This One-Pot Lemon Butter Shrimp with Orzo is bright, creamy, and comforting all at once. Juicy shrimp are simmered with tender orzo in a silky lemon-garlic butter sauce, then finished with a splash of cream and fresh parsley. Every bite is rich yet refreshing, with plenty of zesty citrus and savory depth—perfect for an effortless, elegant weeknight dinner.
Ingredients
- 1 pound large shrimp, peeled and deveined (tails on or off)
- 1 cup orzo pasta
- 4 cups chicken broth (low sodium preferred)
- 1/4 cup unsalted butter
- 3 cloves garlic, minced
- 1 lemon, zested and juiced
- 1/2 cup heavy cream
- 1/4 cup fresh parsley, chopped (plus extra for garnish, optional)
- Salt, to taste
- Freshly ground black pepper, to taste
- Lemon wedges, for serving
Instructions
- In a large pot or deep skillet, melt the butter over medium heat.
- Add the minced garlic and sauté for 1–2 minutes, stirring frequently, until fragrant but not browned.
- Add the shrimp to the pot in an even layer. Season lightly with salt and pepper.
- Cook the shrimp for 2–3 minutes, turning once, until they turn pink and opaque. Transfer the shrimp to a plate and set aside, leaving the buttery garlic juices in the pot.
- Add the orzo to the same pot and stir to coat it in the remaining butter and garlic for about 1 minute.
- Pour in the chicken broth and bring to a boil over medium-high heat.
- Reduce the heat to a gentle simmer and cook for 8–10 minutes, stirring occasionally, until the orzo is al dente and most of the liquid is absorbed. If it looks too dry before the orzo is tender, add a splash more broth or water.
- Stir in the heavy cream, lemon zest, and lemon juice, mixing until the sauce becomes creamy and slightly thickened.
- Return the cooked shrimp and any accumulated juices to the pot, stirring gently to combine.
- Cook for an additional 2–3 minutes on low heat, just until everything is heated through and the shrimp are warmed but not overcooked.
- Remove from the heat and stir in the chopped fresh parsley.
- Taste and adjust seasoning with more salt, pepper, or lemon juice as desired. Serve warm with extra parsley and lemon wedges on the side.
Variation
- Stir in 1–2 cups of baby spinach or chopped kale during the last 2–3 minutes of cooking for extra greens and color.
- Add a handful of grated Parmesan cheese off the heat for a richer, more indulgent, almost risotto-like finish.
- Give it a spicy kick with red pepper flakes or a drizzle of chili oil added along with the garlic or sprinkled on top before serving.
Cooking Notes
- Shrimp cook quickly; remove them from the pot as soon as they turn pink and opaque to avoid a rubbery texture.
- Stir the orzo occasionally as it simmers so it doesn’t stick to the bottom of the pot and cooks evenly.
- The sauce will continue to thicken slightly as it cools, so aim for a looser, creamy consistency in the pot before serving.
Serving Suggestions
- Serve with a simple green salad or roasted vegetables to balance the richness of the lemon butter cream sauce.
- Pair with warm crusty bread or garlic bread to mop up every last bit of the creamy lemony orzo.
- Finish each bowl with extra fresh parsley, a grind of black pepper, and a squeeze of lemon for a restaurant-style touch.
Tips
- Pat the shrimp dry with paper towels before cooking so they sear better and release less water into the sauce.
- Zest the lemon before juicing it—this makes it easier to capture all that fragrant zest without fighting a floppy lemon half.
- Taste the sauce before adding more salt; broth and butter already add a good amount of seasoning.
Prep Time
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Nutritional Information (Per Serving)
- Calories: 450 kcal
- Protein: 25 g
- Sodium: 780 mg
Frequently Asked Questions
- Can I use frozen shrimp?
Yes. Thaw frozen shrimp completely in the refrigerator and pat dry before cooking. This helps them sear nicely and prevents watering down the sauce. - Can I substitute the heavy cream?
You can use half-and-half or whole milk for a lighter dish, though the sauce will be thinner. For a dairy-free option, try full-fat coconut milk and olive oil instead of butter. - What if I don’t have chicken broth?
Vegetable broth or seafood stock both work well. In a pinch, you can use water and adjust the seasoning with extra salt and a bit more lemon. - How do I store and reheat leftovers?
Store cooled leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat with a splash of broth, water, or cream to loosen the sauce.
Conclusion
This One-Pot Lemon Butter Shrimp with Orzo brings together tender shrimp, velvety orzo, and a bright lemon-garlic cream sauce in under 30 minutes. It’s elegant enough for date night yet simple enough for any weeknight. Serve it straight from the pot with plenty of fresh lemon and parsley for a cozy, vibrant meal that feels effortlessly special.
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One-Pot Lemon Butter Shrimp with Orzo
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Pescatarian
Description
This One-Pot Lemon Butter Shrimp with Orzo is bright, creamy, and comforting all at once. Juicy shrimp are simmered with tender orzo in a silky lemon-garlic butter sauce, then finished with a splash of cream and fresh parsley. Every bite is rich yet refreshing, with plenty of zesty citrus and savory depth perfect for an effortless, elegant weeknight dinner.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined (tails on or off)
- 1 cup orzo pasta
- 4 cups chicken broth (low sodium preferred)
- 1/4 cup unsalted butter
- 3 cloves garlic, minced
- 1 lemon, zested and juiced
- 1/2 cup heavy cream
- 1/4 cup fresh parsley, chopped (plus extra for garnish, optional)
- Salt, to taste
- Freshly ground black pepper, to taste
- Lemon wedges, for serving
Instructions
- In a large pot or deep skillet, melt the butter over medium heat.
- Add the minced garlic and sauté for 1–2 minutes, stirring frequently, until fragrant but not browned.
- Add the shrimp to the pot in an even layer. Season lightly with salt and pepper.
- Cook the shrimp for 2–3 minutes, turning once, until they turn pink and opaque. Transfer the shrimp to a plate and set aside, leaving the buttery garlic juices in the pot.
- Add the orzo to the same pot and stir to coat it in the remaining butter and garlic for about 1 minute.
- Pour in the chicken broth and bring to a boil over medium-high heat.
- Reduce the heat to a gentle simmer and cook for 8–10 minutes, stirring occasionally, until the orzo is al dente and most of the liquid is absorbed. If it looks too dry before the orzo is tender, add a splash more broth or water.
- Stir in the heavy cream, lemon zest, and lemon juice, mixing until the sauce becomes creamy and slightly thickened.
- Return the cooked shrimp and any accumulated juices to the pot, stirring gently to combine.
- Cook for an additional 2–3 minutes on low heat, just until everything is heated through and the shrimp are warmed but not overcooked.
- Remove from the heat and stir in the chopped fresh parsley.
- Taste and adjust seasoning with more salt, pepper, or lemon juice as desired. Serve warm with extra parsley and lemon wedges on the side.
Notes
- Use low-sodium chicken broth so you can better control the overall salt level.
- If the sauce thickens too much as it sits, loosen it with an extra splash of broth, water, or cream when reheating.
- Adjust the lemon to taste—add more zest or juice for extra brightness, or reduce it slightly if you prefer a milder citrus flavor.
- For a lighter version, you can swap part of the heavy cream for half-and-half, though the sauce will be a bit less rich.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: One-Pot / Stovetop
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 450 kcal
- Sugar: 2 g (approx.)
- Sodium: 780 mg (approx.)
- Fat: 24 g (approx.)
- Saturated Fat: 13 g (approx.)
- Unsaturated Fat: 10 g (approx.)
- Trans Fat: 0 g
- Carbohydrates: 35 g (approx.)
- Fiber: 2 g (approx.)
- Protein: 25 g (approx.)
- Cholesterol: 210 mg (approx.)
Keywords: one-pot lemon butter shrimp with orzo, creamy shrimp orzo, lemon garlic shrimp pasta, easy one-pan dinner, weeknight seafood recipe