A quick and flavorful one‑pot dish combining succulent shrimp, buttery garlic sauce, and tender orzo pasta — ready in about 30 minutes. This meal hits the spot when I need something satisfying without spending hours in the kitchen. It’s cozy, creamy (with optional Parmesan), and brings the perfect balance of seafood richness and zesty freshness.
Why You’ll Love This Recipe
I love how everything comes together in one pan — less cleanup, more flavor. The shrimp cook quickly and soak up the buttery garlic goodness, while the orzo gets tender and creamy in a savory broth. It’s fast enough for weeknights, but it feels fancy enough for when I’m treating myself or guests. The lemon adds brightness, and if I want a kick, I just sprinkle in some red pepper flakes.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 tablespoons unsalted butter
1 tablespoon olive oil
4 cloves garlic, minced
1 lb (≈450 g) medium shrimp, peeled and deveined
1 cup dry orzo pasta
2 ½ cups chicken or vegetable broth (low‑sodium preferred)
½ cup grated Parmesan cheese (optional)
Juice of ½ lemon (about 1 tablespoon)
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
Red pepper flakes (optional, for a bit of heat)
directions
I start by melting the butter and olive oil together in a large skillet over medium heat.
Then I add the minced garlic, letting it sauté for about 30 seconds — just until it becomes fragrant, not browned.
I toss in the shrimp, season lightly with salt and pepper, and cook them for 1–2 minutes per side until they begin to turn pink. After that, I take them out and set them aside.
In the same garlicky butter, I stir in the dry orzo, coating it well.
I pour in the broth, bring it to a simmer, and let it cook for 8–10 minutes, stirring occasionally until the orzo is nearly tender.
I add the shrimp back in, along with lemon juice and Parmesan (if using). Everything cooks together for another 1–2 minutes until the shrimp are fully done and the orzo is perfectly al dente.
I give it a taste and adjust the seasoning with salt, pepper, and sometimes red pepper flakes.
Off the heat, I garnish with chopped parsley and serve it right away while it’s hot.
Servings and timing
This recipe makes 4 servings. Prep time: 10 minutes Cook time: 20 minutes Total time: 30 minutes
Variations
When I want to switch things up, I sometimes add baby spinach or cherry tomatoes in the last 2 minutes of cooking for a veggie boost. If I’m craving something creamier, I stir in a bit of heavy cream or crème fraîche at the end. For a lighter version, I cut the butter in half and use extra olive oil. I’ve even made this with scallops or chunks of salmon when I’m out of shrimp.
storage/reheating
Leftovers keep well in an airtight container in the fridge for up to 2 days. When I reheat, I like to add a splash of broth or water to loosen the orzo and prevent it from drying out. I usually warm it gently on the stovetop, but the microwave works fine too — about 1 to 2 minutes on medium heat.
FAQs
How do I keep shrimp from overcooking?
I cook the shrimp just until they turn pink, about 1–2 minutes per side, and remove them early in the recipe. This way, they don’t get rubbery when I add them back in later to finish cooking with the orzo.
Can I use frozen shrimp?
Yes, I often use frozen shrimp — I just make sure they’re fully thawed and patted dry before cooking. This helps them sear nicely without steaming.
What if I don’t have orzo?
Any small pasta like couscous, ditalini, or even broken spaghetti can work in a pinch, though the texture will change slightly. I just keep an eye on the liquid ratio and cooking time.
Is this dish spicy?
Not unless I add red pepper flakes. I usually sprinkle them in at the end for a gentle heat, but it’s totally optional.
Can I make it dairy-free?
Absolutely. I skip the Parmesan and either leave the dish as-is or stir in a dairy-free alternative. Using olive oil instead of butter also makes it dairy-free.
Conclusion
This garlic butter shrimp and orzo is one of my favorite go-to meals when I want something easy, elegant, and packed with flavor. Everything cooks in one pan, which keeps cleanup simple and flavors bold. Whether I keep it classic or add my own twist, this dish always hits the spot.
A quick and flavorful one‑pot dish combining succulent shrimp, buttery garlic sauce, and tender orzo pasta — ready in about 30 minutes.
Ingredients
2 tablespoons unsalted butter
1 tablespoon olive oil
4 cloves garlic, minced
1 lb (≈450 g) medium shrimp, peeled and deveined
1 cup dry orzo pasta
2 ½ cups chicken or vegetable broth (low‑sodium preferred)
½ cup grated Parmesan cheese (optional)
Juice of ½ lemon (about 1 tablespoon)
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
Red pepper flakes (optional, for a bit of heat)
Instructions
In a large skillet or sauté pan over medium heat, melt the butter together with the olive oil.
Add the minced garlic and sauté for about 30 seconds until fragrant — avoid browning.
Add the shrimp to the pan, season lightly with salt and pepper, and cook for 1–2 minutes per side until they start turning pink. Remove the shrimp from the pan and set aside.
To the same pan (with garlic butter oil), add the orzo and stir to coat the pasta in the butter‑garlic mixture.
Pour in the broth, bring to a gentle simmer, and cook, stirring occasionally, for about 8–10 minutes or until the orzo is almost tender (it will finish cooking later).
Once the orzo is nearly done, return the shrimp to the pan. Stir in the lemon juice and, if using, the Parmesan cheese. Cook for another 1–2 minutes until the shrimp are cooked through and the orzo is al dente.
Taste and adjust seasoning with salt, pepper, and optionally red pepper flakes.
Remove from heat; sprinkle chopped parsley over the dish. Serve immediately — enjoy hot.
Notes
Use low‑sodium broth and go light on added salt, especially if using Parmesan cheese, to control sodium.
If you like a creamier texture, you can stir in a splash of heavy cream or a dollop of crème fraîche at the end.
For a lighter dish, swap half the butter for olive oil or use all olive oil.
To add more veggies, stir in spinach or chopped cherry tomatoes during the last 2 minutes of cooking.
