large shrimp: Use peeled and deveined large shrimp. Pat them dry before seasoning so they steam gently instead of watering down the orzo.
Orzo: Orzo is small pasta shaped like rice. It cooks quickly in the skillet and releases enough starch to make the dish feel creamy. For a simple side dish instead of a main course, try my Garlic Lemon Orzo.
White wine: Dry white wine adds acidity and helps lift the browned bits from the skillet. If you prefer to skip it, use extra broth with a small squeeze of lemon.
Chicken broth or seafood stock: Chicken broth keeps the flavor mild, while seafood stock gives the orzo a stronger seafood flavor.
Lemon zest and juice: Zest the lemon before juicing it. The zest gives this lemon shrimp and orzo most of its fresh citrus flavor.
Parmesan cheese: Freshly grated Parmesan melts more smoothly and gives the orzo a lightly creamy finish.
Recipe Tips
Toast the orzo until lightly golden: Stir frequently and don’t walk away. You’re looking for a light golden color, not deep browning.
Scrape the skillet after adding the wine: Those browned bits dissolve into the sauce and add extra flavor.
Keep the broth at a gentle simmer: Boiling too hard can cause the liquid to evaporate before the orzo is tender.
Arrange the shrimp in a single layer: This helps them cook evenly so they’re all done at about the same time.
Pull the skillet off the heat as soon as the shrimp are opaque: The residual heat will continue cooking the shrimp for another minute or two.
Finish with the Parmesan off the heat: This helps the cheese melt smoothly into the orzo instead of clumping.
Add the shrimp at the end: Arrange the shrimp over the partially cooked orzo during the last few minutes of cooking. Remove the skillet from the heat as soon as the shrimp are opaque, since the residual heat will continue cooking them.
What to Serve with Lemon Shrimp Orzo
This lemon shrimp and orzo is satisfying on its own, but roasted asparagus, broccolini, or a simple tomato cucumber salad make easy sides.
If you enjoy bright lemon dinners, my Greek Lemon Chicken uses many of the same fresh Mediterranean flavors in an easy chicken dinner.
Frequently Asked Questions
Yes. Thaw the shrimp completely, pat them dry, and season them before adding them to the skillet. Drying the shrimp well helps prevent excess moisture from thinning the sauce.
Yes. Replace the white wine with an equal amount of chicken broth or seafood stock. Add an extra squeeze of lemon juice at the end if you’d like a little more brightness.
Not as a direct substitute. This recipe was developed specifically for orzo, which cooks with a different amount of liquid and in less time than rice.
One Pan Shrimp Orzo
This one pan shrimp and orzo comes together in about 30 minutes with just one skillet to wash afterward. Toasting the orzo, steaming the shrimp, and finishing with fresh lemon and Parmesan creates a dinner that is simple enough for a weeknight but still feels fresh and satisfying.
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One Pot Lemon Shrimp and Orzo
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Ingredients
- 1 pound large shrimp, peeled and deveined
- ¾ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon crushed red pepper flakes
- 2 tablespoons olive oil
- 1 cup orzo pasta
- 3 tablespoons butter
- 4 garlic cloves, minced
- ¼ cup dry white wine
- 1 ½ cups chicken broth, or seafood stock
- zest of 1 lemon
- 2 tablespoons fresh lemon juice
- ⅓ cup grated parmesan cheese
- 3 tablespoons fresh chopped parsley
Instructions
- Pat the shrimp dry and season with salt and pepper. Set aside while you prepare the orzo.
- Heat the olive oil in a large skillet over medium heat. Add the orzo and cook, stirring frequently, until lightly toasted, about 2 minutes.
- Stir in the butter, garlic and red pepper flakes. Cook for about 30 seconds, just until fragrant.
- Pour in the white wine and cook for 1 minute, scraping up any browned bits from the bottom of the pan. Add the broth along with a pinch of salt and pepper. Bring to a simmer, then reduce the heat to low. Cover and cook for 10 minutes.
- Arrange the shrimp in a single layer over the orzo. Cover and cook for an additional 4 to 6 minutes, or until the shrimp are opaque and cooked through.
- Remove the skillet from the heat. Stir in the lemon zest, lemon juice, Parmesan cheese, and parsley. Taste and adjust the seasoning if needed.
- Serve immediately with extra Parmesan and lemon wedges.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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