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One Skillet Lemon Pepper Shrimp and Orzo Recipe

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4.1 from 70 reviews

A vibrant and flavorful one skillet meal featuring lemon pepper shrimp sautéed to perfection and combined with tender orzo pasta and fresh greens. This easy dinner balances bright citrus notes with savory garlic and shallots, all cooked in one pan for a quick and satisfying weeknight dish.

Ingredients

Shrimp

  • 1 lb. raw peeled and deveined shrimp
  • 1 Tbsp. extra-virgin olive oil
  • 1/2 tsp. kosher salt
  • 1/2 tsp. cracked black pepper
  • 1 Tbsp. butter

Orzo and Vegetables

  • 1/2 cup finely chopped shallots
  • 4 garlic cloves, minced
  • 1 1/4 cups dry orzo pasta
  • 3 cups lower-sodium chicken or vegetable broth
  • 3 cups fresh baby spinach (or 8 oz. fresh asparagus, trimmed and sliced into 2-inch pieces)

Seasonings and Garnish

  • 1 Tbsp. butter
  • 1 Tbsp. extra-virgin olive oil
  • 1/2 tsp. kosher salt
  • 1/2 tsp. cracked black pepper
  • Zest and juice of 1 lemon
  • 2 Tbsp. finely chopped fresh parsley or dill

Instructions

  1. Prepare and Cook the Shrimp: Pat the shrimp dry with a paper towel to remove excess moisture. Toss the shrimp in a bowl with 1 tablespoon of olive oil, 1/2 teaspoon kosher salt, and 1/2 teaspoon cracked black pepper to season evenly. Heat 1 tablespoon of butter in a large skillet over medium heat. Arrange the shrimp in a single layer without crowding or overlapping and cook for 3 minutes. Flip the shrimp over and cook for an additional 1 minute until pink and opaque. Transfer the cooked shrimp to a plate. If necessary, cook the shrimp in batches to avoid overcrowding the pan.
  2. Sauté Shallots and Garlic: To the same skillet, add the remaining 1 tablespoon of butter and 1 tablespoon of olive oil. Add the finely chopped shallots and minced garlic, cooking for 2 to 3 minutes while stirring occasionally until the mixture is fragrant and soft but not browned.
  3. Toast the Orzo: Stir in the dry orzo pasta to coat it well in the butter and oil. Let the orzo cook for about 1 minute, stirring gently to lightly toast it, bringing out a nutty aroma.
  4. Add Broth and Simmer: Pour in the 3 cups of lower-sodium chicken or vegetable broth along with the remaining 1/2 teaspoon of kosher salt and 1/2 teaspoon cracked black pepper. Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and let it gently simmer for 10 to 15 minutes until the orzo is tender yet al dente and most of the liquid has been absorbed.
  5. Add Greens: During the last few minutes of cooking, stir in the fresh baby spinach or asparagus. Cover again and cook until the spinach is wilted or the asparagus is tender but still slightly crisp.
  6. Finish with Lemon and Combine Shrimp: Remove the skillet lid and stir in the lemon zest and juice to brighten the flavors. Return the cooked shrimp back to the pan and gently stir to combine everything evenly.
  7. Garnish and Serve: Sprinkle finely chopped fresh parsley or dill over the dish along with extra cracked black pepper as desired. Serve immediately from the skillet for a warm and comforting meal.

Notes

  • For a vegetarian version, omit the shrimp and use vegetable broth.
  • Ensure the shrimp are dry before cooking to get a good sear and prevent steaming.
  • If using asparagus, cut into uniform 2-inch pieces for even cooking.
  • To enhance lemon flavor, add a little extra zest on top when serving.
  • Use a large skillet to avoid overcrowding shrimp and orzo for best texture.

Find it online: https://justsosavory.com/one-skillet-lemon-pepper-shrimp-and-orzo-recipe/