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Creamy Lemon Garlic Shrimp Orzo

Tender shrimp and toasted orzo pasta in a creamy lemon garlic sauce for a high-protein one-pan dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Mediterranean
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb large shrimp peeled and deveined
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • salt and black pepper to taste
  • 1.5 cups dry orzo pasta
  • 2 tablespoons unsalted butter
  • 1 small shallot finely diced
  • 4 cloves garlic minced
  • 1/2 cup dry white wine like Sauvignon Blanc or Pinot Grigio
  • 3 cups chicken broth or seafood stock
  • 1/2 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 cup frozen peas or fresh baby spinach optional
  • 1 large lemon zested and juiced
  • 2 tablespoons fresh parsley chopped
  • red pepper flakes optional, for heat

Equipment

  • large skillet
  • wooden spoon
  • measuring cups and spoons

Method
 

  1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season shrimp with garlic powder, paprika, salt, and pepper. Sear for 2 minutes per side until pink and opaque. Remove from the pan and set aside.
  2. In the same skillet, melt the butter over medium heat. Add the shallot and sauté for 2 to 3 minutes until soft. Stir in the minced garlic and cook for 1 minute until fragrant.
  3. Add the dry orzo to the skillet. Stir constantly for 2 minutes to lightly toast the grains.
  4. Pour in the white wine and lemon juice. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the liquid simmer for 1 to 2 minutes until slightly reduced.
  5. Add the chicken broth and bring to a gentle boil. Reduce heat to medium-low, cover, and simmer for 10 to 12 minutes, stirring occasionally, until the orzo is tender and most liquid is absorbed.
  6. Stir in the heavy cream, Parmesan cheese, and lemon zest. If using peas or spinach, add them now and stir until the spinach is wilted or the peas are heated through.
  7. Return the cooked shrimp to the skillet. Toss gently to coat everything in the creamy lemon sauce and heat through for 1 minute.
  8. Garnish with fresh parsley and a sprinkle of red pepper flakes. Serve immediately with extra lemon wedges on the side.

Notes

Storage: Best served fresh, but leftovers can be kept in an airtight container for up to 2 days. When reheating, add a splash of broth or water to loosen the sauce. Substitutions: Replace white wine with extra chicken broth plus a splash of lemon juice. Use half-and-half instead of heavy cream for a lighter version. Swap shrimp for chicken or scallops. Make-Ahead: Cook orzo and sear shrimp separately, then combine when ready to serve. Pro Tip: Don't overcook the shrimp during the initial sear. They finish warming through in the hot orzo, which keeps them tender. Serving: Pairs perfectly with roasted asparagus, Caesar salad, or garlic bread.