One-Pan Lemon Butter Shrimp (Printable Version)

Shrimp and orzo unite with lemon, veggies, and butter for a fresh, vibrant one-pan Mediterranean-inspired meal.

# Ingredient List:

→ Seafood

01 - 1 pound large shrimp, peeled and deveined, tails on or off

→ Orzo & Grains

02 - 1 cup orzo pasta, uncooked

→ Vegetables

03 - 1 cup cherry tomatoes, halved
04 - 1 small zucchini, diced
05 - 3 cloves garlic, minced
06 - 2 cups low-sodium chicken or vegetable broth
07 - 2 tablespoons fresh parsley, chopped
08 - Zest and juice of 1 large lemon

→ Dairy

09 - 3 tablespoons unsalted butter, divided

→ Pantry

10 - 2 tablespoons olive oil
11 - 1/2 teaspoon salt, plus more to taste
12 - 1/4 teaspoon freshly ground black pepper
13 - 1/4 teaspoon red pepper flakes, optional

# How to Make:

01 - Pat shrimp dry and sprinkle with a pinch of salt and black pepper.
02 - Heat 1 tablespoon butter and 1 tablespoon olive oil in a large deep skillet over medium heat. Arrange shrimp in a single layer and cook 1–2 minutes per side until pink and opaque. Transfer shrimp to a plate and set aside.
03 - Add remaining olive oil to the pan. Sauté minced garlic for 30 seconds until aromatic. Add diced zucchini and halved cherry tomatoes, cook 2–3 minutes until just softened.
04 - Stir orzo into vegetables and toast for 1 minute. Pour in broth, lemon zest, and half the lemon juice. Bring to a gentle boil, then reduce heat to a simmer. Cover and cook 8–10 minutes, stirring occasionally, until orzo is al dente and most liquid is absorbed.
05 - Return shrimp and juices to the pan. Add remaining 2 tablespoons butter and the rest of the lemon juice. Stir gently to combine and heat through for 1–2 minutes.
06 - Remove from heat. Sprinkle chopped parsley over the top and adjust seasoning if desired. Serve immediately.

# Expert Suggestions:

01 -
  • It's the kind of dish that lets you look like a kitchen magician with almost no fuss.
  • The single-pan strategy means you spend less time cleaning and more time eating, which honestly made it a weeknight hero in my house.
02 -
  • If you let the garlic brown too much, the whole dish takes on a burned flavor—so keep your eyes peeled in those first seconds.
  • Covering while the orzo cooks keeps it tender and prevents the dreaded dry bottom, which I learned after one too many scorched batches.
03 -
  • Letting shrimp rest briefly after searing keeps them tender when you finish them in the pan.
  • Zest your lemon before juicing—it's much easier without slippery hands.
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