Print

One Pot Garlic Butter Shrimp and Orzo Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 80 reviews

This One Pot Garlic Butter Shrimp and Orzo recipe is a flavorful and convenient dish combining tender shrimp cooked in garlic butter with creamy, lemony orzo pasta in a single pot. Perfect for a quick weeknight meal, this dish balances rich, buttery flavors with bright citrus and fresh herbs for a satisfying seafood pasta experience.

Ingredients

Shrimp

  • 2 tablespoons unsalted butter
  • 1 ½ 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

Orzo

  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 2 large shallots, diced
  • 2 tablespoons all-purpose flour
  • ⅓ cup dry white wine
  • 3 cups chicken stock
  • 1 cup orzo pasta
  • Kosher salt and freshly ground black pepper, to taste
  • ⅓ cup freshly grated Parmesan
  • ¼ cup heavy cream
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons chopped fresh parsley leaves
  • 2 tablespoons chopped fresh dill

Instructions

  1. Cook the Shrimp: Melt 2 tablespoons of unsalted butter in a Dutch oven over medium heat. Working in batches, add the peeled and deveined shrimp along with 1 clove minced garlic. Season with kosher salt and freshly ground black pepper to taste. Cook, stirring occasionally, until shrimp turn pink and are just cooked through, approximately 2-3 minutes. Stir in 1 tablespoon lemon zest and 1 tablespoon freshly squeezed lemon juice. Remove the shrimp from the pot and set aside, keeping them warm.
  2. Prepare the Orzo Base: In the same Dutch oven, melt another 2 tablespoons of unsalted butter over medium heat. Add 2 cloves minced garlic and 2 large diced shallots. Cook, stirring occasionally, until the shallots are tender, about 3 minutes.
  3. Make the Roux: Whisk in 2 tablespoons all-purpose flour until it becomes lightly browned, about 1 minute. This will help thicken the sauce.
  4. Deglaze and Add Liquids: Gradually stir in ⅓ cup dry white wine and 3 cups chicken stock, scraping any browned bits from the bottom of the Dutch oven to incorporate flavor. Then stir in 1 cup orzo pasta and season with kosher salt and freshly ground black pepper to taste.
  5. Cook the Orzo: Bring the mixture to a boil, then reduce heat to a simmer. Cook, stirring occasionally, until the orzo is tender and has absorbed most of the liquid, about 6 minutes.
  6. Finish the Sauce and Combine: Stir in ⅓ cup freshly grated Parmesan cheese, ¼ cup heavy cream, 1 tablespoon freshly squeezed lemon juice, 2 tablespoons chopped fresh parsley, and 2 tablespoons chopped fresh dill. Adjust seasoning with salt and pepper as needed. Return the cooked shrimp to the Dutch oven, mixing gently to combine and warm through.
  7. Serve: Serve the garlic butter shrimp and orzo immediately for best texture and flavor.

Notes

  • For best flavor, use fresh lemon juice and zest.
  • If preferred, substitute chicken stock with vegetable stock for a lighter variation.
  • Ensure not to overcook the shrimp, as they can become tough quickly.
  • The recipe can be adapted to be gluten-free by using gluten-free flour and orzo alternatives.
  • White wine can be omitted or substituted with additional stock if desired.

Find it online: https://flavorspath.com/one-pot-garlic-butter-shrimp-and-orzo-recipe/