Craving a delicious dinner that’s both simple and satisfying? You’re in the right place. Shrimp and orzo are a match made in culinary heaven, perfect for busy weeknights or relaxed weekend meals. We’ve gathered 20 flavorful recipes that are easy to whip up, promising to bring excitement to your table. Dive in and discover your new favorite dish!
Garlic Butter Shrimp and Orzo
Ready for a cozy, one-pan dinner that feels fancy but comes together in a flash? This garlic butter shrimp and orzo is your new weeknight hero—it’s creamy, garlicky, and packed with juicy shrimp. You’ll love how the orzo soaks up all that delicious buttery sauce.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– For the shrimp:
– 1 lb large shrimp, peeled and deveined
– 2 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
– For the orzo and sauce:
– 1 cup orzo pasta
– 3 cups chicken broth
– 4 tbsp unsalted butter
– 6 cloves garlic, minced
– 1/2 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
Instructions
1. Pat the shrimp dry with paper towels—this helps them sear nicely instead of steaming.
2. Season the shrimp evenly with salt and pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
4. Add the shrimp in a single layer and cook for 2 minutes per side, until pink and opaque. Transfer to a plate.
5. In the same skillet, melt butter over medium heat.
6. Add minced garlic and sauté for 1 minute, until fragrant but not browned.
7. Pour in the orzo and toast it in the butter for 1 minute, stirring constantly.
8. Add chicken broth and bring to a boil.
9. Reduce heat to low, cover, and simmer for 10 minutes, stirring occasionally—the orzo should be tender and most liquid absorbed.
10. Stir in Parmesan cheese until melted and creamy.
11. Return the cooked shrimp to the skillet, gently folding them into the orzo.
12. Sprinkle with fresh parsley and serve immediately.
Comforting and rich, this dish has a velvety texture from the starchy orzo and a bold garlic butter flavor. Try it with a squeeze of lemon or a side of crusty bread to soak up every last bit of sauce.
Lemon Herb Shrimp and Orzo
Wondering what to make for a quick, flavorful weeknight dinner? You’ve got to try this lemon herb shrimp and orzo. It’s bright, satisfying, and comes together in one pan with minimal fuss.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
For the shrimp:
– 1 lb large shrimp, peeled and deveined
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
For the orzo and sauce:
– 1 cup orzo pasta
– 2 cups chicken broth
– 2 tbsp unsalted butter
– 3 cloves garlic, minced
– 1/4 cup fresh lemon juice (from about 2 lemons)
– 1/4 cup chopped fresh parsley
– 1 tbsp chopped fresh dill
Instructions
1. Pat the shrimp dry with paper towels to ensure they sear properly, then season them evenly with 1 tsp salt and 1/2 tsp black pepper.
2. Heat 2 tbsp olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
3. Add the shrimp to the skillet in a single layer and cook for 2 minutes per side, until they turn pink and opaque. Remove the shrimp to a plate and set aside.
4. In the same skillet, melt 2 tbsp unsalted butter over medium heat.
5. Add 3 cloves minced garlic and cook for 1 minute, stirring constantly, until fragrant but not browned.
6. Pour in 1 cup orzo pasta and toast it in the butter and garlic for 2 minutes, stirring frequently, to develop a nutty flavor.
7. Add 2 cups chicken broth and bring the mixture to a boil.
8. Reduce the heat to low, cover the skillet, and simmer the orzo for 10 minutes, until the liquid is absorbed and the pasta is al dente.
9. Stir in 1/4 cup fresh lemon juice, 1/4 cup chopped fresh parsley, and 1 tbsp chopped fresh dill until well combined.
10. Return the cooked shrimp to the skillet and gently toss everything together to warm through, about 1 minute.
Always a crowd-pleaser, this dish offers tender shrimp nestled in creamy, herb-infused orzo with a zesty lemon kick. For a fresh twist, serve it over a bed of arugula or with a side of crusty bread to soak up every last bit of the bright sauce.
Creamy Parmesan Shrimp and Orzo
Ready for a cozy, one-pan dinner that feels fancy but comes together in a flash? This creamy parmesan shrimp and orzo is your new weeknight hero—it’s rich, satisfying, and packed with flavor you’ll want to make again and again.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
For the shrimp and aromatics:
– 1 lb large shrimp, peeled and deveined
– 2 tbsp olive oil
– 4 cloves garlic, minced
– 1 small onion, finely chopped
For the orzo and sauce:
– 1 cup orzo pasta
– 2 cups chicken broth
– 1 cup heavy cream
– 1 cup grated parmesan cheese
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
For finishing:
– 1/4 cup chopped fresh parsley
Instructions
1. Pat the shrimp dry with paper towels to help them sear nicely.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
3. Add the shrimp in a single layer and cook for 2 minutes per side until pink and opaque, then transfer to a plate.
4. Reduce heat to medium and add the remaining 1 tbsp olive oil to the same skillet.
5. Sauté the onion for 3–4 minutes until softened, then add the garlic and cook for 30 seconds until fragrant.
6. Stir in the orzo and toast for 1 minute to lightly brown it, which adds a nutty flavor.
7. Pour in the chicken broth and heavy cream, then add oregano, salt, and pepper.
8. Bring to a simmer, then reduce heat to low, cover, and cook for 10 minutes until the orzo is tender and liquid is mostly absorbed.
9. Stir in the parmesan cheese until melted and creamy, about 1 minute.
10. Return the shrimp to the skillet and gently fold them into the orzo to warm through, about 1–2 minutes.
11. Remove from heat and sprinkle with fresh parsley.
Delightfully creamy with a slight bite from the al dente orzo, this dish balances the briny shrimp and savory parmesan perfectly. Serve it straight from the skillet with a side of crusty bread to soak up every last bit of sauce, or top it with a squeeze of lemon for a bright finish.
Spicy Cajun Shrimp and Orzo
Aren’t you craving something that’s both comforting and packed with flavor? This spicy Cajun shrimp and orzo dish is exactly that—a one-pot wonder that comes together quickly for a satisfying weeknight meal. You’ll love how the creamy orzo soaks up all those bold Cajun spices.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
For the shrimp:
– 1 lb large shrimp, peeled and deveined
– 2 tbsp olive oil
– 2 tbsp Cajun seasoning
For the orzo:
– 1 cup uncooked orzo pasta
– 1 small yellow onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 2 cups chicken broth
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 2 tbsp unsalted butter
– Salt to taste
Instructions
1. Pat the shrimp dry with paper towels and toss them in a bowl with the Cajun seasoning until evenly coated.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
3. Add the shrimp to the skillet in a single layer and cook for 2 minutes per side, until pink and opaque. Remove the shrimp to a plate and set aside.
4. In the same skillet, add the remaining 1 tbsp olive oil and reduce the heat to medium.
5. Add the diced onion and cook for 3 minutes, stirring occasionally, until softened.
6. Stir in the minced garlic and diced red bell pepper, cooking for another 2 minutes until fragrant.
7. Pour in the uncooked orzo and toast it in the skillet for 1 minute, stirring constantly to prevent burning.
8. Add the chicken broth and heavy cream, scraping up any browned bits from the bottom of the skillet.
9. Bring the mixture to a simmer, then reduce the heat to low and cover the skillet.
10. Cook for 10 minutes, stirring halfway through, until the orzo is tender and has absorbed most of the liquid.
11. Stir in the grated Parmesan cheese and unsalted butter until melted and creamy.
12. Return the cooked shrimp to the skillet and gently fold them into the orzo mixture.
13. Heat everything together for 2 minutes over low heat until warmed through.
Here’s the best part: the orzo turns out wonderfully creamy, clinging to each spicy, juicy shrimp. Serve it straight from the skillet with a sprinkle of extra Parmesan or a squeeze of lemon for a bright finish—it’s perfect for a cozy dinner that feels special without any fuss.
Tomato Basil Shrimp and Orzo
Ooh, you’re going to love this one—it’s a cozy, one-pan wonder that comes together in under 30 minutes. Picture plump shrimp, sweet tomatoes, and fragrant basil all tangled up with tender orzo. Perfect for a busy weeknight when you want something satisfying without a fuss.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
For the shrimp:
– 1 lb large shrimp, peeled and deveined
– 2 tbsp olive oil
– ½ tsp salt
– ¼ tsp black pepper
For the orzo and sauce:
– 1 cup orzo
– 2 cups chicken broth
– 1 (14.5 oz) can diced tomatoes, undrained
– 3 cloves garlic, minced
– ¼ cup fresh basil, chopped
– ½ cup grated Parmesan cheese
Instructions
1. Pat the shrimp dry with paper towels to help them sear nicely, then season with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
3. Add the shrimp in a single layer and cook for 2 minutes per side until pink and opaque, then transfer to a plate.
4. In the same skillet, add the orzo and toast for 1 minute, stirring constantly, to bring out a nutty flavor.
5. Pour in the chicken broth and diced tomatoes with their juices, scraping up any browned bits from the bottom.
6. Bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes until the orzo is al dente and most liquid is absorbed.
7. Stir in the minced garlic and cook for 1 more minute until fragrant.
8. Return the shrimp to the skillet and gently fold in the chopped basil and Parmesan cheese until everything is well combined and the cheese melts.
9. Remove from heat and let sit for 2 minutes to allow the flavors to meld.
Here’s the best part: the orzo soaks up all that savory tomato broth, creating a creamy texture without any cream. Serve it straight from the skillet with an extra sprinkle of Parmesan and a side of crusty bread to soak up every last bit—it’s a meal that feels fancy but couldn’t be easier.
Mediterranean Shrimp and Orzo Salad
Ever have one of those days where you want something fresh and satisfying without spending hours in the kitchen? This Mediterranean shrimp and orzo salad is your answer—it’s packed with bright flavors and comes together in a flash. You’ll love how the juicy shrimp, tender pasta, and zesty dressing all come together in one bowl.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
For the Salad
– 1 cup orzo pasta
– 1 lb large shrimp, peeled and deveined
– 1 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 cup cherry tomatoes, halved
– 1/2 cup cucumber, diced
– 1/4 cup red onion, thinly sliced
– 1/4 cup Kalamata olives, pitted and halved
– 2 tbsp fresh parsley, chopped
For the Dressing
– 1/4 cup olive oil
– 2 tbsp lemon juice
– 1 tsp dried oregano
– 1/2 tsp garlic powder
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add 1 cup orzo pasta to the boiling water and cook for 8–10 minutes, stirring occasionally, until al dente (tender but firm to the bite).
3. Drain the orzo in a colander, rinse it under cold water to stop the cooking, and set it aside to cool completely.
4. Pat 1 lb large shrimp dry with paper towels to ensure they sear nicely.
5. Heat 1 tbsp olive oil in a large skillet over medium-high heat until it shimmers, about 1–2 minutes.
6. Season the shrimp with 1/2 tsp salt and 1/4 tsp black pepper, then add them to the skillet in a single layer.
7. Cook the shrimp for 2–3 minutes per side, flipping once, until they turn pink and opaque throughout.
8. Remove the shrimp from the skillet and let them cool for 5 minutes before slicing them in half lengthwise.
9. In a small bowl, whisk together 1/4 cup olive oil, 2 tbsp lemon juice, 1 tsp dried oregano, and 1/2 tsp garlic powder until well combined.
10. In a large mixing bowl, combine the cooled orzo, sliced shrimp, 1 cup halved cherry tomatoes, 1/2 cup diced cucumber, 1/4 cup sliced red onion, 1/4 cup halved Kalamata olives, and 2 tbsp chopped fresh parsley.
11. Pour the dressing over the salad and toss gently until everything is evenly coated.
12. Chill the salad in the refrigerator for at least 30 minutes to let the flavors meld.
Here’s the best part: the orzo soaks up that lemony dressing, giving each bite a creamy yet light texture, while the shrimp add a sweet, briny pop. Try serving it over a bed of greens for a heartier meal or pack it for a picnic—it holds up beautifully and tastes even better the next day!
Spinach and Feta Shrimp and Orzo
Got a craving for something that feels fancy but comes together in a flash? This one-pan wonder combines juicy shrimp, creamy feta, and tender orzo with a pop of fresh spinach—it’s the kind of comforting meal you’ll want to make on repeat.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
For the Shrimp and Orzo:
– 1 lb large shrimp, peeled and deveined
– 1 cup uncooked orzo pasta
– 2 tbsp olive oil
– 1 small yellow onion, finely chopped
– 3 cloves garlic, minced
– 2 cups low-sodium chicken broth
For the Spinach and Feta Finish:
– 4 cups fresh baby spinach
– 4 oz feta cheese, crumbled
– 1 lemon, juiced (about 2 tbsp)
– 1/4 cup chopped fresh dill
– Salt and black pepper
Instructions
1. Pat the shrimp completely dry with paper towels to ensure a good sear.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
3. Add the shrimp in a single layer and cook for 2 minutes per side, until pink and opaque, then transfer to a plate.
4. In the same skillet, add the remaining 1 tbsp olive oil and the chopped onion.
5. Cook the onion for 4–5 minutes, stirring often, until softened and translucent.
6. Add the minced garlic and cook for 30 seconds, just until fragrant.
7. Pour in the uncooked orzo and stir to coat in the oil for 1 minute.
8. Add the chicken broth, bring to a boil, then reduce heat to maintain a simmer.
9. Cover the skillet and simmer for 10 minutes, stirring once halfway, until the orzo is al dente and most liquid is absorbed.
10. Stir in the fresh spinach and cook for 1–2 minutes, just until wilted.
11. Tip: Add the spinach in batches if your skillet is full—it wilts down quickly.
12. Return the cooked shrimp to the skillet and gently fold them into the orzo mixture.
13. Remove the skillet from heat and stir in the crumbled feta, lemon juice, and chopped dill.
14. Tip: Let the residual heat melt the feta slightly for a creamier texture without overcooking it.
15. Season with salt and black pepper to taste, then let it rest for 2 minutes off the heat.
16. Tip: The orzo will continue to absorb any remaining liquid as it rests, so don’t worry if it looks a bit saucy at first.
17. Serve immediately while warm.
So creamy and satisfying with a bright, lemony kick from the feta and dill. Try it with a side of crusty bread to soak up every last bit, or pack it cold for a next-day lunch that tastes even better.
Lemon Garlic Shrimp and Orzo Skillet
Mmm, picture this: a one-pan wonder that’s ready in under 30 minutes, packed with bright lemon, savory garlic, and tender shrimp. You’ll love how the orzo soaks up all those delicious flavors, making it a cozy yet impressive meal. It’s the perfect weeknight dinner that feels special without any fuss.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
For the shrimp:
– 1 lb large shrimp, peeled and deveined
– 2 tbsp olive oil
– 3 cloves garlic, minced
– 1 tsp salt
– ½ tsp black pepper
For the orzo and sauce:
– 1 cup orzo pasta
– 2 cups chicken broth
– 1 lemon, juiced (about ¼ cup)
– 2 tbsp butter
– ¼ cup grated Parmesan cheese
– 2 tbsp chopped fresh parsley
Instructions
1. Pat the shrimp dry with paper towels to ensure a good sear, then season with salt and pepper.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
3. Add the shrimp in a single layer and cook for 2 minutes per side, until pink and opaque, then transfer to a plate.
4. Reduce heat to medium and add the remaining 1 tbsp olive oil to the same skillet.
5. Add the minced garlic and cook for 30 seconds, stirring constantly to prevent burning.
6. Pour in the orzo and toast for 1 minute, stirring to coat it in the oil and garlic.
7. Add the chicken broth and lemon juice, scraping up any browned bits from the bottom of the skillet for extra flavor.
8. Bring to a simmer, then reduce heat to low, cover, and cook for 10 minutes, until the orzo is tender and has absorbed most of the liquid.
9. Stir in the butter and Parmesan cheese until melted and creamy.
10. Return the cooked shrimp to the skillet, gently folding them into the orzo to warm through for 1 minute.
11. Remove from heat and sprinkle with chopped parsley before serving.
Done! This dish boasts a creamy, risotto-like texture from the orzo, balanced by the zesty lemon and rich garlic notes. Serve it straight from the skillet for a rustic touch, or pair it with a crisp green salad to round out the meal—it’s sure to become a new favorite in your rotation.
Sun-Dried Tomato Shrimp and Orzo
Sometimes you just need a quick, flavorful dinner that feels fancy without the fuss. Sun-dried tomatoes and shrimp are a match made in heaven, and this one-pot orzo dish brings them together in under 30 minutes for a meal that’s both impressive and easy.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
For the shrimp:
– 1 lb large shrimp, peeled and deveined
– 2 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
For the orzo and sauce:
– 1 cup uncooked orzo
– 1/2 cup sun-dried tomatoes in oil, drained and chopped
– 3 cloves garlic, minced
– 2 cups chicken broth
– 1/2 cup heavy cream
– 1/4 cup grated Parmesan cheese
– 1/4 cup fresh basil, chopped
Instructions
1. Pat the shrimp dry with paper towels, then season with salt and pepper. Tip: Drying the shrimp helps them sear better instead of steaming.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
3. Add the shrimp in a single layer and cook for 2 minutes per side, until pink and opaque. Transfer to a plate.
4. In the same skillet, add the remaining 1 tbsp olive oil and the orzo. Toast the orzo for 2 minutes, stirring constantly, until lightly golden. Tip: Toasting the orzo adds a nutty flavor to the dish.
5. Add the sun-dried tomatoes and garlic, cooking for 1 minute until fragrant.
6. Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Bring to a boil.
7. Reduce heat to medium-low, cover, and simmer for 10 minutes, stirring occasionally, until the orzo is al dente and most liquid is absorbed.
8. Stir in the heavy cream and Parmesan cheese until the cheese melts and the sauce thickens slightly, about 2 minutes.
9. Return the shrimp to the skillet, gently folding them into the orzo to warm through, about 1 minute. Tip: Avoid overcooking the shrimp when reheating to keep them tender.
10. Remove from heat and stir in the fresh basil.
Let this dish shine with its creamy, savory sauce clinging to every bite of orzo and shrimp. The sun-dried tomatoes add a sweet-tart punch that balances the richness, making it perfect for a cozy weeknight or a simple dinner party. Try it with a squeeze of lemon or a side of crusty bread to soak up every last drop.
One-Pot Shrimp and Orzo Primavera
Sometimes you just need a meal that comes together quickly with minimal cleanup, and this one-pot shrimp and orzo primavera delivers exactly that. It’s packed with fresh spring vegetables and tender shrimp, all cooked in a single pot for easy weeknight dinners. You’ll love how the orzo soaks up all the delicious flavors while keeping things simple.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the base:
– 1 lb large shrimp, peeled and deveined
– 1 cup orzo pasta
– 2 tbsp olive oil
– 1 small yellow onion, diced
– 2 cloves garlic, minced
– 1 tsp salt
– 1/2 tsp black pepper
For the vegetables and broth:
– 1 medium zucchini, diced
– 1 cup cherry tomatoes, halved
– 1 cup frozen peas
– 2 cups chicken broth
– 1/2 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1/4 cup fresh basil, chopped
Instructions
1. Heat 1 tbsp olive oil in a large pot or Dutch oven over medium-high heat until shimmering.
2. Add the shrimp in a single layer and cook for 2 minutes per side until pink and opaque, then transfer to a plate.
3. Add the remaining 1 tbsp olive oil to the pot, then sauté the diced onion for 3-4 minutes until softened.
4. Stir in the minced garlic and cook for 30 seconds until fragrant.
5. Add the orzo pasta to the pot and toast for 1 minute, stirring constantly to prevent burning.
6. Pour in the chicken broth and bring to a boil, then reduce heat to medium-low.
7. Cover the pot and simmer the orzo for 8 minutes, stirring occasionally to prevent sticking.
8. Add the diced zucchini and halved cherry tomatoes, then cook uncovered for 3 minutes until vegetables begin to soften.
9. Stir in the frozen peas and cook for 2 more minutes.
10. Pour in the heavy cream and add the cooked shrimp back to the pot.
11. Sprinkle in the grated Parmesan cheese and stir until melted and creamy.
12. Remove from heat and fold in the chopped fresh basil.
13. Season with 1 tsp salt and 1/2 tsp black pepper, adjusting if needed.
14. Let the dish rest for 2 minutes before serving to allow flavors to meld.
The creamy orzo creates a luxurious base that clings to the tender shrimp and crisp-tender vegetables. This dish tastes even better the next day as the flavors continue to develop, making it perfect for leftovers. Try serving it with a squeeze of lemon or extra Parmesan for a bright finish.
Cilantro Lime Shrimp and Orzo
Zesty and bright, this cilantro lime shrimp and orzo is the perfect weeknight dinner. You get tender shrimp, fluffy orzo, and a vibrant sauce all in one pan—it’s ready in under 30 minutes and packed with fresh flavor. It’s the kind of meal that feels fancy but is totally doable on a busy night.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
For the orzo and shrimp:
– 1 lb large shrimp, peeled and deveined
– 1 cup orzo pasta
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
For the sauce:
– 1/4 cup fresh lime juice (about 2 limes)
– 1/4 cup chopped fresh cilantro
– 2 cloves garlic, minced
– 1/4 cup chicken broth
Instructions
1. Pat the shrimp dry with paper towels to ensure they sear nicely, then season with 1/2 tsp salt and 1/4 tsp black pepper.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
3. Add the shrimp in a single layer and cook for 2 minutes per side, until pink and opaque, then transfer to a plate.
4. In the same skillet, add the remaining 1 tbsp olive oil and the orzo, toasting it for 1 minute while stirring constantly.
5. Pour in the chicken broth and 1 1/2 cups water, then add the remaining 1/2 tsp salt and 1/4 tsp black pepper.
6. Bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes, until the orzo is tender and liquid is absorbed.
7. Stir in the minced garlic and cook for 30 seconds until fragrant.
8. Add the lime juice and chopped cilantro, stirring to combine everything evenly.
9. Return the cooked shrimp to the skillet, gently folding them into the orzo to warm through for 1 minute.
10. Remove from heat and let sit for 2 minutes before serving to allow flavors to meld.
Kick back and enjoy this dish—the orzo is creamy and absorbs all that zesty lime, while the shrimp stays juicy and tender. Serve it warm with extra lime wedges for squeezing, or toss in some diced avocado for a cool contrast. It’s light yet satisfying, perfect for a quick dinner or even as a make-ahead lunch.
Roasted Red Pepper Shrimp and Orzo
Picture this: you’re craving something cozy yet vibrant, and this roasted red pepper shrimp and orzo dish delivers exactly that. It’s a one-pan wonder that comes together quickly, with sweet peppers, tender shrimp, and creamy orzo all mingling in a garlicky sauce. You’ll love how the flavors meld while your kitchen fills with the most inviting aroma.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
- For the base:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup orzo pasta
- 2 cups chicken broth
- For the shrimp and peppers:
- 1 pound large shrimp, peeled and deveined
- 1 (12-ounce) jar roasted red peppers, drained and sliced
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For finishing:
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 1 tablespoon lemon juice
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium heat until shimmering, about 1 minute.
- Add 1 diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- Add 3 minced garlic cloves and cook, stirring constantly, until fragrant, about 30 seconds. Tip: Don’t let the garlic brown or it will turn bitter.
- Stir in 1 cup orzo pasta and toast, stirring frequently, until lightly golden, about 2 minutes.
- Pour in 2 cups chicken broth and bring to a boil over high heat.
- Reduce heat to medium-low, cover the skillet, and simmer until the orzo is al dente and most liquid is absorbed, about 10 minutes.
- While the orzo cooks, pat 1 pound shrimp dry with paper towels and season with 1 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Uncover the skillet and stir in 1 jar sliced roasted red peppers.
- Arrange the seasoned shrimp in a single layer on top of the orzo mixture.
- Cover and cook over medium-low heat until the shrimp turn pink and opaque, about 5 minutes. Tip: Check one shrimp by cutting it in half—it should be white throughout with no translucency.
- Remove from heat and stir in 1/4 cup grated Parmesan cheese, 2 tablespoons chopped parsley, and 1 tablespoon lemon juice until well combined. Tip: The residual heat will melt the cheese into a creamy sauce.
Buttery orzo soaks up the smoky pepper and garlic flavors, while the shrimp stay juicy and tender. Serve it straight from the skillet with a crisp green salad, or pack it for lunch—it reheats beautifully and tastes even better the next day.
Pesto Shrimp and Orzo Bake
Wondering what to make for dinner tonight that feels fancy but comes together easily? This pesto shrimp and orzo bake is your answer—it’s a creamy, flavorful one-pan meal that’s perfect for busy weeknights or casual gatherings. You’ll love how the tender shrimp and cheesy orzo bake up into a comforting dish everyone will ask for again.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– For the orzo and shrimp:
– 1 lb large shrimp, peeled and deveined
– 1 cup orzo pasta
– 2 tbsp olive oil
– 1 tsp salt
– ½ tsp black pepper
– For the sauce and bake:
– 1 cup basil pesto
– 1 cup heavy cream
– 1 cup chicken broth
– 1 cup shredded mozzarella cheese
– ½ cup grated Parmesan cheese
– 2 cloves garlic, minced
– 1 lemon, juiced (about 2 tbsp)
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish with olive oil.
2. In a large skillet over medium-high heat, add 1 tbsp olive oil and cook the shrimp for 2–3 minutes per side until pink and opaque, then transfer to a plate. Tip: Don’t overcrowd the skillet to ensure the shrimp sear properly.
3. In the same skillet, add the remaining 1 tbsp olive oil and toast the orzo for 2 minutes, stirring constantly until lightly golden.
4. Add the minced garlic to the skillet and cook for 30 seconds until fragrant.
5. Pour in the chicken broth, heavy cream, and lemon juice, then bring to a simmer over medium heat.
6. Stir in the basil pesto, salt, and black pepper until well combined.
7. Transfer the orzo mixture to the prepared baking dish and spread it evenly.
8. Arrange the cooked shrimp on top of the orzo in a single layer.
9. Sprinkle the mozzarella and Parmesan cheeses evenly over the shrimp and orzo.
10. Bake uncovered for 20–25 minutes, until the cheese is bubbly and golden brown. Tip: Check at 20 minutes—if the top isn’t browned, broil for 1–2 minutes, watching closely to prevent burning.
11. Remove from the oven and let it rest for 5 minutes before serving. Tip: This resting time helps the sauce thicken slightly for a creamier texture.
Fluffy and rich, this bake offers a delightful contrast between the tender shrimp and the creamy, cheesy orzo. The pesto adds a bright, herby kick that pairs perfectly with a squeeze of extra lemon. Serve it straight from the dish with a simple side salad or crusty bread to soak up every last bit of sauce.
Spicy Tomato Shrimp and Orzo Stew
Ever crave something cozy that packs a bit of heat? You’re in luck. This one-pot wonder combines juicy shrimp, tender orzo, and a vibrant tomato broth for a meal that’s both comforting and exciting.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
- For the base:
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon red pepper flakes
- For the stew:
- 1 (28-ounce) can crushed tomatoes
- 4 cups chicken broth
- 1 cup orzo pasta
- 1 pound large shrimp, peeled and deveined
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For finishing:
- 1/4 cup chopped fresh parsley
- Juice of 1/2 lemon
Instructions
- Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat for 1 minute.
- Add 1 diced yellow onion and cook, stirring occasionally, for 5 minutes until softened.
- Add 3 minced garlic cloves and 1 teaspoon red pepper flakes, cooking for 1 minute until fragrant. Tip: Don’t let the garlic brown, or it may turn bitter.
- Pour in 1 can of crushed tomatoes and 4 cups chicken broth, stirring to combine.
- Bring the mixture to a boil over high heat.
- Stir in 1 cup orzo, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Reduce the heat to medium-low, cover the pot, and simmer for 10 minutes, stirring once halfway through. Tip: Keep the lid on to prevent the orzo from sticking.
- Uncover the pot and add 1 pound of shrimp in a single layer.
- Cook for 3-5 minutes, turning the shrimp once, until they are pink and opaque. Tip: Shrimp cook quickly, so watch them closely to avoid overcooking.
- Remove the pot from the heat.
- Stir in 1/4 cup chopped fresh parsley and the juice of 1/2 lemon.
A rich, brothy texture cradles the plump shrimp and perfectly cooked orzo. The spicy tomato base gets a bright lift from the lemon, making each spoonful deeply satisfying. Try serving it with a crusty baguette for dipping, or top it with a sprinkle of feta for a creamy contrast.
Cheesy Shrimp and Orzo Casserole
Mmm, imagine a cozy weeknight dinner that’s creamy, cheesy, and packed with flavor—all in one dish. You get tender shrimp, garlicky orzo, and a rich, bubbly cheese topping that’s pure comfort. It’s the kind of meal that feels special but comes together without fuss.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
For the orzo and shrimp:
– 1 lb raw medium shrimp, peeled and deveined
– 1 cup orzo pasta
– 2 tbsp olive oil
– 3 cloves garlic, minced
– 1 small onion, diced
– 1 tsp salt
– ½ tsp black pepper
For the sauce and topping:
– 2 cups chicken broth
– 1 cup heavy cream
– 1 cup shredded mozzarella cheese
– ½ cup grated Parmesan cheese
– 1 tsp dried oregano
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish with cooking spray.
2. In a large skillet, heat 1 tbsp olive oil over medium-high heat for 1 minute until shimmering.
3. Add the shrimp to the skillet and cook for 2–3 minutes per side until pink and opaque, then transfer to a plate.
4. In the same skillet, add the remaining 1 tbsp olive oil and sauté the onion for 3–4 minutes until softened.
5. Stir in the garlic and cook for 30 seconds until fragrant, being careful not to burn it.
6. Pour in the orzo and toast it in the skillet for 1 minute, stirring constantly to coat with oil.
7. Add the chicken broth, heavy cream, salt, pepper, and oregano, then bring to a simmer.
8. Reduce heat to medium-low and cook for 10 minutes, stirring occasionally, until the orzo is al dente and the liquid is mostly absorbed.
9. Remove the skillet from heat and fold in the cooked shrimp gently to avoid breaking them.
10. Transfer the mixture to the prepared baking dish and spread it evenly with a spatula.
11. Sprinkle the mozzarella and Parmesan cheeses evenly over the top.
12. Bake in the preheated oven for 15–20 minutes until the cheese is melted and golden brown.
13. Let the casserole rest for 5 minutes before serving to allow it to set slightly.
That creamy orzo soaks up all the savory flavors, while the shrimp stays juicy and tender. Top it with a sprinkle of fresh parsley or serve alongside a crisp green salad for a complete meal that’s sure to become a new favorite.
Shrimp and Orzo with Asparagus
You know those nights when you want something satisfying but don’t want to spend hours in the kitchen? This shrimp and orzo with asparagus is your answer—it’s a complete, flavorful meal that comes together in one pan.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– For the base: 1 lb large shrimp (peeled and deveined), 1 cup orzo pasta, 1 bunch asparagus (trimmed and cut into 1-inch pieces), 1 small yellow onion (finely chopped), 3 cloves garlic (minced), 2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper
– For the broth: 2 cups chicken broth, 1/2 cup dry white wine, 1 tbsp lemon juice, 1/4 tsp red pepper flakes
– For finishing: 1/4 cup grated Parmesan cheese, 2 tbsp chopped fresh parsley
Instructions
1. Pat the shrimp dry with paper towels and season with 1/4 tsp salt and 1/8 tsp black pepper. 2. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. 3. Add the shrimp in a single layer and cook for 2 minutes per side until pink and opaque, then transfer to a plate. 4. Add the remaining 1 tbsp olive oil to the skillet and reduce heat to medium. 5. Add the chopped onion and cook for 4 minutes, stirring occasionally, until softened. 6. Stir in the minced garlic and cook for 30 seconds until fragrant. 7. Add the orzo to the skillet and toast for 2 minutes, stirring constantly, until lightly golden. 8. Pour in the chicken broth, white wine, lemon juice, red pepper flakes, remaining 1/4 tsp salt, and 1/8 tsp black pepper, scraping up any browned bits from the bottom. 9. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 8 minutes. 10. Stir in the asparagus pieces, cover again, and cook for 4 more minutes until the orzo is tender and the asparagus is bright green. 11. Return the cooked shrimp to the skillet and gently stir to combine and heat through for 1 minute. 12. Remove the skillet from the heat and stir in the Parmesan cheese and chopped parsley until evenly distributed. A creamy, lemony sauce coats the tender orzo and asparagus, while the shrimp add a sweet, juicy bite. Try serving it with a sprinkle of extra Parmesan and a crusty baguette for soaking up every last drop.
Zesty Lemon Shrimp and Orzo Soup
Oof, you know those days when you crave something light yet satisfying? This zesty lemon shrimp and orzo soup is just the thing—bright, comforting, and ready in a flash. It’s like a warm hug with a citrusy kick.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– For the base: 1 tbsp olive oil, 1 medium yellow onion (diced), 2 cloves garlic (minced), 4 cups chicken broth
– For the soup: 1 cup orzo pasta, 1 lb medium shrimp (peeled and deveined), 1 lemon (juiced, about ¼ cup), 2 tbsp fresh parsley (chopped), ½ tsp salt, ¼ tsp black pepper
Instructions
1. Heat 1 tbsp olive oil in a large pot over medium heat for 1 minute.
2. Add 1 diced yellow onion and cook for 5 minutes, stirring occasionally, until softened.
3. Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant.
4. Pour in 4 cups chicken broth and bring to a boil over high heat.
5. Add 1 cup orzo pasta, reduce heat to medium-low, and simmer for 8 minutes, stirring occasionally to prevent sticking.
6. Tip: Check the orzo at 8 minutes—it should be al dente, with a slight bite.
7. Add 1 lb shrimp, ½ tsp salt, and ¼ tsp black pepper to the pot.
8. Cook for 3–4 minutes, until the shrimp turn pink and opaque.
9. Tip: Avoid overcooking the shrimp; they’ll become rubbery if left too long.
10. Remove the pot from heat and stir in ¼ cup lemon juice and 2 tbsp chopped parsley.
11. Tip: Add the lemon juice off the heat to preserve its bright, fresh flavor.
12. Let the soup sit for 2 minutes to allow flavors to meld.
Hearty yet light, this soup boasts a silky broth with tender shrimp and perfectly cooked orzo. Serve it with crusty bread for dipping, or add a sprinkle of red pepper flakes if you like a bit of heat.
Shrimp and Orzo Stuffed Bell Peppers
Craving something cozy yet impressive? These shrimp and orzo stuffed bell peppers are your answer. They’re packed with flavor, surprisingly easy to make, and perfect for a satisfying weeknight dinner or a casual gathering with friends.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
For the peppers and filling:
– 4 large bell peppers (any color)
– 1 tablespoon olive oil
– 1/2 cup finely chopped yellow onion
– 2 cloves garlic, minced
– 1 pound raw shrimp, peeled, deveined, and chopped
– 1 cup uncooked orzo pasta
– 1 (14.5 oz) can diced tomatoes, undrained
– 1 cup chicken broth
– 1/2 teaspoon dried oregano
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
For topping:
– 1/2 cup shredded mozzarella cheese
– 2 tablespoons grated Parmesan cheese
Instructions
1. Preheat your oven to 375°F (190°C).
2. Slice the tops off the bell peppers and remove all seeds and membranes. Tip: Choose peppers with flat bottoms so they stand upright in the baking dish.
3. Place the hollowed peppers in a 9×13 inch baking dish.
4. Heat the olive oil in a large skillet over medium heat.
5. Add the chopped onion and cook for 3-4 minutes, until softened.
6. Add the minced garlic and cook for 1 more minute, until fragrant.
7. Add the chopped shrimp to the skillet and cook for 2-3 minutes, just until they turn pink and opaque.
8. Stir in the uncooked orzo, diced tomatoes with their juices, chicken broth, oregano, salt, and black pepper.
9. Bring the mixture to a simmer, then reduce the heat to low.
10. Cover the skillet and let it cook for 10 minutes, until the orzo is tender and has absorbed most of the liquid. Tip: Don’t skip covering the skillet—this traps steam to cook the orzo perfectly.
11. Evenly divide the shrimp and orzo mixture among the four prepared bell peppers, packing it in gently.
12. Sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the top of each stuffed pepper.
13. Cover the baking dish loosely with aluminum foil.
14. Bake at 375°F for 20 minutes.
15. Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and the cheese is golden brown. Tip: The peppers are done when you can easily pierce them with a fork.
16. Let the stuffed peppers rest for 5 minutes before serving.
A fantastic blend of textures awaits—tender bell peppers give way to a creamy, savory filling with juicy shrimp and perfectly cooked orzo. The melted cheese adds a delightful golden finish. For a fun twist, try serving them over a bed of fresh arugula with a squeeze of lemon to brighten all the flavors.
Curried Shrimp and Orzo Pilaf
A weeknight dinner hero is here to save your evening! This curried shrimp and orzo pilaf comes together in one pan with minimal fuss. You’ll love how the creamy sauce coats every bite of pasta and tender shrimp.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
For the shrimp:
– 1 lb large shrimp, peeled and deveined
– 1 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
For the pilaf:
– 1 tbsp olive oil
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 1 cup orzo pasta
– 2 cups chicken broth
– 1 tbsp curry powder
– 1/2 cup heavy cream
– 1/4 cup chopped fresh parsley
Instructions
1. Pat the shrimp dry with paper towels and season with 1/2 tsp salt and 1/4 tsp black pepper.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the shrimp in a single layer and cook for 2 minutes per side until pink and opaque, then transfer to a plate.
4. In the same skillet, add 1 tbsp olive oil and the diced onion, cooking over medium heat for 5 minutes until softened.
5. Stir in the minced garlic and cook for 30 seconds until fragrant.
6. Add the orzo pasta and toast for 2 minutes, stirring constantly, until lightly golden.
7. Pour in the chicken broth and 1 tbsp curry powder, scraping up any browned bits from the bottom of the pan.
8. Bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes until the orzo is tender and liquid is absorbed.
9. Stir in the heavy cream and return the cooked shrimp to the skillet, heating through for 2 minutes.
10. Remove from heat and fold in the chopped parsley.
11. Creamy and aromatic, this dish balances rich curry warmth with bright parsley freshness. Try serving it with a squeeze of lemon or over a bed of sautéed spinach for extra greens.
Shrimp and Orzo with Artichokes and Olives
Venturing into a new weeknight dinner? This shrimp and orzo dish is your answer—it’s hearty, packed with Mediterranean flavors, and comes together in one pan. You’ll love how the briny olives and tender artichokes mingle with the juicy shrimp and pasta.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the base:
– 1 lb large shrimp, peeled and deveined
– 1 cup orzo
– 1 tbsp olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
For the vegetables and flavorings:
– 1 (14 oz) can artichoke hearts, drained and quartered
– 1/2 cup Kalamata olives, pitted and halved
– 1/4 cup dry white wine
– 2 cups chicken broth
– 1/4 cup fresh parsley, chopped
– 1/4 tsp red pepper flakes
– Salt and black pepper
Instructions
1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3. Stir in the minced garlic and cook until fragrant, about 30 seconds—tip: don’t let it brown to avoid bitterness.
4. Add the orzo to the skillet and toast, stirring constantly, until lightly golden, about 2 minutes.
5. Pour in 1/4 cup dry white wine and simmer until reduced by half, about 1 minute, to deglaze the pan.
6. Add 2 cups chicken broth, bring to a boil, then reduce heat to medium-low, cover, and simmer for 10 minutes.
7. Uncover, stir in the quartered artichoke hearts, halved olives, and 1/4 tsp red pepper flakes.
8. Season the shrimp with salt and black pepper, then nestle them into the orzo mixture in a single layer.
9. Cover and cook until the shrimp are opaque and pink, about 5 minutes—tip: flip them halfway through for even cooking.
10. Remove from heat, stir in the chopped parsley, and let sit covered for 2 minutes to allow flavors to meld.
11. Taste and adjust seasoning if needed, but avoid over-salting since the olives add saltiness.
Ultimately, this dish delivers a satisfying texture with creamy orzo, tender shrimp, and a bright, savory kick from the artichokes and olives. Serve it warm with a squeeze of lemon or a sprinkle of feta for extra zest—it’s perfect for a cozy dinner or easy entertaining.
Summary
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These 20 shrimp and orzo recipes prove that delicious, satisfying meals don’t have to be complicated. We hope you find a new favorite to add to your weeknight rotation! Give one a try this week, and let us know in the comments which dish you loved most. If you enjoyed this roundup, please share it on Pinterest to help other home cooks discover these easy, flavorful ideas.