Lemon Garlic Shrimp Orzo Dish
There are some dishes that just feel like sunshine in a bowl, and this Lemon Garlic Shrimp Orzo is definitively one of them. It’s a vibrant, satisfying one-pan meal that we turn to whenever we need something special without spending hours in the kitchen. The magic lies in the way the tiny orzo pasta cooks right in the pan, absorbing all the savoury chicken stock and zesty lemon juice, creating its own luxuriously creamy sauce without a drop of cream. Topped with plump, juicy shrimp (prawns) kissed with garlic, it’s a meal that tastes far more complex than it is to prepare.
I make this at least once a week – it’s become a family favourite. There’s something so rewarding about watching simple ingredients transform into a complete, elegant dinner in about 30 minutes. The aromas that fill the kitchen – first the sweet shallots and pungent garlic, then the bright scent of lemon – are just the beginning. It’s a dish that works beautifully for a quiet weeknight dinner but is also impressive enough to serve when you have friends over. This seafood pasta is light yet deeply flavourful, and I’m so excited to share my method with you.
Recipe Overview
This one-pan meal delivers a wonderfully balanced flavour profile. You get the bright acidity from the lemon, a savoury depth from the garlic and stock, and a subtle sweetness from the shrimp. The orzo becomes tender and creamy as it cooks, and a final touch of butter and Parmesan cheese brings everything together into a cohesive, luscious dish. After testing this recipe five times, I finally got it just right, perfecting the liquid-to-orzo ratio for that ideal creamy texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4 people
- Difficulty: Easy
Why You’ll Love This Lemon Garlic Shrimp Orzo
- Genuine Flavour: The taste is so fresh and vibrant. The lemon isn’t just an afterthought; its zest and juice are layered into the dish, complementing the sweet, garlicky shrimp beautifully. The Parmesan adds a nutty, salty finish that makes it utterly moreish.
- Ready in About 30 Minutes: From chopping the shallot to serving, this entire shrimp orzo recipe comes together in half an hour, making it ideal for busy evenings when you still want a home-cooked meal.
- Flexible Recipe: This recipe is a fantastic base. You can stir in a large handful of fresh spinach at the end until it wilts, add a cup of halved cherry tomatoes with the orzo, or throw in some frozen peas for the last 5 minutes of cooking.
- Great for A Special Weeknight: It feels a little bit fancy, doesn’t it? It works beautifully for a date night in or when you simply want to treat yourself to a lovely seafood pasta dish without a huge amount of effort.
- Family Tested: This recipe always gets compliments in my house. Even my kids, who can be fussy about seafood, absolutely love the creamy orzo and tender shrimp.
Ingredients You’ll Need
For this recipe, using good quality ingredients really makes a difference, especially the stock and the shrimp. I always opt for raw, shell-off king prawns (jumbo shrimp) as they have a wonderful sweet flavour and meaty texture. And please, use a block of proper Parmigiano-Reggiano and grate it yourself – the pre-grated kind often contains anti-caking agents that can make the sauce grainy.
- 2 tbsp olive oil
- 1 large shallot, finely chopped (or 1/2 small onion)
- 4 cloves garlic, minced
- 300g orzo pasta
- 1 litre hot chicken or vegetable stock
- 450g raw king prawns (large shrimp), peeled and deveined
- Zest of 1 large lemon
- Juice of 1/2 large lemon (about 2 tbsp)
- 50g Parmesan cheese, freshly grated
- 2 tbsp unsalted butter
- 3 tbsp fresh parsley, chopped
- 1/4 tsp red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
Ashley’s Tip: Zest the lemon before you slice and juice it. It’s a small thing, but it’s so much easier to get all that fragrant zest from a whole lemon. That zest holds so much essential oil and is key to the dish’s bright aroma.
How to Make Lemon Garlic Shrimp Orzo
The process for this one-pan meal is very straightforward. We build layers of flavour in a single large pan, letting the orzo cook risotto-style until it’s perfectly creamy and tender before adding the shrimp right at the end to ensure they are cooked perfectly.
- Sauté the Aromatics: Heat the olive oil in a large, deep-sided frying pan or a shallow casserole dish over a medium heat. Add the finely chopped shallot and cook for 3-4 minutes until softened and translucent. Add the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant.
- Toast the Orzo: Add the dry orzo directly to the pan. Stir continuously for about 2 minutes. What works best for me is to ensure every grain is coated in the oil and lightly toasted. This step gives the finished dish a lovely nutty depth.
- Cook the Orzo: Pour in the hot stock and season with a good pinch of salt and pepper. Bring the mixture to a lively simmer, then reduce the heat to medium-low. Let it bubble away gently, stirring occasionally, for 10-12 minutes. The orzo will absorb most of the liquid and become tender.
- Prepare the Shrimp: While the orzo is cooking, pat your shrimp (prawns) completely dry with a paper towel. This is crucial for getting a good texture and preventing them from steaming instead of searing. Season them lightly with salt and pepper.
- Add the Shrimp: Once the orzo is nearly cooked (al dente, with a little liquid remaining in the pan), add the prepared shrimp. Nestle them into the orzo and cook for 2-3 minutes, stirring gently, until they are pink, opaque, and curled. Be careful not to overcook them.
- Finish the Dish: Turn off the heat. Stir in the lemon zest, lemon juice, grated Parmesan, unsalted butter, and most of the fresh parsley. Stir until the butter and cheese have melted into a glossy, creamy sauce that clings to the orzo. Let it rest for a minute.
- Serve Immediately: Taste and adjust seasoning with more salt, pepper, or lemon juice if needed. Serve immediately, garnished with the remaining fresh parsley.
Tips From My Kitchen
- Temperature Control: Once you add the stock, maintain a steady, gentle simmer. If you boil it too aggressively, the liquid will evaporate before the orzo pasta is cooked through, which can result in a dry or undercooked dish.
- The Secret Step: Don’t rinse the orzo before cooking! The starches on the surface of the pasta are essential. As you stir, they release into the stock, which is what creates that incredibly creamy sauce without any heavy cream. I learned that this technique is the key to the perfect texture.
- Make-Ahead: You can get a head start by prepping your aromatics. The shallot, garlic, and parsley can be chopped and the lemon can be zested and juiced a day in advance. Just store them in separate airtight containers in the fridge.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The orzo will continue to absorb liquid as it sits, so you may need to add a splash of water or stock when reheating on the hob or in the microwave.
Common Mistakes to Avoid
- Overcooking the Shrimp: This is the most common pitfall. Shrimp cook very quickly, in just a couple of minutes. Add them at the very end when the orzo is already tender. As soon as they turn pink and opaque, they’re done. Overcooked shrimp become tough and rubbery.
- Wrong Temperature: Cooking the orzo on too high a heat is a frequent mistake. It causes the stock to boil off too quickly, leaving you with crunchy pasta. Aim for a confident but gentle simmer, and don’t be afraid to top it up with a splash more hot water if it looks too dry before the orzo is cooked.
- Skipping the Rest Time: Don’t serve it the second it comes off the heat. Letting the dish rest for a minute or two after stirring in the butter and cheese is vital. It gives the sauce a moment to emulsify and thicken, resulting in a perfectly creamy, cohesive dish.
What to Serve With Lemon Garlic Shrimp Orzo
This dish is quite complete on its own, but a few simple sides can elevate it further. The key is to choose something that complements the bright, fresh flavours without overpowering them. It’s a fantastic main course, similar in satisfaction to my Stuffed Peppers With Rice Recipe Dinner, but with a distinct seafood focus.
- Simple Green Salad: A peppery rocket salad with a sharp lemon vinaigrette is the perfect companion. Its freshness cuts through the richness of the creamy orzo.
- Crusty Bread: A warm, crusty baguette or some homemade garlic bread is brilliant for mopping up every last bit of the delicious sauce from the bowl.
- Wine Pairing: A crisp, dry white wine like a Sauvignon Blanc or an Italian Pinot Grigio works wonderfully. Its acidity matches the lemon in the dish and cleanses the palate.
Frequently Asked Questions
Lemon Garlic Shrimp Orzo
Ingredients
Method
- Sauté the Aromatics: Heat the olive oil in a large, deep-sided frying pan or a shallow casserole dish over a medium heat. Add the finely chopped shallot and cook for 3-4 minutes until softened and translucent. Add the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant.
- Toast the Orzo: Add the dry orzo directly to the pan. Stir continuously for about 2 minutes. What works best for me is to ensure every grain is coated in the oil and lightly toasted. This step gives the finished dish a lovely nutty depth.
- Cook the Orzo: Pour in the hot stock and season with a good pinch of salt and pepper. Bring the mixture to a lively simmer, then reduce the heat to medium-low. Let it bubble away gently, stirring occasionally, for 10-12 minutes. The orzo will absorb most of the liquid and become tender.
- Prepare the Shrimp: While the orzo is cooking, pat your shrimp (prawns) completely dry with a paper towel. This is crucial for getting a good texture and preventing them from steaming instead of searing. Season them lightly with salt and pepper.
- Add the Shrimp: Once the orzo is nearly cooked (al dente, with a little liquid remaining in the pan), add the prepared shrimp. Nestle them into the orzo and cook for 2-3 minutes, stirring gently, until they are pink, opaque, and curled. Be careful not to overcook them.
- Finish the Dish: Turn off the heat. Stir in the lemon zest, lemon juice, grated Parmesan, unsalted butter, and most of the fresh parsley. Stir until the butter and cheese have melted into a glossy, creamy sauce that clings to the orzo. Let it rest for a minute.
- Serve Immediately: Taste and adjust seasoning with more salt, pepper, or lemon juice if needed. Serve immediately, garnished with the remaining fresh parsley.
Notes
I really hope this Lemon Garlic Shrimp Orzo becomes a new favourite in your home, just as it is in mine. It’s a reliable, elegant, and deeply satisfying recipe that proves a fantastic meal doesn’t need to be complicated. If you try this orzo recipe, please leave a comment below to let me know how it turned out for you! I love hearing about your experiences in the kitchen. Happy cooking!
Ashley
