Garlic Butter Shrimp Orzo with Lemon & Fresh Herbs Recipe
This Garlic Butter Shrimp Orzo with Lemon & Fresh Herbs Recipe is a delightful one-pan dinner that’s ready in under 30 minutes. Succulent shrimp, creamy orzo, and bright lemon-herb flavors come together for a restaurant-quality meal that’s easy to make at home.
Servings: 4 servings
Calories: 380kcal
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 1/4 cups orzo pasta
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 2 tbsp fresh dill, chopped
- 1 tbsp fresh lemon zest
- 2 tbsp fresh lemon juice
- 2 1/2 cups low-sodium chicken broth
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
Instructions
- Cook the orzo: In a large skillet, bring the chicken broth to a boil. Add the orzo and cook for 8-10 minutes, stirring occasionally, until tender and most of the liquid is absorbed. Remove from heat and set aside.
- Sauté the shrimp: In a separate skillet, melt 2 tablespoons of butter over medium heat. Add the shrimp, salt, black pepper, and red pepper flakes (if using). Cook for 2-3 minutes per side until pink and opaque. Remove shrimp from the skillet and set aside.
- Make the garlic butter sauce: In the same skillet, melt the remaining 1 tablespoon of butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Stir in the lemon zest and lemon juice.
- Combine everything: Add the cooked orzo to the skillet with the garlic butter sauce. Stir to coat evenly. Return the shrimp to the skillet and toss to combine. Sprinkle with fresh parsley and dill. Taste and adjust seasoning if needed.
- Serve: Divide the Garlic Butter Shrimp Orzo with Lemon & Fresh Herbs among plates and garnish with additional herbs and lemon wedges if desired.
Notes
Pro Tips: Use fresh shrimp for the best texture, and don’t overcook the orzo—it should be tender but still slightly firm. For extra flavor, add a splash of white wine when sautéing the garlic. Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet with a splash of broth to prevent drying. Variations: Swap shrimp for scallops or chicken, or add spinach for extra greens. For a spicy kick, sprinkle red pepper flakes over the finished dish.