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One Pot Garlic Butter Shrimp and Orzo Recipe

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3.9 from 3 reviews

  • Author: Leila
  • Total Time: 40 minutes
  • Yield: 4 servings

Description

This One Pot Garlic Butter Shrimp and Orzo recipe combines succulent shrimp cooked in garlic butter with tender orzo pasta simmered in a flavorful chicken stock and white wine sauce. Enhanced with fresh herbs, lemon zest, and Parmesan, it creates a creamy, bright, and satisfying meal perfect for a quick yet elegant dinner.

Ingredients

Shrimp

  • 2 tablespoons unsalted butter
  • 1 1/2 pounds medium shrimp, peeled and deveined
  • 1 clove garlic, minced
  • Kosher salt and freshly ground black pepper, to taste
  • 1 tablespoon lemon zest
  • 1 tablespoon freshly squeezed lemon juice

Orzo Sauce & Pasta

  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 2 large shallots, diced
  • 2 tablespoons all-purpose flour
  • 1/3 cup dry white wine
  • 3 cups chicken stock, plus more as needed
  • 1 cup orzo pasta
  • Kosher salt and freshly ground black pepper, to taste

Finishing Touches

  • 1/3 cup freshly grated Parmesan cheese
  • 1/4 cup heavy cream
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons chopped fresh parsley leaves
  • 2 tablespoons chopped fresh dill

Instructions

  1. Cook the Shrimp: Melt 2 tablespoons unsalted butter in a Dutch oven over medium heat. Add shrimp in batches along with 1 clove minced garlic, seasoning with kosher salt and freshly ground black pepper to taste. Cook, stirring occasionally, until shrimp turn pink and opaque, about 2-3 minutes. Stir in 1 tablespoon lemon zest and 1 tablespoon lemon juice. Remove shrimp from heat and set aside, keeping warm.
  2. Prepare the Orzo Base: In the same Dutch oven, melt 2 tablespoons unsalted butter over medium heat. Add 2 cloves minced garlic and 2 diced shallots, cooking while stirring occasionally until tender, about 3 minutes.
  3. Make the Roux: Whisk in 2 tablespoons all-purpose flour and cook until lightly browned, about 1 minute, to eliminate the raw flour taste and thicken the sauce.
  4. Add Liquids and Pasta: Pour in 1/3 cup dry white wine and 3 cups chicken stock while scraping up any browned bits from the bottom of the Dutch oven. Stir in 1 cup orzo pasta and season with kosher salt and freshly ground black pepper to taste.
  5. Simmer the Orzo: Bring the mixture to a boil, then reduce heat and let it simmer, stirring occasionally, until the orzo is tender and cooked through, about 6 minutes. If the mixture becomes too thick before the orzo is fully cooked, gradually add more chicken stock until you reach your desired consistency.
  6. Finish the Dish: Stir in 1/3 cup freshly grated Parmesan cheese, 1/4 cup heavy cream, 1 tablespoon freshly squeezed lemon juice, chopped fresh parsley, and chopped fresh dill. Adjust seasoning with salt and pepper to taste. Return the cooked shrimp along with any accumulated juices to the pot, gently stirring to combine and warm through.
  7. Serve: Serve the shrimp and orzo immediately for the best flavor and texture.

Notes

  • Use peeled and deveined medium shrimp for quick cooking and ease of eating.
  • If you prefer a non-alcoholic version, replace white wine with additional chicken stock.
  • Add extra herbs like basil or chives for varied flavors.
  • Adjust the amount of chicken stock to control the creaminess and thickness of the orzo.
  • Serve with a side of crusty bread or a fresh green salad for a complete meal.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Find it online: https://recipesbyleila.com/one-pot-garlic-butter-shrimp-and-orzo-recipe/