Save This creamy lemon orzo with shrimp captures everything I love in a weeknight meal—refreshing citrus, plump shrimp, and silky pasta cooked together for ultimate flavor. The sauce comes together in one skillet and wraps each grain of orzo and each shrimp in a rich lemony embrace that always leaves plates clean. If you are looking to serve something vibrant yet low fuss, this is your new go-to dish.
The first time I tried this, it was a wild rush to use up some freezer shrimp and a bunch of lemons almost past their prime. Now it is my answer whenever I want dinner to feel special but have zero time for fuss.
Ingredients
- Large shrimp: Provides sweet brininess and cooks fast in the sauce so seek peeled and deveined shrimp for easy preparation
- Orzo pasta: Creates the creamy risotto-like texture without hours of stirring look for rice-shaped orzo with a golden hue
- Olive oil: Brings silkiness to the base try to choose a fresh and peppery extra-virgin oil
- Yellow onion: Forms the vegetable backbone aim for firm onions with shiny skins
- Garlic: Infuses the sauce with classic depth pick plump cloves free from green sprouts
- Lemon zest and lemon juice: Deliver bright acidity and fragrance opt for firm unwaxed lemons
- Low sodium chicken broth: Offers gentle savory notes while keeping sodium in check sub with a good vegetable broth if preferred
- Baby spinach: Adds a bit of color and an earthy note fresh baby spinach wilts perfectly
- Fresh parsley: Finishes the dish with a herby zip flat-leaf parsley is best for robust flavor
- Heavy cream and parmesan cheese: Blend for the signature creamy bite use freshly grated Parmesan for melt-in-your-mouth results
- Salt black pepper and crushed red pepper flakes: Wake up all the flavors use freshly cracked black pepper for the ultimate finish
Instructions
- Prepare the Shrimp:
- Pat shrimp thoroughly dry on a plate and sprinkle lightly with salt and pepper. This simple seasoning ensures a juicy crust and subtle flavor from the very start.
- Sear the Shrimp:
- Heat one tablespoon olive oil in a spacious skillet over medium-high. Arrange shrimp in a single layer. Let them sizzle for about one to two minutes per side until each turns just opaque and curls slightly. Immediately transfer shrimp to a clean plate to keep from overcooking.
- Sauté the Aromatics:
- Lower heat to medium then add the last tablespoon of olive oil and all the chopped onion. Stir for three to four minutes until the onions become soft and translucent. Drop in the minced garlic and stir for thirty seconds as the kitchen fills with aroma.
- Toast the Orzo:
- Add the dry orzo right into the onion mixture and keep stirring for a full minute so each grain is coated with oil and turns lightly golden and toasty.
- Simmer the Orzo:
- Pour in chicken broth water all the lemon zest and a pinch of salt. Bring to a gentle simmer and stir now and then. Let orzo bubble away for eight to ten minutes until it is just tender yet still with a touch of firmness and most liquid is absorbed.
- Finish with Cream and Cheese:
- Reduce heat to low. Pour in heavy cream freshly grated Parmesan and all the lemon juice. Stir well. The sauce will go from watery to creamy in a few moments.
- Wilt the Greens and Warm the Shrimp:
- Toss in the spinach and stir until you see green ribbons just wilted. Slide the cooked shrimp and any juices back into the pan. Stir everything together for two minutes till shrimp are heated through but remain juicy.
- Taste and Season:
- Try a forkful and adjust with a sprinkle of salt more black pepper or red pepper flakes if you like heat.
- Serve and Garnish:
- Spoon creamy orzo onto plates then shower with freshly chopped parsley for brightness. Serve right away and enjoy every bite.
Save My absolute favorite ingredient here is the lemon zest. It smells like summertime as soon as it hits the pan. My family always jokes that if I have lemons in the fridge, I am finding a way to sneak zest into dinner. The first time I made this, everyone kept coming back to steal one more shrimp out of the pan.
Storage Tips
Let the orzo cool completely before placing leftovers in a lidded container. Store in the fridge for up to three days. For best results add a tablespoon of water or broth before reheating gently on the stove. The creaminess returns without splitting.
Ingredient Substitutions
You can easily swap out ingredients if needed. Use gluten-free orzo or small pasta if you want to make the dish celiac friendly. Substitute cooked chicken or seared scallops for the shrimp if that is what you have on hand.
Serving Suggestions
Round out the meal with a crisp green salad tossed with more lemon. Grilled asparagus or garlic bread is lovely on the side. This pasta always feels dinner party worthy especially with a cold glass of Sauvignon Blanc or Pinot Grigio.
Cultural and Seasonal Notes
Orzo is a staple in many Mediterranean pantries. Combining bright lemon and seafood in a creamy sauce mimics many traditional Italian and Greek flavors but comes together quicker. In spring add fresh peas or shaved asparagus tips. If summer herbs are in abundance swap parsley for basil or dill.
Save This orzo with shrimp always brings bright flavor to my table even when weeknight energy is low. Enjoy and feel free to add fresh herbs each time for a twist.
Kitchen Help
- → Can I substitute chicken broth for vegetable broth?
Yes, using vegetable broth creates a pescatarian-friendly dish without compromising the vibrant flavor.
- → How do I prevent overcooking shrimp?
Cook shrimp just until opaque, 1–2 minutes per side, then remove from heat and return at the end to gently rewarm.
- → Is this dish suitable for gluten-free diets?
Use gluten-free orzo pasta to adapt the dish for gluten-sensitive guests. Always check ingredient labels.
- → What can I add for extra vegetables?
Peas or asparagus work well for added color and texture, complementing spinach and lemon flavors.
- → Which wines pair best with this meal?
Crisp Sauvignon Blanc or Pinot Grigio pair excellently with lemony, creamy orzo and shrimp.
- → How can I adjust the creaminess?
Use less cream for a lighter sauce, or increase Parmesan for a richer, cheesier texture.