Lemon garlic butter shrimp orzo
Lemon garlic butter shrimp orzo is a one-pan meal of plump shrimp over creamy, risotto-style pasta. Lemon makes it bright and parmesan makes it rich. It is ready in 25 minutes. Everything cooks in one pan, so cleanup is quick and the flavor stays bright and fresh.
- 25 minTotal time
- 2Servings
- 640kcal / serving
- 40 gProtein
The science: why this works
Shrimp cook in just a few minutes
Shrimp proteins set fast. They turn pink and opaque in 1 to 2 minutes per side, and a minute more makes them tough and rubbery. Pulling them out of the pan early and adding them back at the end keeps them tender.
Learn: Cooking shrimp quickly →Toasting the orzo
Toasting orzo in butter for a minute gives it a nutty, rounder flavor and helps the grains stay separate. Then the grains slowly release starch into the broth as they simmer, making the dish creamy without cream.
Learn: How starch thickens sauce →Lemon at the end
Heat dulls fresh lemon flavor. Zest and juice added off the boil taste brighter, and the acid cuts through the butter and cheese. Zest holds fragrant oils that juice alone cannot give. A little acid at the end wakes up every other flavor in the pan.
Learn: Add acid at the end →Lemon garlic butter shrimp orzo
25 minutes · 2 servings · Mediterranean · Main course
Ingredients
Makes 2 servings
- 300 graw peeled shrimp
- 180 gorzo
- 500 mlchicken broth
- 30 gbutter
- 4 clovesgarlic, sliced
- 1lemon
- 80 gspinach
- 30 gparmesan, grated
- 1 pinchchili flakes
- 1 tbspolive oil
- Salt
- Black pepper
Method
Tips for the best result
- Pat the shrimp dry so they brown instead of steam.
- Stir the orzo often, since it can stick to the bottom as the broth reduces.
- Add the lemon juice off the heat for the brightest taste.
Swaps
- Swap shrimp for scallops or chunks of chicken, and cook chicken to 165°F (74°C).
- Swap orzo for small pasta like ditalini, and check the packet for time.
- Swap spinach for peas or chopped asparagus.
Storing and reheating
Keeps in the fridge for 2 to 3 days in a sealed container, since shrimp are best eaten soon. Reheat gently with a splash of broth until steaming hot, 165°F (74°C). Avoid long reheating or the shrimp will turn tough.
Lemon garlic butter shrimp orzo: questions
How do I know when shrimp are done?
Shrimp are done when they turn pink and opaque and curl into a loose C shape. This takes about 1 to 2 minutes per side. A tight, small O shape means they are overcooked.
Can I use frozen shrimp?
Yes, frozen shrimp work great once fully thawed. Thaw them in the fridge overnight or in a bowl of cold water for about 20 minutes. Pat them very dry before cooking.
Why is my orzo mushy or sticky?
Orzo gets mushy when it simmers too long or with too much liquid. Start checking at 10 minutes and stop when it is tender but still has a little bite. Stir often so it cooks evenly.
