Creamy Lemon Shrimp Orzo

There’s something incredibly comforting about a bowl of pasta coated in a luscious, creamy sauce, and when you add succulent shrimp and a bright splash of lemon, it transforms into an irresistible meal. This Creamy Lemon Shrimp Orzo is exactly that kind of dish—rich, zesty, and incredibly satisfying. It’s perfect for those nights when you want a flavorful dinner that feels a little special but comes together quickly and easily. Whether you’re cooking for a weeknight dinner or a casual weekend gathering, this recipe is sure to impress.

Why Cooks Rave About It

Shrimp is a quick-cooking protein that pairs beautifully with delicate pasta shapes like orzo, which absorbs all the creamy, lemony goodness. The combination of garlic, Parmesan, and fresh parsley adds layers of flavor that keep every bite exciting. Fans of dishes such as Creamy Lemon Garlic Shrimp Pasta will appreciate how the bright citrus balances the richness of the cream, making this meal feel fresh and indulgent at the same time. Plus, it’s a one-pot wonder, meaning fewer dishes and more time to enjoy your meal.

What Goes In

• 1 pound shrimp, peeled and deveined
• 1 cup orzo pasta
• 3 cups chicken broth
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• Zest and juice of 1 lemon
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Tools of the Trade

• Large skillet or sauté pan – for cooking the shrimp and orzo together
• Measuring cups and spoons – to keep your ingredient quantities precise
• Microplane or fine grater – for zesting the lemon
• Wooden spoon or silicone spatula – to stir without scratching your pan
• Knife and cutting board – for prepping garlic, lemon, and parsley
• Grater – for the Parmesan cheese

Creamy Lemon Shrimp Orzo: Step-by-Step Guide

Step 1: Sauté the Shrimp

Heat the olive oil in your skillet over medium-high heat. Add the peeled and deveined shrimp, seasoning lightly with salt and pepper. Sauté for about 2 minutes per side until the shrimp turn pink and opaque. Remove the shrimp from the pan and set aside to keep warm.

Step 2: Cook the Garlic and Orzo

In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for about 30 seconds until fragrant but not browned. Then, add the orzo pasta and stir to coat it well with the garlic and oil.

Step 3: Add the Broth and Simmer

Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to a simmer and cook the orzo until it’s tender and most of the liquid has been absorbed, about 10-12 minutes. Stir occasionally to prevent sticking.

Step 4: Stir in the Cream, Lemon, and Cheese

Once the orzo is cooked, stir in the heavy cream, lemon zest, and lemon juice. Sprinkle in the grated Parmesan cheese and stir until everything is combined and the sauce is creamy and smooth. Taste and adjust seasoning with salt and pepper as needed.

Step 5: Return the Shrimp and Garnish

Add the cooked shrimp back into the skillet to warm through for a minute or two. Remove from heat and sprinkle with freshly chopped parsley for a pop of color and freshness.

Step 6: Serve and Enjoy

Spoon the creamy, lemony orzo and shrimp into bowls and enjoy immediately. This dish pairs wonderfully with a crisp green salad or steamed vegetables for a balanced meal.

Easy Ingredient Swaps

• Shrimp: Use scallops or chunks of firm white fish if preferred.
• Orzo: Substitute with other small pasta shapes like acini di pepe or Israeli couscous.
• Chicken broth: Use vegetable broth for a lighter or vegetarian-friendly option.
• Heavy cream: Try coconut cream or full-fat coconut milk for a dairy-free twist.
• Parmesan cheese: Swap with Pecorino Romano for a sharper taste or omit for a dairy-free version.

What Could Go Wrong

• Shrimp overcooking: Shrimp cook quickly; overcooking will make them rubbery. Keep a close eye during sautéing.
• Orzo too mushy: Overcook orzo, and it will become mushy. Follow the recommended cooking time and taste test frequently.
• Sauce too thin: If the sauce is watery, allow it to simmer a little longer to reduce or add a bit more Parmesan to thicken.
• Too much lemon juice: Adding too much lemon juice can overpower the dish; add gradually and taste as you go.

Prep Ahead & Store

You can peel and devein the shrimp a day in advance to save time. The orzo can be cooked ahead but hold off on adding the cream and cheese until reheating to maintain creaminess. Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of broth or cream to loosen the sauce.

Creamy Lemon Shrimp Orzo FAQs

Can I use frozen shrimp for this recipe?

Absolutely! Just be sure to thaw the shrimp completely before cooking. Pat them dry to avoid excess moisture, which can affect the texture of your dish.

Is it okay to use milk instead of heavy cream?

You can use whole milk, but the sauce won’t be as rich or creamy. To mimic the creaminess, try adding a tablespoon of butter or a bit of cornstarch slurry to thicken the sauce.

What type of Parmesan cheese works best?

Freshly grated Parmesan cheese melts best and offers the most flavor. Avoid pre-grated varieties with anti-caking agents as they may not melt as smoothly.

Can I make this dish vegan or dairy-free?

Yes! Replace shrimp with a plant-based protein like tofu or chickpeas, use vegetable broth, and swap the heavy cream for coconut cream or a cashew cream alternative. Nutritional yeast can stand in for Parmesan for a cheesy flavor.

Next Up in Your Queue

• Try the bright and garlicky Garlic Butter Shrimp Scampi Pasta for a quick seafood dinner.
• For a hearty twist, check out the indulgent Creamy Garlic Parmesan Shrimp Spaghetti—it’s pasta perfection.

Bring It Home

If you’re a fan of dishes that combine fresh, vibrant flavors with creamy indulgence, this Creamy Lemon Shrimp Orzo will quickly become a staple in your dinner rotation. The balance of garlic, lemon, and Parmesan creates a sauce that’s both comforting and refreshing, while the shrimp adds the perfect protein punch. It’s easy enough for a simple weeknight meal but special enough to serve when you want to impress. Whip up this recipe, grab a glass of white wine or sparkling water with a twist of lemon, and enjoy a restaurant-quality meal right at your own table.

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