Shrimp Orzo Recipe
A quick and delicious one-pan shrimp orzo recipe with garlic, butter, white wine, and fresh lemon. Ready in under 30 minutes, this dish delivers restaurant-quality flavor with minimal effort.
Equipment
- 1 Large skillet or sauté pan with lid (12-inch)
- 1 Sharp knife
- 1 Cutting board
- 1 Measuring cups and spoons
- 1 Wooden spoon or spatula
- 1 Zester or microplane
Ingredients
Main Ingredients
- 1 pound Large shrimp, peeled and deveined size 16/20 or 21/25
- 1.5 cups Orzo pasta
- 4 cloves Garlic, minced
- 3 tablespoons Butter, unsalted divided
- 2 tablespoons Olive oil
- 0.5 cup White wine dry varieties like Sauvignon Blanc
- 2.5 cups Chicken or vegetable broth low-sodium
Seasonings and Garnishes
- 1 whole Fresh lemon zested and juiced
- 0.25 cup Fresh parsley, chopped flat-leaf
- 1 teaspoon Salt to taste
- 0.5 teaspoon Black pepper to taste
- 0.25 teaspoon Red pepper flakes optional
- 0.5 cup Parmesan cheese, freshly grated
Instructions
- Pat the shrimp completely dry with paper towels, then season them with salt and pepper on both sides.
- Heat two tablespoons of olive oil in your large skillet over medium-high heat until it shimmers.
- Add the shrimp in a single layer and cook for two minutes per side until pink and opaque.
- Remove the shrimp to a plate and set aside, leaving any remaining oil in the pan.
- Lower the heat to medium and add two tablespoons of butter to the same pan.
- Toss in the minced garlic and cook for 30 seconds until fragrant but not browned.
- Pour in the orzo and stir constantly for two minutes to toast it lightly.
- Add the white wine and scrape up any browned bits from the bottom of the pan.
- Let the wine reduce by half, which takes about two minutes.
- Pour in the broth and bring everything to a boil.
- Reduce heat to medium-low, cover the pan, and simmer for 10 to 12 minutes until the orzo is tender.
- Stir occasionally to prevent sticking and add more broth if needed.
- Return the cooked shrimp to the pan along with any accumulated juices.
- Stir in the lemon zest, lemon juice, and remaining tablespoon of butter.
- Add the grated Parmesan cheese and stir until everything is well combined.
- Taste and adjust seasoning with additional salt, pepper, or red pepper flakes.
- Remove from heat and sprinkle with fresh chopped parsley before serving.
Notes
Leftovers keep well in an airtight container in the refrigerator for 3-4 days. Add a splash of broth when reheating. Not recommended for freezing as shrimp and orzo texture changes.