One Pot Lemon Shrimp and Orzo

One pot shrimp and orzo served with lemon and parsley.

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One Pot Lemon Shrimp and Orzo

One Pot Lemon Shrimp and Orzo with toasted orzo, garlic, white wine, broth, lemon, Parmesan, and parsley. The shrimp steam gently on top of the orzo, creating a quick skillet dinner with a bright, buttery sauce.

Prep Time10

Cook Time20

Total Time30

Course: Main Dish

Cuisine: American

Keyword: lemon shrimp and orzo, one pot meal, shrimp orzo recipe

Servings: servings

Author: Dahn Boquist

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

Toast the orzo: Toasting the orzo adds a subtle nutty flavor and helps the pasta hold its shape as it cooks.

Add the garlic later: Stir in the garlic after the orzo has toasted so it becomes fragrant without burning.

Grate your own Parmesan: Freshly grated Parmesan melts more smoothly into the sauce than pre-shredded cheese.

Don't overcook the shrimp: Remove the skillet from the heat as soon as the shrimp turn pink and opaque. The residual heat will finish cooking them while keeping them tender.

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