Skillet Lemon Garlic Butter Shrimp and Orzo

Servings: 4

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Calories: ~520 per serving

Ingredients

For the Shrimp

• 1 ½ lbs large shrimp, peeled & deveined

• 1 tbsp olive oil

• 1 tbsp lemon juice

• 1 tsp paprika

• 1 tsp garlic powder

• Salt & pepper to taste

For the Orzo

• 3 tbsp butter

• 4 cloves garlic, minced

• 1 ½ cups orzo pasta

• 3 cups chicken broth

• ½ cup heavy cream

• 1 tbsp lemon zest

• 2 tbsp fresh lemon juice

• ½ cup grated parmesan

• 1 cup fresh spinach (optional)

• Fresh parsley, chopped (for garnish)

• Lemon slices (for serving)

Instructions

1. Season the shrimp:
   In a bowl, toss shrimp with olive oil, lemon juice, paprika, garlic powder, salt, and black pepper. Set aside.

2. Cook the orzo:
   In a large skillet, melt butter over medium heat. Add minced garlic and cook 1 minute.
   Stir in orzo and toast for 1–2 minutes until lightly golden.

3. Add liquids:
   Pour in chicken broth and bring to a simmer.
   Cover and cook 8–10 minutes, stirring occasionally, until orzo is tender.

4. Make it creamy:
   Stir in heavy cream, lemon zest, lemon juice, parmesan, and spinach (if using).
   Reduce heat to low and let it thicken slightly.

5. Cook the shrimp:
   In a separate skillet (or push orzo to the side and use same pan), cook shrimp 2–3 minutes per side until pink and cooked through.

6. Combine:
   Add shrimp to the orzo and gently toss together.

7. Serve:
   Garnish with fresh parsley, extra lemon zest, and lemon slices.