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Shrimp Orzo in Lemon Garlic Sauce Recipe
Ben Carraoli

Shrimp Orzo in Lemon Garlic Sauce Recipe

I recently made this shrimp orzo in lemon garlic sauce, and I have to say—it instantly became one of my favorite meals. There’s something magical about tender shrimp swimming in a buttery, garlicky, lemony sauce, paired with perfectly cooked orzo.
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Total Time 30 minutes
Servings: 4
Calories: 499
Ingredients Method Notes

Ingredients
  

  • 1½ cups orzo pasta
  • 2 lbs large shrimp peeled and deveined
  • 1 shallot diced
  • 3 garlic cloves minced
  • 1 cup white wine
  • 3 cups chicken or vegetable broth
  • Juice and zest of 2 lemons
  • 3 tablespoons unsalted butter
  • 1 tablespoon extra virgin olive oil
  • ½ cup fresh parsley chopped
  • Sea salt and freshly ground black pepper
  • Pinch of red chili flakes optional

Method
 

  1. I like to toss my shrimp with olive oil, minced garlic, lemon zest, salt, pepper, and a pinch of chili flakes. Letting them sit for 15–30 minutes allows the flavors to penetrate and makes the shrimp extra tender. This step is quick but adds a ton of flavor to the final dish.
  2. While the shrimp is marinating, I toast the orzo lightly in butter for 1–2 minutes before adding broth. This step gives the orzo a slightly nutty flavor. Then I simmer it in broth until tender, which usually takes about 12 minutes. Make sure to stir occasionally so it doesn’t stick.
  3. Heat a skillet over medium-high heat, add a little butter, and cook the shrimp in batches. Each side needs only 1–2 minutes; overcooking makes them tough. Once pink and opaque, remove them and set aside.
  4. In the same skillet, melt butter and sauté diced shallots and minced garlic until fragrant. Deglaze with white wine, then stir in lemon juice, zest, red pepper flakes, salt, and pepper. Let the sauce simmer until slightly thickened.
  5. Return the shrimp to the skillet and coat them with the lemon garlic sauce. Spoon the shrimp and sauce over the cooked orzo and sprinkle with fresh parsley. Garnish with extra lemon zest for a bright, vibrant presentation.

Notes

  • I like using jumbo shrimp because it makes the dish look impressive and each bite is juicy.
  • Toasting the orzo before cooking really enhances its flavor.
  • Even a 15-minute marinade improves the shrimp’s taste and tenderness significantly.
  • I never skip the lemon zest—it’s a small step that adds a huge punch of freshness.
  • Serve immediately after cooking for the best texture; shrimp can get rubbery if left too long.