Lemon Garlic Shrimp Orzo
There’s something uniquely satisfying about a meal that comes together in a single pan. It feels like a small kitchen victory, especially on a busy weeknight. This Lemon Garlic Shrimp Orzo is the embodiment of that feeling—a dish that delivers on sophisticated flavour without demanding a mountain of washing up. The orzo cooks directly in a savoury broth, becoming plump and creamy, while juicy prawns are infused with the bright, zesty notes of fresh lemon and the warm hum of garlic. It’s the kind of seafood pasta that feels both light and substantial all at once.
I stumbled upon this combination by accident one evening when I had a packet of orzo and some prawns that needed using up, and it’s been a firm favourite in my house ever since. It manages to feel special enough for a Friday night treat, yet it’s straightforward enough that you won’t hesitate to make it mid-week. It’s a brilliant dish for anyone who appreciates the classic pairing of lemon, garlic, and seafood, all brought together in a comforting, pasta-based meal. If you’re looking for other simple yet impressive one-pot meals, my Creamy Chicken And Rice Recipe is another one we turn to regularly.
What I love most is how the ingredients work in harmony. The orzo isn’t just a base; it absorbs all the delicious flavours from the stock, wine, and aromatics, creating a sauce that’s rich and flavourful. Then, the prawns are added right at the end, cooking gently in the residual heat to ensure they’re perfectly tender and succulent. It’s a one-pan dinner that truly tastes like it took far more effort than it actually did.
Recipe Overview
This Lemon Garlic Shrimp Orzo is a complete meal cooked in one pan, ready in about 30 minutes. The method involves toasting the orzo before simmering it in a flavourful stock, which gives it a wonderfully nutty depth. The pasta absorbs the liquid and releases its starches, creating a luscious, creamy texture without any cream. Juicy prawns, fresh lemon, and a final flourish of Parmesan cheese and parsley finish the dish. After testing this recipe five times, I finally got the liquid-to-orzo ratio just right to ensure the pasta is perfectly cooked and the sauce has the ideal consistency.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4 people
- Difficulty: Easy
Why You’ll Love This Lemon Garlic Shrimp Orzo
- Genuine Flavour: This dish is packed with distinct, vibrant tastes. You get the sweetness from the prawns, a pungent warmth from the garlic, and a bright, acidic lift from both the lemon zest and juice. The optional white wine adds a layer of complexity, while the Parmesan cheese provides a savoury, salty finish that ties everything together.
- Ready in About 30 Minutes: From chopping the garlic to serving it up, this entire meal comes together on the hob in roughly half an hour, making it an excellent choice for those evenings when time is short but you still want something genuinely tasty.
- Flexible Recipe: It’s wonderfully adaptable. You can stir a few large handfuls of fresh spinach in at the end until it wilts, add some halved cherry tomatoes with the orzo for a touch of sweetness, or swap the parsley for fresh dill for a different herbaceous note.
- Great for a Casual Dinner Party: This dish works beautifully when you have friends over. It looks elegant and tastes impressive, but since it’s a one-pan dinner, you won’t be left with a pile of pots and pans, meaning more time to chat and enjoy the evening.
- Family Tested: My whole family enjoys this one. The flavours are bold but not overpowering, and the combination of pasta and prawns is always popular. It’s one of those rare meals that gets zero complaints and always gets compliments.
Ingredients You’ll Need
For this orzo recipe, we’re using simple, fresh ingredients that pack a real punch. When it comes to the lemon, I always recommend using a good, unwaxed one since we’ll be using both the zest and the juice for maximum flavour. The zest holds all the fragrant oils and makes a huge difference to the final aroma of the dish.
- 2 tbsp olive oil
- 2 tbsp unsalted butter, divided
- 4 cloves garlic, finely minced
- 1/4 tsp red pepper flakes (optional, for a little warmth)
- 300g orzo pasta
- 60ml dry white wine, such as Pinot Grigio or Sauvignon Blanc (optional, can be replaced with more stock)
- 900ml hot chicken or vegetable stock
- 400g raw king prawns, peeled and deveined
- 1 large lemon, zest and juice
- 50g Parmesan cheese, finely grated
- A large handful of fresh flat-leaf parsley, finely chopped
- Salt and freshly ground black pepper to taste
Marcus’s Tip: Don’t be shy with the garlic! Four cloves might seem like a lot, but its flavour mellows as it cooks into the sauce. If you’re a true garlic lover like me, you might even sneak in a fifth clove.
How to Make Lemon Garlic Shrimp Orzo
The process for this one-pan seafood pasta is quite straightforward. The key is to build the flavours in layers, starting with the aromatics and toasting the orzo, which makes all the difference. Follow these steps, and you’ll have a stunning meal ready in no time.
- Sauté the Aromatics: In a large, wide-based pan or skillet with a lid, heat the olive oil and 1 tablespoon of butter over a medium heat. Once the butter is foaming, add the minced garlic and red pepper flakes (if using). Cook for about 1 minute until fragrant, stirring constantly to prevent the garlic from browning.
- Toast the Orzo: Add the dry orzo to the pan. Stir well to coat it in the garlic-infused oil and butter. Let it toast for 1-2 minutes, stirring often, until it smells nutty and some of the grains turn a pale golden colour. This step is crucial for developing a deeper flavour.
- Deglaze and Add Stock: If using white wine, pour it in and let it bubble away for about 30 seconds, scraping up any bits stuck to the bottom of the pan. Pour in the hot stock, season with a pinch of salt and a good grind of black pepper, and stir everything together.
- Simmer the Orzo: Bring the liquid to a lively simmer, then reduce the heat to medium-low, cover the pan, and let the orzo cook for 10-12 minutes. I find that giving it a good stir every 3-4 minutes is the best way to prevent it from sticking and helps release the starches for a creamier result. The orzo is done when it’s al dente and has absorbed most of the liquid.
- Cook the Prawns: Uncover the pan. Add the raw prawns, lemon zest, and lemon juice. Stir them into the orzo and cook for another 3-4 minutes, or just until the prawns have turned pink and opaque. Be careful not to overcook them, as they can become tough. They cook very quickly in the hot pasta.
- Finish the Dish: Remove the pan from the heat. Stir in the remaining tablespoon of butter, the grated Parmesan cheese, and most of the chopped fresh parsley. The residual heat will melt the butter and cheese, creating a glossy, luscious sauce.
- Serve Immediately: Check the seasoning and add more salt and pepper if needed. Serve the lemon garlic shrimp orzo straight away, garnished with the remaining parsley and an extra grating of Parmesan if you like.
Tips From My Kitchen
- Temperature Control: The biggest risk with a dish like this is overcooking the prawns. They only need a few minutes. As soon as they transform from translucent grey to opaque pink, they are ready. It’s better to take the pan off the heat a moment early, as they will continue to cook in the hot orzo.
- The Secret Step: Don’t skip toasting the orzo. It might seem like an unnecessary step, but it adds a wonderful, nutty complexity that you just don’t get from boiling it. Similar to making a risotto, I learned that agitating the pasta by stirring releases starches, which is your ticket to a creamy sauce without adding any cream.
- Make-Ahead: While this dish is best served immediately, you can certainly do some prep to make it come together even faster. Mince the garlic, chop the parsley, and zest and juice the lemon ahead of time. Store them in separate small containers in the fridge for up to a day.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days. The orzo will absorb more of the liquid as it sits. To reheat, add it to a pan over a low heat with a splash of water or stock to loosen it up, stirring gently until warmed through.
Delicious Variations to Try
One of the best things about this shrimp orzo recipe is how easily it can be adapted to your tastes or what you have in the fridge. Here are a few ideas to get you started:
- Spicy Version: If you like a bit of heat, increase the red pepper flakes to 1/2 teaspoon or add one finely chopped fresh red chilli along with the garlic at the beginning.
- Add More Greens: Stir in a couple of big handfuls of baby spinach or rocket at the very end with the parsley. The heat from the pasta will wilt the leaves perfectly in a minute or two, adding extra nutrients and a lovely fresh flavour. Asparagus tips or frozen peas, added for the last 5 minutes of the orzo cooking time, also work well.
- Different Protein: If prawns aren’t your thing, this recipe is fantastic with other proteins. Try adding shredded cooked chicken at the end, or pan-fried chunks of chorizo for a smoky, Spanish-inspired twist. Flaked cooked salmon stirred through gently would also be delightful.
What to Serve With Lemon Garlic Shrimp Orzo
This is a hearty one-pan dinner that stands well on its own, but a couple of simple sides can round it out beautifully.
- A Simple Green Salad: A crisp salad of rocket, watercress, and shaved Parmesan with a sharp lemon vinaigrette offers a fresh, peppery contrast to the creamy orzo.
- Crusty Garlic Bread: Perfect for mopping up every last bit of the delicious, lemony, garlicky sauce from the bottom of the bowl.
- Wine Pairing: A chilled glass of a dry, crisp white wine like a Sauvignon Blanc or an Italian Pinot Grigio complements the lemon and seafood flavours wonderfully.
And for dessert? If you want to continue the citrus theme, these zesty Lemon Crumb Bars would be a fantastic finish to the meal.
Frequently Asked Questions
Lemon Garlic Shrimp Orzo
Ingredients
Method
- Sauté the Aromatics: In a large, wide-based pan or skillet with a lid, heat the olive oil and 1 tablespoon of butter over a medium heat. Once the butter is foaming, add the minced garlic and red pepper flakes (if using). Cook for about 1 minute until fragrant, stirring constantly to prevent the garlic from browning.
- Toast the Orzo: Add the dry orzo to the pan. Stir well to coat it in the garlic-infused oil and butter. Let it toast for 1-2 minutes, stirring often, until it smells nutty and some of the grains turn a pale golden colour. This step is crucial for developing a deeper flavour.
- Deglaze and Add Stock: If using white wine, pour it in and let it bubble away for about 30 seconds, scraping up any bits stuck to the bottom of the pan. Pour in the hot stock, season with a pinch of salt and a good grind of black pepper, and stir everything together.
- Simmer the Orzo: Bring the liquid to a lively simmer, then reduce the heat to medium-low, cover the pan, and let the orzo cook for 10-12 minutes. I find that giving it a good stir every 3-4 minutes is the best way to prevent it from sticking and helps release the starches for a creamier result. The orzo is done when it’s al dente and has absorbed most of the liquid.
- Cook the Prawns: Uncover the pan. Add the raw prawns, lemon zest, and lemon juice. Stir them into the orzo and cook for another 3-4 minutes, or just until the prawns have turned pink and opaque. Be careful not to overcook them, as they can become tough. They cook very quickly in the hot pasta.
- Finish the Dish: Remove the pan from the heat. Stir in the remaining tablespoon of butter, the grated Parmesan cheese, and most of the chopped fresh parsley. The residual heat will melt the butter and cheese, creating a glossy, luscious sauce.
- Serve Immediately: Check the seasoning and add more salt and pepper if needed. Serve the lemon garlic shrimp orzo straight away, garnished with the remaining parsley and an extra grating of Parmesan if you like.
Notes
I really hope you give this Lemon Garlic Shrimp Orzo a try. It has become such a reliable and delicious staple in my kitchen, and it’s a joy to cook and eat. It proves that a sophisticated, flavour-packed meal doesn’t need to be complicated. If you do make it, I’d love to hear how it turned out for you. Please leave a comment below and let me know! Happy cooking.
– Marcus
