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Zesty lemon garlic shrimp served over orzo pasta with fresh herbs

Zesty Lemon Garlic Shrimp Orzo

A quick and scrumptious one-pan dish combining succulent shrimp, buttery orzo, and a zesty lemon-garlic flavor, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Shrimp Marinade
  • 1.5 lbs large shrimp (peeled, deveined, tails on or off)
  • 2 tbsp olive oil
  • 4 cloves garlic (minced)
  • 1/2 tsp dried oregano
  • 1/4 tsp red pepper flakes (optional)
  • 1/2 lemon juiced (about 2 tbsp)
  • 1/2 lemon zested (about 1 tsp)
  • 1/4 cup fresh parsley (chopped, for garnish)
  • Salt, to taste
  • Black pepper, to taste
For the Orzo
  • 1 tbsp olive oil
  • 1 shallot (finely diced or 1/4 small onion)
  • 2 cloves garlic (minced)
  • 1.5 cups orzo pasta (uncooked)
  • 3 cups chicken broth (low sodium or vegetable broth)
  • 1/4 cup dry white wine (optional, like Sauvignon Blanc or Pinot Grigio)
  • 1/2 lemon juiced (about 2 tbsp)
  • 1/4 cup grated Parmesan cheese (plus more for serving)
  • 2 tbsp unsalted butter
  • Salt, to taste
  • Black pepper, to taste

Method
 

Preparation
  1. In a bowl, toss shrimp with olive oil, garlic, oregano, red pepper flakes, lemon juice, zest, salt, and pepper. Set aside while you cook the orzo.
Cooking the Orzo
  1. In a large skillet, heat olive oil over medium heat. Add shallot and garlic; sauté until softened.
  2. Stir in orzo and cook for about 2 minutes.
Cook the Shrimp and Assemble
  1. Pour in the chicken broth and wine (if using). Bring to a boil, then reduce heat and simmer until orzo is tender.
  2. Add shrimp and cook until pink and opaque.
  3. Stir in lemon juice, butter, and Parmesan cheese. Adjust seasoning with salt and pepper.

Notes

Serve in vibrant bowls, garnished with fresh parsley. Store leftovers in an airtight container in the fridge for up to 3 days.