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–+ servings
image of Mise en place shot top down realistic style fresh ingredients for shrimp orzo in lemon garlic sauce arranged on a white marble kitchen counter healthy clear glass bowls rustic brown wooden kitchen sets soft diffuse daylight showing shrimp orzo pasta olive oil butter garlic lemons chicken broth white wine optional onions cherry tomatoes spinach parsley parmesan cheese red pepper flakes
katya bou

Shrimp Orzo In Lemon Garlic Sauce

A vibrant, restaurant-quality Mediterranean dish featuring plump shrimp and tender orzo tossed in a bright lemon-garlic butter sauce. Ready in 30 minutes and packed with fresh, zesty flavor.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup orzo pasta (uncooked)
  • 4 cups water for boiling
  • 1 tsp kosher salt for pasta water
  • 2 tbsp unsalted butter
  • 1 tbsp extra virgin olive oil
  • 4 cloves garlic minced
  • 1/2 tsp red pepper flakes optional, for heat
  • 1 lb large shrimp peeled and deveined
  • 1/2 cup dry white wine or low-sodium chicken broth
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 cup fresh parsley chopped
  • 1 tbsp fresh lemon juice about 1/2 lemon
  • 1 tsp lemon zest from the same lemon
  • 1 cup reserved pasta water starchy water for sauce
  • 1/2 tsp kosher salt plus more to taste
  • 1/4 tsp freshly ground black pepper plus more to taste

Equipment

  • Large pot
  • Large skillet or Dutch oven
  • Colander
  • Microplane Zester
  • - Measuring cups and spoons
  • Chef's Knife
  • cutting board,

Method
 

  1. Bring a large pot of salted water to a boil. Add the orzo and cook for 8-10 minutes, until al dente. Reserve 1 cup of the starchy pasta water, then drain the orzo in a colander and set aside.
  2. In a large skillet or Dutch oven, melt the butter with the olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing for 30-60 seconds until fragrant but not browned.
  3. Season the shrimp with salt and pepper. Add the shrimp to the skillet in a single layer and cook for 2-3 minutes per side, until pink, opaque, and just cooked through. Remove the shrimp and set aside.
  4. Pour the white wine (or broth) into the hot skillet, scraping up any browned bits. Bring to a simmer and let it reduce slightly, about 2-3 minutes.
  5. Reduce the heat to low. Add the drained orzo, reserved pasta water, lemon juice, and lemon zest to the skillet. Stir well to combine, allowing the sauce to thicken and coat the orzo.
  6. Stir in the grated Parmesan cheese until melted and the sauce is creamy. Add the cooked shrimp back to the skillet and toss to combine. Season with additional salt and pepper to taste.
  7. Serve immediately, garnished with chopped fresh parsley and an extra squeeze of lemon juice if desired.

Nutrition

Calories: 520kcalCarbohydrates: 65gProtein: 28gFat: 16g

Notes

For best results, use fresh lemons and high-quality Parmesan. The starchy pasta water is essential for creating the creamy sauce, so don't skip reserving it. This dish is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of liquid to restore the creamy texture.
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