Dinner
One-Pan Lemon Butter Shrimp Orzo
Old Bay shrimp finish in creamy skillet orzo brightened with lemon and parsley.
- Yield
- 4 servings
- Cuisine
- American
Serving ideas
Finish with fresh parsley.
Ingredients
See the ingredient checklist
- 2 tbsp unsalted butter, divided
- 1 lb large shrimp, peeled, deveined and patted dry
- 2 tsp Old Bay seasoning
- 1 shallot, finely chopped
- 4 cloves garlic, minced
- red pepper flakes, a pinch
- 1/2 cup dry white wine
- 3 cups low-sodium vegetable broth
- 8 oz orzo
- 1/2 cup heavy cream
- 1 lemon, zested
- 1 tbsp lemon juice
- kosher salt
- 1 tbsp chopped fresh parsley
Before you cook
Stir frequently once the orzo goes into the skillet.
How to make One-Pan Lemon Butter Shrimp Orzo
Melt 1 tablespoon butter over medium in a large skillet. Season shrimp with Old Bay and sear in one layer about 1 minute per side. Transfer to a plate.
Melt the remaining butter and soften the shallot for 2 to 3 minutes. Add garlic and pepper flakes for 1 to 2 minutes. Deglaze with wine and cook until almost dry.
Add broth and bring to a boil. Stir in orzo, reduce to a simmer and stir frequently for 8 to 10 minutes, until the broth is mostly absorbed.
Add the cream and cook 2 to 3 minutes. Return shrimp and any juices for about 2 minutes, until pink and cooked through. Stir in lemon zest and juice and season to taste.
The full recipe
Check off ingredients as you get them ready.
The ingredient list scales when you change the servings. Adjust any quantities mentioned in the steps to match your batch.
One-Pan Lemon Butter Shrimp Orzo
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Ingredients
- 2 tbsp unsalted butter, divided
- 1 lb large shrimp, peeled, deveined and patted dry
- 2 tsp Old Bay seasoning
- 1 shallot, finely chopped
- 4 cloves garlic, minced
red pepper flakes a pinch- ½ cup dry white wine
- 3 cups low-sodium vegetable broth
- 8 oz orzo
- ½ cup heavy cream
- 1 lemon, zested
- 1 tbsp lemon juice
- kosher salt
- 1 tbsp chopped fresh parsley
Instructions
- Melt 1 tablespoon butter over medium in a large skillet. Season shrimp with Old Bay and sear in one layer about 1 minute per side. Transfer to a plate.
- Melt the remaining butter and soften the shallot for 2 to 3 minutes. Add garlic and pepper flakes for 1 to 2 minutes. Deglaze with wine and cook until almost dry.
- Add broth and bring to a boil. Stir in orzo, reduce to a simmer and stir frequently for 8 to 10 minutes, until the broth is mostly absorbed.
- Add the cream and cook 2 to 3 minutes. Return shrimp and any juices for about 2 minutes, until pink and cooked through. Stir in lemon zest and juice and season to taste.