One-Pan Lemon Butter Shrimp (Print Version)

Shrimp, orzo, and veggies combine for a bright, flavorful one-pan dinner with easy cleanup and fresh Mediterranean flair.

# What You’ll Need:

→ Seafood

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

→ 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:

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

# Expert Advice:

01 -
  • This is an ultimate one-pan meal that makes cleanup laughably easy and lets flavors mingle beautifully.
  • Lemon zest and a touch of butter create a sauce that turns ordinary shrimp and orzo into something you'd order at a little Mediterranean spot.
02 -
  • If you rush and add all the broth at once without covering, the orzo won't cook evenly and will get stuck to the pan—trust me, I've scraped my fair share.
  • Searing shrimp quickly at a high temp prevents them from getting rubbery and locks in their sweetness.
03 -
  • Cooking orzo uncovered for too long will steal away the creaminess and can lead to overcooked edges, so babysit the pot.
  • Add the final tablespoon of butter after taking the pan off the heat for a glossy finish that won't break the sauce.
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