There’s something about a meal that comes together in one pot that just feels like a little win. This one pot garlic butter shrimp and orzo is exactly that kind of dinner—quick, satisfying, and leaving just a single pan to clean up. I remember a night when I was juggling emails and a cranky toddler while trying to figure out dinner. I started this recipe somewhat distracted, stirring the orzo while half-listening to a story that didn’t quite make sense. Somehow, the buttery garlic aroma filled the kitchen, and for a moment, everything felt a little easier.
As the shrimp sizzled and turned pink, the orzo soaked up all that garlicky goodness, and a hint of lemon brightened the whole dish. The textures were a nice balance—the tender pasta, the juicy shrimp, and that smooth buttery sauce. It wasn’t fancy, but it was honest food that felt like a small reward after a chaotic day. I didn’t measure exactly how much parsley I added; I just sprinkled until it looked right, which, honestly, gave it a little charm.
- It all cooks in one pot, cutting down on cleanup and making dinner feel way less daunting.
- The combination of garlic butter and shrimp feels indulgent but takes less than 30 minutes.
- There’s a little heat from red pepper flakes, but it’s mild enough for most palates.
- It’s simple — and that’s kind of the point. No complicated steps, just comfort.
- Keep in mind, orzo can get sticky if you leave it too long, so it’s best enjoyed fresh.
Don’t worry if you’re not a shrimp pro yet or if you forget to chop the parsley finely—this recipe is forgiving and meant to be approachable. It’s the kind of meal you can make without stress and still impress yourself when you sit down to eat.
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One Pot Garlic Butter Shrimp and Orzo
- Total Time: 30 minutes
- Yield: 4 1x
Description
A quick and flavorful one-pot meal featuring succulent shrimp cooked in garlic butter with tender orzo pasta. Perfect for a weeknight dinner that’s both comforting and easy to prepare.
Ingredients
1 tablespoon olive oil
4 tablespoons unsalted butter, divided
1 pound raw shrimp, peeled and deveined
4 cloves garlic, minced
1 cup orzo pasta
2 1/2 cups low-sodium chicken broth
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
2 tablespoons freshly chopped parsley
1 tablespoon freshly squeezed lemon juice
Instructions
Heat olive oil and 2 tablespoons of butter in a large skillet or pot over medium heat until melted and hot.
Add the shrimp to the skillet and season with salt and black pepper. Cook for 2-3 minutes on each side until the shrimp turn pink and opaque. Remove shrimp from the skillet and set aside.
In the same skillet, add the minced garlic and cook for 1 minute until fragrant, stirring frequently to prevent burning.
Add the orzo pasta to the skillet and stir to coat it with the garlic butter mixture.
Pour in the chicken broth and add crushed red pepper flakes. Stir to combine and bring the mixture to a boil.
Reduce heat to low, cover the skillet, and simmer for 10-12 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
Stir in the remaining 2 tablespoons of butter until melted and combined.
Return the cooked shrimp to the skillet and stir to combine with the orzo.
Add the lemon juice and freshly chopped parsley, stirring gently to mix all ingredients evenly.
Remove from heat and serve immediately.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
For equipment, a wide skillet or shallow pot works best to give the orzo space to cook evenly. I usually serve this with a crisp green salad or some roasted veggies on the side, but honestly, it’s pretty filling on its own. You could swap shrimp for chicken if you prefer, though I haven’t tested it thoroughly. Adding a splash of cream at the end can make it richer, but I like how the butter and broth keep it light. If you want a little more zing, a handful of sun-dried tomatoes stirred in feels nice, though that’s more of an experiment than a rule.
FAQ
Can I use frozen shrimp? Yes, just thaw them completely and pat dry for the best sear.
What if I don’t have orzo? Small pasta shapes like acini di pepe or even couscous can work, but cooking times vary.
Is this recipe spicy? It has a gentle kick from red pepper flakes, but you can leave them out if you prefer mild.
Can I make this ahead? It’s best fresh, but leftovers keep okay in the fridge for a day or two; just reheat gently.
Give this one pot garlic butter shrimp and orzo a try next time you want dinner without the fuss. It might just become your go-to for those busy nights when you need something cozy and quick.