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homemade One Pot Garlic Butter Shrimp and Orzo. photo

One Pot Garlic Butter Shrimp and Orzo.

A quick, one‑pot dinner of garlicky shrimp and tender orzo finished with butter, lemon, and parsley.
Print Recipe Save it
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 servings

Equipment

  • Large Bowl
  • 12-inch skillet or large skillet with lid
  • Measuring cups and spoons
  • Spatula or wooden spoon

Ingredients
  

  • 1 pound raw shrimp, peeled and deveined
  • 3 tablespoons olive oil
  • 1 lemon, juiced and zested juice and zest
  • 4 cloves garlic, minced
  • 1/2 teaspoon crushed red pepper flakes
  • kosher salt and pepper to taste
  • 1 cup orzo
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 2 1/4 cups chicken stock
  • 3 tablespoons fresh parsley, chopped
  • lemon wedges for spritzing

Instructions
 

  • In a large bowl, toss the shrimp with 3 tablespoons olive oil, the lemon juice and zest, 4 minced garlic cloves, crushed red pepper flakes, and a generous pinch of kosher salt and pepper; let sit for 10 minutes.
  • Heat 2 tablespoons unsalted butter in a large skillet over medium heat until melted.
  • Add the orzo to the melted butter and cook, stirring often, until the orzo is lightly golden and toasty, about 3–4 minutes.
  • Stir in 2 minced garlic cloves and cook for 30 seconds, then pour in 2 1/4 cups chicken stock and bring to a boil.
  • Reduce heat to a simmer, cover, and cook until the orzo has absorbed most of the liquid and is tender and fluffy, about 12–15 minutes.
  • Add the marinated shrimp to the cooked orzo, stir to combine, cover, and cook until the shrimp are pink and opaque, about 5–8 minutes.
  • Remove from heat, stir in chopped parsley and a spritz of lemon; if desired, stir in 1–2 tablespoons additional melted butter before serving. Serve immediately.

Notes

  • Slightly adapted from the New York Times.