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One pan lemon pepper shrimp orzo dish garnished with fresh herbs and lemon slices

One Pan Lemon Pepper Shrimp Orzo

Bright, lemony, and ready in about 20 minutes, this skillet dinner combines tender shrimp, zesty lemon, and creamy orzo for a quick, crowd-pleasing meal perfect for busy evenings.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 400
Ingredients Method Notes

Ingredients
  

Protein
  • 1 pound shrimp, peeled and deveined
Pasta & Liquid
  • 1 cup orzo pasta
  • 2 cups vegetable broth Use hot broth for best results
Citrus & Oil
  • 1 lemon, zested and juiced
  • 1 tablespoon olive oil
Aromatics & Seasoning
  • 2 cloves garlic, minced Add for flavor
  • 1 teaspoon black pepper Adjust to taste
  • Salt, to taste
Garnish
  • Fresh parsley, chopped For garnish

Method
 

Cooking
  1. In a large pan, heat olive oil over medium heat.
  2. Add minced garlic and sauté until fragrant.
  3. Add the shrimp and season with salt and black pepper. Cook until shrimp is pink, about 3-4 minutes. Remove the shrimp and set aside.
  4. In the same pan, add the orzo and vegetable broth. Bring to a boil, then reduce to a simmer.
  5. Cook orzo, stirring occasionally, until al dente and liquid is mostly absorbed, about 10-12 minutes.
  6. Stir in the lemon juice and zest, then return shrimp to the pan. Mix well and cook for another 2 minutes.
  7. Garnish with fresh parsley before serving.

Notes

Don’t overcrowd the pan when cooking shrimp—work in batches if needed to get a quick sear. Use hot broth and keep the pan at a gentle simmer so the orzo cooks evenly without sticking. Taste and adjust salt after the lemon is added; citrus can change perceived saltiness. If the orzo finishes before the liquid is absorbed, cover and let it rest off heat for a few minutes to finish steaming.