One-Pan Shrimp and Lemon Orzo Recipe | Easy, Creamy, & Delicious

Looking for an easy yet impressive dinner idea? This One-Pan Shrimp and Lemon Orzo recipe is creamy, zesty, and packed with flavor! Perfect for busy weeknights or when you want to wow your family with minimal effort. Sear some shrimp, toast your orzo, and let everything simmer in a tangy lemon-Parmesan sauce—one pan, endless flavor!

One-Pan Wonder:
This recipe means fewer dishes to wash! Everything—shrimp, orzo, and creamy lemony goodness—is cooked in a single pan, making cleanup a breeze without sacrificing flavor.

Burst of Freshness:
The zesty lemon and fresh scallions (or parsley) bring a vibrant, tangy punch to the dish, perfectly complementing the creamy texture of the orzo and the succulent shrimp. It’s a restaurant-quality dish made right in your kitchen!

FAQs

  1. Can I use a different type of pasta instead of orzo?
    Yes, but adjust the cooking time as orzo cooks faster than most other small pasta shapes. Couscous or ditalini are good substitutes.

  2. Can I make this recipe dairy-free?
    Absolutely! Substitute the heavy cream with coconut cream and use nutritional yeast instead of Parmesan.

  3. What can I use instead of shrimp?
    You can substitute shrimp with chicken, scallops, or even tofu for a vegetarian option.

  4. Is there a gluten-free alternative to orzo?
    Yes, you can use gluten-free orzo or rice as an alternative. Adjust the liquid and cooking time accordingly.

  5. How do I prevent the shrimp from overcooking?
    Cook the shrimp just until they turn pink and slightly golden. Remove them from the pan promptly and add them back at the end.

  6. Can I use frozen shrimp?
    Yes, but thaw them first by running them under cold water and pat them dry before seasoning.

  7. What if I don’t have fresh lemons?
    You can use bottled lemon juice, but fresh lemons will give you the best flavor.

  8. Can I make this recipe ahead of time?
    It’s best enjoyed fresh, but you can prepare the components (like cooking the shrimp) ahead of time. Reheat gently to avoid overcooking the shrimp or drying out the orzo.

  9. What vegetables can I add to this dish?
    Spinach, asparagus, or cherry tomatoes would pair well with the lemony flavors.

  10. What’s the best way to reheat leftovers?
    Reheat gently on the stove with a splash of broth or water to maintain creaminess.

  11. Can I use vegetable broth instead of chicken broth?
    Yes, vegetable broth works perfectly for a lighter or vegetarian version.

  12. How can I make this spicier?
    Add a pinch of red pepper flakes or a dash of hot sauce while toasting the orzo.

  13. Can I freeze this dish?
    It’s not recommended as the cream-based sauce may separate and the orzo might lose its texture upon reheating.

  14. What can I serve with this recipe?
    This dish is hearty on its own but pairs well with a side salad, garlic bread, or roasted vegetables.

  15. Can I substitute scallions with something else?
    Yes, you can use fresh parsley, chives, or even cilantro for a slightly different flavor profile.

Make it

One-Pan Shrimp and Lemon Orzo

Ingredients:

  • For the Shrimp:

    • 1 lb (450g) large shrimp, peeled and deveined

    • 1 tsp smoked paprika

    • 1/2 tsp garlic powder

    • 1/4 tsp red pepper flakes (optional, for heat)

    • Salt and pepper, to taste

    • 2 tbsp olive oil

  • For the Orzo:

    • 1 tbsp olive oil

    • 1 small onion, finely diced

    • 3 garlic cloves, minced

    • 1 cup (200g) orzo pasta

    • 2 1/2 cups (600ml) chicken or vegetable broth

    • 1/2 cup dry white wine (optional, or substitute with more broth)

    • 1/2 cup grated Parmesan cheese

    • 1 lemon (zest and juice)

    • 1/2 cup heavy cream (optional for creaminess)

    • 2-3 scallions, thinly sliced

    • Salt and pepper, to taste

    • Lemon wedges, for garnish

Instructions:

  1. Season and Cook the Shrimp

    • Toss the shrimp with smoked paprika, garlic powder, red pepper flakes (if using), salt, and pepper.

    • Heat 2 tbsp olive oil in a large skillet over medium-high heat.

    • Sear the shrimp for 2-3 minutes per side, until pink and slightly caramelized. Remove and set aside.

  2. Cook the Aromatics and Toast the Orzo

    • In the same skillet, add 1 tbsp olive oil if needed.

    • Sauté the diced onion for 2-3 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.

    • Stir in the orzo and toast it for 1-2 minutes until slightly golden.

  3. Simmer the Orzo

    • Deglaze the pan with white wine (if using), scraping up any browned bits, and let it reduce for 1-2 minutes.

    • Add the chicken or vegetable broth and bring to a gentle simmer.

    • Cook the orzo for 8-10 minutes, stirring occasionally, until the liquid is mostly absorbed and the orzo is tender.

  4. Make It Creamy (Optional)

    • Stir in the heavy cream (if using), Parmesan cheese, lemon zest, and lemon juice. Mix well until creamy.

    • Season with salt and pepper to taste.

  5. Combine and Garnish

    • Return the cooked shrimp to the skillet, tossing to coat with the orzo.

    • Sprinkle with thinly sliced scallions. Serve with lemon wedges for an extra zing.

Serving Suggestions:

  • Enjoy this dish with a fresh green salad or some roasted asparagus on the side.

  • Don’t forget a crusty piece of bread for scooping up that luscious sauce!

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