One-Pan Lemon Butter Shrimp Orzo Recipe
This one-pan lemon butter shrimp orzo is an easy and flavorful dish that combines succulent shrimp cooked in a buttery, garlicky sauce with tender orzo pasta simmered in white wine and vegetable broth. Finished with fresh lemon zest and juice, and garnished with parsley, it’s a creamy, zesty meal perfect for a quick weeknight dinner or a special occasion.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Shrimp
- 2 tbsp unsalted butter, divided
- 1 lb (26/30) large shrimp, peeled, deveined, tails removed
- 2 tsp Old Bay seasoning
Orzo and Sauce
- 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, plus 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 opaque, about 1 minute per side. Transfer the cooked shrimp to a plate and set aside.
- Sauté shallot and garlic: 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 chopped garlic and crushed red pepper flakes, and cook, stirring frequently, until the garlic is fragrant, about 1 to 2 minutes more.
- Deglaze skillet 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 the liquid is almost completely evaporated, about 1 to 2 minutes.
- Simmer broth and orzo: Stir in the vegetable broth and bring the mixture to a boil over high heat. Add the dried orzo and return to a boil. Lower the heat to medium-low to maintain a gentle simmer. Cook the orzo, stirring frequently, until it absorbs most of the broth and is nearly cooked through, about 8 to 9 minutes.
- Add cream and finish the dish: Stir in the heavy cream and continue to cook, stirring often, until the sauce thickens slightly, about 2 to 3 minutes. Return the cooked shrimp along with any accumulated juices to the skillet. Stir in the lemon zest and fresh lemon juice, and season with kosher salt to taste. Remove from heat and garnish with finely chopped fresh parsley before serving.
Notes
- Ensure shrimp is cooked just until opaque to avoid toughness.
- White wine adds depth but can be substituted with additional vegetable broth if preferred.
- Use fresh lemon zest and juice for the best bright citrus flavor.
- Stirring frequently helps prevent orzo from sticking and cooks it evenly.
- Optional: add freshly grated Parmesan cheese for extra richness.
Keywords: shrimp orzo, lemon butter shrimp, one-pan dinner, easy shrimp recipe, creamy orzo pasta
