Go Back
Lemon herb shrimp orzo in a skillet with seared shrimp, fresh parsley and lemon wedges

One-Pan Lemon Herb Shrimp and Orzo

Plump seared shrimp, creamy toasted orzo, and a bright lemon-garlic butter sauce — a one-pan dinner ready in 20 minutes.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course
Calories: 430
Ingredients Method Notes

Ingredients
  

  • 1 lb large shrimp peeled and deveined
  • 1 1/2 cups orzo pasta
  • 2 tbsp olive oil
  • 3 tbsp butter
  • 4 cloves garlic minced
  • 1 tsp lemon zest
  • 3 tbsp fresh lemon juice
  • 2 1/2 cups low-sodium chicken broth
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1/2 cup freshly grated parmesan cheese
  • 2 cups baby spinach
  • 1/4 cup fresh parsley chopped, for serving
  • Salt and black pepper to taste

Method
 

  1. Heat olive oil in a large deep skillet over medium-high heat. Season shrimp with salt, pepper, and half the oregano. Sear in a single layer 1–2 minutes per side until pink with golden edges. Remove to a plate.
  2. Reduce heat to medium. Melt butter in the same skillet, scraping up browned bits. Add orzo and toast about 1 minute until lightly golden and nutty. Stir in garlic and remaining oregano; cook 30 seconds until fragrant.
  3. Pour in chicken broth and lemon zest. Bring to a gentle simmer, reduce heat to medium-low, cover, and cook 8–10 minutes, stirring once halfway, until orzo is tender and most of the broth is absorbed.
  4. Remove from heat. Stir in parmesan a handful at a time until melted. Add spinach and stir until wilted, about 1 minute. Stir in lemon juice, taste, and adjust salt and pepper.
  5. Nestle shrimp back into the pan with any plate juices. Cover and rest 2 minutes to warm through. Sprinkle with parsley and red pepper flakes; serve with lemon wedges and extra parmesan.

Notes

Pat shrimp very dry before searing so they brown instead of steam. Toasting the orzo in butter adds nutty depth — don't skip it. Add lemon juice off the heat to keep it bright. Leftovers keep 2 days in the fridge; reheat gently with a splash of broth and add shrimp at the very end.