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One-Pan Lemon Butter Shrimp Orzo

A simple and elegant dish that combines succulent shrimp, creamy butter, and zesty lemon over tender orzo, all made in one pan for easy cleanup and quick preparation.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Seafood
Calories: 580
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb large shrimp (peeled and deveined)
  • 2 tsp Old Bay seasoning
  • 2 Tbsp unsalted butter
  • 1 shallot (finely chopped)
  • 4 cloves garlic (finely chopped)
  • 1 pinch crushed red pepper flakes
  • 1/2 cup dry white wine
  • 3 cups low-sodium vegetable broth
  • 8 oz dried orzo
  • 1/2 cup heavy cream
  • Zest from 1 lemon
  • 1 Tbsp fresh lemon juice, to taste
  • Kosher salt
  • 1 Tbsp fresh parsley (finely chopped) For garnish

Method
 

Preparation
  1. Season the shrimp with Old Bay seasoning and set aside.
  2. Melt butter in a large pan over medium heat. Add shallot and sauté for 2-3 minutes until softened.
  3. Toss in the garlic and crushed red pepper flakes and cook until fragrant (about 1 minute).
  4. Pour in the white wine and let it simmer for a couple of minutes to cook off the alcohol.
Cooking
  1. Add in the vegetable broth and bring to a boil. Stir in the orzo and let it cook for about 8-10 minutes, stirring occasionally.
  2. When the orzo is almost done, add the shrimp and cook until they turn pink (approximately 3-4 minutes).
  3. Lower the heat, add the heavy cream, lemon zest, and lemon juice. Season with salt to taste, and stir until creamy.
Serving
  1. Serve hot, garnished with fresh parsley.

Notes

This dish keeps well in the fridge for about 3 days if stored in an airtight container. Reheat gently on the stovetop over medium-low heat, adding a splash of broth or cream if needed. For variations, consider adding seasonal vegetables or making it vegan using chickpeas and coconut milk.