Save to Pinterest Creamy Lemon Orzo with Shrimp is my go-to for nights when I want something fresh yet comforting. Briny shrimp, tender orzo, and a generous dose of lemon come together in a silky sauce that feels special without any fuss. Whether you need a quick main course or want to wow dinner guests, this dish always delivers on flavor and ease.
The first time I whipped this up after a hectic workday my family could not get enough and now it is on our regular dinner rotation. The leftovers even disappear from the fridge faster than I expect.
Ingredients
- Large shrimp: Make this dish feel luxurious Look for firm glossy shrimp that smell like the ocean not fish
- Orzo pasta: Creates the risotto vibe without any stirring struggles Choose a good quality brand for the best texture
- Olive oil: Brings Mediterranean richness I use extra virgin for its flavor
- Yellow onion: Forms a subtle sweet flavor base Pick one with shiny skin and no bruises
- Garlic: Makes everything pop Use fresh and mince just before cooking
- Lemon zest and fresh lemon juice: Brighten every bite Always zest before juicing and seek out unwaxed lemons if possible
- Low sodium chicken broth: Lets you control the seasoning without overpowering the delicate flavors If pescatarian use veggie broth
- Water: Helps the orzo cook evenly without going gluey Use filtered if your tap is hard
- Baby spinach: Adds color and gentle earthiness Go for deep green leaves without wilting
- Fresh parsley: Gives the final dish a clean finish Flat leaf parsley works best for flavor
- Heavy cream: Brings the sauce together and adds richness Go for the full fat variety
- Grated Parmesan cheese: Melts into the sauce and creates a savory note Use authentic Parmigiano-Reggiano if you can
- Salt and black pepper: Heighten all the flavors Season to taste once everything is mixed
- Crushed red pepper flakes: Give a subtle heat but are optional Add if you love a little kick
Instructions
- Prepare the Shrimp:
- Pat the shrimp dry using paper towels then sprinkle lightly with salt and pepper on both sides This helps them caramelize while cooking and keeps their texture firm
- Sear the Shrimp:
- Heat one tablespoon olive oil in a large skillet set over medium high Once shimmering add shrimp in a single layer Cook for one to two minutes per side until pink and just cooked through Immediately transfer to a plate to keep them tender and juicy
- Sauté the Onion and Garlic:
- Lower the heat to medium and pour in remaining olive oil Add finely chopped onion and cook for three to four minutes until translucent and starting to soften Stir occasionally to prevent burning then add minced garlic Stir for just thirty seconds until fragrant to avoid bitterness
- Toast the Orzo:
- Tip the orzo pasta into the pan and stir constantly for one minute The grains should begin to lose their raw look Toasting gives a slight nuttiness that deepens the flavor
- Simmer the Orzo:
- Pour in chicken broth water lemon zest and one half teaspoon salt Stir to combine and bring the mixture to a gentle simmer Let orzo cook uncovered for eight to ten minutes stirring often so it does not stick Cook until the orzo is al dente and most liquid is absorbed
- Build the Sauce:
- Set the heat to low and add heavy cream parmesan and lemon juice Stir well until the sauce is creamy and smooth Watch for the cheese to melt completely for the best silky texture
- Wilt the Spinach and Return the Shrimp:
- Add chopped spinach to the pan and stir just until it wilts and turns bright green Fold in the seared shrimp with any juices on the plate Heat for one to two minutes letting everything meld together
- Adjust and Finish:
- Taste and add more salt black pepper and red pepper flakes if using Stir one last time for even seasoning
- Garnish and Serve:
- Scatter chopped parsley over the finished orzo and serve immediately so the creaminess and bright flavors shine
Save to Pinterest My all time favorite touch is extra lemon zest at the end The way it perfumes the kitchen is unbeatable My youngest always wants to help sprinkle parsley and shred parmesan which turns dinner into a family event
Storage Tips
Store leftovers in an airtight container and refrigerate for up to two days Gently reheat on the stove with a splash of broth or cream to revive the sauce Orzo tends to soak up moisture as it sits Avoid microwaving for too long which can overcook the shrimp and make them rubbery
Ingredient Substitutions
Swap the shrimp for scallops rotisserie chicken or even white beans if desired If you need it dairy free try a rich unsweetened oat or cashew cream for the sauce Use gluten free orzo or tiny rice shaped pasta to make it celiac friendly
Serving Suggestions
Serve with a crisp simple salad of arugula and fennel or a side of roasted asparagus A sprinkle of toasted pine nuts or a glass of chilled Pinot Grigio makes it dinner party ready Warm ciabatta is great for scooping up every last bite
Save to Pinterest Creamy Lemon Orzo with Shrimp has become more than a quick weeknight fix for us With its luscious sauce and zesty finish it is a little taste of the Mediterranean any time you want
Common Recipe Questions
- → Can I use frozen shrimp?
Yes, thaw frozen shrimp completely, pat dry, and proceed as directed. Ensure they're not overcooked for best texture.
- → Is it possible to make this gluten-free?
Absolutely. Simply swap traditional orzo for a gluten-free variety to maintain the dish's creamy character.
- → What other vegetables pair well?
Peas, asparagus, or artichoke hearts add color and texture. Sauté or stir in at the same time as the spinach.
- → Can I prepare this dish ahead?
It's best served fresh, but you can prep shrimp and aromatics ahead. Reheat gently and add cream and cheese just before serving.
- → Which wine pairs well?
Crisp white wines like Sauvignon Blanc or Pinot Grigio complement the bright flavors and creamy sauce beautifully.
- → How do I adjust the lemon flavor?
Increase lemon zest or juice at the end to taste, balancing with extra Parmesan or cream if needed for richness.