This one-pot shrimp and orzo is unbelievably delicious and perfect for busy weeknights.
I’m having a moment with shrimp, butter and lemon — and honestly, it’s a very tasty moment. This dish comes together quickly and tastes like something special, even though it uses a short list of ingredients.
When dinner is ready, everyone digs in and rarely stops. Each bite is better than the last.
Orzo has a wonderful texture — similar to rice but with more personality. It clings to sauces and soaks up flavors so well, making every forkful comforting and satisfying.
Let’s make it tonight!
Start by tossing raw shrimp with olive oil, lemon juice, lemon zest, garlic, a pinch of salt and pepper, and crushed red pepper flakes for a hint of heat. Let it sit briefly so the flavors begin to meld.
The real flavor boost comes from toasting the orzo in butter. Think of it like a risotto step — let the orzo get a little golden while the butter browns. This develops a nutty, deep flavor that becomes the foundation of the dish.
Adding garlic to the browned butter and toasty orzo releases fragrant, savory notes that layer into every bite.
Next, pour in chicken stock, bring it to a simmer, cover, and let the orzo cook until it absorbs the liquid and becomes tender — about 12–15 minutes. Stir in the marinated shrimp, cover again, and cook until the shrimp turn pink and opaque, another 5–8 minutes.
The beauty of this recipe is that both orzo and shrimp cook quickly, so dinner is ready in around 30 minutes total. It tastes richer than it looks, thanks to the browned butter, garlic and lemon.
This isn’t complicated or groundbreaking — just a remarkably good, easy recipe. Leftovers are fantastic, and it’s simple enough to pair with a roasted vegetable or a crisp salad. You might even want to double the batch.
Easy enough to add to tonight’s menu.
One Pot Shrimp and Orzo
One Pot Garlic Butter Shrimp and Orzo
2
to 4 people
10 mins
20 mins
30 mins
Ingredients
- 1 pound raw shrimp, peeled and deveined
- 3 tablespoons olive oil
- 1 lemon, juiced and zested
- 4 garlic cloves, minced
- ½ teaspoon crushed red pepper flakes
- Kosher salt and pepper, to taste
- 1 cup orzo
- 2 tablespoons unsalted butter
- 2 garlic cloves, minced
- 2 ¼ cups chicken stock
- 3 tablespoons chopped fresh parsley
- Lemon wedges, for serving
Instructions
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In a large bowl, combine the shrimp with the olive oil, lemon juice, lemon zest, garlic, red pepper flakes, and a generous pinch of salt and pepper. Stir and let sit for 10 minutes.
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Melt the butter in a large skillet over medium heat. Add the orzo and cook, stirring often, until it becomes slightly golden and toasty. Stir in the minced garlic and cook for 30 seconds to release the aroma.
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Pour in the chicken stock and bring to a boil. Reduce the heat to a simmer, cover the skillet, and cook until the orzo absorbs the liquid and is tender, about 12–15 minutes.
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Stir the marinated shrimp into the orzo, cover again, and cook for 5–8 minutes more, until the shrimp are pink, opaque and cooked through.
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Finish by stirring in chopped parsley and a squeeze of lemon. For extra richness, stir in 1–2 tablespoons of melted butter if desired. Serve immediately.
Notes
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Golden, toasty, buttery and garlicky — a simple recipe that tastes like a treat.