If you love dishes that feel fancy but take less than 30 minutes, Creamy Lemon Garlic Shrimp Orzo is your new weeknight hero. It’s rich and creamy with the perfect balance of zesty lemon, savory garlic, and tender shrimp — all swirled through buttery orzo pasta. It’s comforting yet light, indulgent yet fresh.
The first time I made this, it was one of those nights where I wanted something special but simple. I had shrimp in the freezer, a lemon on the counter, and half a box of orzo in the pantry. Fifteen minutes later, my kitchen smelled like garlic heaven, and the creamy lemon sauce was glossy and perfect. My family called it “restaurant food,” and now it’s one of those recipes that always feels like a win — right next to my Cajun Seafood Alfredo and Creamy Parmesan Pasta Soup.
Creamy Lemon Garlic Shrimp Orzo
Ingredients
Equipment
Method
- Pat shrimp dry and season lightly with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook shrimp for 1–2 minutes per side until pink and opaque. Remove and set aside.
- In the same pan, melt butter. Add orzo and cook for 1–2 minutes, stirring until lightly golden and nutty.
- Stir in minced garlic, then slowly pour in chicken broth. Bring to a gentle simmer and cook uncovered for about 8–10 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
- Lower the heat, then add heavy cream, Parmesan, lemon zest, and lemon juice. Stir until smooth and creamy.
- Return shrimp to the pan, toss gently, and cook 2–3 minutes until heated through. Taste and adjust seasoning as needed.
- Top with fresh parsley and a sprinkle of extra Parmesan. Serve warm with garlic bread or a simple salad.
Nutrition
Notes
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Let us know how it was!Why You’ll Love Creamy Lemon Garlic Shrimp Orzo
This one-pan dinner is creamy, flavorful, and loaded with juicy shrimp in a lemony garlic sauce that’s out of this world. The orzo soaks up all that flavor and turns silky as it cooks in the sauce. It’s an easy, elegant meal that’s ready in under 30 minutes — no separate pots, no stress.
If you love quick, creamy dishes like my White Lasagna Soup or Creamy Cheesy Potato Soup, this orzo recipe is about to become your new go-to.
Ingredients You’ll Need
For the Shrimp Orzo:
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 ¼ cups orzo pasta
- 2 ½ cups chicken broth (or vegetable broth)
- 1 cup heavy cream
- 1 lemon (zested and juiced)
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Optional Add-ins:
- Spinach or kale for a veggie boost
- Crushed red pepper for heat
- Extra lemon zest for brightness
If you love that balance of creamy and zesty, you’ll also adore my Garten’s Cranberry Orange Bread — same fresh twist, different comfort level.
How to Make Creamy Lemon Garlic Shrimp Orzo
Step 1: Sear the Shrimp
Pat shrimp dry and season lightly with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook shrimp for 1–2 minutes per side until pink and opaque. Remove and set aside.
Step 2: Toast the Orzo
In the same pan, melt butter. Add orzo and cook for 1–2 minutes, stirring until lightly golden and nutty.
Step 3: Add Garlic and Broth
Stir in minced garlic, then slowly pour in chicken broth. Bring to a gentle simmer and cook uncovered for about 8–10 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
Step 4: Stir in Cream and Cheese
Lower the heat, then add heavy cream, Parmesan, lemon zest, and lemon juice. Stir until smooth and creamy.
Step 5: Add Shrimp Back In
Return shrimp to the pan, toss gently, and cook 2–3 minutes until heated through. Taste and adjust seasoning as needed.
Step 6: Serve and Garnish
Top with fresh parsley and a sprinkle of extra Parmesan. Serve warm with garlic bread or a simple salad.
If you love easy but impressive one-pan meals, this one’s as satisfying as my French Onion Ground Beef.
Tips for Perfect Creamy Lemon Garlic Shrimp Orzo
- Toast the orzo: It adds rich, nutty flavor and prevents it from clumping.
- Use fresh lemon juice: Bottled juice can taste bitter — fresh makes all the difference.
- Don’t overcook shrimp: They turn rubbery fast; just a few minutes per side is perfect.
- Adjust consistency: If it’s too thick, stir in a splash of broth or cream before serving.
Those small details are what make recipes like my Cheesy Broccoli Rice Casserole foolproof every time.
How to Store and Reheat
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Warm on the stove over low heat, adding a splash of cream or broth to loosen.
Freezing: Not recommended — cream sauces can separate when thawed.
Like my Christmas Bread Recipe, this dish tastes just as good reheated the next day — maybe even better!
Flavor Variations
- Garlic Butter Shrimp Orzo: Skip the cream for a lighter, buttery sauce.
- Spinach Lemon Orzo: Stir in a handful of spinach before serving.
- Cajun Lemon Orzo: Add ½ teaspoon Cajun seasoning for spice.
- Parmesan Herb Orzo: Swap lemon for extra Parmesan and basil.
If you love flexible recipes you can make your own, this one’s as versatile as my Cabbage Detox Soup.
Frequently Asked Questions
1. Can I use frozen shrimp?
Yes — just thaw completely and pat dry before cooking.
2. Can I use half-and-half instead of heavy cream?
Definitely, but the sauce will be a little thinner.
3. Can I make it without Parmesan?
Yes, though it won’t be quite as rich — try Romano or Asiago instead.
4. Can I add other seafood?
Absolutely! Scallops or crab work beautifully with this sauce.
The Final Bite
This Creamy Lemon Garlic Shrimp Orzo is everything I love about comfort food — creamy, fresh, and full of flavor. The lemon brightens the rich sauce, the garlic adds depth, and the shrimp make it feel restaurant-worthy. It’s elegant enough for guests but simple enough for any weeknight.
Serve it with crusty bread or my Hot Cocoa Mix Recipe for a cozy, satisfying meal that feels like a little bit of luxury at home.