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Skillet with lemon orzo with garlic shrimp.
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Lemon Garlic Butter Shrimp with Orzo Pasta

Make this lemon garlic butter shrimp with orzo pasta using a single skillet in less than 30 minutes for a rich, citrusy meal!
Prep Time10 minutes
Cook Time13 minutes
Total Time23 minutes
Course: Main Course
Cuisine: American
Keyword: lemon garlic butter shrimp
Servings: 4 servings
Calories: 521kcal
Author: Ansley Beutler

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
US Customary - Metric

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
    Butter garlic mixture in a jar with a spoon.
  • 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
    Shrimp in a bowl with garlic and seasonings.
  • 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.
    Lemon shrimp in a skillet.
  • 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
    Lemon orzo with peas in a skillet.
  • 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
    Shrimp about to be mixed into lemon orzo.

Notes

Storage : 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. 

Nutrition

Serving: 1serving | Calories: 521kcal | Carbohydrates: 69g | Protein: 35g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 198mg | Sodium: 1040mg | Potassium: 616mg | Fiber: 5g | Sugar: 9g | Vitamin A: 829IU | Vitamin C: 17mg | Calcium: 111mg | Iron: 2mg