SPREAD LOVE

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

This skillet dish is a perfect weeknight showstopper — bright lemon, silky butter, and garlicky shrimp mingle with creamy orzo for comfort that still feels fresh. It comes together quickly but tastes like you ordered it at a bistro; if you like easy one-pan meals, you’ll love how fast it becomes a staple. For a playful dessert pairing or a seasonal treat idea, try my take on homemade sweets like these homemade Reese’s peanut butter eggs to finish the meal.

Why make this recipe
What makes this Lemon Butter Garlic Shrimp Orzo special is the balance: bright lemon juice and zest cut through the rich butter and cream, while Parmesan and garlic bring savory depth that turns simple pantry ingredients into a restaurant-level dinner. The orzo soaks up the sauce for a creamy, risotto-like texture without constant stirring, and the shrimp adds quick protein that cooks in minutes. It’s a weeknight recipe that looks — and tastes — like you spent hours on it.

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

Prepare ingredients

Peel and devein 1 lb of shrimp if not already done; pat dry and set aside.
Zest and juice 1 lemon; mince 4 garlic cloves and chop 2 tbsp parsley.
Measure out 1 1/2 cups orzo, 2 cups chicken broth, 1 cup heavy cream, 1/2 cup grated Parmesan, 3 tbsp butter, 1 tbsp olive oil, and seasonings (1 tsp salt, 1/2 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder).

Season and sear the shrimp

Toss the shrimp with garlic powder, onion powder, salt, and pepper.
Heat a large skillet over medium-high heat and add 1 tbsp olive oil and 2 tbsp butter.
When the butter foams and the skillet is hot, add shrimp in a single layer and sear 1–2 minutes per side until just opaque and golden at the edges.
Remove shrimp from the skillet and set aside on a plate (they’ll finish cooking later).

Build the flavor base

Lower the heat to medium, add the remaining 1 tbsp butter to the skillet, and sauté the minced garlic until fragrant (about 30–45 seconds). Be careful not to brown the garlic.

Toast the orzo and add liquids

Add the orzo to the skillet and toast for about 1 minute, stirring continuously so it picks up the buttery, garlicky flavor.
Pour in 2 cups of chicken broth, the lemon zest, and the lemon juice. Bring to a gentle boil.

Simmer until the orzo absorbs liquid

Reduce heat to medium-low and simmer, stirring occasionally, until the orzo swells and most of the liquid is absorbed — about 8–10 minutes. If the orzo looks too dry before it’s tender, add a splash more broth.

Finish creamy

Stir in 1 cup heavy cream and 1/2 cup grated Parmesan, and cook until the sauce is creamy and coats the pasta (1–2 minutes). Taste and adjust seasoning with salt and pepper if needed.

Return shrimp and serve

Add the seared shrimp back into the skillet, tossing gently to combine and warm through.
Sprinkle chopped parsley over the top and serve warm with extra Parmesan and lemon wedges if desired.

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, grated
1 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
2 tbsp parsley, chopped

Directions

Season shrimp and sear in butter and oil; remove.
Add garlic and remaining butter to skillet.
Toast orzo 1 minute; add broth, lemon zest, and juice.
Simmer until liquid absorbs.
Add cream and Parmesan until creamy.
Return shrimp to skillet and toss.
Garnish with parsley and serve warm.

Best Way to Store Lemon Butter Garlic Shrimp Orzo

Refrigerator: Store leftovers in an airtight container for up to 3 days at 40°F (4°C) or below.
Freezer: Not recommended for best texture, but you can freeze in an airtight container for up to 1 month at 0°F (-18°C); thaw overnight in the fridge and reheat gently.
Reheating: Warm gently on the stovetop over low heat with a splash of broth or cream to loosen the sauce; microwave in 30-second bursts, stirring between intervals.

Serving Suggestions for Lemon Butter Garlic Shrimp Orzo

A crisp green salad with a vinaigrette pairs beautifully and cuts through the richness.
Serve alongside roasted asparagus or sautéed spinach for a quick vegetable.
For a heartier plate, add crusty bread to mop up sauce or a drizzle of high-quality olive oil and extra lemon over the top.

Tips to make Lemon Butter Garlic Shrimp Orzo

Don’t overcook the shrimp: Sear until just opaque; they will finish cooking when returned to the sauce.
Toast the orzo briefly: This step deepens the flavor and helps the pasta better absorb the cooking liquid.
Keep extra broth or cream on hand: Orzo can vary; if the mixture thickens before the pasta is tender, add a bit more liquid.

Variations

Swap the protein: Replace shrimp with sliced chicken breast or boneless, skinless thighs; increase initial sear time and ensure chicken reaches 165°F.
Make it lighter: Use half-and-half instead of heavy cream and replace half the butter with olive oil; increase lemon juice slightly for brightness.

FAQs
Q: How do I keep the sauce from separating when reheating?
A: Reheat slowly over low heat and stir in a tablespoon or two of broth or cream to bring the sauce back together.

Q: Can I use frozen shrimp?
A: Yes. Thaw completely and pat dry before seasoning and searing to avoid extra moisture in the skillet.

Q: Is there a non-dairy option?
A: Use full-bodied non-dairy cream alternatives (like a coconut cream blend) and nutritional yeast in place of Parmesan for a dairy-free version.

Q: What if I don’t have orzo?
A: Small pasta shapes like acini di pepe or small shell pasta work similarly; cooking times may vary slightly.

Q: Can I make this gluten-free?
A: Use a gluten-free orzo alternative (rice-shaped gluten-free pasta) and ensure the broth and Parmesan are gluten-free.

A practical note on timing and prep
This dish is designed to be efficient: while the orzo simmers, finish prep like zesting the lemon, grating the Parmesan, and chopping parsley so you can assemble and serve without scrambling. If you want to cut down active time even more, pre-measure spices and have all dairy at room temperature for smoother incorporation.

Texture and flavor balance
The secret to restaurant-style results at home is attention to texture — sear the shrimp hot for color and snap, toast the orzo for flavor, and finish with cream and cheese just long enough to bind the sauce without making it gluey. Lemon adds lift; don’t skimp on the zest, which gives aromatic brightness that juice alone can’t match.

Meal planning and scaling

For larger crowds, double the recipe and use a wide, heavy-bottomed skillet or transfer the orzo to a shallow roasting pan to finish in the oven covered, at 350°F (175°C) until the orzo is tender (about 10–15 minutes), then fold in shrimp.
Leftover orzo makes an excellent filling for stuffed peppers — mix with extra cheese and bake at 375°F (190°C) until heated through.

Wine and beverage pairings

A crisp Sauvignon Blanc or a dry Pinot Grigio complements the lemon and garlic flavors without overpowering the shrimp.
For non-alcoholic options, a sparkling water with lemon or a lightly brewed iced tea with a splash of citrus keeps the palate clean.

Make-ahead options

Cook the orzo up to the point before adding cream and cheese, cool, and refrigerate for up to 24 hours. When ready, warm with the cream and Parmesan and fold in freshly cooked shrimp.
Precook and season shrimp briefly, store separately, and add at the final warming stage to avoid overcooking.

Dietary swaps and tips

Lower sodium: Use low-sodium chicken broth and taste before adding salt; Parmesan provides saltiness, so adjust accordingly.
Keto-friendly: Replace orzo with cauliflower rice and reduce the broth; texture will change, but the lemon-butter-shrimp profile remains satisfying.

Troubleshooting

If your orzo is undercooked but the liquid is gone, add 1/4 cup hot broth at a time and continue cooking until tender.
If the sauce is too thin, simmer a minute or two to reduce slightly; if it’s too thick, whisk in warm broth a tablespoon at a time.
If garlic burns and tastes bitter, discard the garlic and start the base again — burnt garlic will taint the whole dish.

Final plating tips

Spoon orzo into warm shallow bowls and arrange shrimp attractively on top to show their color.
Add freshly grated Parmesan and a sprinkle of parsley for contrast, and serve with lemon wedges for diners to add extra brightness as they wish.

Conclusion

This Lemon Butter Garlic Shrimp Orzo is a quick, elegant skillet meal that brings restaurant-quality flavors to your weeknight table. If you want inspiration for a complementary seafood preparation with a similar garlic-butter vibe, check out the Best Shrimp Scampi Recipe – The Pioneer Woman, and for ideas on using lemon and garlic in other protein-forward dishes, see this Lemon Garlic Chicken Recipe (Easy and Creamy) – The Kitchn.