Creamy orzo, juicy shrimp, and a squeeze of lemon, all in one skillet: this is the weeknight dinner I keep coming back to.
The orzo cooks right in chicken stock, so it turns creamy without any cream. The shrimp go on top for the last few minutes and steam gently until they turn pink. Peas, Parmesan, lemon, and a big handful of fresh basil finish it.
Everything happens in one pan, and it’s ready in about 35 minutes. It tastes like something you ordered out, but the cleanup is easy.
YOU’LL LOVE: Easy Shrimp Recipes
Ingredients You’ll Need
- 6 garlic cloves, minced
- 1 lemon, zested and juiced
- 1½ pounds extra large shrimp (16 to 20 count), peeled and deveined
- 1 tablespoon oil (extra-virgin olive or avocado)
- ¾ teaspoon kosher salt
- ½ small yellow onion, finely minced
- 2 tablespoons butter
- 1½ cups orzo
- 3 cups low-sodium chicken stock
- 1 cup fresh basil leaves, finely chopped
- 1½ cups frozen peas
- ½ cup freshly grated Parmesan cheese, plus more if desired
- ½ teaspoon red pepper flakes (optional)
How to Make Garlic Butter Shrimp with Orzo
1. Marinate the Shrimp
In a medium bowl, toss the shrimp with half of the garlic, the oil, and the salt. Set it in the fridge to marinate for 10 minutes.
2. Cook the Onion and Garlic
While the shrimp marinate, melt the butter in a large skillet over medium heat. Add the onion and the rest of the garlic and stir frequently until softened.
3. Cook the Orzo
Pour in the chicken stock and the orzo. Turn the heat up to high and bring it to a boil. Reduce the heat to medium-low, cover, and simmer until most of the liquid is absorbed, about 8 minutes.
4. Add the Shrimp
Spread the marinated shrimp in a single, even layer over the orzo. Cover and cook for about 5 minutes, until the shrimp are pink and opaque.
5. Add the Peas, Parmesan, and Lemon
Stir in the peas and the Parmesan. Squeeze in the lemon juice, then cover and cook for 2 to 3 minutes, until the peas are heated through and the cheese has melted.
The orzo should be creamy. If it looks dry, add a splash of water.
6. Finish and Serve
Stir in the fresh basil, lemon zest, and red pepper flakes if you’re using them. Add extra Parmesan on top if you’d like.
Tips for the Best Shrimp Orzo
Don’t skip the 10-minute marinade. It gives the shrimp time to pick up the garlic.
Spread the shrimp in a single layer over the orzo so they cook evenly.
Take the lid off as soon as the shrimp are pink and opaque. Shrimp go from tender to rubbery fast.
Use low-sodium chicken stock. The Parmesan and the salt in the marinade already add plenty of salt.
Add a splash of water at the end if the orzo looks dry. It keeps absorbing liquid as it sits.
Can I Use Frozen Shrimp?
Yes. Thaw them completely and pat them dry before marinating so the marinade clings.
Can I Skip the Red Pepper Flakes?
Yes. They’re optional. Add them at the end if you want a little heat, or pass them at the table.
Can I Use a Different Stock?
Yes. Vegetable stock works if you’d rather not use chicken. Keep it low-sodium so you can control the salt.
What Should I Serve With It?
It’s a full meal on its own. A simple green salad or some crusty bread to scrape up the sauce goes well with it.
How to Store Leftovers
Keep leftovers covered in the refrigerator for up to 3 days. The orzo will absorb the liquid as it sits, so add a splash of water or stock when you reheat it, and warm it gently so the shrimp don’t toughen.
Garlic Butter Shrimp with Orzo Recipe
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Servings: 4
Ingredients
- 6 garlic cloves, minced
- 1 lemon, zested and juiced
- 1½ pounds extra large shrimp (16 to 20 count), peeled and deveined
- 1 tablespoon oil (extra-virgin olive or avocado)
- ¾ teaspoon kosher salt
- ½ small yellow onion, finely minced
- 2 tablespoons butter
- 1½ cups orzo
- 3 cups low-sodium chicken stock
- 1 cup fresh basil leaves, finely chopped
- 1½ cups frozen peas
- ½ cup freshly grated Parmesan cheese
- ½ teaspoon red pepper flakes (optional)
Instructions
- In a medium bowl, toss the shrimp with half of the garlic, the oil, and the salt. Marinate in the fridge for 10 minutes.
- Meanwhile, melt the butter in a large skillet over medium heat. Add the onion and the rest of the garlic and stir frequently until softened.
- Pour in the chicken stock and orzo. Increase the heat to high and bring to a boil.
- Reduce the heat to medium-low, cover, and simmer until most of the liquid is absorbed, about 8 minutes.
- Spread the marinated shrimp in a single layer over the orzo. Cover and cook for about 5 minutes, until the shrimp are pink and opaque.
- Stir in the peas and Parmesan. Squeeze in the lemon juice, cover, and cook for 2 to 3 minutes, until the peas are heated through and the cheese has melted. If the orzo looks dry, add a splash of water.
- Stir in the basil, lemon zest, red pepper flakes (if using), and extra Parmesan if desired.
Nutrition (Per Serving)
The nutritional information provided is calculated as a general estimate per serving and may vary depending on the specific ingredients, brands, portion sizes, and preparation methods used. This information is intended for general guidance only.
| Nutrient | Per serving |
| Calories | 601 |
| Fat | 16.6 g |
| Carbohydrates | 61 g |
| Fiber | 4.9 g |
| Protein | 47.5 g |