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.
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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: Use grated Parmesan (powdered) for the best flavor and texture in this recipe.
- 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.
How to Make Shrimp Orzo
- Mix the garlic butter. Season and sear the shrimp, then set them aside.
- Cook the garlic and toast the orzo (full recipe below).
- Add the wine and broth, then simmer.
- Stir in the cream, vegetables, and Parmesan.
- Stir in the shrimp and garlic butter and let it rest before serving.
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.
More Fast Shrimp Dinners
Did you enjoy this Garlic Butter Shrimp Orzo Recipe? Leave a comment and rating below.
Equipment
Ingredients
For the Garlic Butter
- 4 tablespoons salted butter softened
- 1 clove garlic minced
- 1 teaspoon chopped fresh parsley
For the Shrimp
- 1 pound large shrimp peeled and deveined
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil divided
For the Orzo
- 3 tablespoons garlic butter divided (see notes)
- 4 cloves garlic minced
- ½ teaspoon onion powder
- 1½ cups orzo
- ½ cup dry white wine or additional chicken broth
- 2½ cups chicken broth
- ½ cup heavy whipping cream
- ½ cup frozen peas or chopped steamed broccoli
- ½ cup grated Parmesan cheese
- chopped fresh parsley for garnish, optional
Instructions
- In a small bowl, combine softened butter, garlic 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.
Notes
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.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Main Course
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This was delicious! Super easy to make. I added more peas because I love peas. This will be added to my rotation!
Delicious! Nothing more needs to be said. Thank you for sharing.
So glad you enjoyed it, Kathleen!
Delicious! I used precooked shrimp and just warmed through. Set those aside and made the rest. The fam was in love with the orzo. Added all the juices from the shrimp and didn’t use wine. I include the subs for those who don’t want to use raw shrimp or wine. It still turns out absorbed delicious! I love a recipe I can just follow and not have to add extra spices to make it have flavor or I will never make it again because I can’t remember what extra I had to add!
April, I am glad to hear that you enjoyed the shrimp and orzo.
05.22.26:
The above fish recipe is inspiring through nutrition, fast pre
aration with tasty pleasant results. my hope is for cooks to TRY it, practicing to be confident, skilled at cooking with fish. It sounds REALLY delicious I us!
Thank you-
JeanU.
You’re very welcome Jean!
This looks so good and I love orzo but unfortunately my husband does not. Could I use angel hair pasta and if so how much pasta and how much chicken broth? Love all your recipes. Can’t wait to try this !!!
Thanks
I haven’t tried it with angel hair pasta Jenine, but I do think it could work. I would suggest starting with about 8 ounces angel hair pasta and 2 ½ cups broth, you can add more broth as needed. Angel hair cooks quickly and will likely need less time. Let us know how it goes!
I was looking for a Sunday night easy but special dinner, and this recipe came right to my inbox! So good!!! My children 7 and 5 ate the pasta and peas, and my husband had two servings and loved it! He put lemon juice on top but I loved it as written except for a sub for onion powder with some white onion on hand. 5 stars!!!
Perfect timing!! I’m so glad your family enjoyed it Rebecca!