This Stick of Butter Shrimp and Orzo recipe is the kind of meal I turn to when I want something deeply flavorful, cozy, and fast. The shrimp gets infused with garlic and herbs, and the orzo soaks up every drop of buttery goodness. It’s simple but feels like something special, all in one pan.
Why You’ll Love This Recipe
I love this recipe because it’s quick, uses minimal ingredients, and doesn’t compromise on flavor. The shrimp cook up tender and juicy in a rich, buttery sauce, while the orzo turns creamy and satisfying. It’s a go-to for weeknights, date nights, or whenever I’m craving a comforting, savory meal that doesn’t require much effort.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 stick (½ cup) unsalted butter
1 lb large shrimp, peeled and deveined
1 cup orzo pasta
3 cloves garlic, minced
1 teaspoon Italian seasoning
½ teaspoon red pepper flakes (optional)
2 cups chicken broth (or seafood broth)
Juice of ½ lemon
Salt and black pepper, to taste
2 tablespoons chopped fresh parsley
directions
In a large skillet, I melt the butter over medium heat.
I add the garlic and red pepper flakes and sauté for about 30 seconds until fragrant.
I stir in the orzo and toast it for 2-3 minutes until lightly golden.
I pour in the broth and season with Italian seasoning, salt, and pepper.
I bring everything to a simmer, cover the skillet, and cook the orzo for about 8–10 minutes, stirring occasionally, until the liquid is mostly absorbed.
I nestle the shrimp into the orzo, cover again, and cook for 4–5 minutes, or until the shrimp are pink and cooked through.
I finish it off with lemon juice and parsley, then give everything a gentle stir before serving.
Servings and timing
This recipe serves 4 people and takes about 25 minutes from start to finish—10 minutes of prep time and 15 minutes of cooking time. It’s perfect for a quick dinner that still feels hearty and homemade.
Variations
I sometimes swap the orzo with rice or couscous for a different texture.
Adding spinach or baby kale during the last few minutes of cooking gives the dish extra greens.
For a creamy twist, I stir in a splash of heavy cream or a spoonful of cream cheese at the end.
I like to use Cajun seasoning instead of Italian spices for a spicy, Southern-style version.
storage/reheating
I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it in a skillet over medium heat with a splash of broth or water to loosen it up. The microwave works too—about 1–2 minutes, stirring halfway through.
FAQs
How do I prevent the orzo from sticking or overcooking?
I make sure to stir the orzo occasionally while it simmers and don’t walk away from the stove too long. Keeping the lid on helps it cook evenly without drying out.
Can I use frozen shrimp?
Yes, I often use frozen shrimp—just make sure they’re fully thawed and patted dry before cooking so they don’t water down the sauce.
What can I serve with this dish?
This dish is hearty on its own, but I like serving it with a simple green salad or some roasted vegetables on the side.
Is this dish spicy?
Not unless I add the red pepper flakes. If I want it milder, I leave them out. For more heat, I double the amount or sprinkle in cayenne pepper.
Can I make this dish dairy-free?
Yes, I can replace the butter with olive oil or a dairy-free butter substitute, though the flavor will be slightly different but still delicious.
Conclusion
Stick of Butter Shrimp and Orzo is one of those recipes that feels indulgent but comes together with ease. I love how the butter makes everything taste rich and silky, while the orzo and shrimp create a perfect balance of texture and flavor. Whether I’m cooking for family or just myself, this is one dish I keep coming back to.
Stick of Butter Shrimp and Orzo is a cozy one-pan meal where shrimp are cooked in a garlic-herb butter sauce and nestled into creamy orzo pasta. Perfect for quick weeknight dinners with gourmet flavor.
Ingredients
1 stick (½ cup) unsalted butter
1 lb large shrimp, peeled and deveined
1 cup orzo pasta
3 cloves garlic, minced
1 teaspoon Italian seasoning
½ teaspoon red pepper flakes (optional)
2 cups chicken broth (or seafood broth)
Juice of ½ lemon
Salt and black pepper, to taste
2 tablespoons chopped fresh parsley
Instructions
Melt the butter in a large skillet over medium heat.
Add garlic and red pepper flakes; sauté for 30 seconds until fragrant.
Stir in the orzo and toast for 2–3 minutes until lightly golden.
Pour in the broth and season with Italian seasoning, salt, and pepper.
Bring to a simmer, cover, and cook for 8–10 minutes, stirring occasionally.
Once the liquid is mostly absorbed, nestle the shrimp into the orzo.
Cover and cook for 4–5 minutes until the shrimp are pink and cooked through.
Add lemon juice and parsley, stir gently, and serve warm.
Notes
Use seafood broth for deeper flavor.
For a creamier texture, add a splash of cream at the end.
Add greens like spinach during the final minutes of cooking.
Swap Italian seasoning with Cajun seasoning for a spicier twist.
