One-Pan Lemon Butter Shrimp (Print Version)

Shrimp, lemon, orzo, and veggies all cooked in one pan for a vibrant, easy Mediterranean-inspired meal.

# What You Need:

→ Seafood

01 - 1 pound large shrimp, peeled and deveined, tails on or off

→ Orzo & Grains

02 - 1 cup orzo pasta, uncooked

→ Vegetables

03 - 1 cup cherry tomatoes, halved
04 - 1 small zucchini, diced
05 - 3 cloves garlic, minced
06 - 2 cups low-sodium chicken or vegetable broth
07 - 2 tablespoons fresh parsley, chopped
08 - Zest and juice of 1 large lemon

→ Dairy

09 - 3 tablespoons unsalted butter, divided

→ Pantry

10 - 2 tablespoons olive oil
11 - 1/2 teaspoon salt, plus more to taste
12 - 1/4 teaspoon freshly ground black pepper
13 - 1/4 teaspoon red pepper flakes (optional)

# How To Make:

01 - Pat dry the shrimp and season with a pinch of salt and freshly ground black pepper.
02 - Heat 1 tablespoon butter and 1 tablespoon olive oil in a large deep skillet over medium heat. Arrange the shrimp in a single layer and cook for 1 to 2 minutes per side, until pink and opaque. Transfer shrimp to a plate and set aside.
03 - Add the remaining olive oil to the pan. Sauté minced garlic for 30 seconds until aromatic. Add diced zucchini and halved cherry tomatoes; cook for 2 to 3 minutes until softened.
04 - Stir in orzo and toast for 1 minute. Pour in low-sodium broth, lemon zest, and half of the lemon juice. Bring mixture to a gentle boil, reduce to simmer, cover, and cook 8 to 10 minutes, stirring occasionally, until orzo is al dente and most liquid is absorbed.
05 - Return shrimp and accumulated juices to pan. Add remaining 2 tablespoons butter and the rest of the lemon juice. Stir gently to combine and heat through for 1 to 2 minutes.
06 - Remove from heat, sprinkle with chopped fresh parsley, and adjust seasoning if needed. Serve immediately.

# Expert Advice:

01 -
  • You'll secretly love how little cleanup there is after the meal—all done in one pan.
  • The way orzo soaks up citrus butter and shrimp juices transforms a quick dinner into something restaurant-worthy.
02 -
  • If you rush the orzo and don't stir, it sticks to the pan instead of staying loose and creamy.
  • Squeezing lemon right at the end gives a punch of freshness and prevents bitterness from cooking too long.
03 -
  • Brown the orzo before simmering to deepen its flavor—don't rush this step.
  • Always add the lemon juice off heat for a vivid finish—it preserves brightness and avoids bitterness.
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