This Orzo Pasta with Shrimp is a flavorful, restaurant-quality dinner made in one pan on the stove. It’s quick and easy enough to make on a busy weeknight but special enough to serve for a celebration or fun weekend dinner at home.
We were blown away by this recipe.
Orzo pasta, shrimp, lemon, fresh tomato, and basil create bright, fresh flavors with zero cream or butter involved. It’s an easy one-pot recipe that results in a restaurant quality meal and quickly after my first bite, I already had plans to make it again.
This dish is fast and easy enough to whip up any night of the week, but it’s one I plan to pull out for special occasions and celebrations too. It will feed a family of four, or make a very romantic dinner for two with plenty of leftovers.
Table of contents
Ingredient Notes
- Shrimp: I highly recommend using Argentinian red shrimp, which I’ve found at both Costco and Trader Joe’s for a great price. They’re naturally sweeter and more tender than most shrimp, with a lobster-like texture that really makes a difference in this recipe. Any large shrimp (about 20–30 count per pound), peeled and deveined, will work if you can’t find them.
- Orzo pasta: It cooks directly in the pan and absorbs the broth, creating a creamy texture.
- Broth: Use low-sodium chicken broth so you can control the seasoning. The orzo absorbs nearly all of the liquid, so starting with a lower-sodium broth is important.
- Tomatoes: Roma tomatoes are ideal since they’re meatier and less watery than other varieties. Just dice them—no need to seed.
- Feta: Crumbled feta adds a salty, creamy finish.
- Lemon: You’ll use both the zest and juice. The zest adds bright citrus flavor and the juice is stirred in at the end of the cooking time.
- Basil: Fresh basil is best. Stir it in just before serving so it stays vibrant and aromatic.
How to Make Orzo Pasta with Shrimp
- Sear the shrimp in oil in a large skillet until just pink and opaque, then transfer to a plate.
- Sauté the onion and garlic in the same skillet until softened and fragrant.
- Toast the orzo briefly with the onion and garlic to build flavor.
- Add the tomatoes and lemon zest and stir to combine with the orzo.
- Simmer the orzo in broth until tender and most of the liquid is absorbed.
- Return the shrimp to the pan and gently fold to warm through.
- Finish with feta and basil and stir just until combined.
- Serve warm while the shrimp are tender and the orzo is creamy.
Serving Suggestions
A simple green salad tossed with Apple Cider Vinaigrette or Honey Balsamic Vinaigrette both work beautifully here. If you’re looking for more ideas, take a look at my salad recipes and homemade salad dressings for plenty of options.
If you’d like to add veggies on the side, simply roasted asparagus or a variety of Sheet Pan Roasted Vegetables would be perfect. Sautéed Broccolini or Sauteed Green Beans also work really well.
If you’re adding bread to the table, my Cheater Garlic Bread or Easy Dinner Rolls would both be perfect with this meal.
Storage and Reheating Tips
Store leftover shrimp orzo in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently in a skillet over medium-low heat or in the microwave in short intervals, stirring occasionally. If needed, add a small splash of broth or water to loosen the orzo as it reheats.
Take care not to overheat, as shrimp can become tough if reheated at too high a temperature or for too long.
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Lemony Orzo with Shrimp and Feta
Ingredients
- 1 pound raw shrimp 20 – 30 count, peeled and deveined (if frozen, fully-thawed) *see notes below
- 1 tablespoon olive oil, plus additional as needed
- Kosher salt and freshly ground black pepper
- ⅓ cup finely chopped yellow or sweet onion
- 2 to 3 cloves garlic, minced
- 1 cup orzo, uncooked
- 2 medium Roma tomatoes, diced (about 1 to 1 ¼ cup)
- 2¼ cups low-sodium chicken broth
- Zest of 1 lemon
- 1 to 2 tablespoons fresh lemon juice, to taste
- ½ cup crumbled feta cheese
- ¼ cup thinly sliced fresh basil
Instructions
- Place your fully-thawed shrimp in a colander to drain off any liquid and pat them dry with paper towels. Set aside.
- Heat 1 tablespoon olive oil in a large, deep skillet over MEDIUM-HIGH heat. Add the shrimp to the skillet, season lightly with salt and pepper, and spread it out in an even layer. Cook for 1 to 2 minutes per side, just until pink and opaque. Transfer to a plate, leaving any juices behind in the skillet, and cover loosely with foil.
- Reduce the heat to MEDIUM. Add the chopped onion along with 1 to 2 teaspoons additional olive oil if needed. Cook for 3 to 4 minutes, stirring, until softened and translucent. Add the garlic and cook for about 30 seconds, just until fragrant.
- Stir in the orzo and cook for about 30 seconds, stirring constantly, to lightly toast it.
- Add the tomatoes, pour in the low-sodium chicken broth and add the lemon zest. Increase the heat as needed to bring to a gentle simmer. Reduce the heat to MEDIUM-LOW, cover, and cook for 9 to 11 minutes, stirring once or twice, until the orzo is tender and most of the liquid has been absorbed.
- Remove the skillet from the heat and stir in 1 tablespoon of the lemon juice. Add the shrimp back to the pan and gently fold to warm through.
- Just before serving, fold in the feta and basil.
- Serve warm, on its own or with a simple green salad or roasted vegetables.
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
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