One-Pan Lemon Butter Shrimp

Experience the bright and zesty flavors of summer with this One-Pan Lemon Butter Shrimp and Orzo. Juicy shrimp and tender orzo meld together beautifully with fresh cherry tomatoes, zucchini, and fragrant garlic, all simmered in a rich lemon butter sauce. This Mediterranean-inspired dish is as vibrant as it is simple, making it the perfect quick dinner to enjoy warm evenings with minimal cleanup.

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This dish balances tender orzo pasta with succulent shrimp and the freshness of garden vegetables, creating a harmonious flavor that's light yet satisfying. The lemon zest and juice add a sunny brightness that truly elevates every bite, finished off with a sprinkle of fresh parsley for color and aroma.

Ingredients

• 1 lb (450 g) large shrimp, peeled and deveined, tails on or off
• 1 cup (200 g) orzo pasta, uncooked
• 1 cup (150 g) cherry tomatoes, halved
• 1 small zucchini, diced
• 3 cloves garlic, minced
• 2 cups (480 ml) low-sodium chicken or vegetable broth
• 2 tbsp fresh parsley, chopped
• Zest and juice of 1 large lemon
• 3 tbsp unsalted butter, divided
• 2 tbsp olive oil
• 1/2 tsp salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• 1/4 tsp red pepper flakes (optional)

Instructions

1. Prepare Shrimp

Pat the shrimp dry and season with a pinch of salt and pepper.

2. Cook Shrimp

In a large, deep skillet or sauté pan, heat 1 tbsp butter and 1 tbsp olive oil over medium heat. Add the shrimp in a single layer and cook for 1–2 minutes per side, just until pink and opaque. Remove to a plate and set aside.

3. Sauté Vegetables

Add the remaining olive oil to the pan. Sauté the garlic for 30 seconds until fragrant. Add the zucchini and cherry tomatoes, cooking for 2–3 minutes until just softened.

4. Cook Orzo

Stir in the orzo and toast for 1 minute. Pour in the broth, lemon zest, and half of the lemon juice. Bring to a gentle boil, then reduce heat to a simmer. Cover and cook for 8–10 minutes, stirring occasionally, until the orzo is al dente and most of the liquid is absorbed.

5. Finish Dish

Return the shrimp (and any juices) to the pan. Add the remaining 2 tbsp butter and the rest of the lemon juice. Stir gently to combine and heat through for 1–2 minutes.

6. Serve

Remove from heat. Sprinkle with chopped parsley and adjust seasoning if needed. Serve immediately.

Zusatztipps für die Zubereitung

For an extra layer of flavor and added nutrition, toss in a handful of baby spinach with the orzo during cooking. It wilts quickly and blends well with the fresh vegetables and shrimp, enhancing the dish's color and texture.

Varianten und Anpassungen

If zucchini is not available or preferred, substitute with asparagus or bell pepper for a different flavor and texture profile. For a dairy-free option, simply replace the butter with additional olive oil while maintaining the same cooking method.

Serviervorschläge

This lemon butter shrimp and orzo pairs beautifully with a crisp white wine such as Sauvignon Blanc, which complements the citrus notes and seafood. Serve with a light green salad or crusty bread to round out the meal.

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This dish delivers Mediterranean sunshine on a plate, marrying freshness and comfort in an effortless one-pan meal. Whether for a busy weeknight or a leisurely weekend dinner, it’s sure to become a favorite in your repertoire.

Recipe FAQs

→ Can I substitute another vegetable for zucchini?

Yes, asparagus or bell pepper can be used instead of zucchini for a similar texture and flavor boost.

→ Is the dish suitable for gluten-free diets?

Absolutely! Simply swap regular orzo for a gluten-free option or small gluten-free pasta to accommodate dietary needs.

→ How do I make the meal dairy-free?

Replace the butter with olive oil for a dairy-free version that still maintains a rich flavor profile.

→ What wine pairs well with this dinner?

A crisp white wine like Sauvignon Blanc enhances the lemony shrimp and vegetable flavors perfectly.

→ Can frozen shrimp be used?

Yes, thaw frozen shrimp thoroughly and pat dry before cooking to ensure the best texture and taste.

→ How can I prevent overcooking the shrimp?

Cook shrimp just until pink and opaque, then remove from the pan to avoid dryness. Return them near the end for reheating.