One Skillet Lemon Pepper Shrimp and Orzo

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

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.

5 from 14 votes

Print Pin Rate

Course: Entree

Cuisine: American, Italian

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 4 servings

Calories: 340kcal

Author: Jamie Vespa MS, RD

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

Serving: 1.5cups | Calories: 340kcal | Carbohydrates: 33g | Protein: 19g | Fat: 14g | Saturated Fat: 4g | Sodium: 910mg | Fiber: 1.5g | Sugar: 3g

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