Shrimp Orzo in Lemon Garlic Sauce (One-Pan Dinner)

Shrimp orzo in lemon garlic sauce is honestly my go-to dinner when I need to impress someone without actually killing myself in the kitchen. I stumbled upon this combination a few years ago when I had a package of orzo about to expire and some frozen shrimp—you know, one of those “what can I make with what I have” moments. The first attempt was…well, let’s just say edible but underwhelming. But over time, I’ve tweaked this into something that makes people think I actually know what I’m doing in the kitchen.

How This One-Pan Wonder Saved My Dinner Parties

Look, I used to be the person who’d attempt ridiculously complicated recipes when guests came over, which inevitably led to me being stressed, sweaty, and still chopping onions when everyone arrived. Not cute. After one particularly disastrous dinner (the infamous “burnt risotto incident of 2019” that my friends still won’t let me forget), I decided I needed reliable recipes that looked fancy but weren’t actually complicated.

Enter this shrimp orzo situation. The first few times I made it, I overcooked the shrimp to rubber and had to secretly pick out the burnt garlic bits before serving. But eventually I nailed the timing. The beauty of this dish is that it looks like something you’d order at a restaurant with its bright lemony sauce and plump shrimp, but it’s actually stupid-simple. Plus, it’s all made in one pan, which means I’m not left with a kitchen that looks like a crime scene. Win-win.

Ingredients Shrimp Orzo In Lemon Garlic Sauce

So here’s the thing about ingredients for this dish—you don’t need anything fancy, but a few quality components make a huge difference. The first time I made this with bargain bin dried herbs and pre-minced garlic, it was…fine. But when I upgraded a few key ingredients, it transformed into something I actually crave.

Don’t worry about hunting down some obscure Italian orzo shipped directly from a small village in Sicily. Regular supermarket stuff works perfectly fine. The magic is in how you cook it and what you surround it with. That said, I do have some strong opinions about a few of these ingredients:

Shrimp (1 pound, medium size)

Please, for the love of all things delicious, buy raw shrimp, not pre-cooked. Those pre-cooked pink ones turn into little rubber erasers when you heat them again. I usually go for the 21-25 count size (that means 21-25 shrimp per pound). I’m not above using frozen—that’s usually what I have on hand—but thaw them completely and pat them really dry before cooking. Wet shrimp steam rather than sear, and nobody wants that sad situation.

Orzo (1 cup dry)

This tiny rice-shaped pasta is the unsung hero here. It cooks quickly and absorbs flavor like a dream. One cup might not look like much, but trust me, it expands significantly. I’ve accidentally made enough to feed a small country before. Regular orzo is fine, but if you can find the whole wheat version, it adds a nice nutty flavor that works really well with the lemon and garlic.

Fresh Garlic (4-5 cloves)

This is one place I don’t compromise. Pre-minced garlic in jars just doesn’t hit the same—it’s missing that sharp, pungent bite that makes your eyes water in the best way. I actually go heavy on the garlic (closer to 5-6 cloves) because it mellows as it cooks. Slice it thin rather than mincing it to pieces; it’ll still soften but won’t burn as easily. Burnt garlic is bitter and can ruin the whole dish—ask me how I know.

Lemons (2 medium)

You need both the zest and juice here. The zest has all those fragrant oils that make the dish smell amazing, while the juice provides the acidic backbone. I always buy an extra lemon because invariably one will be dry as a bone inside despite looking perfectly juicy on the outside. Nature’s little prank. Roll them firmly on the counter before juicing to get every last drop.

Chicken Broth (2 cups)

This is what the orzo cooks in, so it matters. I use low-sodium because I like to control the salt myself. Those bouillon cubes work in a pinch, but they can be crazy salty. One time I used regular broth AND added salt and nearly gave myself hypertension. If you’re vegetarian, vegetable broth works beautifully too—I’ve done it both ways depending on who I’m feeding.

White Wine (1/2 cup, optional)

Look, this isn’t essential, but it adds a depth that’s hard to replicate. Nothing fancy—I use whatever white is open in the fridge, usually Sauvignon Blanc or Pinot Grigio. If you don’t drink, just skip it and add a splash more broth and maybe a touch more lemon. I once tried using white wine vinegar instead and…don’t do that. Just don’t. My husband still brings it up.

Instructions Shrimp Orzo In Lemon Garlic Sauce

Before we dive in, I want to emphasize that the beauty of this recipe is its simplicity. The whole thing comes together in about 30 minutes, but it does require you to pay attention. This isn’t one of those “set it and forget it” situations—more like a “hover anxiously nearby” kind of deal. But I promise it’s worth it.

The trickiest part is not overcooking the shrimp. They go from perfectly tender to rubber bands in about 45 seconds, so you’ll want to have everything else ready to go. And yes, I’ve messed this up multiple times, especially when trying to simultaneously text, stir, and prevent my cat from jumping on the counter. Focus, people.

Season and prep your shrimp properly.

Pat those shrimp DRY with paper towels. I’m serious—this is non-negotiable if you want them to get any kind of nice sear. Season them with salt, pepper, and maybe a tiny bit of red pepper flakes if you’re feeling spicy. I peel and devein mine, but leave the tails on for presentation (plus they add flavor to the sauce). If you hate dealing with tails while eating (I get it), just take them all off. No judgment here.

Get your pan screaming hot for the shrimp.

Heat a large skillet over medium-high heat and add a tablespoon of olive oil. When the oil shimmers—and I mean really shimmers, not just sits there looking oily—add the shrimp in a single layer. DO NOT CROWD THE PAN. If necessary, do this in batches. Crowded shrimp steam instead of sear, and you’ll end up with sad, gray shrimp instead of beautiful pink ones with caramelized edges. They need only about 1-2 minutes per side until just pink. Then remove them from the pan immediately. They’re not fully cooked yet—that’s intentional!

Create the flavor foundation with garlic and lemon.

Turn the heat down to medium and add another tablespoon of olive oil to the same pan. Add your thinly sliced garlic and cook it just until fragrant and starting to turn golden, about 30-45 seconds. Do not walk away during this step—I’ve ruined entire dinners by getting distracted for literally one minute. The moment it starts to smell amazing, add the lemon zest and give it a quick stir. Your kitchen should smell ridiculous at this point.

Deglaze the pan like a pro.

Pour in that white wine (if using) and use your spoon to scrape up all those browned bits from the bottom of the pan. Those bits are FLAVOR, people! Let the wine simmer for about a minute until it reduces slightly and the alcohol smell dissipates. If you’re skipping the wine, just use a splash of broth here. This deglazing step might seem fussy, but it’s actually where so much of the depth comes from. The sizzling sound as the liquid hits the hot pan is deeply satisfying—one of my favorite kitchen moments.

Add the orzo and let it toast slightly.

Toss in the dry orzo pasta and stir it around for about a minute. This toasting step adds a nutty dimension that makes a huge difference in the final dish. The first few times I made this, I skipped this step and went straight to adding liquid. Don’t be like past me. The orzo should start to smell toasty but shouldn’t brown. If it starts to color too quickly, your heat is too high.

Simmer everything to perfection.

Pour in the chicken broth, lemon juice, and a pinch of salt and pepper. Bring it to a simmer, then reduce the heat to medium-low. Cover the pan and let it cook for about 8-10 minutes, stirring occasionally to prevent sticking. The orzo will gradually absorb the liquid and become tender. Unlike regular pasta, you’re not draining this—all that flavorful liquid is getting soaked up. If it starts looking dry before the orzo is tender, add a splash more broth.

Return the shrimp for their final cooking.

When the orzo is almost tender (taste it to check!) and most of the liquid is absorbed, add those partially-cooked shrimp back to the pan along with any accumulated juices. Gently fold them in and let everything cook together for just 1-2 minutes more until the shrimp are fully pink and cooked through but still tender. This is when I add a handful of chopped fresh herbs (parsley, dill, or basil all work) and a little knob of butter if I’m feeling indulgent. The residual heat will melt it into the sauce.

Tips & Variations Shrimp Orzo In Lemon Garlic Sauce

Want to make this ahead? You can prep all the ingredients earlier in the day, but I don’t recommend fully cooking it until serving time. The orzo continues to absorb liquid as it sits, so leftovers tend to be a bit drier (still delicious, just different). If you do have leftovers, add a splash of broth when reheating. And while I’m partial to the shrimp version, I’ve made this with diced chicken thighs when my shellfish-allergic friend comes over. Just cook the chicken fully before removing it from the pan since it won’t finish cooking as quickly as shrimp. Oh, and a handful of frozen peas tossed in at the end adds a nice pop of color and sweetness.

Final Thoughts Shrimp Orzo In Lemon Garlic Sauce

I won’t pretend this is some ancient family recipe passed down through generations—it’s just a really solid weeknight dinner that happens to look fancy enough for company. The balance of the bright lemon, toasty garlic, and subtle brininess from the shrimp makes it taste like something that took way more effort than it actually did. Which, honestly, is my sweet spot for cooking—maximum impact with minimal kitchen trauma.

If you try this shrimp orzo in lemon garlic sauce, let me know how it turns out! I’m particularly curious if any of you brave souls add different herbs or spices to change it up. And if you figure out a foolproof way to keep from overcooking the shrimp, please share your wisdom—I’m still getting it wrong about 20% of the time.