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One Skillet Lemon Pepper Shrimp and Orzo Recipe
Ash Tyrrell

One Skillet Lemon Pepper Shrimp and Orzo Recipe

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.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Notes

  • 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.