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Shrimp Orzo Close up of a creamy shrimp and orzo pasta in a white bowl, garnished with chopped parsley, grated cheese, and red pepper flakes, fork resting on the side, rich textures, warm natural lighting, slightly angled top-down view, vibrant and appetizing food photography style, high detail, fresh and delicious presentation

Shrimp Orzo

Bright lemon, garlic, and tender shrimp come together in a quick one-pan orzo dinner that’s cozy and satisfying.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 399
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 tablespoon olive oil extra virgin, for sautéing shrimp and orzo
  • 1 tablespoon unsalted butter for richness and flavor
  • 1 ½ pounds large shrimp peeled, deveined, tails removed
  • ½ teaspoon kosher salt to season the shrimp and orzo
  • ¼ teaspoon black pepper freshly cracked for best flavor
  • 4 cloves garlic minced, adds aromatic depth
  • 1 cup orzo uncooked, small pasta shape
  • ½ cup dry white wine or replace with extra chicken broth for non-alcoholic option
  • 2 cups low-sodium chicken broth for cooking the orzo
  • 1 cup cherry tomatoes halved, adds freshness and sweetness
  • 1 tablespoon fresh lemon juice brightens flavors at the end
  • ¼ cup grated Parmesan cheese for a savory, nutty finish
  • ¼ cup fresh parsley chopped, for garnish and freshness

Method
 

  1. Heat the olive oil and butter in a large skillet or Dutch oven over medium heat until melted and shimmering. prep
  2. Season the shrimp with salt and pepper, then cook for 1–2 minutes per side until opaque and just cooked through. Remove shrimp and set aside. prep
  3. Add the minced garlic and dry orzo to the same pan and stir constantly for 1–2 minutes until the orzo is lightly toasted. prep
  4. Pour in the white wine (or ½ cup broth) and scrape up any browned bits from the bottom of the pan. mix
  5. Add the remaining 2 cups of chicken broth, bring to a boil, then reduce to a gentle simmer. Cover and cook for 12–15 minutes, stirring occasionally, until the orzo is tender and most liquid is absorbed. mix
  6. Return the cooked shrimp to the pan along with halved cherry tomatoes, lemon juice, Parmesan, and chopped parsley. Stir gently to combine and heat through. finish
  7. Taste and adjust seasoning with extra salt, pepper, or lemon juice if desired. Serve immediately, garnished with additional Parmesan and parsley. finish

Nutrition

Serving: 350ServingCalories: 399kcalCarbohydrates: 36gProtein: 33gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 227mgSodium: 749mgPotassium: 531mgFiber: 2gSugar: 3gVitamin A: 947IUVitamin C: 16mgCalcium: 179mgIron: 2mg

Notes

This cozy one-pan shrimp & orzo comes together in just 25 minutes, perfect for busy weeknights or quick family dinners.

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