Go Back
One pot garlic butter shrimp and golden orzo in a white bowl garnished with parsley, lemon wedges, and red pepper flakes

One Pot Garlic Butter Shrimp

This one pot garlic butter shrimp is the ultimate weeknight dinner hero! Combining juicy shrimp, golden orzo, and a zesty lemon-garlic butter sauce, it’s a shrimp and orzo skillet dish your family will love. With minimal prep and cleanup, this easy one pot shrimp dinner is perfect for busy weeknights or whenever you're craving a flavorful, comforting meal!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound raw shrimp peeled and deveined
  • 3 tablespoons olive oil
  • 1 lemon juiced and freshly zested
  • 4 cloves garlic minced
  • 1/2 teaspoon crushed red pepper flakes
  • Salt and pepper to taste
  • 1 cup orzo
  • 2 tablespoons unsalted butter
  • 2 1/4 cups chicken stock you can use vegetable broth if preferred
  • 3 tablespoons chopped fresh parsley
  • Lemon wedges for spritzing

Equipment

  • Large skillet with lid

Method
 

  1. Marinate the shrimp: In a large bowl, toss your peeled and deveined shrimp with olive oil, lemon juice and zest, minced garlic, red pepper flakes, and a sprinkle of salt and pepper. Let this sit for about 10 minutes while you prep the rest of the dish. This makes the shrimp flavorful and tender!
  2. Toast the orzo: Heat the butter in your skillet over medium heat. Add the orzo and stir frequently for 2–3 minutes until it’s golden and smells nutty. That toasty flavor really makes a difference.
  3. Add the garlic and stock: Stir in two cloves of minced garlic and let it bloom for about 30 seconds. Then pour in the chicken stock. Bring it to a boil, then reduce to a simmer. Cover and let it cook for 12–15 minutes, stirring occasionally to prevent sticking, until the orzo absorbs the stock and is fluffy.
  4. Add the shrimp: Once the orzo is cooked, stir in the marinated shrimp along with any juices left in the bowl. Cover again and cook for 5–8 minutes until the shrimp turns pink and opaque.
  5. Finish with parsley and lemon: Sprinkle the finished dish with fresh parsley and give it a generous spritz of lemon juice. For extra indulgence, stir in 1–2 tablespoons of melted butter before serving (totally optional but highly recommended).
  6. Serve immediately and enjoy this flavor-packed meal!

Notes

Optional additions like spinach or cherry tomatoes can be tossed in with the shrimp for extra color and nutrition. Store leftovers in an airtight container in the fridge for up to 3 days; reheat with a splash of broth or water over low heat. For a dairy-free version, replace butter with olive oil.