The sun is staying out a little longer now. You want something fresh and light for dinner tonight. This Shrimp Orzo in Lemon Garlic Sauce is the perfect spring meal.
It feels fancy but takes very little effort. You can have a restaurant-quality dish on the table fast. It is bright, citrusy, and deeply satisfying for the whole family.
Why This Recipe Is a Winner
This recipe is a lifesaver for busy weeknights. It combines lean protein and tender pasta in one pan. The lemon butter sauce is light but feels indulgent.
You only need about 25 minutes total. It is perfect for a stress-free date night at home. Your family will think you spent hours in the kitchen.
Simple Cooking Method
Making this dish is very straightforward. You cook the orzo in broth for extra flavor infusion. While that simmers, you quickly sear the shrimp.
The sauce comes together in the same skillet. This builds layers of delicious flavor easily. Even beginner cooks can master this recipe with confidence.
Ingredients You’ll Need
Most of these items are likely in your kitchen now. Fresh lemon and parsley make everything pop with brightness.
- 1 lb shrimp, peeled and deveined
- 1.5 cups dry orzo pasta
- 3 cups chicken broth
- 4 cloves garlic, minced
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 large lemon, zested and juiced
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup fresh parsley, chopped
Step-by-Step Directions
- In a large pot, bring chicken broth to a boil and add the orzo pasta.
- Cook orzo for 8-10 minutes until al dente, draining any excess liquid if necessary.
- While orzo cooks, heat olive oil in a large skillet over medium-high heat.
- Add shrimp to the skillet in a single layer, seasoning with salt and pepper.
- Sear shrimp for 2 minutes per side until pink and opaque, then remove from skillet and set aside.
- In the same skillet, melt butter and add minced garlic, sautéing for 1 minute until fragrant.
- Stir in lemon juice and lemon zest, scraping the bottom of the pan for flavor.
- Add the cooked orzo and sautéed shrimp back into the skillet.
- Toss all ingredients together for 1-2 minutes until thoroughly coated and heated through.
- Garnish with fresh parsley and serve immediately.
Best Ways to Enjoy It
Serve this dish warm in shallow bowls. A piece of crusty bread is perfect for soaking up the sauce. It pairs beautifully with a crisp green salad.
For a special occasion, pour a glass of chilled white wine. Set the table and enjoy a slow moment together. This meal makes any weeknight feel like a celebration.
Storage & Reheating
Leftovers keep well in the fridge for two days. Store them in an airtight glass container to stay fresh. Shrimp can get rubbery if reheated too long.
Warm it gently on the stove over low heat. Add a splash of broth or water to loosen the sauce. This helps the orzo stay creamy and tender.
Tips for Best Results
- Always zest your lemon before you juice it.
- Don’t overcook the shrimp or they will become tough.
- Pat the shrimp dry before searing for a better crust.
- Use low-sodium broth to better control the salt levels.
- Add the parsley at the very end for maximum freshness.
- Stir the orzo occasionally so it does not stick.
- Use fresh garlic instead of the jarred kind if possible.
Ways to Switch It Up
- Add a handful of fresh baby spinach at the end.
- Swap the shrimp for scallops or diced chicken breast.
- Stir in some feta cheese for a salty, creamy finish.
- Use vegetable broth to keep it slightly lighter.
Common Questions
Can I use frozen shrimp?
Yes, frozen shrimp works perfectly for this recipe. Just make sure to thaw them completely and pat them dry first. This ensures they sear rather than steam in the pan.
What exactly is orzo?
Orzo is a small pasta shaped like a grain of rice. It has a wonderful chewy texture that holds sauce well. You can find it in the pasta aisle of most stores.
I hope this bright and easy meal brings some joy to your table tonight. It is proof that healthy cooking can be fast and delicious.
— Katie Wood
Ingredients
- 1 lb shrimp , peeled and deveined
- 1.5 cups dry orzo pasta
- 3 cups chicken broth
- 4 cloves garlic , minced
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 large lemon , zested and juiced
- 0.5 teaspoon sal t
- 0.25 teaspoon black pepper
- 0.25 cup fresh parsley, chopped
Instructions
- In a large pot, bring chicken broth to a boil and add the orzo pasta.
- Cook orzo for 8-10 minutes until al dente, draining any excess liquid if necessary.
- While orzo cooks, heat olive oil in a large skillet over medium-high heat.
- Add shrimp to the skillet in a single layer, seasoning with salt and pepper.
- Sear shrimp for 2 minutes per side until pink and opaque, then remove from skillet and set aside.
- In the same skillet, melt butter and add minced garlic, sautéing for 1 minute until fragrant.
- Stir in lemon juice and lemon zest, scraping the bottom of the pan for flavor.
- Add the cooked orzo and sautéed shrimp back into the skillet.
- Toss all ingredients together for 1-2 minutes until thoroughly coated and heated through.
- Garnish with fresh parsley and serve immediately.
