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One-Pan Shrimp and Lemon Orzo Recipe

One-Pan Shrimp and Lemon Orzo Recipe

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.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 285
Ingredients Method Notes

Ingredients
  

  • For the Shrimp:1 lb 450g large shrimp, peeled and deveined1 teaspoon smoked paprika½ teaspoon garlic powder¼ teaspoon red pepper flakes (optional, for heat)Salt and pepper, to taste2 tablespoon olive oil
  • 1 lb 450g large shrimp, peeled and deveined
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ¼ teaspoon red pepper flakes optional, for heat
  • Salt and pepper to taste
  • 2 tablespoon olive oil
  • For the Orzo:1 tablespoon olive oil1 small onion finely diced3 garlic cloves, minced1 cup (200g) orzo pasta2 ½ cups (600ml) chicken or vegetable broth½ cup dry white wine (optional, or substitute with more broth)½ cup grated Parmesan cheese1 lemon (zest and juice)½ cup heavy cream (optional for creaminess)2-3 scallions, thinly slicedSalt and pepper, to tasteLemon wedges, for garnish
  • 1 tablespoon olive oil
  • 1 small onion finely diced
  • 3 garlic cloves minced
  • 1 cup 200g orzo pasta
  • 2 ½ cups 600ml chicken or vegetable broth
  • ½ cup dry white wine optional, or substitute with more broth
  • ½ cup grated Parmesan cheese
  • 1 lemon zest and juice
  • ½ cup heavy cream optional for creaminess
  • 2-3 scallions thinly sliced
  • Salt and pepper to taste
  • Lemon wedges for garnish

Method
 

  1. Season and Cook the ShrimpToss the shrimp with smoked paprika, garlic powder, red pepper flakes (if using), salt, and pepper.Heat 2 tablespoon 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. Toss the shrimp with smoked paprika, garlic powder, red pepper flakes (if using), salt, and pepper.
  3. Heat 2 tablespoon olive oil in a large skillet over medium-high heat.
  4. Sear the shrimp for 2-3 minutes per side, until pink and slightly caramelized. Remove and set aside.
  5. Cook the Aromatics and Toast the OrzoIn the same skillet, add 1 tablespoon 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.
  6. In the same skillet, add 1 tablespoon olive oil if needed.
  7. Sauté the diced onion for 2-3 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.
  8. Stir in the orzo and toast it for 1-2 minutes until slightly golden.
  9. Simmer the OrzoDeglaze 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.
  10. Deglaze the pan with white wine (if using), scraping up any browned bits, and let it reduce for 1-2 minutes.
  11. Add the chicken or vegetable broth and bring to a gentle simmer.
  12. Cook the orzo for 8-10 minutes, stirring occasionally, until the liquid is mostly absorbed and the orzo is tender.
  13. 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.
  14. Stir in the heavy cream (if using), Parmesan cheese, lemon zest, and lemon juice. Mix well until creamy.
  15. Season with salt and pepper to taste.
  16. Combine and GarnishReturn 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.
  17. Return the cooked shrimp to the skillet, tossing to coat with the orzo.
  18. Sprinkle with thinly sliced scallions. Serve with lemon wedges for an extra zing.

Notes

Storage & Meal Prep
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.