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A cozy, quick-cooking one pot meal with juicy shrimp and the dreamiest, most velvety, creamy orzo. Made in 40 min! So easy, so so good.
reasons to make one pot garlic butter shrimp and orzo
- Convenient, quick-cooking one pot meal. This dinner is made in a single pot in just 40 min, start to finish, with the most minimal clean up.
- Creamy orzo goodness. We’re talking buttery, garlicky, juicy shrimp swimming in the creamiest, dreamiest of orzos.
- Fancy enough for weekend company. This recipe is certainly weeknight-friendly but also fancy (and impressive) enough to serve to weekend company, friends and family.
- So good with crusty bread. Shrimp and creamy orzo is best served with all the homemade crusty bread acting as the most perfect vehicle for soaking up every last drop of this saucy goodness.
- Flexible, forgiving recipe. One pot orzo dishes are incredibly flexible, using up what you have on hand. Swap out the shrimp for boneless, skinless chicken or andouille sausage, or add in any lingering veggies or leafy greens for those picky eaters!
what is orzo?
Orzo is a quick-cooking short-cut type pasta, similar in shape to a long grain of rice. Orzo can be added to one pot dishes, helping to thicken the dish naturally by releasing starch as it cooks in the broth, yielding a richer, more velvety smooth consistency.
key ingredients in this creamy one pot garlic butter shrimp and orzo
Shrimp
When using frozen shrimp, thaw overnight in the fridge or opt for a quick thaw under cold running water. Use already peeled and deveined medium shrimp to cut down on prep time even further.
Garlic and shallots
For all the added flavor.
White wine and chicken stock
These are the liquids to help cook the orzo, and keep everyone happy and saucy. Additional chicken stock can be used for white wine, if needed.
Orzo
Orzo is a miracle ingredient here, cooking quickly in the same pot with everything else (no need to boil the orzo separately), transforming this dish into the creamiest, sauciest goodness.
Parmesan
Freshly grated cheese always goes a long way, adding salty, nutty flavors to the dish. Stir in at the end, and a little more for serving.
Heavy cream
A small amount (1/4 cup) of heavy cream or half and half will add an even more creamy, luscious consistency to the dish.
Lemon
The lemon zest and fresh squeezed lemon juice will help brighten and balance out all the flavors while cutting down the richness of the dish.
Fresh Herbs
Add the finishing touches with fresh parsley and dill (or your favorite herbs).
types of shrimp
Wild caught shrimp vs. farmed shrimp
Farmed shrimp are raised in controlled environments, whereas wild caught shrimp have been caught in their natural habitats by fishermen. Wild caught shrimp is generally preferred over farmed shrimp primarily due to taste.
Frozen vs. fresh shrimp
Unless you reside in a coastal area, the “fresh shrimp” on display at your local grocery store have already been previously frozen at sea. Frozen shrimp offers ultimate freshness (flash-frozen as soon as they are caught) and flexibility, using only what you need for dinner. Bottom line, frozen shrimp will taste better and cook better.
tips and tricks for success
- Know your shrimp size. Shrimp size is calculated on number of shrimp per pound. The smaller the number, the larger your shrimp. There are about 40-50 medium shrimp per pound.
- Buy frozen shrimp. For superior quality and freshness, using frozen shrimp is ideal (but avoid the bags with freezer burn), opting for a quick thaw under cold running water.
- Cook in batches. Overcrowding the pan will lead to poor searing and chewy, rubbery shrimp.
- Choose a wine you will drink. A dry white wine (pinot grigio or sauvignon blanc) is great here – it does not have to be anything fancy or overpriced. Just something you don’t mind sipping on since you will have an open bottle.
- Use good-quality stock. The better quality your stock, the better your orzo dish. Many brands love to pack in the salt so always opt for unsalted or a lower-sodium variety. Homemade stock is even better.
- Add the cream slowly. Always add the heavy cream at the very end, pouring very slowly to prevent curdling.
- Add in leafy greens. This is a great recipe to sneak in leafy greens for those picky eaters. Spinach, kale, collard greens, swiss chard, or arugula are all great options.
- Serve with crusty bread. Serve with all the homemade crusty bread for dipping, sopping and dunking!
More Favorited One Pot Dinners
One Pot Garlic Butter Shrimp and Orzo: Frequently Asked Questions
Additional chicken stock can be used for white wine as a non-alcoholic substitute.
Heavy cream (or heavy whipping cream) has one of the highest fat contents with about 36-40% fat. Half and half or whole milk are suitable substitutes, but will yield a lighter result.
The lemon zest and lemon juice helps balance out the flavors and richness of the dish.
Leftovers can be stored in an airtight container in the fridge for 1 day, adding a splash of stock or milk, if needed.
for the shrimp
- 2 tablespoons unsalted butter
- 1 ½ 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
for the orzo
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 2 large shallots, diced
- 2 tablespoons all-purpose flour
- ⅓ cup dry white wine
- 4 cups chicken stock
- 1 ¼ cups orzo pasta
- Kosher salt and freshly ground black pepper, to taste
- ⅓ cup freshly grated Parmesan
- ¼ cup heavy cream
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons chopped fresh parsley leaves
- 2 tablespoons chopped fresh dill
for the orzo
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Melt butter in the Dutch oven. Add garlic and shallots, and cook, stirring occasionally, until tender, about 3 minutes.
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Whisk in flour until lightly browned, about 1 minute.
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Stir in wine and chicken stock, scraping any browned bits from the bottom of the Dutch oven. Stir in orzo; season with salt and pepper, to taste.
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Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 6 minutes.
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Stir in Parmesan, heavy cream, lemon juice, parsley and dill; season with salt and pepper, to taste. Return shrimp to the Dutch oven.
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Serve immediately.
