Shrimp Orzo in Lemon Garlic Sauce is a bright and tasty dish that brings together tender shrimp, delicate orzo pasta, and a zesty lemon garlic sauce. The flavors are simple but work perfectly, with the fresh lemon adding a nice tang and the garlic giving it a bit of punch. It’s a light, satisfying meal that’s quick to make and feels like a treat.
I love making this dish when I want something that’s both easy and a little special. The shrimp cooks fast, so the whole meal comes together in about 20 minutes, which is perfect for busy weeknights. One tip I use is adding a bit of fresh parsley or basil at the end to give it a fresh, green note that really brightens everything up.
This shrimp orzo is great served with a simple side salad or some crusty bread to soak up the leftover lemon garlic sauce. I often find myself making extra sauce because it’s so good drizzled over the pasta and shrimp. It’s one of those meals that feels homemade but still fancy enough to share with friends or family.
Key Ingredients & Substitutions
Shrimp: Fresh or frozen shrimp works well. If frozen, thaw fully and pat dry for best results. For a different protein, scallops or chicken pieces can be tasty substitutes.
Orzo: This small rice-shaped pasta cooks quickly and soaks up sauce nicely. If unavailable, you can try couscous, pearl barley, or small pasta like acini di pepe.
Lemon: Both zest and juice brighten the dish with fresh citrus flavor. If fresh lemon isn’t handy, bottled lemon juice can work, but zest adds more aroma.
Garlic and Onion/Shallots: These build the sauce’s base. Shallots give a milder, sweeter touch, but regular onion works great. Mince the garlic finely for even cooking and flavor release.
How Do I Cook Orzo Without It Getting Mushy?
Orzo is small and cooks fast, so careful timing is key to keep it tender but not mushy.
- Toast the orzo for 1-2 minutes in olive oil before adding liquid to add flavor and help keep texture.
- Add broth gradually, about 1 cup at a time. Stir gently, letting the orzo absorb liquid before adding more.
- Keep the heat medium to medium-low to avoid overcooking the pasta too quickly.
- Frequently stir to prevent orzo from sticking or clumping.
- Start tasting around 10 minutes to check doneness; it should be tender but with a little bite (al dente).
Following these steps helps you get creamy orzo with a nice bite that soaks up the sauce without turning mushy.
Equipment You’ll Need
- Large skillet or sauté pan – it gives enough space to cook shrimp and orzo evenly without overcrowding.
- Wooden spoon or spatula – perfect for stirring the orzo gently so it cooks without breaking.
- Measuring cups and spoons – to add the right amount of broth, lemon juice, and spices accurately.
- Citrus zester or grater – helps you easily get fresh lemon zest to boost the flavor.
- Knife and cutting board – for chopping garlic, onion, and herbs quickly and safely.
Flavor Variations & Add-Ins
- Swap shrimp for diced chicken or scallops if you prefer a different protein; they pair well with lemon and garlic.
- Add cherry tomatoes or spinach for a pop of color and extra veggies that soften quickly in the sauce.
- Stir in a handful of grated Parmesan or feta cheese for a creamy, salty twist.
- Include a pinch of smoked paprika or red pepper flakes if you want a little smoky heat in your dish.
Shrimp Orzo In Lemon Garlic Sauce
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450g) shrimp, peeled and deveined
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 small onion or 2 shallots, finely chopped
- 4 cups chicken or vegetable broth
- 1 lemon (zested and juiced)
- 1/2 cup dry white wine (optional)
- 2 tablespoons butter
- Salt and pepper to taste
- 1/4 teaspoon crushed red pepper flakes (optional)
- Fresh parsley or dill, chopped (for garnish)
- Lemon slices (for garnish)
How Much Time Will You Need?
This recipe takes about 20 minutes total, with roughly 5 minutes prep time and 15 minutes cooking. It’s a quick, simple dish perfect for a tasty weeknight dinner.
Step-by-Step Instructions:
1. Cook the Shrimp:
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the shrimp with salt and pepper. Cook the shrimp for about 1-2 minutes per side until they turn pink and opaque. Remove the shrimp from the pan and set them aside.
2. Sauté Aromatics and Toast Orzo:
In the same pan, add the remaining olive oil. Add the finely chopped onion or shallots and minced garlic. Cook until softened and fragrant, about 3 minutes. Next, add the orzo pasta and stir, letting it toast lightly for 2 minutes.
3. Add Wine and Broth:
Pour in the white wine (if using) and cook until it mostly evaporates, about 1-2 minutes. Then, gradually add the broth—about 1 cup at a time—stirring frequently and allowing the orzo to absorb the liquid before adding more. Continue this process until the orzo is tender and creamy, approximately 10-12 minutes.
4. Finish the Sauce and Combine:
Stir in the lemon juice, lemon zest, butter, and crushed red pepper flakes if you like some heat. Adjust salt and pepper to taste. Return the cooked shrimp to the pan, stirring gently to warm through.
5. Garnish and Serve:
Sprinkle chopped fresh parsley or dill on top and add lemon slices for a pretty, fresh touch. Serve immediately while warm and enjoy the bright, garlicky lemon sauce with your shrimp and orzo.
Can I Use Frozen Shrimp for This Recipe?
Yes, frozen shrimp works well! Just be sure to thaw them completely in the fridge overnight or place them in a sealed bag submerged in cold water. Pat them dry before cooking to avoid excess moisture in the pan.
Can I Substitute Orzo with Another Pasta?
Absolutely! Small pasta like couscous, acini di pepe, or even small shell pasta can be used as a substitute. Just keep an eye on the cooking time as it may vary slightly.
Is It Okay to Skip the White Wine?
Yes, if you prefer not to use wine, simply omit it and add the broth gradually as instructed. The dish will still be flavorful thanks to the lemon, garlic, and butter.
How Should I Store Leftovers?
Store any leftover shrimp orzo in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of broth or water if the sauce seems thick.
