Garlic Butter Shrimp and Orzo🍖 Main

Name: Garlic Butter Shrimp and Orzo
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 1 1/2 pounds medium shrimp, peeled and deveined; 1 clove garlic, minced; Kosher salt and freshly ground black pepper, to taste; 1 tablespoon lemon zest; 1 tablespoon freshly squeezed lemon juice; 2 tablespoons unsalted butter; 2 cloves garlic, minced; 2 large shallots, diced; 2 tablespoons all-purpose flour; 1/3 cup dry white wine; 3 cups chicken stock, or more as needed; 1 cup orzo pasta; Kosher salt and freshly ground black pepper, to taste; 1/3 cup freshly grated Parmesan; 1/4 cup heavy cream; 1 tablespoon freshly squeezed lemon juice; 2 tablespoons chopped fresh parsley leaves; 2 tablespoons chopped fresh dill

This comforting single-skillet dish features succulent shrimp paired with incredibly silky, luscious orzo pasta. Ready in just 40 minutes! Effortless preparation, absolutely delicious results.

By Marcus Rivera, Kitchen Tips Editor

Prep: 20 minCook: 20 minServes: 4

one pot seafood shrimp quick pasta italian garlic butter creamy

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Italian cooking at its best is about simplicity, quality ingredients, and respect for technique. This garlic butter shrimp and orzo follows that philosophy — a handful of good ingredients, treated well, creating something that tastes far more sophisticated than the effort involved. It is the kind of meal that makes an ordinary weeknight feel like a small celebration.

Add the garlic after the other aromatics have softened — it burns faster than onions and can turn bitter if it hits high heat for too long. When adding dairy, lower the heat first and stir continuously. Cream and cheese can break if they hit a rolling boil, and you want a silky, smooth result.

A crisp green salad and some warm, crusty bread are all you need alongside this dish to make a complete Italian-inspired meal. Open a bottle of wine that matches the weight of the food — a medium-bodied red for meaty sauces, a crisp white for lighter preparations.

Ingredients

For the Shrimp

2 tablespoons unsalted butter
1 1/2 pounds medium shrimp, peeled and deveined
1 clove garlic, minced
Kosher salt and freshly ground black pepper, to taste
1 tablespoon lemon zest
1 tablespoon freshly squeezed lemon juice

For the Orzo

2 tablespoons unsalted butter
2 cloves garlic, minced
2 large shallots, diced
2 tablespoons all-purpose flour
1/3 cup dry white wine
3 cups chicken stock, or more as needed
1 cup orzo pasta
Kosher salt and freshly ground black pepper, to taste
1/3 cup freshly grated Parmesan
1/4 cup heavy cream
1 tablespoon freshly squeezed lemon juice
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh dill

Nutrition (Per 4 servings)*

485

Calories

37g

Protein

35g

Carbs

20g

Fat

Fiber

850mg

Sodium

* AI-estimated values only — not a substitute for professional nutrition labeling.

Instructions

Cook the Shrimp

Melt butter in a Dutch oven over medium heat. Working in batches, add shrimp and garlic; season with salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes.
Stir in lemon zest and lemon juice; set aside and keep warm.

Prepare the Orzo

Melt butter in the Dutch oven. Add garlic and shallots, and cook, stirring occasionally, until tender, about 3 minutes.
Whisk in flour until lightly browned, about 1 minute.
Stir in wine and chicken stock, scraping any browned bits from the bottom of the Dutch oven. Stir in orzo; season with salt and pepper, to taste.
Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 6 minutes. If the orzo is too thick, add more chicken stock as needed until desired consistency is reached.

Combine and Finish

Stir in Parmesan, heavy cream, lemon juice, parsley and dill; season with salt and pepper, to taste. Return shrimp to the Dutch oven.
Serve immediately.