Lemon Pepper Shrimp and Orzo comes together in one skillet for an easy, streamlined weeknight dinner. Light, yet super flavorful, and sure to become a family favorite.
This single skillet meal is everything I want in a spring dinner. Quick-cooking orzo, succulent shrimp, ribbons of spinach, and a fresh lemon-y finish.
The starchy grains make it creamy, while the double installment of lemon adds layers of brightness. And because it comes together in one skillet, this meal is fantastic for weeknight dinners.
Much like my this Harissa Shrimp and Feta Orzo Skillet, shrimp + orzo are the perfect dinner pairing. They're both quick-cooking and versatile enough to take on any flavor profile you throw their way.
To round it out, whip up a simple side salad and consider dinner done.
How to Make Lemon Pepper Shrimp and Orzo
If you're not familiar with orzo, it's a type of short-cut pasta that resembles a grain of rice. Because of its petite size, orzo cooks in lightning speed, which makes it a great alternative to rice for a fast weeknight dinner.
Additionally, this type of grain seems to be a universal favorite among adults and kiddos. If you happen to find whole-grain orzo, even better for slipping in some extra B-vitamins and fiber.
The Ingredients
- Shrimp: Look for shrimp that are already peeled and deveined (or at least deveined and easy peel). Also, many are surprised to find out that the best shrimp are often in the freezer case. Usually what’s behind the seafood case was previously frozen anyway, so you can often get a better deal by purchasing frozen, and thawing on your own.
- Shallots: I prefer the delicate onion-y flavor of shallots for this dish, however you can also use yellow or sweet onion.
- Garlic: Fresh garlic create the aromatic backbone of this dish. I like to use at least 4 cloves, however feel free to add more or less depending on your preference.
- Butter: Mixing butter with olive oil helps prevent the butter from burning while you're sautéing the shrimp. I also love the extra richness it adds.
- Orzo: Look for orzo in the pasta aisle of any well-stocked grocery store. To make this dish gluten free, either use a gluten free small-cut pasta or rice.
- Broth: Vegetable broth adds extra flavor, however you can also use water in a pinch.
- Spinach: To slip in some extra nutrients and a pop of color, a few handfuls of baby spinach are the perfect touch.
- Lemon: You need the zest and juice of 1 whole lemon for this recipe. You can also slice and caramelize an additional lemon for aesthetics.
- Pepper: One whole teaspoon of freshly cracked black pepper adds zippy spice to cut through the lemon-butter combo.
The Directions
Step 1: Sauté Shrimp
Season shrimp with ½ tsp. salt and ¼ tsp. black pepper. Heat 1 Tbsp. each of butter and olive oil in a large skillet over medium heat.
Add shrimp; cook 3 minutes, flip, and cook 1 more minute, until opaque. Transfer to a plate and cover to keep warm.
Step 2: Sauté Shallots and Garlic
Add remaining 1 Tbsp. each of butter and olive oil to pan. Add shallots and garlic; cook 2 to 3 minutes, stirring occasionally, until aromatic. Add orzo, stir to coat; cook 1 to 2 minutes, to lightly toast grains.
Step 3: Cook Orzo
Add broth, remaining ½ tsp. salt and ¾ tsp. cracked black pepper; bring mixture to a boil. Reduce to a simmer and cook for 10 to 12 minutes, uncovered, until orzo is al dente and most liquid is absorbed.
Step 4: Add Spinach and Lemon
Add spinach; cook 1 to 2 minutes, stirring often, until spinach is wilted. (Add an extra splash of broth, if needed.) Stir in lemon zest and juice.
Nestle shrimp back into skillet and garnish with fresh parsley.
Which Shrimp to Buy:
Here are some of my shrimp purchasing tips:
- Buy Frozen. Since shrimp is flash-frozen promptly after being caught, it's often better quality (for a better price) than what’s sitting in the seafood case. (Especially if you live in a landlocked state.)
- Buying frozen also gives you greater control over the defrosting process, since you can cook them immediately afterwards.
- Look for raw (not precooked) shrimp that is deveined and peeled. Deveining shrimp is a tedious, rather unsettling task, if you ask me! Also, for reference, raw shrimp is always gray-ish white, while cooked shrimp is pink.
What Side Goes Well with Shrimp?
- Perfect Sautéed Broccoli
- Browned Butter Green Beans with Dukkah
- 10 Minute Warm Brussels Salad
- Shaved Brussels and Kale Salad
How to Store and Reheat:
- Store: Transfer leftovers to an airtight container and this shrimp orzo recipe will last up to 3 days refrigerated.
- Reheat: Reheat individual portions in the microwave, stopping to stir every 30 seconds, until warmed through. Alternatively, reheat in a skillet with a splash of water or broth to rehydrate the grains.
More Shrimp Dinner Recipes to Try
Honey Turmeric Black Pepper Shrimp
Shrimp Jambalaya
Creamy Garlic Paprika Shrimp Skillet
Cajun Shrimp and Grits
If you give this recipe a try, snap a pic and tag #dishingouthealth on Instagram so I can see your beautiful creations. I also really appreciate readers taking the time to leave a rating and review!
Lastly, follow along on Facebook and Pinterest for the latest recipe updates.
One Skillet Lemon Pepper Shrimp and Orzo
Equipment
- 1 Large skillet
Ingredients
- 2 Tbsp. butter, divided
- 2 Tbsp. extra-virgin olive oil, divided
- 1 lb. raw peeled and deveined shrimp
- 1 tsp. kosher salt, divided
- 1 tsp. freshly ground black pepper, divided
- ½ cup finely chopped shallots
- 4 garlic cloves, minced
- 1 ¼ cups dry orzo pasta
- 3 cups lower-sodium chicken or vegetable broth
- 3 cups fresh baby spinach
- Zest and juice of 1 lemon
- 2 Tbsp. finely chopped fresh parsley
Instructions
- Season shrimp with ½ tsp. salt and ¼ tsp. black pepper. Heat 1 Tbsp. each of butter and olive oil in a large skillet over medium heat. Add shrimp; cook 3 minutes, flip, and cook 1 more minute, until opaque. Transfer to a plate and cover to keep warm.
- Add remaining 1 Tbsp. each of butter and olive oil to pan. Add shallots and garlic; cook 2 to 3 minutes, stirring occasionally, until aromatic. Add orzo, stir to coat; cook 1 to 2 minutes, to lightly toast grains.Add broth, remaining ½ tsp. salt and ¾ tsp. cracked black pepper; bring mixture to a boil. Reduce to a simmer and cook for 10 to 12 minutes, uncovered, until orzo is al dente and most liquid is absorbed. Add spinach; cook 1 to 2 minutes, stirring often, until spinach is wilted. (Add an extra splash of broth, if needed.) Stir in lemon zest and juice.
- Nestle shrimp back into skillet and garnish with fresh parsley and extra cracked black pepper, if desired.*I also love to garnish this dish with sauteed lemon slices, however it's simply for aesthetics.
Notes
- Store: Transfer leftovers to an airtight container and refrigerate for up to 3 days.
- Reheat: Reheat individual portions in the microwave, stopping to stir every 30 seconds, until warmed through. Alternatively, reheat in a skillet with a splash of water or broth to rehydrate the grains.
Nutrition
Meredith
We love Orzo and shrimp but I've never cooked it this way - so easy especially with one pan! I love how the dish is fresh with the lemon and parsley flavors but it also felt creamy in a way (maybe from the broth and the way that it's cooked?). Will definitely be making this again.
M.A.Holmes
Absolutely stellar. This one is going into my regular repertoire. The spinach adds a splash of color and the lemon zest and juice give this dish a distinct brightness.
Jamie Vespa
I'm so glad you enjoyed this one! Thank you for coming back and leaving a review!
Sheila
Could you sub farro for the orzo?
Jamie Vespa
Hi Sheila - I haven’t tried but I imagine you can? The farro will likely need longer to cook, though. I imagine close to twice the simmering time plus a little extra liquid.
Jodi M
Crowd pleaser that adds some needed variety to our household menu options.
Rita
Buonissimo! I've replaced spinach with wild rocket, and also added a couple of bay leaves 🙂
Katie
A new favorite in our household!
Nay
Greetings!
Are you using caramelized lemons or grilled lemons as a garnish? Did you add a little sugar or kept it savory?
Jamie Vespa
Caramelized lemons just for aesthetics! You can sprinkle with a little sugar if you plan on eating them - it definitely helps take off their bitter edge.
Lauren D
This was so delicious! I didn't need to add any extra broth or cook any longer than recommended (maaaaaybe 2 mins longer). I doubled the amount of shrimp to make it a more filling meal. This will definitely be going into the regular rotation!
Seema
This was EXCELLENT. I will say I had to simmer the orzo about 7-10 mins longer. Might use less orzo or less broth next time. My partner LOVED it and said it’s the best shrimp recipe I’ve ever made. Paired it with a simple salad. *chefs kiss*. Thank you for this!!
Jamie Vespa
Hi Seema - I'm so glad you enjoyed this one! Thank you for taking the time to come back and leave a review!
Patti Orr
Looks delicious, can I double it was success?! Thanks!
Jamie Vespa
Hi Patti,
Since it's a one-pan meal, I worry that doubling the ingredients will create too much volume in a single skillet.
Annie
Made this once because I had all the ingredients on hand and didn't feel like leaving the house. It was delicious - even more so reheated the following day after the flavour really developed. Looking forward to making this again soon.
Jamie Vespa
Hi Annie, I'm so glad you enjoyed this one! Thank you so much for taking the time to leave a rating and review!
Kayla
This was super yummy. Very simple but the flavors were so complex. I’m anxious to try this Orzo next time. My store was out so I subbed another small pasta but I bet Orzo would be much better. Looking forward to cooking this one again!
Jamie Vespa
I'm so glad you enjoyed it, Kayla! Thank you for taking time to leave a review!
Charlotte
I've never used orzo before, but after this recipe I'm a big fan. Easy to make and delicious.