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One-Pot Lemon Butter Shrimp with Orzo

  • Author: Avery
  • 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

  1. In a large pot or deep skillet, melt the butter over medium heat.
  2. Add the minced garlic and sauté for 1–2 minutes, stirring frequently, until fragrant but not browned.
  3. Add the shrimp to the pot in an even layer. Season lightly with salt and pepper.
  4. 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.
  5. Add the orzo to the same pot and stir to coat it in the remaining butter and garlic for about 1 minute.
  6. Pour in the chicken broth and bring to a boil over medium-high heat.
  7. 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.
  8. Stir in the heavy cream, lemon zest, and lemon juice, mixing until the sauce becomes creamy and slightly thickened.
  9. Return the cooked shrimp and any accumulated juices to the pot, stirring gently to combine.
  10. Cook for an additional 2–3 minutes on low heat, just until everything is heated through and the shrimp are warmed but not overcooked.
  11. Remove from the heat and stir in the chopped fresh parsley.
  12. 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

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Find it online: https://averyrecipes.com/one-pot-lemon-butter-shrimp-with-orzo/