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.
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
Instructions
Cooking
- In a large pan, heat olive oil over medium heat.
- Add minced garlic and sauté until fragrant.
- 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.
- In the same pan, add the orzo and vegetable broth. Bring to a boil, then reduce to a simmer.
- Cook orzo, stirring occasionally, until al dente and liquid is mostly absorbed, about 10-12 minutes.
- Stir in the lemon juice and zest, then return shrimp to the pan. Mix well and cook for another 2 minutes.
- 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.