Garlic Butter Shrimp Orzo Recipe

This Shrimp Orzo Recipe is an easy, one-pan favorite with tender garlic butter shrimp and creamy, cheesy orzo that’s full of cozy flavor. Serve it with a slice of homemade garlic bread for a simple weeknight dinner that feels special.

Contents show

1 Holly’s Recipe Highlights: Shrimp Orzo Recipe

2 Ingredient Notes

3 Save It for Later

4 More Fast Shrimp Dinners

4.1 Related Posts

Holly’s Recipe Highlights: Shrimp Orzo Recipe

Flavor: Rich, garlicky, and buttery with tender shrimp, creamy Parmesan orzo, and sweet peas.

Why You’ll Love It: This one-pan meal delivers comfort and flavor without the extra effort or cleanup. It’s a quick and cozy weeknight dinner.

Recommended Tools: A large nonstick or stainless skillet with a lid, a microplane or fine grater, and an instant-read thermometer to ensure the shrimp are perfectly cooked.

Serving Suggestions: Serve with crusty bread and a simple green salad.

Total Time: Under 30 Minutes Servings: 4 Cooking Method: Skillet

Ingredient Notes

• Shrimp: Large shrimp stay juicy and are less likely to overcook, making them perfect for a quick sear. Frozen shrimp work well, but be sure to thaw and pat them very dry before cooking.
• Garlic Butter: Garlic butter adds layers of rich, savory flavor throughout the dish. Use prepared garlic butter as a quick and easy shortcut.
• Parmesan: Grate the Parmesan from a block so it melts more smoothly and gives the best flavor and texture.
• Orzo: Toasting the orzo briefly adds a light, nutty flavor and gives the dish more depth as it cooks.
• White Wine: Dry white wine adds extra flavor to the sauce, while chicken broth is a great substitute. When choosing a white wine for cooking, pick one you enjoy drinking and look for a dry variety like Sauvignon Blanc or Pinot Grigio, avoiding anything too sweet.
• Cream: Heavy cream gives the sauce a rich finish. Half-and-half can be used instead, but the sauce will be a little lighter and slightly thinner.
• Variations: Add a pinch of red pepper flakes for a little gentle heat. Swap the peas for broccoli, stir in fresh spinach at the end for an easy green boost, or try asparagus for a springy version with a bit more bite.

Save It for Later

Keep leftovers in an airtight container in the refrigerator for up to 2 days and the freezer for up to 2 months. Thaw overnight in the fridge before reheating.

Reheat on the stovetop or in the microwave with a splash of broth, milk, or cream to loosen the sauce. Avoid overheating, or the shrimp can turn firm.

Did you enjoy this Garlic Butter Shrimp Orzo Recipe? Leave a comment and rating below.

Cook Time 20 minutes minutes

3 minutes minutes

Total Time 23 minutes minutes

• In a small bowl, combine softened butter, garlic clove and parsley. Set aside.

• Pat shrimp dry and season with salt and pepper.

• Heat 1 tablespoon oil and 1 tablespoon garlic butter in a large skillet over medium-high heat. Add shrimp and cook 1 to 2 minutes per side until just cooked through. Transfer to a plate and cover to keep warm.

• Reduce heat to medium and add remaining oil to the skillet. Add garlic and cook for 30 seconds until fragrant. Stir in onion powder and orzo.

• Add the wine and simmer for 1 minute or until mostly reduced. Add broth and bring to a gentle simmer. Cook uncovered for 12 minutes, stirring occasionally, until orzo is tender and most of the liquid is absorbed.

• Stir in heavy cream, peas (or broccoli), and Parmesan. Cook 2 to 3 minutes more until creamy and heated through.

• Return shrimp to the skillet along with any juices and stir gently to combine. Remove from heat and top with the remaining garlic butter. Cover and let rest 3 minutes to melt.

• Garnish with parsley if desired and serve.

Save time by using 4 tablespoons of prepared garlic butter.
Frozen peas or steamed broccoli add color and texture—use what you have on hand. Asparagus or spinach are also great options.
Resting with garlic butter at the end adds extra richness and garlic flavor.
Keep leftovers in an airtight container in the refrigerator for up to 2 days and in the freezer for up to 2 months. 

Calories: 735 | Carbohydrates: 51g | Protein: 30g | Fat: 44g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 243mg | Sodium: 1869mg | Potassium: 422mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1507IU | Vitamin C: 9mg | Calcium: 231mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course

Cuisine Italian

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