Shrimp Orzo In Lemon Garlic Sauce
Shrimp Orzo in Lemon Garlic Sauce is a light and flavorful dish that combines tender shrimp, tiny orzo pasta, and a bright, zesty lemon garlic sauce. The garlic gives it…
Tip: save now, cook later.Shrimp Orzo in Lemon Garlic Sauce is a light and flavorful dish that combines tender shrimp, tiny orzo pasta, and a bright, zesty lemon garlic sauce. The garlic gives it a nice kick, while the lemon adds a fresh, tangy touch that makes every bite feel refreshing and just right for any time of the year.
I love making this recipe when I want something quick but still feel like I’m treating myself. The shrimp cook fast, and the orzo soaks up all that garlicky lemon sauce, which means you get a lovely mix of textures and flavors in every mouthful. It’s one of those meals that feels special but isn’t complicated at all to whip up.
My favorite way to enjoy this dish is with a simple side salad or some steamed veggies for a complete meal. It’s great for a weeknight dinner or even when friends come over because it’s easy to share and always gets compliments. I find the leftovers taste even better the next day, so you can look forward to a tasty lunch, too!
Key Ingredients & Substitutions
Shrimp: Medium shrimp work great here, but you can use large ones too. If you’re allergic or want less seafood, chicken breast is a nice swap. Just adjust cooking time accordingly.
Orzo: This tiny pasta cooks quickly and soaks up the sauce well. No orzo? Try small pastas like acini di pepe or small elbow macaroni.
Garlic: Fresh garlic is key for the sauce’s bright flavor. If you’re in a pinch, garlic powder works but fresh gives the best taste and aroma.
Lemon: Fresh lemon juice and zest bring brightness. Bottled lemon juice is okay but fresh makes a real difference in flavor.
Chicken or Vegetable Broth: Adds depth to the sauce. Water can be used, but broth makes it richer and more flavorful.
How Do You Cook Shrimp Without Overcooking Them?
Shrimp cook very quickly and can get rubbery if overcooked. Follow these tips:
- Cook shrimp over medium-high heat for about 2 minutes per side until they turn pink and curl slightly.
- Remove them from the pan as soon as they’re opaque—carryover heat will finish cooking.
- Don’t crowd the pan; cook in batches if needed to get a nice sear.
This way, your shrimp will stay tender and juicy, adding a perfect texture to the dish.
Equipment You’ll Need
- Large skillet – perfect for cooking shrimp and making the sauce all in one pan.
- Pot for boiling orzo – to cook the pasta just right without sticking.
- Colander – helps you drain the orzo easily and quickly.
- Wooden spoon or silicone spatula – great for stirring the sauce without scratching your pan.
- Citrus juicer or reamer – makes squeezing fresh lemon juice easier and less messy.
Flavor Variations & Add-Ins
- Swap shrimp for scallops or chicken pieces if you want a different protein that cooks quickly.
- Add chopped cherry tomatoes for a sweet, juicy burst that pairs well with lemon.
- Stir in spinach or kale near the end for extra color and nutrition.
- Mix in feta cheese before serving for a creamy, tangy twist.
How to Make Shrimp Orzo In Lemon Garlic Sauce
Ingredients You’ll Need:
- 8 oz orzo pasta
- 1 lb medium shrimp, peeled and deveined
- 3 tbsp olive oil, divided
- 4 cloves garlic, minced
- 1/4 tsp red pepper flakes (optional, for some heat)
- 1/2 cup fresh lemon juice (about 2 lemons)
- Zest of 1 lemon
- 1/2 cup chicken broth or vegetable broth
- Salt and black pepper, to taste
- 1/4 cup fresh parsley, chopped
- 2 lemon slices (for garnish)
How Much Time Will You Need?
This delicious meal takes about 25 minutes in total. You’ll spend around 10 minutes prepping and cooking the orzo and shrimp, plus a few minutes simmering the bright lemon garlic sauce to bring all the flavors together.
Step-by-Step Instructions:
1. Cook the Orzo:
Bring a pot of salted water to a boil and cook the orzo according to the package instructions until it’s al dente. Drain it well and set it aside while you prepare the shrimp and sauce.
2. Cook the Shrimp:
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the shrimp with salt and pepper, then add them to the pan. Cook for about 2 minutes on each side until the shrimp turn pink and are cooked through. Remove the shrimp from the pan and set them aside.
3. Make the Lemon Garlic Sauce:
Lower the heat to medium, then add the remaining tablespoon of olive oil to the same skillet. Add the minced garlic and red pepper flakes, cooking for about 1 minute until fragrant. Pour in the fresh lemon juice, lemon zest, and chicken broth. Stir and let the sauce simmer gently for 2 to 3 minutes, allowing the flavors to mix and the sauce to reduce slightly.
4. Combine Everything:
Add the cooked orzo and shrimp back into the skillet. Stir gently to coat everything well with the lemon garlic sauce. Cook together for another 1 to 2 minutes to heat all the ingredients through. Taste and add more salt or pepper if needed.
5. Finish and Serve:
Remove the skillet from heat and stir in the fresh chopped parsley. Garnish with lemon slices for a bright, fresh look and serve immediately.
Can I Use Frozen Shrimp for This Recipe?
Yes, you can! Just make sure to fully thaw the shrimp before cooking by placing them in the fridge overnight or running them under cold water. Pat them dry to avoid excess moisture in the pan.
Can I Substitute Orzo with Another Pasta?
Absolutely! Small pastas like couscous, acini di pepe, or small elbow macaroni work well as substitutes. Just adjust cooking times according to the pasta you choose.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if the sauce seems dry.
Can I Make This Recipe Dairy-Free?
Yes! This recipe is naturally dairy-free as is. Just ensure your broth is dairy-free too. For a creamier sauce, you can add coconut milk or a dairy-free cream substitute.