One-Pan Lemon Butter Shrimp Orzo (Printer version)

Juicy shrimp, orzo, and veggies combine for a vibrant, zesty dish cooked all in one pan.

# What You'll Need:

→ Seafood

01 - 1 pound large shrimp, peeled and deveined, tails optional

→ Orzo & Grains

02 - 1 cup orzo pasta, uncooked

→ Vegetables

03 - 1 cup cherry tomatoes, halved
04 - 1 small zucchini, diced
05 - 3 cloves garlic, minced
06 - 2 cups low-sodium chicken or vegetable broth
07 - 2 tablespoons fresh parsley, chopped
08 - Zest and juice of 1 large lemon

→ Dairy

09 - 3 tablespoons unsalted butter, divided

→ Pantry

10 - 2 tablespoons olive oil
11 - 1/2 teaspoon salt, plus additional to taste
12 - 1/4 teaspoon freshly ground black pepper
13 - 1/4 teaspoon red pepper flakes, optional

# Directions:

01 - Pat shrimp dry and season with a pinch of salt and pepper.
02 - In a large deep skillet, melt 1 tablespoon butter with 1 tablespoon olive oil over medium heat. Arrange shrimp in a single layer and cook for 1 to 2 minutes per side until pink and opaque. Transfer shrimp to a plate and set aside.
03 - Add remaining olive oil to the skillet. Sauté garlic for 30 seconds until fragrant. Add zucchini and cherry tomatoes, cooking for 2 to 3 minutes until slightly softened.
04 - Stir in orzo and toast for 1 minute. Pour in broth, lemon zest, and half of the lemon juice. Bring to a gentle boil, then reduce heat and simmer. Cover and cook 8 to 10 minutes, stirring occasionally, until orzo is al dente and most liquid is absorbed.
05 - Add reserved shrimp and any juices to the skillet. Stir in remaining 2 tablespoons butter and the rest of the lemon juice. Mix gently and heat for 1 to 2 minutes until shrimp are warmed through.
06 - Remove from heat. Sprinkle chopped parsley over the dish and adjust seasoning if necessary. Serve immediately.

# Expert Advice:

01 -
  • There’s nothing quite like the way the lemon-infused butter envelops each grain of orzo, making every bite luxuriously silky.
  • This recipe rescued me on hectic nights—shrimp cooks fast, and everything comes together in under 40 minutes.
02 -
  • Rushing the shrimp can make them rubbery—wait for that moment they’re just opaque.
  • Toasting the orzo for even one minute delivers unmatched depth, so don’t skip it.
03 -
  • Letting the shrimp rest after searing preserves their tenderness and keeps the juices flavorful.
  • Using both zest and juice from the lemon gives layers of citrus—never just squeeze alone!
Return