Lemon Garlic Butter Shrimp with Orzo Pasta
Lemon Garlic Butter Shrimp with Orzo Pasta is a standout dish for spring—or any time of year—crafted with both ease and flavor in mind. As a seasoned recipe developer passionate about wholesome, satisfying meals, I’ve tested and perfected this recipe to ensure it delivers restaurant-quality results with minimal effort. Succulent shrimp are coated in a bright, buttery lemon marinade, then tossed with tender orzo and sweet peas for a balanced, one-skillet meal that’s ready in under 30 minutes. Whether you're cooking for a busy weeknight or a special occasion, this dish is a foolproof favorite!
Quick and Easy Lemon Garlic Butter Shrimp
Shrimp is one of my go-to protein sources when I’m short on time but still want to prepare a nutritious recipe. Whether I’m making a Cajun shrimp rice skillet, Baja shrimp tacos, or this lemon butter garlic shrimp dish, I know I can toss all the ingredients together quickly, and they always taste great.
This recipe is one of my particular favorites because it only requires one skillet and is made with protein, carbs, and veggies, meaning I can serve it as a complete meal on its own. Plus, the rich, aromatic, and citrusy flavors make for an elegant-tasting meal from the comfort of your own home!
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Ingredients and Notes
- Butter - This forms the base of the marinade, infusing every part of this dish with rich, delicious flavor. I recommend using unsalted butter. Also, feel free to use dairy-free butter if needed.
- Aromatics - Garlic and shallot add a sweet, pungent taste that infuses the recipe with lots of depth.
- Lemon - We’re using both lemon juice and lemon zest to tenderize the shrimp and create a bright, refreshing taste that balances some of the heaviness of the fats.
- Honey - Adds a subtle sweetness to the marinade. Maple syrup will also work.
- Shrimp - Fresh shrimp is best, but you can also use frozen. Make sure to thaw them before you begin, and peel and devein them if needed.
- Orzo - This is the grain used in the dish to give it some bulk. You can swap with any grain you want like quinoa, brown rice, couscous, etc.
- Dry white wine - This adds depth to the dish. Replace it with chicken or vegetable broth to keep this recipe alcohol-free.
- Broth - This helps cook the orzo, infusing it with savory flavor. Use reduced sodium to decrease the amount of salt in the dish. Or, substitute water if preferred.
- Frozen peas - These add a slightly sweet taste, a pop of color, and nutrients. There’s no need to watch them first!
How to Make Lemon Garlic Butter Shrimp with Orzo Pasta
This is an overview with step-by-step photos. Full ingredients & instructions for this recipe are in the recipe card below.
Step 1: Make the marinade. In a jar, mix the melted butter, minced garlic, lemon juice, lemon zest, honey, salt, and pepper. Set the mixture aside.
Step 2: Season the shrimp. Next, pat the shrimp dry with a clean paper towel, and toss them with one tablespoon of the marinade.
Step 3: Cook the shrimp. Heat a large skillet over medium heat, and cook the shrimp for 2 minutes on each side or until they are opaque all the way through. Transfer the shrimp to a plate, and set aside.
Step 4: Cook the aromatics and orzo. Add the olive oil or butter to the skillet along with the shallots. Cook for 2-3 minutes or until fragrant. Then, pour the remaining lemon garlic butter marinade into the skillet, and allow it to simmer for 1-2 minutes.
Stir in the orzo, and allow it to toast for 1-2 minutes and soak up all the flavor. Pour the white wine into the skillet to deglaze the pan, and simmer for 1-2 minutes. Next, add the broth in 1 cup increments, stirring occasionally, until the orzo reaches your desired consistency. This usually takes about 10 minutes! With the last cup of broth, add the peas to the orzo.
Step 5: Assemble. Once the orzo is cooked, remove the skillet from the heat, and add the cooked shrimp. Give everything a few big stirs to combine, and serve warm.
Frequently Asked Questions
To store, allow the dish to cool down completely. Then, transfer it to an airtight container. It will keep in the fridge for up to 5 days.
Technically, you can freeze this recipe for up to 3 months. However, I don’t recommend it, because the taste and texture tend to change once thawed.
This recipe makes for a filling meal on its own. However, I often pair it with a side of garlic bread, a Brussels sprout Caesar salad, or crispy roasted Brussels sprouts when feeding a crowd.
For more shrimp recipes, check out my:
PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!
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Recipe
Lemon Garlic Butter Shrimp with Orzo Pasta
Equipment
- 1 Jar
- 1 Mixing Bowl
- 1 Large Skillet
Ingredients
- 2 tablespoon butter - melted
- 4 cloves garlic - minced
- 1 lemon - juiced and zested
- ½ tablespoon honey
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 1 lb shrimp - peeled and deveined
- ½ tablespoon olive oil - or butter
- 1 shallot - finely chopped
- 2 cups orzo
- ½ cup dry white wine - or extra broth
- 3 - 4 cups broth or water
- 1 cup frozen peas
- Parsley - chopped to garnish
Instructions
- Make the marinade. In a jar mix together the melted butter, minced garlic, lemon juice and zest, honey, salt and pepper; set aside.2 tablespoon butter, 4 cloves garlic, 1 lemon, ½ tablespoon honey, ¼ teaspoon salt, ⅛ teaspoon pepper
- Season the shrimp. Pat the shrimp dry with a paper towel and toss with 1 tablespoon of the lemon garlic butter marinade. Set the remaining marinade aside.1 lb shrimp
- Cook the shrimp. Heat a large skillet over medium heat and cook the shrimp for 2 minutes on each side until they are opaque all the way through. Transfer the shrimp to a separate plate and set aside.
- Cook the aromatics and orzo. Add the olive oil or butter to the skillet along with the shallots. Cook until fragrant (approximately 2 - 3 minutes). Pour the remaining lemon garlic butter marinade into the skillet and allow it to simmer for 1 - 2 minutes. Stir in the orzo and allow it to toast for another 1 - 2 minutes so it soaks up those flavors. Pour the white wine in the skillet to deglaze the pan and simmer for 1 - 2 minutes. Add the broth in 1 cup increments to the skillet, stirring occasionally, until the orzo reaches your desired consistency. This usually takes me about 10 minutes. With the last cup of broth, add the peas to the orzo.½ tablespoon olive oil, 1 shallot, 2 cups orzo, ½ cup dry white wine, 3 - 4 cups broth or water, 1 cup frozen peas
- Assemble. Once the orzo is cooked, remove the skillet from the heat and add the cooked shrimp back. Give everything a few big stirs and serve warm in individual bowls.Parsley
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