SPREAD LOVE

Lemon Butter Garlic Shrimp Orzo: A Creamy, Bright, Restaurant-Style Skillet You Can Make Any Night of the Week

A bright, buttery skillet of shrimp and tender orzo comes together in under 30 minutes — a weeknight miracle that tastes like something from a restaurant. This version balances lemony brightness, garlicky warmth, and a silky Parmesan cream to make every bite feel indulgent yet unfussy. For a little sweet finish after dinner, you might enjoy this playful homemade treat: easy homemade Reeses peanut butter eggs.

Why make this recipe
If you’re tired of bland weeknight pasta or dry shrimp, this recipe is perfect because it combines fast cooking, deep flavor, and minimal cleanup — everything cooks in one skillet and finishes in under half an hour. The lemon keeps it bright, the butter and cream add restaurant-style richness, and the orzo gives you the comforting texture of risotto without the constant stirring. It’s a complete, impressive meal that’s actually easy enough for a Monday.

Ingredients

1 lb shrimp, peeled and deveined
1 1/2 cups orzo
3 tbsp butter
1 tbsp olive oil
4 garlic cloves, minced
1 lemon, zest and juice
2 cups chicken broth
1 cup heavy cream
1/2 cup Parmesan cheese
1 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
2 tbsp parsley, chopped

Directions

Season shrimp with salt, black pepper, garlic powder, and onion powder. Heat 1 tbsp butter and the olive oil in a large skillet over medium-high heat. Sear shrimp 1–2 minutes per side until just pink; remove shrimp from skillet and set aside.
Reduce heat to medium and add remaining butter to the skillet. Add minced garlic and cook until fragrant, about 30–45 seconds.
Add orzo to the skillet and toast for about 1 minute, stirring constantly so the orzo picks up the buttery, garlicky flavors.
Pour in the chicken broth along with the lemon zest and lemon juice. Bring to a simmer and cook, stirring occasionally, until the liquid has been mostly absorbed and the orzo is tender (about 8–10 minutes).
Stir in the heavy cream and Parmesan cheese, allowing the sauce to thicken and become creamy; adjust seasoning with salt and pepper to taste.
Return the seared shrimp to the skillet and toss gently to coat and warm through, about 1–2 minutes. Sprinkle with chopped parsley and serve warm.

Step-by-Step Guide to Making Lemon Butter Garlic Shrimp Orzo

Prep everything first. Peel and devein the shrimp if needed, mince garlic, zest and juice the lemon, measure broth and cream, and grate the Parmesan. Having ingredients at hand keeps this fast and stress-free.
Season shrimp and sear. Mix salt, pepper, garlic powder, and onion powder and toss the shrimp briefly. Heat butter and olive oil until shimmering and sear shrimp quickly — you want color but not overcooked shrimp. Remove them early because they’ll finish cooking in the sauce.
Build the flavor base. Use the pan fond left from the shrimp by adding butter and minced garlic; this is where most of your flavor will come from. Don’t burn the garlic — a quick sauté until fragrant is enough.
Toast the orzo. Toasting adds a subtle nuttiness and helps the pasta keep its texture. One minute is all it needs.
Add liquids and lemon. Pour in the chicken broth, then stir in lemon zest and juice. Simmer uncovered so the orzo can absorb liquid and concentrate flavors.
Finish with cream and cheese. Once the orzo has mostly absorbed the broth, add heavy cream and Parmesan and stir until glossy and silky. This is the point where the dish becomes luxuriously creamy.
Reintroduce the shrimp. Toss the seared shrimp back into the sauce just to warm through — no more than a minute or two. Garnish and serve immediately.

Why this method works: searing shrimp separately keeps them tender and prevents them from shrinking into toughness while the orzo simmers and soaks up all the lemon-garlic goodness.

Tips for ingredient swaps and build:

Use low-sodium chicken broth if you want tighter control over salt.
Substitute half-and-half for heavy cream for a slightly lighter finish (sauce will be less rich).
If you don’t have Parmesan, Pecorino Romano works too, but use slightly less because it’s saltier.

Best Way to Store Lemon Butter Garlic Shrimp Orzo

Refrigerator: Store in an airtight container for 2–3 days at 40°F (4°C) or below.
Freezer: Not recommended for best texture — if you must, freeze in a shallow airtight container for up to 1 month at 0°F (-18°C), but expect the shrimp to become a bit rubbery and the sauce to separate upon thawing.
Reheating: Gently reheat in a skillet over low heat with a splash of broth or cream to revive the sauce, or microwave in short 30-second bursts, stirring and adding a little liquid as needed.

Serving Ideas for Lemon Butter Garlic Shrimp Orzo

Keep it simple: Serve the skillet straight from the pan with a wedge of lemon for extra brightness and a sprinkle of chopped parsley for color.
Make it a meal: Add a crisp green salad or roasted asparagus to contrast the creamy orzo. The lemon profile pairs especially well with bitter greens like arugula or frisée.
For a heartier plate: Spoon orzo alongside roasted cherry tomatoes or add sautéed mushrooms to the skillet for an earthier note.

Tips to make Lemon Butter Garlic Shrimp Orzo (Q&A style)
Q: How do I keep the shrimp tender?
A: Sear them quickly over high heat and remove them from the pan before cooking through; they only need a minute or two back in the skillet to finish cooking in the sauce.
Q: Can I make this dairy-free?
A: Yes — swap the butter for olive oil, use coconut cream or a dairy-free creamer in place of heavy cream, and substitute nutritional yeast for Parmesan for a similar savory boost.
Q: My sauce is too thin. What now?
A: Simmer a few more minutes until it reduces, or whisk in a small handful of grated Parmesan off heat to thicken. Alternatively, stir in a tiny slurry of cornstarch and water (1 tsp cornstarch mixed with 1 tbsp water), then heat until thickened.

Variation (one or two ways to change it)

Swap the protein: Replace shrimp with thinly sliced chicken breast or thigh (increase initial sear time and ensure cooked through), following similar steps but allowing extra simmering time so chicken cooks fully.
Make it lemon-herb: Stir in a tablespoon of chopped dill and swap parsley for basil at the end for a fresher, garden-forward finish.

Detailed cooking notes and techniques

Orzo texture: Orzo is small and cooks faster than regular pasta; start checking for doneness a minute or two before the package time. The goal is tender but still with a little bite so it doesn’t become mushy when combined with the cream.
Toasting benefits: A quick toast in butter develops a slightly nutty flavor and helps the pasta capture the garlic and butter flavors. It also slightly seals the pasta, which can help reduce overcooking.
Lemon balance: Add lemon juice gradually and taste; the zest provides concentrated lemon oil while the juice gives acidity. Too much juice can flatten the richness, so balance with cream and Parmesan.
Cheese timing: Add Parmesan off the heat or over low heat to prevent graininess. High heat can cause the cheese to separate.

How to adjust for more people

Double the orzo and broth first, but add shrimp last in batches so the skillet doesn’t overcrowd. Consider using a larger pan or transferring to a Dutch oven to keep even heat.
If scaling up, keep the ratio: roughly 1 1/2 cups orzo to 2 cups broth (per 1 batch), and maintain the lemon and cream proportion to avoid overpowering or making it too saucy.

Common mistakes and how to avoid them

Overcooking shrimp: Remove early and return to sauce only to warm through.
Undersalted dish: Taste as you go, especially after adding cream and Parmesan, because both adjust the overall seasoning.
Over-thickening too soon: Allow the orzo to absorb most of the broth before adding cream so it’s easier to control final texture.

FAQs
Q: Can I use frozen shrimp?
A: Yes. Thaw in the refrigerator overnight or quickly under cold running water, pat dry thoroughly, and proceed with seasoning and searing. Make sure they’re completely dry so they sear rather than steam.

Q: What can I serve if I need a low-carb option?
A: Substitute cauliflower rice for orzo, reduce the simmering time for the cauliflower, and finish with cream and Parmesan for a similar flavor profile.

Q: How do I make this gluten-free?
A: Use a gluten-free orzo alternative (some brands make rice-based orzo) or substitute with quinoa for a different but delicious texture.

What if I want leftovers?

Store for up to 3 days refrigerated. Reheat gently with a splash of broth or cream, stirring frequently to restore creaminess.

Is there a way to finish it under the broiler?

For a gratin-style top, transfer the finished orzo to a baking dish, sprinkle extra Parmesan, and broil for 1–2 minutes until golden — watch closely to prevent burning.

Dietary notes

This dish is rich in protein from the shrimp and has a moderate amount of carbohydrates from the orzo. Adjust fats by swapping heavy cream for half-and-half or omitting cream and increasing broth for a lighter sauce. Use grated hard cheese sparingly to control sodium.

Meal-prep and make-ahead ideas

Prepare the aromatic base (garlic, toasted orzo, and broth) a few hours ahead and keep chilled. Reheat, add cream and Parmesan, then toss in freshly seared shrimp to serve quickly.
Cook the orzo up to its al dente stage and refrigerate; when ready to serve, warm it gently with cream and cheese and finish with reheated or freshly cooked shrimp.

Final plating and presentation tips

Contrast is key: spoon onto warm plates, arrange shrimp on top, and finish with a bright scattering of parsley and a lemon wedge. A dusting of extra Parmesan and a drizzle of good olive oil add shine.
For a restaurant touch, place the skillet on a trivet and serve family-style, letting guests help themselves for a convivial presentation.

Conclusion

This Lemon Butter Garlic Shrimp Orzo is a dependable weeknight winner — creamy, bright, and elegant without fuss. If you want another creamy lemon-sauce dinner to rotate through your weeknight lineup, consider trying Kitchn’s lemon garlic chicken recipe for a poultry-focused variation. And if you crave a more classic garlic-butter shrimp, the Pioneer Woman’s shrimp scampi is a speedy, garlicky companion to this orzo skillet.