The Perfect One-Pan Garlic-Butter Shrimp with Orzo
here’s something magical about spring evenings—the air is crisp but gentle, carrying just a hint of warmth from the day. It’s the kind of weather that makes you want to linger outside a little longer, soaking in the soft golden light of the setting sun. And what better way to wrap up a perfect spring day than with a dish that’s equally light, comforting, and bursting with fresh flavors?
That’s exactly why this One-Pan Garlic-Butter Shrimp with Orzo has become a staple in our home. It’s the kind of meal that feels elegant enough for a special occasion yet is simple enough to pull together on a busy weeknight. Plus, it’s all made in one pan—meaning less cleanup and more time to enjoy the company of those around the table.
Why You’ll Love This Recipe
One-Pan Wonder – Fewer dishes, more flavor.
Bursting with Bright, Fresh Flavors – A perfect balance of garlic, butter, lemon, and herbs.
Quick & Easy – Ready in just 30 minutes.
Perfect for Spring – Light yet satisfying, this dish pairs beautifully with the season’s fresh ingredients.
What You Need
Ingredients:
1/4 cup unsalted butter, divided or Ghee to keep it Paleo
1/4 cup olive oil, divided
2 medium shallots, finely chopped (about 1/2 cup)
1/2 cup white wine
3 cups vegetable broth
1 1/2 cups uncooked orzo (or gluten-free cassava orzo)
1 1/2 teaspoons kosher salt, divided
6 medium garlic cloves, minced
1 tablespoon grated lemon zest + 2 tablespoons fresh lemon juice (from 2 lemons), plus extra lemon wedges for serving
1/4 teaspoon crushed red pepper flakes
1/4 cup chopped fresh flat-leaf parsley, divided
1 pound large raw shrimp, peeled and deveined
2 tablespoons drained capers, roughly chopped
How to Make It
1. Sauté the Shallots
Heat 2 tablespoons each of butter and olive oil in a large, deep skillet over medium heat. Add the shallots and cook until they soften, about 3 minutes. Pour in the white wine, letting it simmer until it reduces by half, about 2 minutes. Remove from heat.
2. Prepare the Butter Mixture
Spoon 3 tablespoons of the shallot mixture into a bowl. Add the remaining butter and olive oil, whisking to combine. Set aside.
3. Cook the Orzo
Pour the vegetable broth into the shallot mixture in the skillet and bring to a boil. Stir in the orzo and 1 teaspoon of salt. Reduce heat to a simmer, cover, and cook undisturbed for 10 minutes.
4. Marinate the Shrimp
Meanwhile, mix the minced garlic with the remaining ½ teaspoon of salt, then use the flat side of a knife to press it into a paste. Add the garlic paste, lemon juice, red pepper flakes, and 2 tablespoons of parsley to the butter mixture in the bowl. Toss in the shrimp, coating it evenly.
5. Cook the Shrimp
Uncover the skillet and arrange the shrimp in a single layer over the cooked orzo. Spoon the remaining butter mixture over the top. Cover and cook until the shrimp turn opaque, about 4 minutes.
6. Finish & Serve
Remove from heat and sprinkle with capers, lemon zest, and the remaining parsley. Serve immediately with lemon wedges on the side.
Variations to Try
Switch Up the Protein – Swap shrimp for scallops or chicken thighs.
Try a Different Grain – Substitute orzo with quinoa, farro, or even small pasta like ditalini.
Add Veggies – Stir in spinach, cherry tomatoes, or zucchini for extra color and nutrients.
Cheesy Twist – Sprinkle with Parmesan or feta for extra richness.
Add Crunch – Top with toasted pine nuts or crispy bacon for texture.
Storing Leftovers
If you have leftovers (which is rare in our house!), store them in an airtight container for up to three days. Reheat gently on the stovetop with a splash of broth if needed to keep the orzo creamy.
The Perfect Meal for a Spring Evening
Picture yourself enjoying this meal outdoors with a light breeze rustling through the trees, a glass of crisp white wine in hand, and good conversation filling the air. That’s the kind of effortless joy this dish brings—a taste of spring in every bite.
So, the next time you’re looking for a meal that’s easy, flavorful, and made for sharing, give this One-Pan Garlic-Butter Shrimp with Orzo a try. You might just find yourself making it again and again.
