One-Pan Lemon Shrimp and Orzo Skillet
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This high-protein Lemon Shrimp and Orzo Skillet is a one-pan recipe inspired by classic shrimp scampi. Packed with jumbo shrimp, fresh lemon, garlic, Parmesan, and fresh spinach – and on the table in 30 minutes, it’s sophisticated enough for guests but easy enough for weeknights. Inspired by this Shrimp Scampi with Orzo NY Times recipe!
Don’t get me wrong. I love shrimp scampi as much as the next girl, but sometimes the occasion calls for something a little more streamlined. You’ll often find it served over a separate pot of pasta, but that’s one dish too many for me. So for this version, I cooked orzo pasta, lemony shrimp, and baby spinach with a small amount of butter, high-quality broth, and a touch of Parmesan all in the same skillet.
As the orzo simmers and absorbs all of that flavor, its natural starches create a flavorful sauce – no heavy cream needed! As a result, the finished dish delivers perfectly tender orzo, juicy shrimp, and fresh greens in a bright and silky risotto-like dish that feels super indulgent but is actually pretty light and healthy.
I think the best part of this shrimp orzo skillet is that it’s both fresh and fancy enough for special occasions, but also quick and easy enough to pull off on a Monday night without a sink full of dishes. If you’re looking for more orzo recipes, you should definitely try my Summer Orzo Salad next, but for now, let’s get this lemon shrimp orzo skillet on the table!
Why You’ll Love It!
- It’s a true one-pan recipe. From sauteeing the aromatics and simmering the orzo to steaming the shrimp and spinach, everything goes down in one skillet in about 30 minutes.
- High-protein & low-calorie. If you’ve been looking for a healthy shrimp scampi with orzo, you’ve found it. By skipping the heavy cream and relying on Parmesan and the orzo’s natural starches, you get all the indulgence without the heaviness.
- Special diet-friendly. This dish is naturally Mediterranean diet-approved, and you can easily make it gluten-free or dairy-free with simple ingredient swaps.
Ingredient Notes
- Shrimp. This is a job for large to jumbo-size, peeled and deveined raw shrimp, preferably tail-on. I usually stock up on frozen bags when they’re on sale, and then just thaw them as needed.
- Marinade. A mix of olive oil, lemon zest and juice, crushed red pepper flakes, minced garlic, and salt and pepper not only tenderizes the shrimp but also infuses the whole skillet with bold lemony flavor.
- Butter. I toast the aromatics and orzo in salted butter. You can substitute olive oil, but you’ll miss out on some of the richness.
- Aromatics. Finely chopped shallots and a couple of minced fresh garlic cloves melt beautifully into the sauce. You can substitute minced yellow onion in a pinch, but stick with fresh garlic. Garlic in the jar just isn’t the same.
- Orzo. As this rice-shaped, quick-cooking pasta simmers, it soaks up the flavorful cooking liquid like a sponge. If you need a gluten-free option, there are several chickpea- or cassava-based orzos that hold up surprisingly well; however, I have not tested them in this recipe. Just keep an eye on the cook time.
- Chicken stock. This is the flavorful cooking liquid that the orzo absorbs, so make it a good one. For a pescatarian-friendly version, feel free to substitute vegetable, shrimp, or seafood stock.
- Spinach. Fresh baby spinach gets wilted into the skillet at the end for a pop of color and a hit of nutrients.
- Parmesan. Freshly grated Parmesan (or Pecorino Romano) gets melted into the velvety, scampi-inspired sauce – heavy emphasis on “freshly grated.” The flavor and melt of pre-grated Parm just doesn’t hit the same.
- Garnishes. Finishing with fresh parsley, more Parm, and extra lemon wedges is technically optional, but this is definitely the type of fine-dining-esque dinner that deserves a little extra embellishment.
Variations
- Add more veggies – Pre-blanched asparagus tips, sautéed zucchini, frozen peas, or sun-dried tomatoes are all fantastic additions. Just toss them in a couple of minutes after the shrimp to warm through.
- Swap the seafood – This orzo skillet works surprisingly well with bay scallops, chunks of a firm white fish, or even lump crab meat. Just adjust your steaming time as needed to avoid overcooking.
- Make it creamier – For a richer, even thicker sauce, stir in a dollop of mascarpone off the heat at the very end. Keep in mind that this version is not as Mediterranean diet-friendly.
How to Make this Lemon Shrimp & Orzo Skillet
Step 1: Marinate the shrimp. In a medium bowl, toss the shrimp with the olive oil, lemon zest and juice, crushed red pepper flakes, 1 clove of minced garlic, and a pinch of salt and pepper, then set aside to marinate for 10 minutes.
Step 2: Sauté the shallots. In a large skillet, heat the butter over medium heat. Once it’s melted, add the shallots and sauté until translucent (about 1 ½ to 2 minutes).
Step 3: Toast the orzo. Add the dry orzo directly to the skillet, stirring constantly just until the grains look golden and smell slightly nutty. Add the remaining minced garlic and stir for another 30 seconds until fragrant.
Step 4: Cook the orzo. Pour in the chicken stock and increase the heat. Once boiling, immediately reduce the heat to low, cover with a tight-fitting lid, and simmer for 10 to 12 minutes. You’ll know it’s ready when the stock is fully absorbed, and the orzo is tender and fluffy.
Step 5: Add the shrimp, spinach, and cheese. Stir in the shrimp (and every drop of the marinade!), the fresh spinach, and half of the Parmesan, then cover, and simmer until the shrimp are pink and cooked through (about 4 to 6 minutes).
Step 6: Garnish and serve. Sprinkle the remaining Parmesan and fresh parsley over the top, and serve immediately with extra Parmesan and lemon wedges for squeezing on the side.
Recipe Tips and FAQs
If you want this shrimp orzo skillet to turn out as delicious as my pictures look, here’s my best advice:
- Don’t burn the aromatics. When you’re sautéing the shallots and toasting the garlic with the orzo, you’re aiming for translucent and fragrant, not crispy, bitter bits. If they start to brown, pull the skillet off the burner and let it cool down for a minute.
- Always toast your orzo. Taking 2 minutes to stir the dry orzo in the butter until it’s golden and nutty creates a barrier that prevents the grains from absorbing too much liquid and turning into a mushy mush.
- Adjust the liquid as needed. Similar to risotto, orzo can sometimes absorb all of the cooking liquid before the pasta is actually tender. If this happens, just add an extra splash of broth and keep going.
- Tail-on vs. tail-off shrimp. While you can remove the tails, I keep them on because they infuse the whole dish with a massive amount of umami and help prevent overcooking. I also think tail-on shrimp just look better.
- Keep an eye on your shrimp. They cook through very quickly in the hot orzo. You’ll know the shrimp are cooked perfectly when they turn opaque and curl into a “C” shape.
Absolutely. In fact, the “fresh” shrimp at your grocer’s seafood counter were likely frozen and thawed anyway. Just make sure they are fully thawed and patted dry before tossing them into the marinade.
You can! Simply swap the butter for a high-quality olive oil (butter-flavored olive oil from a gourmet olive oil shop would be amazing here) and use a dairy-free Parmesan alternative or nutritional yeast. It will still be a delicious shrimp scampi-inspired dish, just a little less indulgent.
This shrimp orzo recipe can stand on its own as a full meal, but having some crusty bread within reach doesn’t hurt. You could also do a crisp Caesar salad, this Arugula Beet Salad with Feta, or a simple veggie like roasted broccoli or grilled asparagus.
Storing and Reheating
Storing: This skillet is best served hot off the stove, but if you have any leftover shrimp and orzo, you can store them in an airtight container in the fridge for up to 2 days.
Reheating: I recommend reheating your leftovers in a covered skillet over low heat with a bit of broth until the steam revives the pasta and gently warms the shrimp. If you must use the microwave, place a damp paper towel over the bowl and use 50% power in 30-second intervals, stirring in between.
More Easy One-Pan Dinner Recipes
- Steak Fajita Rice Skillet
- Cheesy Taco Rice Skillet
- Zucchini and Sausage Pasta Skillet
- Tex-Mex Ground Beef Sweet Potato Skillet
- Viral Dumpling Bake with Chicken
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Lemon Shrimp and Orzo Skillet
Equipment
- 12" skillet
Ingredients
- 16 oz raw jumbo shrimp (or large) peeled and deveined (I leave the tails on *see notes), thawed and patted dry.
- 2 tbsp olive oil
- 3 tbsp fresh lemon juice
- 1 tbsp lemon zest *I zest 1 large lemon (you'll have extra juice leftover)
- ½ tsp crushed red pepper flakes
- kosher salt and pepper to taste
- 3 cloves garlic minced and divided
- 1 tbsp salted butter
- 2 large shallots finely chopped
- 1 cup uncooked orzo pasta
- 1 ¾ cups chicken stock
- 1 cup fresh baby spinach
- 1 oz freshly grated parmesan cheese
- kosher salt and pepper to taste
- *Optional garnishes: chopped fresh parsley, sliced lemon wedges, and freshly grated parmesan
Instructions
- Toss the shrimp with the olive oil, lemon zest and juice, crushed red pepper flakes, ⅓ of the minced garlic (1 clove), and a generous pinch of salt and pepper in a bowl. Stir well to combine and set aside to marinate for 10 minutes.
- In a large skillet, heat the butter over medium heat. When melted, add the shallots and sauté until translucent, about 1 ½- 2 minutes.
- Add the orzo to the skillet and stir constantly until golden and toasty, about 3 minutes. Add the remaining ⅔ (2 cloves) minced garlic, continue stirring, and cook for about 30 seconds more.
- Add the chicken stock and bring to a boil. Reduce to a simmer on low heat, and cover with a lid. Cook for 10-12 minutes until the stock is absorbed and the orzo is fluffy.
- Add the shrimp (with all the marinade), spinach, and ½ the cheese. Stir well, cover, and simmer until the shrimp are pink and cooked through, about 4-6 minutes.
- Top with the remaining cheese and optional parsley before serving. Serve with more fresh parmesan and lemon wedges to squeeze on top.
Notes
Nutrition
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