Shrimp and orzo is one of those quick dinners that feels a little fancy without the extra work. You get tender shrimp with a nice sear, creamy orzo packed with lemony flavor, and everything comes together in one pan. This is perfect when you want something comforting but not too heavy. I make this all the time when I’ve got half a box of orzo and a few shrimp hanging around in the freezer. It’s fast, flavorful, and doesn’t require a million ingredients. If you’re into simple meals that don’t taste basic, this shrimp and orzo recipe is for you.
Ingredients for Shrimp and Orzo
For the shrimp
15 shrimp, peeled and deveined
½ tbsp garlic powder
½ tsp seasoning salt
½ tsp onion powder
¼ tsp black pepper
½ tsp paprika
½ tsp sugar
1 tsp olive oil
1 tsp lemon zest
For the orzo
1 tbsp olive oil
1 clove garlic, minced
1 shallot, finely diced
¼ tsp oregano
½ tbsp butter
1½ cups chicken stock or water
½ cup orzo
1 tbsp lemon juice
1 tbsp mustard
¼ cup heavy cream
Salt to taste
Shredded cheese (optional)
Chopped parsley for garnish
Lemon juice for finishing
How to Make Garlic Butter Shrimp Orzo
1. Marinate the shrimp
Toss the shrimp with garlic powder, onion powder, paprika, black pepper, seasoning salt, lemon zest, sugar, and olive oil. Let it sit for 10–15 minutes while.
2. Sear the shrimp
Heat a stainless steel pan on high. Once hot, add a small splash of oil if needed. Place each shrimp in a single layer and don’t move them. Cook for about 1–2 minutes or until the bottom side is charred. Flip all the shrimp quickly and immediately remove them from the heat. Don’t overcook—shrimp cook fast and they’re done once the color turns pink and opaque.
3. Make the orzo
In the same pan, lower the heat to medium. Add 1 tbsp olive oil, then sauté garlic and shallots until soft. Add oregano and a bit of salt. Stir in the orzo and butter, letting it toast for 1–2 minutes. Pour in the chicken stock and bring it to a low simmer. Stir occasionally so the orzo doesn’t stick to the pan.
4. Finish the orzo
Once the orzo is cooked and most of the liquid is absorbed, add mustard and lemon juice, and heavy cream. Mix everything until creamy and smooth. Add more salt to taste. If you’re using cheese, stir that in now. You can also add a splash of water if the mixture gets too thick.
5. Plate and garnish
Spoon the creamy orzo onto a plate. Top with the seared shrimp. Finish with a squeeze of lemon juice and some fresh parsley.
Recipe Tips for Shrimp and Orzo
Use sugar for that seared crust
Sugar might sound like an odd ingredient in a savory shrimp marinade, but here it works. When the shrimp hit the hot pan, the sugar caramelizes fast, giving you that golden-brown crust without overcooking. You don’t want to burn it, so make sure your heat is medium-high and your pan is hot before you start. That quick hit of color adds both texture and flavor. You’ll notice the shrimp looks and tastes better with that tiny bit of sugar.
Don’t flip shrimp twice
Shrimp only need a quick sear on one side. Flip them once, then pull them off the heat. Cooking the second side in the hot pan’s residual heat keeps them tender. Overcooked shrimp get rubbery fast, so watch them closely. They’re ready as soon as they curl up and go from translucent to pink. I always prep a plate beforehand so I can scoop them off right away.
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Use a stainless steel pan, not nonstick
Stainless steel gives you better browning. That’s key for getting that char on the shrimp and those toasted bits in the orzo. Nonstick pans won’t give you the same texture. Yes, food might stick a little, but you can fix that with a bit of oil and a hot pan. If anything does stick, it adds flavor to the orzo when you deglaze the pan.
Toast the orzo before simmering
Before adding any liquid, let the orzo toast in the oil and butter for a minute or two. This simple step adds a deeper flavor, almost like when you toast rice for pilaf. It also helps keep the orzo from going mushy later. Stir just enough to coat every piece and don’t skip the butter—this is where a lot of the richness comes from.
Mustard adds tang and depth
A spoonful of mustard changes the entire flavor of the sauce. It gives the creamy orzo a subtle tang and makes it more interesting. You don’t taste it as “mustard,” but it adds something you’d miss if it wasn’t there. Dijon or yellow both work, but I usually go with Dijon for a stronger kick. Combine that with lemon and cream, and you’ve got a really solid base.
Stir the orzo as it cooks
Orzo is like pasta and rice combined—it will stick if you leave it alone too long. Stir every few minutes, especially in the beginning. Keep the heat low and steady so the liquid doesn’t evaporate too fast. If it looks too thick, just add a splash of water to loosen it up. The goal is creamy, not dry or gloopy.
Shrimp and orzo is a go-to meal for when you want something fast but still full of flavor. You get charred shrimp with a citrusy punch and orzo that’s creamy without being too rich. The whole thing comes together in one pan with pantry basics. Once you try it, you’ll find yourself making it on repeat. And if you want to change it up, you can toss in spinach, sun-dried tomatoes, or even a handful of peas. Super flexible and always a win.
One-pan Garlic Butter Shrimp Orzo
Equipment
- 1 Stainless steel pan
Ingredients
For the shrimp
- 15 shrimp peeled and deveined
- ½ tbsp garlic powder
- ½ tsp seasoning salt
- ½ tsp onion powder
- ¼ tsp black pepper
- ½ tsp paprika
- ½ tsp sugar
- 1 tsp olive oil
- 1 tsp lemon zest
For the orzo
- 1 tbsp olive oil
- 1 clove garlic minced
- 1 shallot finely diced
- ¼ tsp oregano
- ½ tbsp butter
- 1½ cups chicken stock or water
- ½ cup orzo
- 1 tbsp lemon juice
- 1 tbsp mustard
- ¼ cup heavy cream
- Salt to taste
- Shredded cheese optional
- Chopped parsley for garnish
- Lemon juice for finishing
Instructions
Marinate the shrimp
- Toss the shrimp with garlic powder, onion powder, paprika, black pepper, seasoning salt, lemon zest, sugar, and olive oil. Let it sit for 10–15 minutes while.
Sear the shrimp
- Heat a stainless steel pan on high. Once hot, add a small splash of oil if needed. Place each shrimp in a single layer and don’t move them. Cook for about 1–2 minutes or until the bottom side is charred. Flip all the shrimp quickly and immediately remove them from the heat. Don’t overcook—shrimp cook fast and they’re done once the color turns pink and opaque.
Make the orzo
- In the same pan, lower the heat to medium. Add 1 tbsp olive oil, then sauté garlic and shallots until soft. Add oregano and a bit of salt. Stir in the orzo and butter, letting it toast for 1–2 minutes. Pour in the chicken stock and bring it to a low simmer. Stir occasionally so the orzo doesn’t stick to the pan.
Finish the orzo
- Once the orzo is cooked and most of the liquid is absorbed, add mustard and lemon juice, and heavy cream. Mix everything until creamy and smooth. Add more salt to taste. If you’re using cheese, stir that in now. You can also add a splash of water if the mixture gets too thick.
Plate and garnish
- Spoon the creamy orzo onto a plate. Top with the seared shrimp. Finish with a squeeze of lemon juice and some fresh parsley.
