This vibrant one-skillet meal brings together tender shrimp, silky orzo, fresh vegetables, and bright lemon for a comforting yet refreshing dinner. It’s a dish that feels elegant but comes together quickly, making it perfect for busy weeknights or effortless entertaining.
Why You’ll Love This Recipe
This recipe delivers big flavor with minimal effort. The orzo cooks directly in broth, creating a naturally creamy base without any dairy. The lemon adds brightness, the black pepper adds warmth, and the shrimp cook in minutes, keeping everything quick and convenient. Because the entire dish is made in one skillet, cleanup is simple, and each bite is layered with fresh, zesty flavors.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 Tbsp butter, divided
2 Tbsp extra-virgin olive oil, divided
1 lb raw peeled and deveined shrimp
1 tsp kosher salt, divided
1 tsp cracked black pepper, divided
1/2 cup finely chopped shallots
4 garlic cloves, minced
1 1/4 cups dry orzo pasta
3 cups lower-sodium chicken or vegetable broth
3 cups fresh baby spinach or 8 oz fresh asparagus, trimmed and sliced into 2-inch pieces
Zest and juice of 1 lemon
2 Tbsp finely chopped fresh parsley
Directions
Pat the shrimp dry and season with 1/2 tsp salt and 1/4 tsp black pepper.
Heat 1 Tbsp butter and 1 Tbsp olive oil in a large skillet over medium heat. Add shrimp in a single layer and cook for 3 minutes; flip and cook for 1 additional minute. Transfer to a plate and keep warm.
Add the remaining butter and olive oil to the skillet. Add shallots and garlic and cook for 2 to 3 minutes, stirring until aromatic.
Add the orzo and stir to coat. Cook for 1 to 2 minutes to lightly toast the grains.
Pour in the broth along with the remaining 1/2 tsp salt and 3/4 tsp black pepper. Bring to a boil, then reduce heat, cover, and simmer for 10 to 15 minutes until the orzo is al dente and most liquid is absorbed.
During the final few minutes of cooking, stir in the spinach or asparagus. Cover and cook until wilted or tender.
Stir in the lemon zest and juice, then return the shrimp to the skillet. Mix to combine and garnish with parsley.
Servings and timing
This recipe makes approximately 4 servings (about 1.5 cups per serving).
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Variations
Add spice: Stir in crushed red pepper flakes or a pinch of cayenne.
Make it creamy: Add a splash of cream or a spoonful of mascarpone at the end.
Use different vegetables: Peas, cherry tomatoes, zucchini, or kale all work well.
Swap the protein: Use scallops, white fish, or chicken pieces (adjust cooking time accordingly).
Boost the herbs: Add basil, dill, or chives for extra freshness.
Storage/Reheating
Refrigerate leftovers in an airtight container for up to 3 days.
Reheat in the microwave, pausing to stir every 30 seconds, until warmed through.
Alternatively, warm on the stovetop with a splash of broth or water to loosen the orzo.
FAQs
How do I keep shrimp from overcooking?
Cook them just until they turn opaque and pink, usually 3 to 4 minutes total. Overcooking makes shrimp tough.
Can I use frozen shrimp?
Yes. Thaw completely and pat dry before seasoning and cooking to ensure good browning.
Can I substitute the orzo?
You can use another small pasta shape or even rice, but adjust the cooking time and liquid as needed.
What vegetables pair well with this dish?
Spinach and asparagus work beautifully, but peas, zucchini, cherry tomatoes, and kale are great options too.
Can I make this dairy-free?
Yes. Replace the butter with additional olive oil.
Can I use water instead of broth?
Yes, though broth adds more flavor. If using water, consider adding extra aromatics or herbs.
How can I make the dish more lemony?
Add extra zest or a squeeze of lemon at the end. Lemon slices can also be lightly caramelized and added on top.
Does whole-wheat orzo work?
Absolutely. It adds extra fiber but may require an additional 1 to 2 minutes of cooking.
What should I serve with this recipe?
It pairs well with a green salad, roasted vegetables, or crusty bread.
Can I meal prep this recipe?
Yes. It reheats well and keeps its flavor, making it ideal for lunches.
Conclusion
This One Skillet Lemon Pepper Shrimp and Orzo is a satisfying, bright, and comforting dish that comes together effortlessly. With minimal ingredients and maximum flavor, it’s a recipe you’ll return to whenever you need a quick, delicious meal.
One Skillet Lemon Pepper Shrimp and Orzo is a quick, flavorful meal featuring tender shrimp, creamy orzo, fresh greens, and zesty lemon. Made in one pan, it’s perfect for busy weeknights or easy entertaining.
Ingredients
2 Tbsp butter, divided
2 Tbsp extra-virgin olive oil, divided
1 lb raw peeled and deveined shrimp
1 tsp kosher salt, divided
1 tsp cracked black pepper, divided
1/2 cup finely chopped shallots
4 garlic cloves, minced
1 1/4 cups dry orzo pasta
3 cups lower-sodium chicken or vegetable broth
3 cups fresh baby spinach or 8 oz fresh asparagus, trimmed and sliced into 2-inch pieces
Zest and juice of 1 lemon
2 Tbsp finely chopped fresh parsley
Instructions
Pat the shrimp dry and season with 1/2 tsp salt and 1/4 tsp black pepper.
Heat 1 Tbsp butter and 1 Tbsp olive oil in a large skillet over medium heat. Add shrimp in a single layer and cook for 3 minutes; flip and cook for 1 additional minute. Transfer to a plate and keep warm.
Add the remaining butter and olive oil to the skillet. Add shallots and garlic and cook for 2 to 3 minutes, stirring until aromatic.
Add the orzo and stir to coat. Cook for 1 to 2 minutes to lightly toast the grains.
Pour in the broth along with the remaining 1/2 tsp salt and 3/4 tsp black pepper. Bring to a boil, then reduce heat, cover, and simmer for 10 to 15 minutes until the orzo is al dente and most liquid is absorbed.
During the final few minutes of cooking, stir in the spinach or asparagus. Cover and cook until wilted or tender.
Stir in the lemon zest and juice, then return the shrimp to the skillet. Mix to combine and garnish with parsley.
Notes
Use frozen shrimp if needed—just thaw and pat dry before cooking.
Swap spinach for kale or other greens if desired.
For extra creaminess, stir in mascarpone or a splash of cream at the end.
To make dairy-free, use olive oil instead of butter.
Garnish with extra lemon zest or caramelized lemon slices for presentation.
