Shrimp Orzo Recipe (Easy One-Pan Dinner)

wooden spoon scooping shrimp orzo recipe

Shrimp Orzo Recipe (Easy One-Pan Dinner)

This easy shrimp orzo recipe is a fresh, flavorful one-pan dinner made with juicy shrimp, tender orzo, crisp asparagus, sweet cherry tomatoes, Parmesan cheese, garlic, and bright lemon. Ready in just 35 minutes, it's an elegant yet easy meal that's perfect for busy weeknights or entertaining.

Course Main Course

Cuisine American

Keyword one pan meal recipes, orzo recipes, Shrimp Recipes

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 385kcal

Author Kathleen

Ingredients

Shrimp

1 1/2 pounds large shrimp, peeled and deveined
1 tablespoon olive oil
1 teaspoon Morton kosher salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika

Orzo

2 tablespoons unsalted butter
1 tablespoon olive oil
3 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes, optional
1 cup uncooked orzo
3 cups chicken broth
1 bunch asparagus, trimmed and cut into 1½-inch pieces
1 pint cherry tomatoes, halved
1/2 cup freshly grated Parmesan cheese
3 tablespoons fresh lemon juice
1 tablespoon lemon zest
2 tablespoons chopped fresh parsley, divided
1 tablespoon chopped fresh basil, divided

Instructions

Season the shrimp: Pat the shrimp (1 1/2 pounds) dry with paper towels. Toss with the olive oil (1 tablespoon), salt (1 teaspoon), pepper (1/2 teaspoon), and smoked paprika (1/2 teaspoon) until evenly coated.
Cook the shrimp: Heat a large deep skillet over medium-high heat. Add the shrimp in a single layer and cook for about 1 to 2 minutes per side, just until they begin to turn pink. They do not need to be fully cooked. Transfer to a plate and set aside.
Build the base: Reduce the heat to medium. Add the butter (2 tablespoons) and olive oil (1 tablespoon) to the same skillet. Once the butter has melted, stir in the garlic (3 cloves) and red pepper flakes (1/4 teaspoon) and cook for about 30 seconds, just until fragrant.
Toast the orzo: Add the orzo (1 cup) and cook, stirring frequently, for 1 to 2 minutes until lightly toasted. This adds extra flavor and helps the orzo maintain its texture.
Cook the orzo: Pour in the broth (3 cups), scraping up any browned bits from the bottom of the skillet. Bring to a gentle boil, then reduce to a simmer. Cook for about 8 minutes, stirring occasionally.
Add the vegetables: Stir in the asparagus (1 bunch) and tomatoes (1 pint). Continue cooking for 4 to 5 minutes, stirring occasionally, until the orzo is tender, the asparagus is crisp-tender, and the tomatoes have softened slightly.
Finish the sauce: Remove the skillet from the heat. Stir in the Parmesan cheese (1/2 cup) until melted and creamy. Add the lemon juice (3 tablespoons), lemon zest (1 tablespoon), half of the parsley, and half of the basil.
Finish the shrimp: Return the shrimp and any accumulated juices to the skillet. Stir gently and cook for 1 to 2 minutes, just until the shrimp are cooked through.
Serve: Sprinkle with the remaining parsley and basil. Serve immediately with additional Parmesan and lemon wedges, if desired.

Notes

Pat the shrimp dry before cooking. This helps them sear beautifully instead of steaming.
Toast the orzo for extra flavor. A minute or two in the skillet gives it a subtle nutty taste and adds another layer of flavor to the finished dish.
Use freshly grated Parmesan. It melts much more smoothly than pre-shredded cheese and creates the silkiest sauce.
Don’t overcook the shrimp. Remove them from the skillet as soon as they begin to turn pink, then return them at the end just long enough to finish cooking.
Serve immediately. Orzo continues to absorb liquid as it sits, so the dish is at its creamiest and most flavorful right after it’s finished.

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