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Garlic butter shrimp and orzo tastes like something from a restaurant menu, and it comes together in one pan in about 30 minutes. The orzo simmers in garlicky broth until creamy, and the shrimp cook right on top for the last few minutes.
Shrimp doesn’t have to be a splurge. A bag of frozen shrimp is usually much cheaper than fresh from the seafood counter and is often on sale, and one pound is plenty for four once it’s stirred into pasta.
Use a deep skillet or a Dutch oven with enough room to stir.
Ingredients and Swaps
- Shrimp: Large or medium, peeled and deveined. Thaw frozen shrimp in a bowl of cold water for 10–15 minutes and pat dry.
- Orzo: A small, rice-shaped pasta found with the other dried pasta. Other tiny shapes like ditalini work with a few extra minutes of simmering.
- Broth: Chicken or vegetable broth. Low-sodium lets you control the salt.
- Lemon and parsley: A squeeze of lemon at the end brightens the dish. Parsley is optional.
Tips for Tender Shrimp and Creamy Orzo
- Toast the orzo. A minute in the garlic butter gives it a nutty flavor.
- Stir often. Orzo sinks and sticks. Frequent stirring also releases starch, which makes the dish creamy.
- Add the shrimp at the end. They need only 3–4 minutes. They’re done when they’re pink, opaque and curled into a loose C shape.
- Serve it right away. Orzo keeps soaking up liquid as it sits.
Prices are from Walmart’s and ALDI’s websites for stores in Columbus, Ohio, checked in October 2026. Ohio’s grocery prices are within about 1% of the national average, so you may pay more or less depending on where you live, and prices change often. Here’s how we price our recipes.
Cost: Ingredients – $10.09 from Walmart, $10.76 from ALDI · Per Serving – $2.52 to $2.69
One-Pot Garlic Butter Shrimp and Orzo
Ingredients
Method
- Melt 2 tablespoons of the butter in a deep skillet or Dutch oven over medium heat. Add the garlic and cook for 30 seconds.
- Stir in the orzo and cook for 1 minute, stirring, until lightly toasted.
- Add the broth and bring to a boil. Reduce the heat and simmer for 8–10 minutes, stirring often, until the orzo is almost tender and most of the liquid is absorbed.
- Season the shrimp with the salt and pepper and nestle them into the orzo. Cook for 3–4 minutes, turning once, until pink and opaque.
- Stir in the remaining tablespoon of butter and the lemon juice. Top with parsley and Parmesan and serve right away.
Notes
- Stir in 2 cups of spinach with the shrimp.
- Add ¼ teaspoon of red pepper flakes with the garlic for a little heat.
- If the orzo looks dry before it’s tender, add a splash of broth.
What to Serve with It
A green vegetable rounds it out. Try Lemon Parmesan Roasted Asparagus or a simple salad. If you like shrimp dinners, Lemon Butter Shrimp Pasta and Garlic Butter Shrimp and Rice are just as quick.
Storage and Reheating
- Refrigerate in an airtight container for up to 3 days.
- Reheat gently on the stove over low heat with a splash of broth, just until warm. High heat makes shrimp rubbery.
- Freezing isn’t recommended. The orzo turns mushy and the shrimp toughen.
Shrimp and Orzo Questions
Can I use frozen shrimp?
Yes. Thaw them first and pat them dry so they don’t water down the sauce.
Can I use cooked shrimp?
Yes. Stir them in for the last minute, just long enough to heat through.
Can I add vegetables?
Yes. Stir in a few handfuls of spinach or a cup of frozen peas when you add the shrimp.
