Introduction

The first time I made One Skillet Lemon Pepper Shrimp and Orzo, I knew it was a keeper. The tangy lemon, tender shrimp, and creamy orzo came together like magic in one pan.

I remember thinking, “Wow, this tastes like something I’d order at a fancy restaurant!” but it was all cooked right in my own kitchen.

What I love most is how quick it is, yet it feels special enough for guests. And with only one skillet to wash afterward, I’m always happy to make it again.

One Skillet Lemon Pepper Shrimp and Orzo Recipe

Ingredients

Here’s what you’ll need to whip up this bright, flavorful dinner.

Shrimp (peeled and deveined) – 1 lb – Use fresh if possible; if using frozen, thaw completely for best texture.
Orzo pasta – 1 cup – Toasting it before adding broth adds a nutty depth.
Fresh lemon (zest and juice) – 1 – Avoid bottled lemon juice for the freshest flavor.
Shallots – 2, finely chopped – Milder than onions, they add a subtle sweetness.
Garlic – 3 cloves, minced – Fresh garlic gives more punch than pre-minced.
Unsalted butter – 2 tbsp – Balances the tang of lemon with a rich, creamy finish.
Extra-virgin olive oil – 2 tbsp – Helps sear shrimp beautifully without burning the butter.
Vegetable or chicken broth – 1 ½ cups – Warm before adding to speed up cooking.
Fresh baby spinach (or asparagus) – 2 cups – Don’t use frozen spinach; it releases too much water.
Kosher salt – to taste – Season in layers for better flavor.
Black pepper – to taste – Freshly cracked gives more aroma.
Fresh parsley (optional garnish) – 2 tbsp, chopped – Adds a burst of freshness at the end.

Note: This ingredient list makes about 4 servings.

Variations

You can easily make this recipe suit your taste or dietary needs.

Dairy-free: Use a dairy-free butter alternative.
Gluten-free: Swap the orzo with small gluten-free pasta or rice.
Extra veggies: Toss in zucchini, frozen peas, or roasted bell peppers.
Different protein: Try scallops, chicken breast strips, or even salmon bites.

Cooking Time

Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes

Equipment You Need

Large skillet with lid – Allows even cooking and keeps everything in one pan.
Zester or grater – For fresh, fragrant lemon zest.
Measuring cups and spoons – To keep ingredient amounts accurate.
Wooden spoon – Gentle on your skillet’s surface when stirring.

How to Make One Skillet Lemon Pepper Shrimp and Orzo

Prepare the Shrimp

I always start by patting the shrimp dry with paper towels. This ensures they sear nicely instead of steaming. A light sprinkle of salt and pepper locks in flavor right from the beginning.

Sauté the Shrimp

I heat butter and olive oil together in the skillet until the butter melts and sizzles. The shrimp go in a single layer and cook for about 3 minutes on one side, then another minute on the other until pink and opaque. I take them out immediately so they don’t overcook.

Cook the Aromatics

In the same skillet, I add a touch more butter and olive oil, then toss in the shallots and garlic. The smell at this stage is heavenly — sweet, savory, and the perfect base for the orzo.

Toast the Orzo

I stir in the orzo and let it toast for 1–2 minutes. This step adds a subtle nutty flavor that makes the final dish so much richer.

Add Stock and Simmer

I pour in the broth along with a little salt and pepper. Once it boils, I reduce the heat and let it simmer for about 10–12 minutes, stirring occasionally until the orzo soaks up most of the liquid and becomes tender.

Incorporate Vegetables

In the last few minutes, I stir in fresh spinach or asparagus. I cover the skillet for a couple of minutes so the veggies soften but still keep their bright color.

Add Lemon, Shrimp, & Serve

Finally, I stir in lemon zest and juice for that fresh pop of flavor. The shrimp go back into the skillet just long enough to warm through. A sprinkle of parsley on top makes it feel extra special.

Additional Tips for Making this Recipe Better

From my own kitchen experiments, here’s what makes a difference:

Use jumbo shrimp for a meatier bite and better presentation.
Warm the broth before adding it so the orzo cooks faster and more evenly.
Stir the orzo occasionally to prevent it from sticking to the skillet.
Adjust lemon juice at the end — add more if you want it extra zesty.

How to Serve One Skillet Lemon Pepper Shrimp and Orzo?

This dish is beautiful straight from the skillet, but I like to pair it with a crisp cucumber-feta salad or some crusty garlic bread for dipping into the lemony sauce. Adding lemon wedges on the side lets everyone squeeze on extra citrus. A dusting of parmesan is also lovely if you want a creamier finish.

Nutritional Information

Each serving of this recipe is balanced and satisfying.

Calories: 340
Protein: 19g
Carbohydrates: 33g
Fat: 14g

Make Ahead and Storage

Make Ahead

I sometimes marinate the shrimp and chop the vegetables earlier in the day. Keeping them separate in the fridge means dinner comes together in record time.

Storage

Leftovers go into an airtight container in the fridge for up to 3 days. When reheating, I splash in a little broth or water to loosen the orzo and keep it from drying out.

Why You’ll Love This Recipe

This dish is full of reasons to make it again and again:

Quick and low-effort: All in one skillet and ready in under 40 minutes.
Full of flavor: Bright lemon, tender shrimp, and creamy orzo are an unbeatable combo.
Adaptable: Easily change the veggies, protein, or seasoning.
Looks impressive: Perfect for guests, but simple enough for weeknights.
Light yet filling: Satisfies without feeling heavy.

Ash Tyrrell