Garlic Lemon Butter Shrimp and Orzo – a garlicky, lemon infused, buttery orzo pasta with big, delicious shrimp buried with seared lemons and herbs. This packs a major flavor punch while still being a simple meal.
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Ingredients you’ll need for Garlic Lemon Butter Shrimp and Orzo
- avocado oil (or olive oil)
- shrimp
- kosher salt
- black pepper
- butter
- lemon
- garlic
- orzo
- vegetable broth
- fresh basil
- fresh thyme
- optional: red pepper flakes, parmesan, fresh parsley, lemon zest
How to make garlic lemon butter shrimp with orzo
Detailed instructions and measurements are listed in the recipe card at the bottom of this page.
- In a skillet over medium heat, add 1 teaspoon of oil.
- Once the oil has become shimmery, add the shrimp (without overcrowding the pan). Sprinkle shrimp with salt and pepper. Cook just until pink (about 2-3 minutes per side).
- Remove from the pan and set aside.
- Add the butter to the skillet and once melted, add the sliced lemon and sear on each side (about 1 minute per side). Don’t over cook them here or they will turn bitter. Remove from the skillet and set aside with the shrimp.
- Add 1 teaspoon of oil to the skillet along with garlic and orzo. Toast the orzo (stirring frequently) for 2 minutes. Just until the garlic becomes fragrant. Do not burn the garlic.
- Pour in the vegetable broth, scraping the bits from the bottom of the pan (it’s where a lot of good flavor comes from!)
- Add the lemon juice to the pan and bring to a boil. Turn the heat down to a simmer allowing the orzo to cook and absorb most of the liquid.
- Once most of the liquid has been absorbed, stir in your basil and thyme. Next the shrimp down in the orzo and top with your seared lemon. Allow to cook 1-2 minutes.
- Serve and top with grated parmesan, fresh parsley, lemon zest, or even red pepper flakes for a kick. Enjoy!
Tips & Tricks
- Don’t overcook your shrimp. Cook just until pink. They’ll get tough and lose flavor if you overcook them.
- Don’t over sear your lemon slices. They’ll turn bitter.
- I recommend using fresh garlic and not pre-minced garlic. It really adds great flavor.
- I like using a deep, heavy bottomed skillet like this one.
FAQs
- Can I replace the orzo with rice? You can, but I wouldn’t recommend it. The texture of the orzo really adds a lot to the dish.
- Can I replace the shrimp with chicken? You could. I haven’t personally made it this way so I can’t attest to the outcome.
- Can I use dried herbs instead of fresh? You can, but I would recommend adding them earlier allowing the orzo to cook in them.
Alterations for picky eaters
- You can omit the lemon if your picky eaters don’t like the citrus flavor.
- Switch the protein for one your picky eaters love. Chicken would also work in this dish.
- If they don’t like the texture of orzo, you could swap for a different grain.
Alterations to lower calories or WW points
- You could replace the orzo with a more calorie friendly option.
- Replace the butter with a butter substitute.
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Garlic Lemon Butter Shrimp with Orzo
A garlicky, lemon infused, buttery orzo pasta with big, delicious shrimp buried with seared lemons and herbs. This packs a major flavor punch while still being a simple meal.
Ingredients
- 2 teaspoons avocado oil or extra virgin olive oil
- 1 lb large shrimp peeled & deveined (21-25 per lb size)
- kosher salt
- black pepper
- 2 tablespoons butter
- 1 lemon sliced
- 3 cloves garlic chopped
- 1 cup orzo uncooked
- 2 1/4 cups vegetable broth
- juice of 1 lemon
- 1/2 cup fresh basil chopped
- 2 tablespoons fresh thyme leaves
- Optional Toppings: red pepper flakes grated parmesan, fresh parsley, lemon zest
Instructions
- In a skillet over medium heat, add 1 teaspoon of oil.
- Once the oil has become shimmery, add the shrimp (without overcrowding the pan). Sprinkle shrimp with salt and pepper. Cook just until pink (about 2-3 minutes per side).
- Remove from the pan and set aside.
- Add 1 teaspoon of oil to the skillet along with garlic and orzo. Toast the orzo (stirring frequently) for 2 minutes. Just until the garlic becomes fragrant. Do not burn the garlic.
- Pour in the vegetable broth, scraping the bits from the bottom of the pan (it's where a lot of good flavor comes from!)
- Add the lemon juice to the pan and bring to a boil. Turn the heat down to a simmer allowing the orzo to cook and absorb most of the liquid.
- Once most of the liquid has been absorbed, stir in your basil and thyme. Next the shrimp down in the orzo and top with your seared lemon. Allow to cook 1-2 minutes.
- Serve and top with grated parmesan, fresh parsley, lemon zest, or even red pepper flakes for a kick. Enjoy!
Nutrition
Serving: 1/5th of recipe, Calories: 234kcal, Carbohydrates: 14g, Protein: 27g, Fat: 9g, Saturated Fat: 3g, Polyunsaturated Fat: 4g, Trans Fat: 0g, Cholesterol: 194mg, Sodium: 1065mg, Fiber: 2g, Sugar: 2g
Nutrition information is automatically calculated, so should only be used as an approximation.
