Description

This One-Pan Lemon Butter Shrimp Orzo recipe is a quick and flavorful dish combining succulent shrimp cooked in a buttery, garlicky sauce with tender orzo pasta, brightened by fresh lemon zest and juice. Perfect for a weeknight meal, it uses just one skillet for easy preparation and cleanup, delivering a creamy, comforting pasta loaded with seafood and vibrant citrus notes.

Ingredients

Scale

Shrimp and Seasoning

2 tbsp. unsalted butter, divided
1 lb. (26/30) large shrimp, peeled, deveined, tails removed
2 tsp. Old Bay seasoning

Aromatics and Flavorings

1 shallot, finely chopped
4 garlic cloves, finely chopped
Pinch of crushed red pepper flakes

Liquids and Orzo

1/2 cup dry white wine
3 cups low-sodium vegetable broth
8 oz. dried orzo

Finishing Ingredients

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 the shrimp in a single layer in the skillet and cook for about 1 minute per side, turning halfway, until translucent and just cooked through. Remove shrimp from the skillet and transfer to a plate.
Sauté aromatics: In the same skillet over medium heat, melt the remaining 1 tablespoon butter. Add the finely chopped shallot and cook, stirring occasionally, until it softens but does not brown, about 2 to 3 minutes. Add the garlic and crushed red pepper flakes, cooking and stirring until the garlic is fragrant, about 1 to 2 minutes.
Deglaze skillet: Pour in the dry white wine to deglaze the pan, scraping up any browned bits stuck to the bottom. Cook while stirring until the wine is nearly evaporated, about 1 to 2 minutes.
Add broth and orzo: Stir in the vegetable broth and bring the mixture to a boil over high heat. Once boiling, add the dried orzo pasta. Return to a boil, then reduce the heat to medium-low to keep a gentle simmer. Cook the orzo, stirring often, until it has absorbed most of the broth and is almost tender, about 8 to 9 minutes.
Finish with cream and shrimp: Stir in the heavy cream and continue cooking, stirring frequently, until the sauce slightly thickens and reduces, about 2 to 3 minutes. Return the cooked shrimp along with any juices on the plate to the skillet. Stir in the lemon zest and lemon juice, then season with kosher salt to taste.
Garnish and serve: Sprinkle the chopped fresh parsley over the dish and serve immediately while warm, enjoying the bright flavors and creamy texture.

Notes

Use medium-low heat to simmer the orzo for even cooking and to prevent sticking or burning.
Patting the shrimp dry before cooking helps achieve a better sear and texture.
Substitute vegetable broth with chicken broth if preferred for extra richness.
For a wine-free version, substitute the white wine with additional broth and a splash of lemon juice.
Leftovers can be refrigerated for up to 2 days; reheat gently to avoid overcooking the shrimp.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Keywords: lemon butter shrimp, orzo pasta, one pan meal, shrimp orzo, seafood pasta, quick dinner, creamy pasta, easy weeknight meal