One Pot Garlic Butter Shrimp and Orzo designed for fast weeknight cooking with simple prep and bold flavor.
Lemony Garlic-Butter Shrimp with Creamy Orzo
A fast, one-skillet weeknight dinner that delivers plump shrimp, glossy orzo, and bold garlic-butter flavor in under 30 minutes.
This is the kind of dinner that rescues a busy evening: tiny, rice-like orzo cooks quickly and soaks up a garlicky, lemony broth until it becomes almost risotto-like, while shrimp finish in a couple of minutes for a perfect, juicy bite. The combination of butter, olive oil and a hit of Parmesan turns the pasta silky without needing cream, and bright lemon and parsley lift the whole pan so it never feels heavy.
A few technique notes that make it feel effortless: if using frozen shrimp, thaw under cold running water and pat them very dry so they sear instead of steaming. Start by softening onion in olive oil and butter, then add garlic and a pinch of red pepper flakes for warmth, and toast the orzo briefly so it takes on a nutty edge before you add the chicken broth. Simmer until the orzo is tender, then nestle the shrimp in the pan and cook just until opaque—overcooked shrimp are the quickest way to ruin a great weeknight meal.
Finish with the reserved lemon juice, a knob of butter and plenty of grated Parmesan for a glossy, saucy finish, then scatter parsley for color and freshness. Keep the salt light at first—the broth and Parmesan add sodium—then adjust at the end. This recipe is made for the big shallow skillet you can spoon from directly to plates.
It’s a terrific make-ahead option (reheat gently with a splash of broth) and pairs beautifully with a simple green salad or a hunk of crusty bread to mop up the pan. Whether you’re feeding four or just want tasty leftovers, it’s proof that fast weeknight cooking can still feel a little indulgent.
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