Shrimp Orzo (original) (raw)

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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.

A pot of pasta, vegetables, and seafood with lemon

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! Just like another orzo-fave, Chicken and Orzo.
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.

Shrimp orzo lemon and asparagus in a pot

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!

Healthy shrimp orzo with asparagus and lemon

Shrimp Orzo Add-Ons

If you’d like to add extra veggies to your lemon shrimp orzo, here are a few of my favorite ideas:

Tomato. Try shrimp orzo tomato for a summery spin. Add halved cherry tomatoes or grape tomatoes with the shrimp. You’ll also love this tomato Farro Risotto.
Peas. Add a handful of frozen peas at the end. No need to thaw them first.
Spinach. Shrimp orzo spinach would be tasty. Add chopped fresh or frozen spinach with the shrimp.
Mushroom. Sautéed Mushrooms would make an excellent addition to this dish.

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.

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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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

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.
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.

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