shrimp and orzo recipe
The Best shrimp and orzo recipe
Plus, it’s got this great balance of protein and carbs that makes it feel hearty without being heavy. The shrimp brings in all that ocean-fresh goodness, and the orzo gives it that comforting, chewy texture that’s so satisfying. It’s a dish that works for almost any occasion—whether you’re serving it for a family dinner, a potluck, or just a lazy Sunday night when you want something easy but still feels like a treat. And the best part? It’s not too heavy, so it’s a great way to enjoy a little indulgence without feeling guilty. My family loves it because it’s quick, it’s flavorful, and it always feels like a little extra something special.
Creamy Lemon Garlic Shrimp with Orzo
A light yet flavorful dish featuring tender shrimp tossed in a bright lemon-garlic sauce over fluffy orzo. Perfect for a quick weeknight meal with minimal effort.
🥘Ingredients
- 1 cup orzo pasta
- 2 cups chicken broth
- 1/2 cup grated Parmesan cheese
- 1/4 cup butter
- 1/2 tsp salt
- 1 lb large shrimp, peeled and deveined
- 3 tbsp olive oil
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 2 cloves garlic, minced
- 1/2 tsp red pepper flakes (optional)
- 1/2 cup heavy cream
- 1/4 cup chopped fresh parsley
👨🍳Directions
-
1
Cook the orzo: Bring chicken broth to a boil in a medium saucepan. Add orzo and cook according to package instructions until al dente. Drain, reserving 1/2 cup of the broth. Stir in butter, Parmesan, and salt until smooth. -
2
Prepare the shrimp sauce: In a large skillet, heat olive oil over medium-high heat. Add shrimp and cook until pink and opaque, about 2 minutes per side. Remove shrimp and set aside. -
3
Sauté garlic and lemon: In the same skillet, add minced garlic and red pepper flakes (if using). Cook for 30 seconds until fragrant. Pour in lemon zest and lemon juice, stirring to combine. -
4
Combine sauce and cream: Reduce heat to medium and stir in heavy cream. Return shrimp to the skillet and simmer for 2 minutes. Stir in parsley. -
5
Serve: Toss cooked orzo in reserved broth until heated through. Divide orzo among plates, top with shrimp and sauce, and garnish with additional parsley if desired.
🔧Equipment
- Large skillet
- Medium saucepan
- Mixing bowl
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy Lemon Garlic Shrimp with Orzo Works
❓ Frequently Asked Questions About Creamy Lemon Garlic Shrimp with Orzo
Can I substitute shrimp for another protein in this recipe?
Yes, you can swap shrimp for chicken breast or white fish fillets. For chicken, use 1.5 pounds boneless, skinless breasts cut into bite-sized pieces. For fish, use 1.5 pounds firm white fish like cod or tilapia, cut into similar-sized chunks. Adjust cooking time slightly—fish may need 2–3 minutes less, while chicken may require up to 5 minutes more to reach 165°F internally.
How do I know when the orzo is al dente?
Orzo is done al dente when it’s tender but still holds its shape. After boiling, drain the orzo and rinse under cold water to stop cooking. Taste a piece—it should be soft but slightly firm to the bite. If it’s mushy, add a splash of pasta water and cook for another 30 seconds.
What if I don’t have garlic or lemon?
You can omit garlic and use a pinch of dried dill or parsley for flavor instead. For lemon, try a splash of white wine or a few drops of lemon zest (if available). If you’re avoiding citrus entirely, add a teaspoon of vinegar (like apple cider) to brighten the sauce. The dish will still taste delicious.
How should I store leftover shrimp orzo?
Cool quickly in an ice bath or fridge within two hours, then transfer to an airtight container. Store for up to 4 days. To reheat, warm gently in a skillet over medium heat, adding a splash of pasta water or broth to restore moisture. Avoid reheating in the microwave, as it can make the shrimp rubbery.
Can I make this recipe ahead of time?
Yes, you can prep the shrimp and orzo separately and assemble the dish 1–2 days ahead. Store components in the fridge—cooked shrimp and orzo in containers, sauce in a separate bowl. Reheat the shrimp and orzo together in a skillet with a little broth or water to prevent drying out. The sauce will thicken slightly upon reheating; stir in a splash of water if needed.
