Lemon Butter Garlic Shrimp Orzo is a bright, comforting one-skillet meal that comes together fast. Tender shrimp cook in fragrant garlic and butter, then meet nutty orzo and a kiss of fresh lemon. The dish smells citrusy and garlicky, looks glossy and golden, and feels silky on the plate. It’s perfect for weeknights, quick dinners for guests, or a light weekend supper.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: 420 kcal (approx.)
- Protein: 34 g
- Carbohydrates: 43 g
- Fat: 13 g
- Fiber: 2 g
- Sugar: 2 g
- Sodium: 550 mg (approx., varies with added salt and shrimp)
Why Make This Lemon Butter Garlic Shrimp Orzo
This recipe is fast, flavorful, and flexible. It gives you the brightness of lemon, the richness of butter, and the savor of garlicky shrimp—all in one bowl. The orzo soaks up the buttery lemon sauce and stays tender but not mushy. It’s a great recipe to make when you want something that feels special but doesn’t take hours. It also scales easily and works for leftovers.
How to Make Lemon Butter Garlic Shrimp Orzo
Start by cooking the orzo until al dente and setting it aside. Sauté garlic in butter until it releases its aroma, then add shrimp and cook just until pink. Toss the cooked pasta with lemon juice and zest so every bite tastes bright. Finish with chopped parsley for a fresh look and herbal lift. Keep shrimp tender by watching the heat and timing; shrimp cook quickly and turn rubbery if overcooked.
Ingredients:
- 8 oz orzo pasta
- 1 lb shrimp, peeled and deveined
- 4 tbsp butter
- 4 cloves garlic, minced
- 1 lemon, juiced and zested
- 1 tsp red pepper flakes (optional)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Directions:
Step 1: Preparation
Bring a pot of salted water to a boil. Cook the orzo according to package instructions until al dente. Drain and set aside. While the orzo cooks, pat the shrimp dry with paper towels and season them lightly with salt and pepper. Zest and juice the lemon, and mince the garlic.
Step 2: Mixing
In a large skillet, melt the butter over medium heat. Add the minced garlic and red pepper flakes. Sauté for about 30–60 seconds, stirring constantly, until the garlic is fragrant but not browned. This step builds the flavor base.
Step 3: Cooking
Add the seasoned shrimp to the hot skillet in a single layer. Cook for about 1.5–2 minutes per side, or until the shrimp turn pink and opaque and curl into a loose C shape. Avoid overcooking; once the shrimp are pink, remove the skillet from a higher heat but keep it warm.
Step 4: Finishing
Stir the cooked orzo, lemon juice, and lemon zest into the skillet with the shrimp. Toss everything together until the orzo is coated and heated through. Taste and adjust seasoning with salt and pepper. Remove from heat and garnish with chopped parsley before serving. Serve immediately for the best texture.
How to Serve Lemon Butter Garlic Shrimp Orzo
Serve this dish hot with extra lemon wedges on the side. It pairs well with a crisp green salad or steamed vegetables like asparagus or broccoli. For an elegant meal, plate with a sprinkle of grated Parmesan and a drizzle of extra-virgin olive oil. For a light weeknight dinner, tuck into bowls with crusty bread to soak up the sauce.
How to Store Lemon Butter Garlic Shrimp Orzo
- Refrigerate: Cool to room temperature, place in an airtight container, and refrigerate for up to 3 days.
- Freeze: Not recommended for best texture because shrimp get rubbery after freezing and reheating. If you must freeze, store without the lemon for up to 1 month and expect some texture change.
- Reheat: Gently reheat on the stovetop over low heat with a splash of water or broth to loosen the sauce. Microwave in short bursts, stirring between intervals, to avoid overcooking the shrimp.
Expert Tips for Perfect Lemon Butter Garlic Shrimp Orzo
- Dry the shrimp: Pat shrimp dry before cooking so they sear properly and don’t steam.
- Don’t overcrowd the skillet: Cook shrimp in a single layer for even browning. If needed, cook in batches.
- Watch the garlic: Garlic burns fast. Sauté it only until fragrant (30–60 seconds) to keep it sweet, not bitter.
- Zest before juicing: Zesting the lemon before cutting preserves zest quality and avoids the mess.
- Reserve some pasta water: If the orzo seems dry while mixing, add a tablespoon or two of the pasta cooking water to create a silky sauce.
- Adjust acidity: Start with half the lemon juice and add more to taste if you prefer brighter citrus.
Delicious Variations
- Creamy version: Stir in 1/4 cup heavy cream or a splash of half-and-half at the end for a richer sauce.
- Veggie boost: Add sautéed cherry tomatoes, spinach, or peas for color and nutrition.
- Spicy garlic butter: Increase red pepper flakes or add a pinch of cayenne for heat.
- Herb swap: Replace parsley with basil or dill for a different herbal note.
- One-pan method: Brown the shrimp briefly, remove, then cook orzo in the same skillet with stock, finishing with butter and shrimp added back in.
Frequently Asked Questions
Q: Can I use frozen shrimp?
A: Yes. Thaw shrimp completely, pat dry, and follow the recipe. Remove excess moisture so the shrimp sear instead of steam.
Q: Can I make this gluten-free?
A: Yes. Use a gluten-free orzo alternative such as rice-shaped quinoa or a gluten-free pasta. Cooking time may vary, so follow package directions.
Q: How can I prevent overcooked shrimp?
A: Shrimp cook fast—usually 3–4 minutes total. Remove them from heat as soon as they turn pink and firm up slightly. They will finish cooking briefly when mixed with the hot orzo.
Q: Is it okay to use olive oil instead of butter?
A: Yes. Olive oil makes the dish lighter and still tastes great. Use the same amount or a blend of half butter and half oil for flavor and browning.
Q: Can I prepare parts of this recipe ahead?
A: Yes. Cook the orzo ahead and refrigerate. Reheat gently and toss with freshly cooked shrimp. Avoid cooking shrimp ahead if possible; they’re best when freshly prepared.
Q: How do I adjust for more servings?
A: Multiply ingredients by the number of servings needed. Keep the ratio of orzo to shrimp roughly the same (8 oz orzo to 1 lb shrimp for 4 servings) and cook shrimp in batches if your skillet is small.
Conclusion
This Lemon Butter Garlic Shrimp Orzo is a fast, bright, and satisfying meal that tastes like effort but cooks in under 30 minutes. It’s great for weeknights and small gatherings alike. For another one-pot take and inspiration on similar shrimp-and-orzo preparations, check out One Pot Shrimp and Orzo – Garlic Butter Shrimp and Orzo. Try this recipe tonight — the lemony aroma and buttery sauce make it hard not to smile. Enjoy!
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Lemon Butter Garlic Shrimp Orzo
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free, Dairy-Free (if using olive oil instead of butter)
Description
A bright, comforting one-skillet meal featuring tender shrimp cooked in garlic and butter with nutty orzo and fresh lemon.
Ingredients
- 8 oz orzo pasta
- 1 lb shrimp, peeled and deveined
- 4 tbsp butter
- 4 cloves garlic, minced
- 1 lemon, juiced and zested
- 1 tsp red pepper flakes (optional)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Bring a pot of salted water to a boil. Cook the orzo according to package instructions until al dente. Drain and set aside.
- In a large skillet, melt the butter over medium heat. Add the minced garlic and red pepper flakes. Sauté for about 30–60 seconds until fragrant.
- Add the seasoned shrimp to the skillet in a single layer. Cook for about 1.5–2 minutes per side until the shrimp turn pink and opaque.
- Stir the cooked orzo, lemon juice, and lemon zest into the skillet. Toss until the orzo is coated and heated through. Adjust seasoning if necessary and garnish with parsley before serving.
Notes
Serve with extra lemon wedges on the side. Pairs well with a green salad or steamed vegetables.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 550mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 220mg
