Shrimp Orzo in Lemon Garlic Sauce is a bright and tasty dish that’s perfect when you want something light yet satisfying. The tender shrimp pairs beautifully with the slightly chewy orzo pasta, all tossed in a zesty sauce made from fresh lemon juice and garlic. It’s simple, fresh, and full of flavor without feeling heavy.
I love making this recipe on busy weeknights because it comes together quickly and feels special enough for guests too. The garlic and lemon really wake up the shrimp, and the orzo soaks up all those delicious flavors. I usually add a sprinkle of fresh parsley on top for a little pop of color and extra freshness.
One of my favorite things about this dish is how versatile it is. I often serve it with a side of steamed veggies or a crisp green salad for a full meal. Plus, it reheats well, so leftovers are just as tasty the next day. It’s a go-to recipe that never gets old in my kitchen!
Key Ingredients & Substitutions
Shrimp: Fresh or frozen shrimp work well here. I prefer peeled and deveined shrimp for easy eating, but keep tails on if you want more flavor and a nicer presentation. If you’re allergic or prefer no seafood, chicken breast chunks can be a good swap.
Orzo: This rice-shaped pasta cooks quickly and soaks up flavors nicely. If you can’t find orzo, use other small pasta shapes like acini di pepe or even couscous for a similar texture.
Lemon and garlic: These brighten the dish and add bold flavor. Fresh lemon juice and zest make a big difference compared to bottled lemon juice. If fresh garlic isn’t available, garlic powder can work, but use less to avoid overpowering.
Asparagus: This adds a lovely crunch and color. You can substitute green beans, peas, or spinach depending on what you have on hand. Frozen vegetables also work fine and save time.
Butter and olive oil: Olive oil is great for sautéing and adds a mild fruity note. A bit of butter stirred in at the end gives the sauce a silky, rich texture. You can skip the butter for a dairy-free version or substitute with a plant-based margarine.
How Do You Cook Perfect Shrimp and Tender Orzo Together?
The key to this one-pan dish is timing and layering flavors. Start by cooking shrimp quickly in hot oil. They cook fast—about 2 minutes per side—and get a nice golden color. Remove them early so they don’t overcook.
Next, cook the aromatics like garlic and shallots gently to avoid bitterness, then toast the orzo. Toasting helps add a subtle nutty flavor and keeps the orzo from being mushy.
Add broth gradually and simmer until the orzo is just tender. Stir occasionally to prevent sticking. Add veggies partway through cooking so they stay crisp-tender.
Finally, stir in lemon juice, zest, butter, and fresh herbs for brightness and richness. Return shrimp to warm through—this layering keeps everything perfectly cooked and flavorful.
- Pat shrimp dry to get a good sear.
- Cook shrimp first to avoid overcooking during orzo simmering.
- Toast orzo briefly to deepen flavor.
- Add veggies midway for perfect texture.
- Finish with lemon, butter, and herbs to brighten and smooth the sauce.
Equipment You’ll Need
- Large skillet or sauté pan – big enough to cook shrimp and orzo together without crowding.
- Measuring cups and spoons – for precise broth, lemon juice, and seasoning amounts.
- Wooden spoon or heatproof spatula – to stir orzo and prevent sticking without scratching your pan.
- Sharp knife and cutting board – for chopping garlic, shallots, and trimming asparagus.
- Citrus zester or grater – makes zesting lemons quick and easy for fresh flavor.
Flavor Variations & Add-Ins
- Swap shrimp for cooked chicken or scallops – great if you want a milder protein or no seafood.
- Add sun-dried tomatoes or roasted red peppers – these add a sweet, tangy bite.
- Stir in sautéed spinach or kale near the end – boosts the greens without overpowering the dish.
- Mix in feta or Parmesan cheese before serving – adds a creamy, salty contrast to the lemon garlic sauce.
Shrimp Orzo In Lemon Garlic Sauce
Ingredients You’ll Need:
- 1 lb (450g) large shrimp, peeled and deveined (tails on or off as preferred)
- 1 1/2 cups orzo pasta
- 3 cups chicken or vegetable broth
- 3 tablespoons olive oil, divided
- 4 garlic cloves, minced
- 1 small shallot, finely chopped (optional)
- 1/2 teaspoon red pepper flakes (optional, for a slight kick)
- 1 bunch asparagus, trimmed and cut into 2-inch pieces (optional, as seen in the image)
- Zest of 1 lemon
- Juice of 1 large lemon (about 3 tablespoons)
- Salt and black pepper, to taste
- 2 tablespoons unsalted butter
- 2 tablespoons fresh parsley, chopped (plus extra for garnish)
- Lemon wedges, for garnish
How Much Time Will You Need?
This dish takes about 25 minutes total: 10 minutes for prep and around 15 minutes for cooking. It’s a quick and fresh meal you can whip up on a busy weeknight.
Step-by-Step Instructions:
1. Prepare and Cook the Shrimp
Pat shrimp dry and season with salt, pepper, and red pepper flakes if you like a little heat. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook shrimp for 2 minutes on each side until they’re pink and cooked through. Remove shrimp from the skillet and set aside.
2. Sauté Garlic, Shallots, and Toast Orzo
In the same skillet, lower heat to medium and add remaining olive oil. Sauté minced garlic and shallots until fragrant, about 1 minute (be careful not to burn the garlic). Add the orzo and stir for 2 minutes to lightly toast it.
3. Cook the Orzo and Vegetables
Pour in the broth, add asparagus if you’re using it, and bring to a simmer. Cook uncovered for 8-10 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
4. Finish the Sauce and Combine
Stir in lemon juice, lemon zest, butter, and parsley. Taste and add salt and pepper if needed. Return the shrimp to the pan, gently stirring to mix and warm through for 1-2 minutes.
5. Serve and Enjoy
Garnish the dish with extra chopped parsley and lemon wedges. Serve immediately for best flavor and freshness.
Can I Use Frozen Shrimp for This Recipe?
Yes! Just be sure to thaw the shrimp completely before cooking. Thaw overnight in the fridge or place sealed shrimp in cold water for quicker thawing. Pat them dry to avoid extra moisture in the pan.
Can I Make Shrimp Orzo Ahead of Time?
You can prepare the dish up to a day in advance and store it in the fridge. Reheat gently on the stove or in the microwave, adding a splash of broth or water if it seems dry.
Can I Substitute Orzo with Another Pasta?
Absolutely! Small pasta shapes like acini di pepe, couscous, or even small macaroni work well. Adjust cooking time as needed since pasta sizes vary.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 2 days. When reheating, warm gently and stir occasionally to ensure even heating.
