One-Pan Lemon Butter Shrimp Orzo

Experience the fresh, bright flavors of the Mediterranean with this One-Pan Lemon Butter Shrimp and Orzo. Juicy shrimp meld with tender orzo pasta and vibrant vegetables, all simmered together in a zesty lemon butter sauce. Perfect for a quick yet impressive weeknight meal, this dish brings together ease and elegance in a single skillet, making cleanup a breeze and flavor the star of the show.

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This Mediterranean-inspired recipe brings a beautiful balance of flavors and textures, from the tenderness of orzo to the succulent shrimp and slight bite of fresh zucchini and cherry tomatoes. The lemon juice and zest brighten each bite while the butter lends richness, making every forkful irresistible.

Ingredients

• 1 lb (450 g) large shrimp, peeled and deveined, tails on or off
• 1 cup (200 g) orzo pasta, uncooked
• 1 cup (150 g) cherry tomatoes, halved
• 1 small zucchini, diced
• 3 cloves garlic, minced
• 2 cups (480 ml) low-sodium chicken or vegetable broth
• 2 tbsp fresh parsley, chopped
• Zest and juice of 1 large lemon
• 3 tbsp unsalted butter, divided
• 2 tbsp olive oil
• 1/2 tsp salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• 1/4 tsp red pepper flakes (optional)

Instructions

1. Pat the shrimp dry and season with a pinch of salt and pepper.

2. In a large, deep skillet or sauté pan, heat 1 tbsp butter and 1 tbsp olive oil over medium heat. Add the shrimp in a single layer and cook for 1–2 minutes per side, just until pink and opaque. Remove to a plate and set aside.

3. Add the remaining olive oil to the pan. Sauté the garlic for 30 seconds until fragrant. Add the zucchini and cherry tomatoes, cooking for 2–3 minutes until just softened.

4. Stir in the orzo and toast for 1 minute. Pour in the broth, lemon zest, and half of the lemon juice. Bring to a gentle boil, then reduce heat to a simmer. Cover and cook for 8–10 minutes, stirring occasionally, until the orzo is al dente and most of the liquid is absorbed.

5. Return the shrimp (and any juices) to the pan. Add the remaining 2 tbsp butter and the rest of the lemon juice. Stir gently to combine and heat through for 1–2 minutes.

6. Remove from heat. Sprinkle with chopped parsley and adjust seasoning if needed. Serve immediately.

Zusatztipps für die Zubereitung

For even more flavor, try adding a handful of baby spinach along with the orzo before simmering. If zucchini isn't available, asparagus or bell pepper make excellent substitutions, providing complementary texture and taste. Adjust the red pepper flakes according to your preferred spice level for a gentle kick.

Varianten und Anpassungen

This dish can easily be adapted for dietary needs. For a dairy-free version, replace the butter with additional olive oil, maintaining that luscious mouthfeel without dairy. To make it gluten-free, swap the orzo for gluten-free small pasta varieties. Feel free to experiment with different seafood or seasonal vegetables to make this recipe your own.

Serviervorschläge

Serve your One-Pan Lemon Butter Shrimp and Orzo with a crisp white wine such as Sauvignon Blanc to enhance the citrus notes. A light side salad or crusty bread rounds out the meal beautifully, inviting you to savor every bright, buttery bite.

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This easy one-pan recipe showcases how fresh ingredients and a simple technique can elevate everyday dinner into a memorable meal. The harmony of lemon, butter, and shrimp combined with the tender orzo and vegetables brings a taste of the Mediterranean right to your table—perfect for warm evenings or any time you crave vibrant comfort food.

Common Questions

→ Can I use frozen shrimp?

Yes, thaw shrimp fully and pat dry before cooking for best texture and flavor.

→ What vegetables can I substitute for zucchini?

Try asparagus, bell pepper, or baby spinach for a different twist on the dish.

→ How do I make this gluten-free?

Substitute the orzo with a gluten-free variety or small gluten-free pasta shape.

→ Is there a dairy-free option?

Use olive oil in place of butter to make the dish dairy-free without sacrificing richness.

→ Can this be made ahead?

For best texture, serve fresh, but leftovers can be reheated gently with added broth if needed.

→ What wine pairs well with this?

A crisp white such as Sauvignon Blanc complements the lemon and seafood beautifully.