One-Pan Shrimp Recipes: Garlic Lemon Shrimp and Orzo

This one-pan garlic lemon shrimp and orzo is a complete stovetop dinner of tender shrimp, pasta, tomatoes, and spinach, finished with lemon and feta. It comes together in a skillet by cooking the orzo in broth, then returning the shrimp to the pan so the pasta picks up their savory flavor without leaving the shrimp to overcook.

Ingredients

1 pound (454 g) large raw shrimp, peeled and deveined, tails removed or left on; thawed if frozen
2 tablespoons (30 ml) olive oil
1/2 cup (75 g) finely diced yellow onion
4 garlic cloves (12 g), minced
1 cup (150 g) cherry tomatoes, halved
1 1/2 cups (270 g) dry orzo
3 cups (710 ml) low-sodium chicken or seafood broth, plus up to 1/2 cup (120 ml) extra if needed
1 teaspoon (1 g) dried oregano
3/4 teaspoon (4.5 g) fine salt, or less to taste
1/4 teaspoon (1 g) freshly ground black pepper
1/8 teaspoon (0.3 g) red pepper flakes, optional
3 cups (90 g) baby spinach
1 medium lemon, finely zested and juiced (about 2 tablespoons / 30 ml juice)
1/3 cup (50 g) crumbled feta
2 tablespoons (8 g) chopped fresh parsley

Instructions

Prepare the ingredients. Pat the shrimp dry with paper towels; moisture on the surface makes them steam rather than color in the skillet. Check that they are peeled and deveined, then season with a pinch of the measured salt and pepper. Dice the onion, mince the garlic, halve the tomatoes, and zest and juice the lemon. Keep the shrimp chilled until you are ready to cook them.
Start the shrimp. Set a large, deep 12-inch skillet over medium-high heat and add the olive oil. When it shimmers, arrange the shrimp in a single layer. Cook for about 1 minute on the first side and 1 minute on the second, just until the edges turn pink; they will finish cooking later. Transfer them to a clean plate. If your pan is too small to hold them without crowding, work in batches and allow a little extra time.
Soften the aromatics. Reduce the heat to medium. Add the onion to the same pan and cook for about 2 minutes, stirring and scraping up browned bits. Stir in the garlic and cook for 30 seconds, just until fragrant. Do not let the garlic turn dark brown, which can make it taste bitter.
Toast the orzo. Add the dry orzo, oregano, remaining salt and pepper, and red pepper flakes if using. Stir continuously for about 1 minute so the pasta is coated in oil and lightly toasted. Add the halved tomatoes and stir to combine.
Add broth and simmer. Pour in the 3 cups (710 ml) broth and bring it to a steady simmer, which should take about 2 minutes. Scrape the bottom of the pan, then cook uncovered for 12 minutes, stirring every couple of minutes so the orzo does not stick. Keep the heat at a gentle simmer rather than a hard boil. The pasta should be nearly tender and most of the liquid absorbed. If it looks dry while the orzo is still firm, add extra broth a few tablespoons at a time.
Wilt the spinach. Stir in the spinach and half of the lemon zest. Cook for about 1 minute, folding the leaves through the hot pasta until they just wilt. If the mixture seems very thick, stir in a splash of broth; it should be creamy and loose enough to settle in the pan, not soupy.
Finish the shrimp. Nestle the shrimp and any juices from the plate into the orzo. Cook for about 4 minutes, turning the shrimp once, until they are opaque and firm. Check the thickest shrimp with a food thermometer: the USDA FSIS safe minimum internal temperature for seafood is 145°F (63°C). Remove the pan from the heat as soon as they reach temperature to help keep them tender.
Season and serve. Stir in the lemon juice and half the parsley. Taste the orzo and add more salt, pepper, or lemon if needed. Scatter the feta, remaining lemon zest, and remaining parsley over the top. Let the pan stand for 2 minutes so the sauce settles, then serve hot.

Tips

Use dry shrimp. A quick pat with paper towels helps the shrimp take on a little color during the first brief cook. Wet shrimp release water into the pan and can dilute the savory base. If you bought shell-on shrimp, peel and devein them before starting; the stated preparation time assumes shrimp are already thawed and ready to use.
Keep the simmer gentle and stir. Orzo can stick to the bottom of a skillet as it absorbs broth. Stirring every few minutes and adjusting the heat to maintain a quiet simmer are more reliable than turning the heat up to make the liquid disappear faster. Use a wide spatula to reach the pan’s corners.
Choose broth with salt in mind. Low-sodium broth gives you room to season at the end, especially because feta is salty. If using regular broth, start with less added salt and taste after the cheese goes on. Seafood broth gives a more pronounced seaside flavor; chicken broth is convenient and still works well.
Have extra warm broth available. Orzo brands and pans absorb liquid at different rates. A few tablespoons of extra broth can loosen the pasta if it thickens before the shrimp are ready. Avoid adding a large amount all at once: the goal is a lightly saucy consistency, and the orzo will continue absorbing liquid as it sits.

Serving Suggestions

Serve the shrimp and orzo straight from the skillet while the pasta is still creamy. A crisp green salad with cucumber, lettuce, or shaved fennel makes a fresh contrast to the warm, lemony pan sauce. For a more substantial meal, add warm crusty bread to catch the broth and tomato juices; pita or flatbread also works. A simple side of roasted zucchini, green beans, or asparagus is another good choice, especially when you want extra vegetables without competing with the lemon and feta.

Put lemon wedges on the table so everyone can adjust the acidity to taste. The finished dish already has lemon juice and zest, so start with a small squeeze rather than adding a lot at once. If serving family-style, set out extra parsley and feta separately; the herbs stay bright and guests can choose how much cheese they want. The orzo firms as it cools, so bring the skillet to the table promptly and serve generous portions while it is warm.

Variations

Make it dairy-free: Leave out the feta and finish with a little extra olive oil and parsley. The cheese adds a salty, tangy finish, so taste the pasta and adjust salt and lemon after omitting it. A few chopped olives can add a similar salty accent, though their flavor is stronger and more briny.

Use another small pasta: Small pasta shapes such as ditalini or small shells can replace orzo, but their cooking time and liquid needs may differ. Check the package guidance and begin checking for tenderness a few minutes before its suggested time. Add broth gradually if the pan dries out. Long pasta is less convenient here because it is harder to stir and portion evenly in a skillet.

Change the vegetables: Replace the spinach with chopped kale, allowing it a few extra minutes to soften, or stir in thawed peas during the final few minutes of cooking. For zucchini, cut it into small pieces and cook it with the onion so it has time to become tender. Avoid adding a large amount of watery vegetables without adjusting the liquid, since they can make the finished orzo loose.

Adjust the heat: Red pepper flakes give the dish a gentle warmth. Leave them out for a mild version, or add a little more at the table for people who like extra spice. Smoked paprika can add a smoky note, but it changes the flavor away from the clean lemon-and-herb profile; begin with 1/4 teaspoon (0.5 g) if you try it.

Swap the herbs: Fresh dill or basil can replace parsley, but add delicate herbs at the end so their flavor remains fresh. Dried oregano is included in the simmer because it needs time in the broth to release its flavor. If you only have fresh oregano, use about 1 tablespoon (3 g), finely chopped, in place of the dried amount.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking. Transfer them to a shallow, airtight container so they cool promptly, and keep them refrigerated for 3–4 days. The orzo absorbs sauce as it sits, so leftovers will be thicker than the freshly cooked dish. For best texture, store portions promptly rather than leaving the skillet on the counter to cool completely.

Reheat a portion in a covered microwave-safe dish, stirring once or twice, or warm it gently in a small skillet over medium-low heat. Add 1–2 tablespoons (15–30 ml) of water or broth per serving before reheating to loosen the pasta. Heat leftovers to 165°F (74°C), checking with a food thermometer, and avoid repeated cycles of cooling and reheating. The shrimp can become firm if heated for too long, so use moderate heat and stop as soon as the portion is hot throughout.

Freezing is possible, but the shrimp may become less tender and the orzo can turn softer after thawing. If you freeze portions, use a freezer-safe airtight container and thaw them overnight in the refrigerator before reheating. For the best texture, this meal is most enjoyable freshly made or within a few days from the refrigerator.

Frequently Asked Questions

Can I use frozen shrimp?
Yes. Thaw them safely in the refrigerator overnight, or place them in a sealed bag and submerge the bag in cold water, changing the water every 30 minutes until thawed. Pat them dry before cooking. Do not add frozen shrimp directly to the skillet: they release extra water and cool the pan, making it harder to cook them evenly.

Can I make this with cooked shrimp?
You can, though raw shrimp give the pan more flavor as they cook. Skip the initial shrimp-cooking step and stir cooked shrimp into the orzo only during the last 1–2 minutes, just long enough to heat through. Check the center with a thermometer and bring leftovers or reheated food to 165°F (74°C). Prolonged cooking will make already-cooked shrimp tough.

How do I know when shrimp are done?
They should be opaque throughout and firm, not translucent or soft in the center. For a food-safety check, insert a thermometer into the thickest part of a large shrimp; seafood should reach the USDA FSIS safe minimum of 145°F (63°C). Shrimp cook quickly, so begin checking near the end of the stated time and take the pan off the heat as soon as they reach that temperature.

Can I prepare the dish ahead?
This recipe is best cooked just before serving because orzo continues to absorb liquid and shrimp can overcook when reheated. You can save time by chopping the onion, mincing the garlic, halving the tomatoes, and measuring the seasonings earlier in the day; keep prepared ingredients covered and refrigerated. Cook the pasta and shrimp when you are ready to eat, then finish with fresh lemon and herbs.

What if my orzo is still firm but the liquid is gone?
Stir in warm broth a few tablespoons at a time and continue simmering gently, checking the pasta every minute or two. Some pans evaporate liquid faster, and different orzo shapes may take longer to soften. If the orzo is tender but the mixture looks too loose, let it stand off the heat for a couple of minutes; it will thicken as it settles.

Can I make the recipe without feta?
Yes. The feta is a finishing ingredient, not necessary for cooking the orzo or shrimp. Leave it off for a dairy-free version and season the finished dish to taste with a little more lemon, parsley, or olive oil. Because feta contributes salt, check the seasoning before serving rather than adding extra salt automatically.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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