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- 1 cup orzo pasta - 1 pound shrimp, peeled and deveined - 3 tablespoons olive oil - 4 cloves garlic, minced - Zest of 1 lemon I love using orzo pasta because it cooks quickly and has a fun shape. Shrimp adds a nice protein boost and a touch of the sea. Olive oil brings richness, while garlic gives a wonderful aroma. The lemon zest brightens the dish, making everything taste fresh. - 1/2 cup cherry tomatoes, halved - 1/4 cup fresh parsley, chopped - 1/4 teaspoon red pepper flakes - 1/4 cup grated Parmesan cheese Cherry tomatoes add color and sweetness. Fresh parsley not only looks good but also gives a fresh flavor. If you like heat, red pepper flakes are a great touch. Parmesan cheese adds creaminess and depth, but it's optional. - Salt and pepper to taste - 1/2 cup vegetable broth Salt and pepper are key for enhancing all the flavors. Vegetable broth adds extra moisture and a savory taste to the dish. This simple mix helps the shrimp and orzo shine. {{ingredient_image_1}} First, fill a medium pot with water and add salt. Bring it to a boil. Add 1 cup of orzo pasta once the water is boiling. Cook the orzo for about 8-10 minutes until it's al dente. This means it should be firm but not hard. After cooking, drain the orzo in a colander. Reserve a bit of the pasta water for later use. This water can help adjust the dish’s texture. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once the oil is hot, add 4 cloves of minced garlic. If you like a bit of heat, add 1/4 teaspoon of red pepper flakes. Stir the garlic for about 30 seconds until it smells great. Next, add 1 pound of peeled and deveined shrimp to the skillet. Season with salt and pepper. Cook the shrimp for 2-3 minutes on each side until they turn pink and opaque. When done, remove the shrimp from the skillet and set them aside. In the same skillet, add 1/2 cup of halved cherry tomatoes and the zest of 1 lemon. Cook this mix for about 2 minutes until the tomatoes soften. Then, pour in 1/2 cup of vegetable broth and 2 tablespoons of fresh lemon juice. Bring this mixture to a simmer. Let it cook for 2-3 minutes to let the flavors blend nicely. Now, stir in the cooked orzo, adding a splash of the reserved pasta water if needed. Gently fold in the cooked shrimp and 1/4 cup of chopped fresh parsley. Mix everything well to combine all the tasty ingredients. To make your Lemon Garlic Orzo with Shrimp shine, focus on the seasonings. Taste as you go. If you want more zing, add extra lemon juice or zest. Fresh ingredients also make a big difference. Use ripe cherry tomatoes and fresh parsley for the best flavor. Cooking shrimp perfectly is easy when you keep an eye on them. Cook them just until they turn pink. This usually takes about 2-3 minutes on each side. If you cook them too long, they get tough. When cooking orzo, follow the package directions carefully. Drain it right when it reaches al dente. If you overcook it, the orzo will be mushy. Save a little pasta water for moisture later. It helps combine everything nicely. For serving, use shallow bowls to show off your dish. Top it with extra parsley and a lemon wedge. This adds color and makes it inviting. You can also sprinkle some grated Parmesan on top for a rich finish. Beautiful dishware makes your meal feel special. Pro Tips Fresh Shrimp: Always use fresh or high-quality frozen shrimp for the best flavor and texture. Cooking Orzo: Be careful not to overcook the orzo; it should be al dente to maintain a nice bite. Add More Veggies: Feel free to add other vegetables, like spinach or bell peppers, for extra nutrition and color. Flavor Boost: For an extra zing, consider adding a splash of white wine along with the vegetable broth. {{image_2}} You can easily boost the nutrition of this dish. Adding spinach or kale gives a nice color and healthy green flavor. Just toss in a handful when you add the shrimp back into the mix. They’ll wilt quickly and add great taste. You can also use different types of tomatoes. Grape or heirloom tomatoes work well. Their natural sweetness enhances the dish. If you want to switch things up, try using chicken or scallops instead of shrimp. For chicken, cut it into bite-sized pieces and cook it until golden. Scallops will cook fast, so watch them closely. If you prefer a vegetarian option, use chickpeas. They add protein and a hearty texture. Just mix them in when you combine everything. Experiment with herbs and spices to find your favorite flavor. Fresh basil or thyme can add a lovely twist. You can also try different citrus fruits. Lime or orange can brighten the dish in a new way. Just swap them in for lemon juice or zest. Each choice will bring a unique taste to your orzo! To keep your Lemon Garlic Orzo with Shrimp fresh, store leftovers in an airtight container. Let the dish cool down before sealing it. This helps prevent moisture build-up. I recommend using glass containers, as they do not absorb odors. You can also use plastic containers if they are BPA-free. In the fridge, your dish will stay good for up to three days. If you want to save some for later, freezing is a great option. First, let the orzo and shrimp cool completely. Then, place it in a freezer-safe container. Make sure to leave some space at the top for expansion. You can also use freezer bags for easy storage. To reheat, let it thaw overnight in the fridge. When you're ready, heat it in a skillet over medium heat. Add a splash of broth or water to keep it moist. In the fridge, Lemon Garlic Orzo with Shrimp lasts about three days. If you freeze it, it will stay good for up to three months. Make sure to label your containers with the date. This way, you know when to enjoy your tasty dish! The total prep and cook time is just 30 minutes. You spend about 10 minutes getting everything ready. Cooking the orzo and shrimp takes the remaining 20 minutes. This quick time makes it perfect for busy nights. Yes, you can prep some parts in advance. Cook the orzo and shrimp, then store them separately. You can mix them with the sauce just before serving. This helps keep everything fresh and tasty. If you want to save time, chop the garlic and parsley ahead too. No, traditional orzo is not gluten-free. It is made from wheat. However, there are gluten-free orzo options made from rice or corn. You can also use quinoa or rice as a substitute. Both will still taste great with the lemon and shrimp. This blog post covered how to make a delicious Lemon Garlic Orzo with Shrimp. We explored the main and optional ingredients, like orzo, shrimp, and fresh herbs. I shared step-by-step instructions from cooking orzo to combining flavors. Key tips ensure perfect texture and taste, while variations add flexibility. Lastly, I detailed storage methods for leftovers. Enjoy creating your version of this dish, making it your own with fresh ingredients and flavors. Cooking should be fun, so keep experimenting!

Zesty Lemon Garlic Orzo with Shrimp

A flavorful dish featuring orzo pasta, shrimp, and a zesty lemon garlic sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 cup orzo pasta
  • 1 pound shrimp, peeled and deveined
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 lemon zest of
  • 2 tablespoons fresh lemon juice
  • 1 cup cherry tomatoes, halved
  • 1 4 cup fresh parsley, chopped
  • to taste Salt and pepper
  • 0.25 teaspoon red pepper flakes (optional)
  • 0.5 cup vegetable broth
  • 0.25 cup grated Parmesan cheese (optional)

Instructions
 

  • In a medium pot, bring salted water to a boil. Add the orzo and cook according to package instructions until al dente. Drain and set aside, reserving a bit of pasta water.
  • While the orzo is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes (if using), stirring frequently for about 30 seconds, until fragrant.
  • Add the shrimp to the skillet and season with salt and pepper. Cook for 2-3 minutes on each side, until the shrimp turn pink and opaque. Remove the shrimp from the skillet and set aside.
  • In the same skillet, add the cherry tomatoes and lemon zest. Cook for about 2 minutes until the tomatoes start to soften.
  • Pour in the vegetable broth and lemon juice, bringing the mixture to a simmer. Let it cook for another 2-3 minutes, allowing the flavors to meld.
  • Stir in the cooked orzo, adding a splash of reserved pasta water if needed for moisture. Gently fold in the cooked shrimp and chopped parsley to combine all ingredients.
  • Taste and adjust seasoning as necessary. If desired, sprinkle grated Parmesan cheese on top before serving for an extra burst of flavor.

Notes

Serve in shallow bowls, topped with fresh parsley and a lemon wedge for presentation.
Keyword garlic, lemon, orzo, shrimp