One-pan Garlic Butter Shrimp Orzo
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.
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.
Tried this recipe?Let us know how it was!