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One-pot garlic butter shrimp and orzo with parsley

One-Pot Garlic Butter Shrimp and Orzo

Orzo simmered in garlicky broth and finished with shrimp, butter and lemon. A one-pan dinner ready in 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Ingredients Method Notes

Ingredients
  

  • 3 tablespoons butter divided
  • 4 cloves garlic minced
  • 1 cup orzo
  • 2½ cups chicken broth
  • 1 pound large shrimp peeled and deveined, thawed if frozen
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon lemon juice
  • Chopped parsley and grated Parmesan for serving, optional

Method
 

  1. Melt 2 tablespoons of the butter in a deep skillet or Dutch oven over medium heat. Add the garlic and cook for 30 seconds.
  2. Stir in the orzo and cook for 1 minute, stirring, until lightly toasted.
  3. 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.
  4. 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.
  5. 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.