This one-pot Shrimp Orzo is bright, flavorful, healthy, and refreshingly simple. Lemon makes it pop, Parmesan adds richness, and asparagus gives it all the spring vibes.
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Why You’ll Love This Lemony Shrimp Orzo Recipe
- One-Pot Dinner. The orzo, asparagus, and shrimp all are made in one handy pot, meaning you only have one pot to worry about washing at the end of the meal. High fives all around!
- Vibrant and Flavorful. Fresh lemon zest and juice make the shrimp pasta bright and zippy, while asparagus gives it a spring feel. The juicy shrimp are a refreshing change from standard weeknight chicken (not that I’d ever complain about having Chicken Pesto Pasta).
- Feels Fancy—But Deceptively Simple. This shrimp orzo recipe feels impressive and special but uses simple ingredients and takes less than an hour to prepare. This one pot meal is both a warrior for weeknight dinners and a dinner party-approved recipe.
5 Star Review
“This recipe is quick and super simple to make – perfect for a weeknight! Everyone who has tried it has asked me for the recipe!”
— Jacqueline —
How to Make Shrimp Orzo
The Ingredients
- Shrimp. You can use either fresh shrimp (I like peel and eat for ease of preparation), or for ultimate ease, swap frozen raw shrimp that already peeled and deveined. (Frozen shrimp are also perfect for this Garlic Shrimp Pasta!)
- Orzo. I used whole wheat orzo pasta, which is quick-cooking and offers more fiber and nutrients than white pasta. It’s a small change that makes the recipe healthier, for no additional effort.
- Asparagus. Fresh asparagus tastes like springtime.
- Chicken Stock or Broth. Using chicken stock or broth as the cooking liquid adds extra flavor to the dish.
- Lemon Zest + Juice. For brightness and pop.
- Parmesan. Freshly grated Parmesan cheese melts into the liquid, creating a scrumptious sauce that coats each ingredient in cheesy flavor.
- Parsley. Adds freshness and an additional pop of green color. Shrimp orzo is yummy with any of your favorite fresh herbs. Try fresh basil, or if you don’t have fresh available, a pinch or dried oregano.
- Red Pepper Flakes. Add a pinch of red pepper flakes for optional spice.
The Directions
- Prep. Season the shrimp with salt and pepper.
- Cook the Aromatics and Toast the Orzo. Sauté the onion in oil over medium heat. Stir in the garlic and orzo.
- Simmer. Pour in the broth and water. Bring to a boil over medium high heat, stirring and scraping the bottom of the pan. Cover and let simmer for 5 minutes. Add the asparagus. Cook for another 10 minutes. Stir in the lemon zest and juice, part of the Parmesan, parsley, and shrimp. Add the remaining Parmesan.
- Finish. Bake at 400 degrees F for 8 to 10 minutes, until the shrimp is cooked through and the orzo is al dente. ENJOY!
What to Serve with Shrimp Orzo
- More Veggies. Roasted Tomatoes and Air Fryer Green Beans would be fantastic stirred into the shrimp orzo or served alongside it.
- Bread. Serve this recipe with No Knead Focaccia and you’ll feel like you’re eating at a restaurant!
- Salad. This Arugula Salad would be perfect.
Recipe Tips and Tricks
- Thaw the Shrimp Quickly. If you forget to thaw frozen shrimp in the fridge, you can thaw it in cold water. Swish it around and let the shrimp sit in the water for 10 to 20 minutes.
- Keep an Eye on the Orzo as It Cooks. Add more water (or broth) if the pan starts to get dry before the pasta is cooked through.
- Don’t Overcook the Shrimp. Shrimp is finicky and if you overcook it, it will go rubbery on you! It should be opaque and curl into a loose C-shape. If it curls so tightly that the tail touches the body, it’s a sign that the shrimp cooked too long.
Shrimp Orzo
Prep: 10 minutes
Cook: 35 minutes
Total: 45 minutes
Servings: 6 servings
A bright one-pot shrimp orzo with asparagus. Perfect for busy weeknights. Simple and delicious—even the orzo gets cooked right in the pot!
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Ingredients
- 1 ¼ pounds large raw shrimp 31 to 35 count, peeled and deveined (use fresh or frozen, thawed shrimp)
- ½ teaspoon ground black pepper
- ¼ teaspoon kosher salt
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion diced
- 3 cloves garlic minced
- 1 pound asparagus trimmed and cut into 2-inch pieces
- 8 ounces uncooked whole wheat orzo pasta I like DeLallo
- 2 ½ cups reduced sodium chicken broth
- 1 large lemon zest and juice (about ¼ cup)
- ½ cup freshly grated Parmesan cheese divided
- 2 tablespoons chopped fresh parsley plus additional for serving
- Lemon wedges for serving
Instructions
- Place a rack in the center of your oven and preheat the oven to 400 degrees F. Place the shrimp in a small bowl, sprinkle with pepper and salt, and set aside.
- Heat the olive oil in a large, oven-proof skillet or Dutch oven with a tight-fitting lid over medium. Add the onion and cook, stirring often, until the onion is soft and translucent, about 3-4 minutes. Stir in the garlic and cook until fragrant, about 30 seconds, then stir in the orzo. Increase the heat to medium high and cook the orzo until it's lightly browned and smells toasty, about 2 minutes.
- Add the chicken broth. Bring the liquid to a boil. Stir with a wooden spoon, scraping the bottom of the pan so that you loosen any stuck pasta. Cover the pan, reduce the heat to a simmer, and let cook 5 minutes. Remove the lid and stir, scraping the bottom of the pan again. Add the asparagus, recover, then continue cooking until the pasta is just becoming tender, about 10 minutes. The pasta will look a little liquidy. Stir in the lemon zest, lemon juice, ¼ cup of the Parmesan, parsley, and the seasoned shrimp. Sprinkle the remaining ¼ cup Parmesan over the top.
- Bake the pasta, uncovered, just until the shrimp are cooked through, about 8 – 10 minutes. The shrimp will be pink, fairly firm, and opaque—do not overcook. Sprinkle with additional chopped parsley and garnish with lemon wedges. Serve immediately.
Notes
- TO STORE: Refrigerate leftovers in an airtight storage container for up to 3 days.
- TO REHEAT: Gently rewarm leftovers in a baking dish in the oven at 350 degrees F or in the microwave.
- TO FREEZE: Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition
Serving: 1(of 6)Calories: 294kcalCarbohydrates: 37gProtein: 23gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 126mgPotassium: 439mgFiber: 4gSugar: 4gVitamin A: 931IUVitamin C: 17mgCalcium: 167mgIron: 3mg
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Can you freeze and reheat this? If so what do you recommend?
Hi Cait! I haven’t experimented with freezing this dish myself, but I think you could try it. Once thawed, I think it could be gently rewarmed in a baking dish in the oven at 350 degrees F. I hope you enjoy the recipe!
Can you prepare this ahead of time up to when you add the shrimp?
Hi Muffy! I haven’t experimented with making the ahead of time. If you decide to experiment, I’d love to hear how it goes!
This recipe is quick and super simple to make – perfect for a weeknight! It makes enough to meal prep or serve a whole gathering. Everyone who has tried it has asked me for the recipe, so bonus points for making me feel like a Bona fide chef!
Hi Jacqueline! So glad you enjoyed the recipe! Thank you for this kind review!
This recipe is ok and I think I will make it again but it needs more spice in it for me. I use a cajan spice blend that we really like so next time I will add that because its a little bland for us. It was my first time cooking orzo which is why I wanted to try this.
Hi Becky! You can definitely adjust the spices to your likely!
This is a fantastic recipe! Love it and did not change a thing..no reason to! Sauteing the onion and adding the orzo to toast gives it so much flavor..Definitely a favorite!
I’m so happy that you enjoyed it, Carolyn! Thank you for sharing this kind review!
Made this yesterday. All stove top. Turned the orzo into risotto. Added some Cajun spices. So good.
Hi Ron! So glad you enjoyed the recipe! Thank you for this kind review!
When my 3-year-old asked for seconds of this — after having an adult-size portion to begin with — I’ll call it a hit. This was DEFINITELY a hit. I loved clean-up too! Your blog has quickly become my favorite one to cook from, and I appreciate so much all the YUMMY, healthy, and easy recipes you share!
Hi Kiley! LOVE THAT! Thank you!
I love a good one pot meal, and this recipe is one that is on regular rotation in my house. Easy prep, minimal clean-up, and with bright delicious flavors as tasty as any restaurant dish. Perfect for a busy weeknight or for meal prep.
Thanks so much Heather!
Erin, I love your recipes, but unfortunately there are so many ads that I can’t even read through a recipe without having to reset the page because it keeps jumping to the beginning. This seems to be a new problem. I hope you can find a way to resolve it so I can continue to follow you!
Hi Jo! I’m truly sorry for any inconvenience the ads caused you, ! I will certainly keep paying close attention to the number of ads and how they load, as I never want them to hinder your ability to view the recipe or the blog post. I do truly appreciate your feedback and apologize again for the inconvenience! Also, there is a quick and convenient “jump to recipe” button that will help you get to the recipe faster and a print button to have the recipe quickly at your fingertips. Hope this helps!
The dish was overall pretty good. Definitely needed more salt and possibly other flavor like Cajun seasoning which would work well. Would not recommend fresh parsley on top it was a bit off putting from the other flavors.
You can definitely adjust the seasonings based on your taste. Thanks Aneek!
My husband said this recipe is the best thing I’ve ever made…and we’ve been married 43 years! A winner!
Makes me so happy to hear, thank you Bonni!
Could you make this w Feta instead parm
Hi Shelly, I haven’t tried it but it should likely work. Enjoy!
This was so tasty, will definitely make it again and it’s a great dish for company as well!
Thank you Maureen!
My grocery store gave me a can of asparagus spears instead of fresh asparagus… But I’m happy to say it still worked! I did it all on the stovetop, left out any added salt, and threw a diced zucchini in with the onion to make up for the volume lost with the smaller quantity of asparagus. I folded the drained, canned spears in at the very end, along with some quartered cherry tomatoes. Still SO good! I might actually give it a try next time without asparagus at all, since we’re at the end of summer and our asparagus here is pretty sad looking (but frozen is about the same as my house payment), and just use zucchini and maybe a little broccoli. Thanks for what turned out to be a fantastic base recipe to use up what’s on hand!
Glad to hear you enjoyed it, Kiley! Thank you!