This Lemon Shrimp Orzo cooks juicy shrimp and tender orzo in a citrusy, herbaceous sauce to give you an easy shrimp recipe to make on repeat all spring and summer long! Easy to make in one skillet in 30 minutes.
We all have those meals we can turn to when cooking feels like a chore. Simple shrimp dishes are usually my go-to. Whether it’s this vibrant Shrimp Piccata, my fully-loaded Spicy Shrimp Sushi Bowls, or this super vibrant Lemon Shrimp Orzo recipe. Each one makes getting a fresh and flavorful dinner on the table so much easier.
Serving plump and briny shrimp with lemon and herb-infused orzo, spinach, and feta makes this lemon and shrimp orzo recipe a simple yet delicious meal for spring and summer. Those gourmet flavors are so wonderful that you won’t believe it all came together in one pan in just 30 minutes!
Table of Contents
Ingredient notes
- Shrimp – I like using large (16/20 count) uncooked, peeled, and deveined shrimp. Frozen shrimp also works, but it needs to be thawed in the fridge ahead of time.
- Italian seasoning – A pinch of Italian seasoning adds an aromatic, herby depth to this dish.
- Olive oil and butter
- Aromatics – Sautéed shallots and garlic are the foundation of flavor here. If you don’t have shallots, substitute yellow onion.
- Orzo – This small, rice-shaped pasta makes this dish feel like a bright and lemony shrimp risotto. Whole wheat orzo or gluten-free orzo work well, too.
- Wine – Opt for a dry white wine, like Sauvignon Blanc or Pinot Gris.
- Chicken broth – Cooking the orzo in low-sodium chicken broth instead of water adds another layer of mouthwatering savory flavor here.
- Saffron – This floral-tasting spice with a golden hue is a bit of a splurge, but so worth it! A small sprinkle takes the lemon sauce over the top, giving it a gorgeous color that’ll make you want to dive right in. Any extra saffron can be used in my Lemon Risotto Recipe, my Easy Seafood Paella, and other Mediterranean and Middle Eastern recipes.
- Spinach
- Lemon – Both the juice and zest infuse the orzo with fresh, tangy flavors. To get the most juice out of your lemon, roll it firmly on the counter with the palm of your hand before juicing.
- Feta cheese – It’s added at the end for a creamy, salty bite. Goat cheese and parmesan would also be great here.
- Fresh parsley
- Salt and pepper
How to make lemon orzo with shrimp
- In a large bowl, toss the shrimp with 1 tablespoon of olive oil, Italian seasoning, salt, and pepper.
- Heat the remaining olive oil in a large skillet over medium-high heat. Add the shrimp and cook, flipping once. Transfer it to a plate and cover with a layer of foil to keep it warm.
- Melt the butter in the now-empty skillet. Add the shallots, salt, and pepper and sauté until softened. Stir in the garlic.
- Add the orzo and toast it in the aromatic butter for 2 minutes.
- Deglaze the skillet with the wine. Scrape any browned bits from the bottom, then let the wine simmer until the orzo has absorbed it all.
- Stir in the broth and saffron, then heat to a gentle simmer. Cook until the orzo is just shy of al dente. Stir in the spinach.
- Return the shrimp to the skillet along with the feta, lemon zest, lemon juice, and parsley. Gently toss everything together and adjust the flavors to your taste. Serve warm and enjoy!
Tips and tricks
- Shrimp cooks quickly, so keep an eye on it. Perfectly cooked shrimp will turn opaque with a slight pink hue and curl into a loose “C” shape. If they curl too tightly into an “O,” they’re overcooked and may taste rubbery.
- Toasting the orzo in the pan enhances its flavor and prevents it from becoming mushy. It’s an added step but so worth it!
- If the orzo absorbs the liquid too quickly and looks dry in the pan, stir in a small splash of extra broth to loosen it up.
Variations
Put your own spin on this recipe with any of these variation ideas:
- Wine substitution – If you’d rather skip the wine, replace it with extra broth and a splash of lemon juice. This way, you don’t miss out on its bright, tangy flavor.
- Vegetable add-ins – Sauté chopped asparagus or zucchini with the aromatics or stir in green peas or chopped artichoke hearts when you add the spinach.
- Shrimp substitute – If shrimp isn’t your thing, lemon orzo also tastes great with seared chicken, scallops, or salmon. Or, try chickpeas or white beans for a vegetarian version.
- If you like a little heat – Add a pinch of red pepper flakes, cayenne pepper, or harissa paste while cooking the aromatics.
Serving suggestions
I love serving lemony orzo and seared shrimp for light dinners during spring and summer or when I’m running low on time but still want something flavorful. It’s slightly creamy and satisfying when served on its own but when time allows, I’ll pair it with vibrant, veggie-forward sides to complement its bright, citrusy flavors. These are a few of my favorites:
You can also serve orzo and shrimp as a hearty side dish with light proteins, like seafood, lamb, or chicken. Here are some pairing ideas:
Storing
Once it’s cool, transfer the leftover lemon shrimp orzo to an airtight container and store it in the fridge for up to 3 days. It’s perfect for lunch the next day!
To prevent the shrimp and orzo from drying out, gently reheat the leftovers in a skillet over low heat with a splash of broth or water until warmed through and saucy again.
Erin’s wine pairings for lemon shrimp orzo
White wine with a bright, clean profile works well with citrusy seafood. Here are a few perfect pairings:
- A crisp, dry Sauvignon Blanc complements the bright lemon flavors and cuts through the richness of the butter and feta.
- Light and refreshing Pinot Gris is a perfect match for the lemony shrimp and pasta.
- A crisp, unoaked Chardonnay will have enough body to stand up to the dish’s richness without overpowering it.
More gourmet-style orzo recipes
Did you make this lemon orzo and shrimp?
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Full Recipe
Lemon Shrimp Orzo
Equipment
Ingredients
- 1 pound shrimp (uncooked, peeled and deveined)
- 1 teaspoon Italian seasoning
- 2 Tablespoons olive oil (divided)
- 2 Tablespoons butter
- 1 shallot (minced)
- 3 cloves garlic (minced)
- 1 cup orzo pasta (uncooked)
- ¼ cup white wine
- 2 cups chicken broth (low sodium)
- Pinch saffron (optional)
- 2 cups baby spinach leaves
- 2 Tablespoons fresh lemon juice (plus 1 teaspoon lemon zest)
- 2/3 cup feta (cubed)
- 2 Tablespoons fresh parsley (minced)
- Salt and pepper (to taste)
Instructions
- Place shrimp in a large bowl. Add 1 TBSP olive oil, 1 teaspoon Italian seasoning and a pinch of salt and pepper; toss well to coat.
- Heat the remaining 1 TBSP olive oil in a large high-sided skillet over medium-high. Add shrimp; cook 3 to 5 minutes, turning to sear both sides, until cooked through. Transfer to a plate and cover to keep warm.
- To the now empty skillet, add the butter. Once melted, add the shallots, and a pinch of salt and pepper. Cook 2-3 minutes, until softened. Add the garlic and cook until fragrant, about 30 seconds.
- Add the orzo and cook for another 2 minutes.
- Add the wine and cook (scraping any browned bits from the bottom of the skillet) until absorbed, 1-2 minutes.
- Add the broth and saffron (if using) bring to a simmer. Cook, stirring occasionally, until orzo is just shy of al dente, about 8 minutes. Add the spinach and stir gently until wilted.
- Return the shrimp to the skillet along with the feta, lemon juice and zest, and parsley. Toss gently to combine. Season with salt and pepper, to taste.
- Enjoy!
Notes
- Shrimp cooks quickly, so keep an eye on it. Perfectly cooked shrimp will turn opaque with a slight pink hue and curl into a loose “C” shape. If they curl too tightly into an “O,” they’re overcooked and may taste rubbery.
- Toasting the orzo in the pan enhances its flavor and prevents it from becoming mushy. It’s an added step but so worth it!
- If the orzo absorbs the liquid too quickly and looks dry in the pan, stir in a small splash of extra broth to loosen it up.
- Wine substitution – If you’d rather skip the wine, replace it with extra broth and a splash of lemon juice. This way, you don’t miss out on its bright, tangy flavor.
- Vegetable add-ins – Sauté chopped asparagus or zucchini with the aromatics or stir in green peas or chopped artichoke hearts when you add the spinach.
- Shrimp substitute – If shrimp isn’t your thing, lemon orzo also tastes great with seared chicken, scallops, or salmon. Or, try chickpeas or white beans for a vegetarian version.
- If you like a little heat – Add a pinch of red pepper flakes, cayenne pepper, or harissa paste while cooking the aromatics.
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