Best 3 Lemon Garlic Shrimp Orzo Skillet Recipes

Are you craving a delicious, easy-to-make meal that combines the vibrant flavors of lemon and garlic with tender shrimp and orzo pasta? Look no further than the lemon garlic shrimp orzo skillet! This one-pan dish is packed with succulent shrimp, al dente orzo, and a luscious sauce that will tantalize your taste buds. With its vibrant colors, aromatic herbs, and delightful combination of textures, the lemon garlic shrimp orzo skillet is sure to be a hit at your next dinner party or casual weeknight meal. Get ready to embark on a culinary journey as we explore the best recipe for this flavorful and satisfying dish.

Check out the recipes below so you can choose the best recipe for yourself!

ONE POT GARLIC BUTTER SHRIMP AND ORZO

One Pot Garlic Butter Shrimp and Orzo image

This one pot shrimp and orzo is weeknight dinner gold! The meal comes together in about 15 minutes and is absolutely delicious.

Provided by How Sweet Eats

Categories Main Course

Time 30m

Number Of Ingredients 12

Ingredients

1 pound raw shrimp, (peeled and deveined)
3 tablespoons olive oil
1 lemon, (juiced and freshly zested)
4 garlic cloves, (minced)
½ teaspoon crushed red pepper flakes
kosher salt and pepper
1 cup orzo
2 tablespoons unsalted butter
2 garlic cloves, (minced)
2 ¼ cups chicken stock
3 tablespoons chopped fresh parsley
lemon wedges, (for spritzing)

Steps:

In a large bowl, combine the shrimp with the olive oil, lemon juice, zest, garlic, red pepper flakes and a big pinch of salt and pepper. Stir and let sit for 10 minutes.
Heat the butter in a large skillet (I like a 12 inch) over medium heat. Once melted, stir in the orzo. Cook, stirring often, until the orzo is slightly golden and toasty. Stir in the garlic and cook for 30 seconds.
Pour in the chicken stock and bring it to a boil. Reduce it to a simmer and cover the pot. Cook until the orzo absorbs the water and is fluffed up, about 12 to 15 minutes.
Add in the shrimp to the orzo and stir. Cover the pot again and cook for another 5 to 8 minutes, or until the shrimp is pink, opaque and cooked through.
Sprinkle with fresh parsley and a spritz of lemon. I like to stir in another 1 to 2 tablespoons of melted butter for optimal flavor, but this is up to you. Serve immediately!

LEMON-GARLIC SHRIMP ORZO SKILLET

Lemon-Garlic Shrimp Orzo Skillet image

You know that phrase, "a little goes a long way?" Well, that absolutely applies to this dish, which tastes rich and buttery but actually only includes 2 tablespoons of butter! The trick is waiting until the end to add the butter when it can enrich the orzo, which has already been flavored by cooking in broth, and the zucchini, which has a naturally buttery taste when sautéed. The shrimp, also added at the end, gets infused with all the flavors already in the pan, so the whole dish is redolent of garlic and butter and only needs a squeeze of lemon and sprinkle of fresh herbs for contrast. Garnishing with a bit of nutty Parmesan takes it all over the top.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 4

Number Of Ingredients 12

Ingredients

1 tablespoon vegetable oil
1 large zucchini, cut in half lengthwise and into 1/4-inch slices (about 2 cups)
1/4 teaspoon salt
4 cloves garlic, finely chopped (about 4 teaspoons)
3/4 cup uncooked orzo pasta (about 5 oz)
1 1/2 cups Progresso™ reduced sodium chicken broth (from 32-oz carton)
1 lb uncooked large shrimp (21 to 30 ct), peeled, deveined, tail shells removed
2 tablespoons butter
1/4 cup grated Parmesan cheese
1 teaspoon fresh lemon juice
1 teaspoon fresh thyme leaves, chopped
1 tablespoon finely chopped parsley

Steps:

In 12-inch nonstick skillet, heat oil over medium-high heat. Add zucchini and salt; cook 4 to 6 minutes, stirring occasionally, until crisp-tender. Remove with slotted spoon; reserve.
Heat same skillet over medium heat; add garlic and pasta. Cook 2 to 3 minutes, stirring frequently, until garlic is fragrant and pasta is lightly toasted. Add broth; cover and simmer 10 to 11 minutes or until liquid is nearly absorbed.
Stir in shrimp, butter and zucchini; cover and cook 3 to 4 minutes or until shrimp are pink and pasta is tender.
Stir in cheese, lemon, and thyme; garnish with parsley.

Nutrition Facts : Calories 260, Carbohydrate 20 g, Cholesterol 140 mg, Fat 1 1/2, Fiber 1 g, Protein 22 g, SaturatedFat 4 1/2 g, ServingSize About 1 Cup, Sodium 460 mg, Sugar 2 g, TransFat 0 g

SHRIMP SCAMPI WITH ORZO

Shrimp Scampi With Orzo image

The universal appeal of shrimp scampi, frankly, isn't the shrimp but the pan sauce: garlicky butter lightened with white wine and bursts of lemon, parsley and red-pepper flakes. Scampi is often tossed with pasta or served with crusty bread, but this version instead uses quick-cooking orzo. It simmers directly in the pan sauce, imparting a starchy gloss - and soaking up the garlicky scampi flavors. Toss the shrimp with some garlic, lemon zest and red-pepper flakes to marinate while the pasta gets a head start on the stove, then simply toss the shrimp on top of the orzo to steam. It all comes together in a flash, and feels effortless. Pair this dish with Caesar salad, steamed broccoli or arugula, or bask in its simple comfort, straight from a spoon.

Provided by Ali Slagle

Categories dinner, quick, one pot, pastas, seafood, main course

Time 25m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 pound large shrimp, peeled and deveined
3 tablespoons extra-virgin olive oil
1 tablespoon lemon zest, plus 1 tablespoon juice (from 1 lemon)
1/2 teaspoon red-pepper flakes
Kosher salt and black pepper
4 garlic cloves, minced
2 tablespoons unsalted butter
1 cup orzo
1/3 cup dry white wine
2 cups boiling water, seafood stock or chicken stock
3 tablespoons finely chopped parsley

Steps:

In a medium bowl, stir together shrimp, 1 tablespoon olive oil, lemon zest, red-pepper flakes, 1/2 teaspoon salt, 1/4 teaspoon pepper and half the garlic. Set aside to marinate. (This step can be done up to 1 hour in advance.)
Add butter, remaining olive oil and remaining garlic to a medium skillet set over medium heat. When the butter starts to bubble, add the orzo and 1/2 teaspoon salt and cook, stirring often, until the orzo is toasted, about 2 minutes, adjusting the heat as necessary to prevent the garlic from burning. Carefully add the wine - it will bubble - and stir until absorbed, about 1 minute. Stir in water, reduce heat to low, cover, and cook until orzo is al dente, about 12 minutes.
Add the shrimp in a snug, even layer on top of the orzo, cover, and cook until all the shrimp is pink and cooked through, 2 to 4 minutes. Remove from heat and let sit, covered, 2 minutes.
Sprinkle with parsley and lemon juice, season with salt and pepper, and serve immediately.

Tips:

Choose the right shrimp: Opt for large, firm shrimp to ensure a succulent texture.
Prep the shrimp properly: Devein and peel the shrimp, leaving the tails intact for an elegant presentation.
Use real lemon juice: Freshly squeezed lemon juice adds a vibrant flavor that cannot be replicated by bottled juice.
Don't overcrowd the pan: Cook the shrimp in batches to prevent overcrowding and ensure even cooking.
Cook the orzo to al dente: Slightly undercook the orzo so that it retains a slight bite when combined with the other ingredients.
Add the spinach at the end: Wilting the spinach just before serving preserves its vibrant color and nutrients.
Season to taste: Adjust the amount of salt, pepper, and lemon juice to suit your personal preference.

Conclusion:

This tangy and flavorful Lemon Garlic Shrimp Orzo Skillet is a delightful dish that combines succulent shrimp, tender orzo, and a zesty lemon-garlic sauce. It's a quick and easy meal that's perfect for busy weeknights or casual gatherings. With its vibrant colors and tantalizing aromas, this dish is sure to impress your taste buds and leave you craving more. So, gather your ingredients, heat up your skillet, and embark on a culinary journey that will transport you to the shores of the Mediterranean. Buon Appetito!