Dinner

One-Pan Lemon Butter Shrimp Orzo Recipe

Bylilan Sage July 22, 2026July 22, 2026

Introduction

This one-pan lemon butter shrimp orzo is a quick and flavorful meal perfect for busy weeknights. Tender shrimp and creamy orzo come together with bright lemon and garlic for a satisfying dish that feels special yet is easy to prepare.

A close-up view of a single-layer creamy dish with golden-brown cooked shrimp placed evenly over a bed of small rice grains in a thick light brown sauce, garnished with small green parsley leaves and thin yellow lemon zest shreds scattered throughout. A wooden spoon rests partially on the right side of the image, contrasting with the food’s colors. The dish is set against a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp. unsalted butter, divided
1 lb. (26/30) large shrimp, peeled, deveined, tails removed
2 tsp. Old Bay seasoning
1 shallot, finely chopped
4 garlic cloves, finely chopped
Pinch of crushed red pepper flakes
1/2 c. dry white wine
3 c. low-sodium vegetable broth
8 oz. dried orzo
1/2 c. heavy cream
1 lemon, zested, plus 1 tbsp. fresh lemon juice
Kosher salt
1 tbsp. finely chopped fresh parsley

Instructions

Step 1: In a large stainless steel skillet over medium heat, melt 1 tablespoon of butter. Pat the shrimp dry and season all over with Old Bay seasoning. Arrange the shrimp in a single layer in the skillet and cook, turning halfway through, until translucent, about 1 minute per side. Transfer the shrimp to a plate.
Step 2: In the same skillet over medium heat, melt the remaining 1 tablespoon of butter. Add the chopped shallot and cook, stirring occasionally, until beginning to soften, about 2 to 3 minutes. Add the garlic and crushed red pepper flakes and cook, stirring, until the garlic is fragrant, about 1 to 2 minutes more.
Step 3: Add the white wine to deglaze the skillet, scraping up any browned bits from the bottom. Cook, stirring, until the liquid is almost completely evaporated, about 1 to 2 minutes. Stir in the vegetable broth and bring to a boil over high heat.
Step 4: Stir in the orzo and return to a boil. Reduce heat to medium-low to maintain a simmer and cook, stirring frequently, until the orzo has absorbed most of the broth and is almost cooked through, about 8 to 9 minutes.
Step 5: Add the heavy cream and cook, stirring frequently, until slightly thickened and reduced, about 2 to 3 minutes. Return the shrimp to the skillet along with any accumulated juices. Stir in the lemon zest and lemon juice, then season with kosher salt to taste. Top with chopped fresh parsley before serving.

Tips & Variations

Use chicken broth instead of vegetable broth for a richer flavor.
Substitute shrimp with scallops or diced chicken for a different protein option.
Add spinach or cherry tomatoes in step 4 for extra color and nutrients.
For a creamier texture, stir in a little grated Parmesan cheese at the end.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water to loosen the sauce if it has thickened.

How to Serve

The image shows a pan with a creamy shrimp and orzo dish. The bottom layer is a light golden creamy sauce mixed with small, rice-shaped orzo pasta. On top, there are several browned, slightly charred shrimp with a reddish-orange color. Small green parsley leaves are scattered over the dish, adding a fresh contrast to the creamy and warm tones. A wooden spoon is lifting a portion of the dish, showing the sauce-coated pasta and two shrimp, with a white marbled surface in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp will work fine. Just thaw and pat them dry before cooking to prevent excess moisture in the pan.

What can I substitute for white wine?

If you prefer not to use wine, you can substitute an equal amount of chicken or vegetable broth with a splash of lemon juice or white wine vinegar for acidity.