Lemon Garlic Shrimp Orzo

Lemon Garlic Shrimp Orzo brings tender golden shrimp, silky pasta, and a bright, savory sauce together in one beautiful skillet. The shrimp cook quickly, while the orzo simmers directly in seasoned broth and absorbs every flavorful drop.

Fresh garlic, shallot, white wine, lemon, Parmesan, and a touch of cream create a glossy sauce without making the dish feel heavy. Meanwhile, Dijon adds subtle depth, and baby spinach brings freshness and color. The result feels comforting, yet still lively enough for warmer evenings.

Serve it with crusty bread for catching the lemon garlic sauce, or add a crisp green salad. It comes together in about 30 minutes, but looks impressive enough for guests. Sometimes one skillet really can make dinner feel a little special.

Recipe Yield: 4 servings

INGREDIENTS

1¼ cups dry orzo
1 lb large raw shrimp (21–25 count), peeled and deveined
3 cups baby spinach, roughly chopped
½ cup finely grated Parmesan (1½ oz), plus more for serving
1 tsp kosher salt, divided
½ tsp black pepper, divided
½ tsp sweet paprika
1 tbsp olive oil
3 tbsp unsalted butter, divided
1 small shallot, finely chopped
5 garlic cloves, minced
¼ tsp crushed red pepper flakes
⅓ cup dry white wine or additional low-sodium chicken broth
2½ cups low-sodium chicken broth, divided
⅓ cup heavy cream
1 tsp Dijon mustard
1 tbsp finely grated lemon zest
3 tbsp fresh lemon juice
2 tbsp chopped fresh parsley
Lemon wedges, for serving

INSTRUCTIONS

1. Season the shrimp:
Pat the shrimp very dry. Toss with ½ tsp salt, ¼ tsp black pepper, and the paprika.

2. Briefly sear the shrimp:
Heat the olive oil and 1 tbsp butter in a large 12-inch skillet over medium-high heat. Sear the shrimp for 45–60 seconds per side, until lightly golden but still translucent in the centers. Transfer to a plate.

3. Build the garlic base:
Reduce the heat to medium. Add the remaining 2 tbsp butter and the shallot. Cook for 2 minutes. Then, stir in the garlic and red pepper flakes for 30 seconds.

4. Toast the orzo:
Add the orzo and cook for 1 minute, stirring constantly, until lightly toasted.

5. Simmer the orzo:
Pour in the wine and simmer for 1 minute, scraping up the browned bits. Add 2¼ cups broth and bring to a gentle simmer. Cook uncovered for 9–12 minutes, stirring every 1–2 minutes. Add the reserved broth as needed until the orzo is almost tender and still saucy.

6. Make the creamy sauce:
Stir in the heavy cream, Dijon mustard, spinach, remaining salt, and remaining black pepper. Cook gently for 1–2 minutes, until the spinach wilts.

7. Finish the shrimp:
Return the shrimp and any collected juices to the skillet. Cook over low heat for 1–2 minutes, until the shrimp are opaque and the thickest shrimp reaches 145°F (63°C).

8. Add the lemon and Parmesan:
Remove the skillet from the heat. Stir in the Parmesan, lemon zest, lemon juice, and parsley. Let stand for 2 minutes, then loosen with a splash of broth if needed. Serve with additional Parmesan and lemon wedges.

HELPFUL TIPS TO PERFECT THIS RECIPE

• Keep the first shrimp sear very brief: The centers should remain slightly translucent. They finish gently in the sauce, which keeps them tender instead of rubbery.
• Use a wide skillet: A 12-inch skillet helps the orzo cook evenly and allows excess liquid to evaporate naturally. A small saucepan can leave the sauce too wet.
• Add the broth gradually when needed: Orzo brands absorb liquid differently. Holding back ¼ cup gives you control over the final creamy, saucy texture.
• Finish with lemon away from the heat: Adding the zest and juice after cooking preserves their fresh flavor and keeps the cream-Parmesan sauce smooth.