Description

This One Pot Garlic Butter Shrimp and Orzo is a flavorful and easy-to-make dinner perfect for busy weeknights. Succulent shrimp marinated in lemon and garlic are cooked with toasty orzo pasta in a luscious garlic butter sauce, all prepared in a single skillet, making cleanup a breeze. The dish is brightened with fresh parsley and a spritz of lemon for a fresh, vibrant finish.

Ingredients

Shrimp Marinade

1 pound raw shrimp, peeled and deveined
3 tablespoons olive oil
1 lemon, juiced and freshly zested
4 garlic cloves, minced
½ teaspoon crushed red pepper flakes
Kosher salt and pepper, to taste

Orzo and Cooking

1 cup orzo
2 tablespoons unsalted butter
2 garlic cloves, minced
2 ¼ cups chicken stock

Finishing

3 tablespoons chopped fresh parsley
Lemon wedges, for spritzing
Optional: 1 to 2 tablespoons melted butter for stirring in before serving

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Instructions

Marinate the Shrimp: In a large bowl, combine the shrimp with olive oil, lemon juice and zest, 4 minced garlic cloves, crushed red pepper flakes, kosher salt, and black pepper. Stir well to coat all the shrimp and let the mixture sit for 10 minutes so the flavors meld.
Toast the Orzo: Heat 2 tablespoons of unsalted butter in a large 12-inch skillet over medium heat. Once melted, add the orzo pasta and cook, stirring frequently, until the orzo turns slightly golden and has a toasty aroma. Stir in 2 minced garlic cloves and cook for another 30 seconds to release its fragrance.
Cook the Orzo: Pour in 2 ¼ cups of chicken stock and bring it to a boil. Then reduce the heat to a simmer and cover the skillet with a lid. Let the orzo cook until it absorbs most of the liquid and becomes fluffy, about 12 to 15 minutes, stirring occasionally to prevent sticking.
Add the Shrimp: Stir the marinated shrimp into the cooked orzo. Cover the skillet again and cook for an additional 5 to 8 minutes, or until the shrimp turns pink, becomes opaque, and is fully cooked through.
Finish and Serve: Remove the skillet from heat. Sprinkle chopped fresh parsley over the dish and spritz with fresh lemon juice. For extra richness, stir in 1 to 2 tablespoons of melted butter if desired. Serve immediately with lemon wedges on the side.

Notes

Make sure not to overcook the shrimp to keep them tender and juicy.
You can substitute chicken stock with vegetable stock to make the dish pescatarian-friendly.
Adjust the crushed red pepper flakes to your preferred spice level.
If you prefer, substitute orzo with other small pasta shapes like acini di pepe or couscous.
Leftovers can be refrigerated for up to 2 days and reheated gently on the stovetop or microwave.