Description

This Shrimp Orzo with Lemon Garlic Sauce is a bright, flavorful, and easy-to-make dish perfect for weeknight dinners or casual entertaining. Juicy shrimp are cooked to perfection and combined with tender orzo pasta, all tossed in a zesty lemon garlic sauce enriched with Parmesan and a touch of cream for extra richness. Fresh parsley and a hint of red pepper flakes add freshness and a subtle kick, making this recipe both comforting and elegant.

Ingredients

Scale

Orzo and Shrimp

1 pound orzo pasta
1.5 pounds large shrimp, peeled and deveined

Sauce and Seasonings

1/4 cup extra virgin olive oil
4 cloves garlic, minced
1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
1 cup chicken broth
1/4 cup freshly squeezed lemon juice
2 tablespoons lemon zest, finely grated
1/4 cup heavy cream (optional, for extra richness)
1/4 cup grated Parmesan cheese, plus more for serving
2 tablespoons butter
1/4 cup fresh parsley, chopped
1/4 teaspoon red pepper flakes (optional, for a little heat)
Salt and freshly ground black pepper, to taste

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Instructions

Cook the Orzo: Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to package directions until al dente (about 8-10 minutes). Drain well and toss with a little olive oil to prevent sticking. Set aside.
Prepare the Shrimp: Pat the shrimp dry with paper towels. Season generously with salt, freshly ground black pepper, and optional garlic or onion powder if desired.
Make the Lemon Garlic Sauce – Cook Shrimp: Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook for 2-3 minutes on each side until they turn pink and opaque. Remove shrimp from the skillet and set aside.
Cook Garlic and Deglaze: Reduce heat to medium. Add minced garlic to the same skillet and cook for about 30 seconds until fragrant, being careful not to burn it. Pour in white wine, scraping up any browned bits from the bottom of the skillet. Let it simmer for 1-2 minutes to reduce slightly.
Add Broth and Lemon Juice: Stir in chicken broth and freshly squeezed lemon juice. Bring the sauce to a simmer and cook for 2-3 minutes until it thickens slightly.
Finish the Sauce: Stir in lemon zest, grated Parmesan cheese, and butter until melted and smooth. If using, add heavy cream for extra richness and stir to combine.
Season the Sauce: Taste and season with salt, freshly ground black pepper, and red pepper flakes if using. Adjust seasoning as needed.
Combine Orzo and Sauce: Add the cooked orzo pasta to the skillet with the lemon garlic sauce. Toss well to coat the orzo evenly.
Add Shrimp and Parsley: Return the cooked shrimp to the skillet and gently toss with the orzo and sauce. Stir in chopped fresh parsley for brightness.
Serve: Serve the shrimp orzo immediately, garnished with extra grated Parmesan cheese, a sprinkle of red pepper flakes if desired, and a lemon wedge on the side for extra zing.

Notes

For a richer sauce, don’t skip the heavy cream, but it’s optional.
Use fresh lemon juice and zest for the best bright citrus flavor.
Be careful not to overcook the shrimp, as they’ll become rubbery.
If you prefer, substitute chicken broth with vegetable broth for a lighter flavor.
You can add a pinch of garlic or onion powder to season the shrimp for extra depth.
Serve with a side salad or steamed vegetables for a complete meal.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian