Description
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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 480
- Sugar: 2g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 180mg
