Easy One Pan Shrimp and Orzo

This one pan shrimp and orzo recipe is absolutely delicious and so simple to make. It’s easy enough to throw together for a weeknight dinner but fancy enough to work for dinner parties.

Ingredients and Substitutions

• Olive oil and butter.
• Shrimp. I used deveined jumbo shrimp/prawns. I always prefer peeling shrimp myself as I find peeled frozen shrimp have a tougher texture but feel free to use ready-peeled shrimp.
• Orzo. Any rice-shaped pasta will work.
• Onion.
• Fresh garlic cloves.
• Chicken broth/chicken stock.
• Heavy cream/whipping cream.
• Fresh lemon juice and lemon zest. Using both juice and zest adds tons of flavor to the finished dish.
• Fresh herbs: I used dill, chives, parsley and basil for garnish.
• Salt and black pepper. I also add a pinch of red pepper flakes/chilli flakes for heat but this is optional.
• Optional: Adding a vegetable of your choice is always a good idea with a one-pan recipe. Cherry tomatoes, peas or asparagus are all good options.

How to make shrimp and orzo

1. Sear the shrimp: Pat the peeled shrimp dry with paper towels then season generously with salt and pepper on both side. In a large, deep frying pan, skillet or braiser, add a splash of olive oil then add the shrimp and cook in batches for a minute per side until golden brown. The shrimp doesn’t have to be fully cooked here as it will continue cooking later with the orzo. Remove from the pan and set aside.
2. Cook the orzo: Add the butter to the pan then sauté the chopped onion and garlic until soft and translucent. Add the orzo and stir to coat in the oil then pour in the chicken broth. Season with salt and pepper then cover, bring to a boil and allow to simmer for 8 minutes until the orzo is almost cooked and most of the liquid has been absorbed. Pour in the cream and add the lemon juice then place the shrimp on top of the orzo. Cover again and cook for another 2 minutes until the shrimp and orzo are fully cooked.
3. Serve: Garnish with chopped herbs and lemon wedges then serve.

Can I make this ahead?

This is definitely dish best served immediately after cooking but any leftovers can be kept in an airtight container in the fridge for up to 2 days.

Orzo Recipes