Garlic Butter Shrimp Orzo with Lemon & Fresh Herbs Recipe
This Garlic Butter Shrimp Orzo with Lemon & Fresh Herbs Recipe is a bright, satisfying one-pan dinner that comes together in under 30 minutes. Succulent shrimp, tender orzo, and a garlicky lemon-butter sauce are finished with fresh parsley and dill for a restaurant-worthy meal at home.
Servings: 4 servings
Calories: 380kcal
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 cup uncooked orzo pasta
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 cup low-sodium chicken broth
- 1 medium lemon, zested and juiced (about 2 tbsp juice)
- ¼ cup fresh parsley, chopped
- 2 tbsp fresh dill, chopped
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional)
Instructions
- Prep the ingredients: Pat the shrimp dry with paper towels and season lightly with salt and pepper. Measure out the orzo, chicken broth, and herbs. Zest and juice the lemon, and mince the garlic.
- Cook the orzo: In a large skillet with a lid, melt 2 tbsp of butter over medium heat. Add the orzo and cook, stirring frequently, for 2 minutes until lightly toasted. Pour in the chicken broth and bring to a simmer. Reduce heat to low, cover, and cook for 8-10 minutes, stirring occasionally, until the orzo is tender and the liquid is absorbed.
- Cook the shrimp: While the orzo cooks, heat the remaining 2 tbsp of butter in a separate skillet over medium-high heat. Add the garlic and red pepper flakes (if using) and cook for 30 seconds until fragrant. Add the shrimp in a single layer and cook for 1-2 minutes per side until pink and opaque. Remove from heat and stir in the lemon juice.
- Combine and finish: Add the cooked shrimp and any juices to the orzo. Stir in the lemon zest, parsley, and dill. Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed. Serve immediately, garnished with extra herbs if desired.
Notes
Pro Tips: Use large shrimp for the best texture, and don’t overcook the orzo—it should be al dente. For extra flavor, add a pinch of red pepper flakes with the garlic. If you love seafood, swap the shrimp for scallops or chunks of firm white fish.Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of broth or water to prevent drying.Variations: Stir in a handful of baby spinach at the end for extra greens. For a creamy version, add ¼ cup of heavy cream or crumbled feta cheese. Swap the herbs for basil and chives if that’s what you have on hand.