One Pot Garlic Butter Shrimp and Orzo designed for fast weeknight cooking with simple prep and bold flavor.
Garlic-Butter Shrimp with Lemony Orzo — A One‑Pan Weeknight Win
Tender shrimp, nutty toasted orzo, and a bright lemon‑butter sauce come together in a single skillet for an impressively fast dinner.
Some nights you want something that tastes like you spent time on it without actually spending time on it. This one‑pan garlic‑butter shrimp and orzo hits that sweet spot: shrimp that stay juicy, orzo that swells into a silky bed, and a sauce flecked with parsley and Parmesan. It’s buttery, garlicky, and finished with a zing of lemon so each bite feels fresh instead of heavy.
A few smart steps make all the difference. If using frozen shrimp, thaw them quickly under cold running water and pat dry so they sear instead of steaming. Start the dish by softening onion in a mix of olive oil and butter, then briefly toast the dry orzo in the pan — that little toast adds a nutty depth you’ll notice. Add low‑sodium chicken broth and let the orzo simmer in the same skillet so it picks up all the browned onion and garlic flavors.
Finish simply: fold in the shrimp, a knob of butter, grated Parmesan, lemon zest and juice, and a shower of chopped parsley. The lemon brightens the rich butter and cheese, while the parsley keeps the plate lively. A pinch of red pepper flakes brings optional heat; season carefully since the Parmesan and broth already add salt.
This is an easy make‑ahead candidate — cool, refrigerate, then gently rewarm with a splash of broth or olive oil so the orzo loosens up. Serve with crusty bread or a crisp green salad for a complete weeknight meal, and know that the whole thing comes together in one skillet and roughly 30 minutes from start to finish.
Ingredients
How to Make One Pot Garlic Butter Shrimp and Orzo
- If frozen, thaw the shrimp under cold running water, then pat dry with paper towels; sprinkle the shrimp with 1/4 tsp of the salt and 1/4 tsp of the black pepper and set aside.
- Peel and finely chop the onion and mince the garlic; zest the lemon and then juice it, reserving about 2 tablespoons of juice.
- Heat a large deep skillet or 12-inch sauté pan over medium heat and add the olive oil and 2 tablespoons of the butter; when the butter is foaming, add the chopped onion and cook, stirring, until softened and translucent, about 3–4 minutes.
- Add the minced garlic and red pepper flakes and cook, stirring, until fragrant, about 30 seconds; add the dry orzo and toast it in the pan for 1–2 minutes, stirring so it coats with the butter and oil.
- Pour in the chicken broth and the reserved lemon juice, increase heat to bring to a simmer, then reduce to medium-low and cook uncovered, stirring occasionally, until the orzo is nearly al dente and most of the liquid is absorbed, about 8–10 minutes.
- Nestle the seasoned shrimp into the simmering orzo in a single layer, cover the pan, and cook 2–4 minutes more until the shrimp are pink and opaque and cooked through; avoid overcooking.
- Remove the pan from heat and stir in the remaining 1 tablespoon of butter and the grated Parmesan until melted and creamy; add lemon zest, the remaining salt and pepper to taste, and chopped parsley.
- Let the dish rest 1 minute, taste and adjust seasoning, then divide among 4 plates and serve warm with extra lemon wedges if desired.
Recipe Card
One Pot Garlic Butter Shrimp and Orzo
One Pot Garlic Butter Shrimp and Orzo designed for fast weeknight cooking with simple prep and bold flavor.
- Prep
- 10 min
- Cook
- 18 min
- Servings
- 4
Ingredients
Instructions
- If frozen, thaw the shrimp under cold running water, then pat dry with paper towels; sprinkle the shrimp with 1/4 tsp of the salt and 1/4 tsp of the black pepper and set aside.
- Peel and finely chop the onion and mince the garlic; zest the lemon and then juice it, reserving about 2 tablespoons of juice.
- Heat a large deep skillet or 12-inch sauté pan over medium heat and add the olive oil and 2 tablespoons of the butter; when the butter is foaming, add the chopped onion and cook, stirring, until softened and translucent, about 3–4 minutes.
- Add the minced garlic and red pepper flakes and cook, stirring, until fragrant, about 30 seconds; add the dry orzo and toast it in the pan for 1–2 minutes, stirring so it coats with the butter and oil.
- Pour in the chicken broth and the reserved lemon juice, increase heat to bring to a simmer, then reduce to medium-low and cook uncovered, stirring occasionally, until the orzo is nearly al dente and most of the liquid is absorbed, about 8–10 minutes.
- Nestle the seasoned shrimp into the simmering orzo in a single layer, cover the pan, and cook 2–4 minutes more until the shrimp are pink and opaque and cooked through; avoid overcooking.
- Remove the pan from heat and stir in the remaining 1 tablespoon of butter and the grated Parmesan until melted and creamy; add lemon zest, the remaining salt and pepper to taste, and chopped parsley.
- Let the dish rest 1 minute, taste and adjust seasoning, then divide among 4 plates and serve warm with extra lemon wedges if desired.
Nutrition
- Carbohydrates
- 55
- Saturated Fat
- 7
- Sodium
- 960
- Fiber
- 3
- Unsaturated Fat
- 8
- Protein
- 40
- Fat
- 15
- Cholesterol
- 250
- Trans Fat
- 0.4
- Calories
- 522
- Sugar
- 3