4 days ago
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This one-pot Shrimp and Orzo recipe is quick to make, easy to clean up, and perfect for busy nights when you need a fast, reliable dinner.
Recipe at a Glance
Servings: 4
Prep: 15 minutes
Cook: 25 minutes
Total Time: 40 minutes
Shrimp, orzo, butter, lemon, garlic, shallots, wine, broth, cream, spinach, Dijon mustard, and seasoning.
Creamy, lemony, garlicky, lightly spicy
Intermediate. The steps are simple, but timing matters for perfectly cooked shrimp and creamy orzo.
Large skillet, mixing bowl, cutting board, sharp knife, wooden spoon or spatula, whisk, measuring cups and spoons, citrus zester/juicer.
Don’t overcook the shrimp—pull them out as soon as they turn pink, then stir them back in at the end for juicy, tender bites.
Buy pre-peeled shrimp and pre-washed spinach to shave off prep time.
No pecorino? Parmesan works great. Want a non-alcoholic swap for wine? Use extra broth with a splash of lemon juice.
In The Test Kitchen
When I started testing this Shrimp and Orzo, I thought I’d play it safe and cook the sauce and pasta separately. It worked… but it was missing something. Then came the game-changer: letting the orzo simmer right in the sauce. Suddenly every grain soaked up the lemon, garlic, wine, and cream — the flavor doubled, the texture turned silky, and the whole thing magically became a true one-pot dinner. The spinach melts right in, the shrimp stay plump, and cleanup is laughably easy. Honestly? Total weeknight win.
Ingredient Notes
1 lb raw peeled and deveined shrimp, lemon zest, kosher salt, black pepper, garlic powder, onion powder, smoked paprika, red pepper flakes, dried oregano, olive oil
Frozen thawed shrimp; sweet paprika instead of smoked; omit red pepper flakes if preferred.
Use yellow onion instead of shallots; increase garlic if you like it punchy.
Butter, all-purpose flour, dry white wine, chicken or vegetable broth, heavy cream, Dijon mustard, dried Italian seasoning, red pepper flakes
Olive oil or dairy-free butter; gluten-free flour blend; replace wine with more broth; half-and-half instead of cream.
Whole wheat orzo (add cooking time); small pasta shapes like ditalini.
Leaf spinach or kale — simmer 2–3 minutes longer to soften.
Pecorino cheese, lemon juice, fresh parsley
Parmesan for pecorino; basil instead of parsley.
You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.
Step By Step Instructions
Season the Shrimp
In a medium bowl, toss one pound of peeled and deveined shrimp with kosher salt, black pepper, garlic powder, onion powder, smoked paprika, red pepper flakes, dried oregano, lemon zest, and a drizzle of olive oil. Let it sit while you prep the rest—ten minutes is plenty for the flavor to soak in.
Cook the Shrimp
Heat one tablespoon of butter in a large skillet over medium-high heat. Add the shrimp in a single layer and cook just one to two minutes per side, until they’re pink and juicy. Take them out of the pan and set aside—you don’t want to overcook them.
Build the Flavor Base
Lower the heat to medium. Melt the remaining tablespoon of butter, then add minced shallots and a pinch of salt. Let them cook four to five minutes until golden and soft. Add six cloves of minced garlic and sauté just thirty seconds until fragrant.
Make the Sauce
Sprinkle in a tablespoon of flour, stir it in, and cook for one minute to get rid of that raw flour taste. Pour in one cup of dry white wine, whisk, and let it bubble away until reduced by half. Stir in two cups of broth, half a cup of heavy cream, Dijon mustard, Italian seasoning, red pepper flakes if you want extra heat, and salt and pepper to taste.
Cook the Orzo
Add one cup of uncooked orzo. Bring it all to a gentle boil, then reduce to medium-low. Let it simmer five to ten minutes, stirring occasionally, until the pasta is almost al dente—it will finish cooking with the greens.
Add the Greens
Toss in two cups of baby spinach and stir until wilted—just a few minutes.
Finish the Dish
Now add the shrimp back into the skillet along with pecorino cheese, fresh lemon juice, and chopped parsley. Give everything a good stir until creamy, luscious, and perfectly coated.
Serve and Enjoy
Taste, adjust the seasoning, and serve it hot. A few extra lemon wedges on the side make it feel a little fancy.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Serves 4
Shrimp & Seasoning
- ▢ 1 pound raw shrimp (peeled and deveined)
- ▢ 1 teaspoon kosher salt
- ▢ ½ teaspoon black pepper
- ▢ 1 teaspoon garlic powder
- ▢ ½ teaspoon onion powder
- ▢ ½ teaspoon smoked paprika
- ▢ ¼ teaspoon red pepper flakes
- ▢ ½ teaspoon dried oregano
- ▢ Zest of 1 lemon
- ▢ 1 tablespoon olive oil
Sauce & Orzo
- ▢ 2 tablespoons butter (divided)
- ▢ 2 shallots (minced)
- ▢ 6 garlic cloves (minced)
- ▢ 1 tablespoon all-purpose flour
- ▢ 1 cup dry white wine
- ▢ 2 cups chicken or vegetable broth
- ▢ ½ cup heavy cream
- ▢ 2 teaspoons Dijon mustard
- ▢ ½ teaspoon red pepper flakes (optional)
- ▢ ½ teaspoon dried Italian seasoning
- ▢ 1 cup uncooked orzo
Finishing Touches
- ▢ 2 cups baby spinach (or chopped kale; simmer longer if using)
- ▢ ½ cup finely grated pecorino cheese
- ▢ 1 tablespoon fresh lemon juice (optional for brightness)
- ▢ 2 tablespoons chopped fresh parsley
Season the shrimp:
In a medium bowl, mix the kosher salt, black pepper, garlic powder, onion powder, smoked paprika, red pepper flakes, dried oregano, lemon zest, and olive oil. Add the shrimp and toss to coat. Let it sit while you prep the aromatics.
Cook the shrimp:
Heat 1 tablespoon butter in a large deep skillet over medium-high heat. Add the shrimp in a single layer and cook for 1 to 2 minutes per side, just until pink and forming loose “C” shapes. Remove from the pan and set aside so they stay tender.
Cook the aromatics:
Lower the heat to medium. Add the remaining 1 tablespoon butter and the minced shallots, along with a pinch of salt. Cook for 4 to 5 minutes until softened and lightly golden. Add the garlic and sauté for 30 seconds until fragrant.
Build the sauce base:
Sprinkle the flour over the aromatics and stir for 1 minute until no dry patches remain. Increase the heat slightly and pour in the white wine, whisking as you go. Let it simmer until reduced by half.
Finish the sauce:
Stir in the broth, heavy cream, Dijon mustard, red pepper flakes (if using), and Italian seasoning. Taste and adjust the seasoning as needed.
Cook the orzo:
Add the orzo and bring the mixture to a gentle boil. Reduce the heat to medium-low and simmer for 5 to 10 minutes, stirring often so the orzo does not stick. Stop when the orzo bends softly into a gentle “V” shape — just under al dente.
Wilt the greens:
Stir in the baby spinach and cook for 1 to 2 minutes until wilted.
If using kale: simmer it for 2 to 3 minutes longer so it becomes tender. Add a splash of broth if the sauce thickens too much.
Finish the dish:
Return the shrimp to the pan along with the pecorino cheese, lemon juice, and parsley. Stir until creamy and well combined. Before serving, taste and adjust the seasoning — add more salt, pepper, or lemon juice as needed. Serve warm with extra lemon wedges if you like.
- Use large shrimp. They’re harder to overcook and stay plump and juicy.
- Pat shrimp dry before seasoning. This helps the spices stick and gives a better sear.
- Control the heat when adding cream. Keep it at medium-low so the sauce stays smooth and silky.
- Stir the orzo often. It’s a pasta, not rice—so it loves to stick to the bottom if ignored.
- Season in layers. Add salt with the shrimp, then again with the shallots, and finally adjust at the end. It makes the flavors pop.
- Pull shrimp early. Cook them just until pink, then return them at the end to warm through—this keeps them from going rubbery.
- Extra Veggies: Add cherry tomatoes, zucchini, or roasted red peppers.
- Swap the Protein: Try chicken breast cubes or scallops instead of shrimp.
- Make it Spicy: Amp up the red pepper flakes or add a dash of hot sauce.
- Herb Twist: Swap parsley for fresh basil or dill for a different flavor profile.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Add a splash of broth or water when reheating to loosen the sauce.
- Freezing: This dish is freezer-friendly with a small adjustment: freeze the orzo mixture without the shrimp for best texture. Add freshly cooked shrimp when reheating. Freeze for up to 3 months in a tightly sealed container.
Calories: 542 | Carbohydrates: 40g | Protein: 28g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 207mg | Sodium: 1911mg | Potassium: 464mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2335IU | Vitamin C: 15mg | Calcium: 290mg | Iron: 2mg
FAQs
Can I make this without wine?
Yes! Replace the wine with extra broth plus a squeeze of lemon juice for acidity.
What can I use instead of orzo?
Small pasta shapes like ditalini, pastina, or even rice work. Adjust cooking time as needed.
How do I keep shrimp from overcooking?
Cook them quickly—just 1–2 minutes per side. Remove them early and add them back at the very end.
Can I make it dairy-free?
Yes! Swap butter for olive oil, use coconut cream instead of heavy cream, and leave out the cheese or try a dairy-free alternative.
What should I serve with it?
This is a full meal in one pan, but garlic bread or a crisp side salad makes it extra satisfying.
English (US) · 