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Lemon garlic shrimp orzo is the kind of dinner that works when you want something warm and comforting, but still fresh and light. It all cooks in one pan, and the combination of shrimp, garlic, and lemon gives it a simple, balanced flavor.
If you’ve made my orzo salad with asparagus or chicken meatballs with orzo, this is another easy way to use orzo in a meal that feels a little more complete. It cooks up tender and soaks in all the flavor from the broth and sauce.
The creamy sauce comes together right in the pan with the shrimp and spinach, so there’s no extra step or complicated process. It’s a straightforward meal that comes together quickly and works well for a busy evening.
I love dinner meals that cook in one pan. Just like this one pot chili mac and cheese and skillet lasagna.
Why You’ll Love Lemon Garlic Shrimp Orzo
- One-pan meal: Everything cooks together for easy cleanup.
- Comforting but fresh: Creamy orzo with bright lemon and garlic keeps it balanced.
- Quick dinner option: Ready in about 35 minutes from start to finish.
Ingredients
Find the full list of ingredients, amounts, and instructions in the recipe card at the bottom of this post.
- Shrimp – Adds a quick-cooking protein that pairs well with the creamy lemon sauce.
- Orzo – A small pasta that cooks up tender and absorbs all the flavor from the broth.
- Garlic – Brings a rich, savory base to the dish.
- Lemon – Adds brightness and balances the creamy sauce.
- Heavy cream – Creates a smooth, rich texture for the orzo.
- Spinach – Adds a fresh element and blends easily into the dish.
How to Make Lemon Garlic Shrimp Orzo
Here are the step-by-step directions for making this lemon garlic shrimp orzo:
Step 1: In a medium bowl, combine the shrimp, Italian seasoning, salt, pepper, 2 cloves minced garlic, juice from half of the lemon, and 2 tablespoons olive oil. Set aside (Photo 1).
Step 2: Heat a large skillet over medium heat with the remaining 1 tablespoon olive oil. Add the orzo and the remaining minced garlic (Photo 2). Cook for a few minutes, stirring often, until the orzo is lightly golden (Photo 3).
Step 3: Add the chicken broth and bring to a boil (Photo 4). Reduce the heat to a simmer, cover, and cook for 8–12 minutes, stirring occasionally, until the orzo is tender and has absorbed most of the broth (Photo 5).
Step 4: Roughly chop the spinach and add it to the skillet along with the shrimp mixture (Photo 6) and heavy cream (Photo 7). Stir to combine.
Step 5: Cover and cook for 5–10 minutes, until the shrimp is cooked through and pink.
Step 6: Squeeze fresh lemon juice over the dish and garnish with chopped parsley if desired (Photo 8).
Serve lemon garlic shrimp orzo with a side salad and a crusty bread, like this homemade French bread, Artisan sourdough bread, buttermilk dinner rolls, or overnight sourdough biscuits.
Tips for Success
- Don’t overcook the shrimp or they can become rubbery.
- Stir the orzo occasionally so it doesn’t stick to the pan.
- Use fresh lemon juice for the best flavor.
- Adjust liquid if needed—add a little more broth if the orzo absorbs too much.
How to Store
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stove or in the microwave. You may need to add a splash of broth or cream to loosen the sauce as it reheats.
Frequently Asked Questions
Yes, just reduce the cook time slightly since smaller shrimp cook faster.
You can use half-and-half for a lighter option, though the sauce will be less rich.
Yes, it reheats well, though the orzo may thicken slightly.
Yes, mushrooms or cherry tomatoes would work well in this dish.
More Easy Dinner Recipes
- Honey Glazed Salmon With Asparagus
- Blackened Salmon Tacos
- French Onion Meatballs
- Rotisserie Chicken Tacos
- Honey Mustard Chicken Tenders
If you make this lemon garlic shrimp orzo recipe and enjoy it, please leave a comment with a 5-star recipe rating and let me know! Thank you!
Lemon Garlic Shrimp Orzo
Equipment
- Medium bowl
Ingredients
- 1 lb jumbo raw shrimp, peeled and deveined
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/2 tsp black pepper
- 4 cloves garlic, minced
- 1 lemon
- 3 tbsp olive oil
- 1 cup orzo, uncooked
- 2 cups low-sodium chicken broth
- 1 cup fresh spinach
- 1 cup heavy cream
- fresh parsley, optional
Instructions
- In a medium bowl, combine the shrimp, Italian seasoning, salt, black pepper, 2 cloves minced garlic, juice from half of the lemon, and 2 tbsp olive oil. Set aside.
- Heat a large cast iron skillet over medium heat with the remaining 1 tbsp olive oil. Add the orzo and the remaining 2 cloves minced garlic, cooking until the orzo is golden brown.
- Add the chicken broth and bring to a boil. Reduce the heat to a simmer, cover, and cook for 8 to 12 minutes, or until the orzo is fluffy and has absorbed the broth, stirring occasionally.
- Roughly chop the spinach and add to the skillet along with the shrimp mixture and heavy cream. Stir to combine. Cover and cook for another 5 to 10 minutes, or until the shrimp is cooked through.
- Squeeze fresh lemon juice over the skillet and garnish with chopped parsley. Enjoy!
Notes
- Don’t overcook the shrimp or they can become rubbery.
- Stir the orzo occasionally so it doesn’t stick to the pan.
- Use fresh lemon juice for the best flavor.
- Adjust liquid if needed—add a little more broth if the orzo absorbs too much.
- This recipe calls for jumbo shrimp. Cook time may vary if using different-sized shrimp.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stove or in the microwave. You may need to add a splash of broth or cream to loosen the sauce as it reheats.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
