There’s nothing I love more than pairing something rich, filling, and savory with bright citrus like I do in this Garlic Shrimp and Orzo Skillet! The umami-rich sun-dried tomatoes and buttery shrimp get the perfect lift from jammy lemon slices in this one-pot skillet dish. I round it out with one of my favorite fun pasta shapes, orzo, which cooks quickly and soaks up all the garlicky flavor! This skillet will fill up a family of 4, but it also makes great leftovers. It couldn’t be easier to make (in about 35 mins!), and it fits nicely into my grocery budget for the week. Let’s get cookin’!
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Tender Shrimp, Saucy Orzo, and One Skillet
I took inspiration from the garlicky, lemony flavors of shrimp scampi for this easy skillet, then added orzo so it feels like a full dinner. My favorite trick here is cooking the shrimp first, then pulling them out while the orzo simmers, so they stay juicy and tender instead of turning rubbery. Then the orzo cooks right in the same skillet, soaking up the broth, garlic, lemon, and that flavorful sun-dried tomato oil until it turns tender and saucy. I also like to toast the orzo for a minute before adding the broth, which gives the whole dish a little extra depth and helps it grab onto all those savory bits left behind from the shrimp and onions. This garlic shrimp and orzo skillet is simple, cozy, one-pan, AND very weeknight-friendly!
Recipe Success Tips
- Thaw the shrimp safely. Overnight in the refrigerator is best. For a quicker option, place the shrimp in a bowl of cold water, replacing the water after 15 minutes if not thawed in that time, or run them under cold water in a colander. DON’T use hot water to thaw shrimp, leave it at room temperature, or microwave it so the shrimp stays at a safe temperature while thawing.
- Shrimp cooks fast, so keep a close eye on it! It’s ready when it turns pink, curls into a loose “C” shape, smells fragrant, and looks opaque instead of gray and translucent. I remove the shrimp from the skillet after a few minutes, then add it back at the end once the orzo is done, which makes sure it cooks perfectly!
- Pat the shrimp dry. I always blot the shrimp dry with paper towels after thawing. Doing this helps the seasonings stick and keeps the shrimp from steaming in the skillet.
- Add more broth if needed. Orzo can absorb liquid differently depending on the brand, skillet, and heat level. If all the broth disappears before the orzo is tender, add another splash of broth and keep simmering until it’s done.
Garlic Shrimp and Orzo Skillet
Cost $10.84 recipe / $2.71 serving
Ingredients
- 1 Tbsp salted butter ($0.12)
- ½ yellow onion (finely diced, $0.49)
- 1 lb. large shrimp (thawed, (peeled, deveined & tail-off, 31-40 per lb.) $6.93)
- ⅛ tsp chili flakes ($0.02)
- ½ tsp salt ($0.01)
- ⅛ tsp black pepper (freshly cracked, $0.02)
- ⅛ tsp paprika ($0.02)
- 1 Tbsp sun-dried tomato oil (or olive oil, $0.17*)
- 1 cup dry orzo (uncooked, $0.49)
- 4 garlic cloves (minced, (1 Tbsp) $0.16)
- ¼ cup sun-dried tomatoes (chopped, $1.65*)
- 2 cups chicken broth ($0.18)
- ½ lemon (sliced into wheels and seeded, $0.34)
- ¼ cup frozen spinach (rinsed and squeezed, $0.24**)
Instructions
- Gather the ingredients.
- Slice lemons, mince garlic, dice onion, and chop sun-dried tomatoes.
- Defrost frozen shrimp.
- Melt salted butter in a large skillet and add onions. Cook onions over medium-high heat until softened, between 4-6 minutes.
- Pat defrosted shrimp dry with clean paper towels.
- Toss dry defrosted shrimp with chili flakes, salt, pepper, and paprika.
- Add raw shrimp to the skillet with sun-dried tomato oil and softened onions, and cook for 2-3 minutes per side. The shrimp will turn pink and fragrant.
- Remove shrimp after a total cook time of 4-6 minutes.
- Add uncooked orzo, minced garlic, and chopped sun-dried tomatoes to the skillet with the cooked onions. Toast the orzo for a few minutes, stirring often.
- Deglaze the skillet with chicken broth and add sliced lemons. Turn heat down to medium-low and simmer until the orzo is fully cooked, about 8-10 minutes. Feel free to do a quick taste test to make sure your orzo is perfectly al dente!
- Rinse and squeeze out excess moisture from frozen spinach and add it to the skillet with the cooked shrimp. Stir while simmering for another minute or two to warm everything up. Serve hot!
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Notes
Nutrition Information
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Gather all of your ingredients.
Prep the ingredients: Slice ½ lemon into thin wheels and remove any seeds, since they can taste bitter in the finished dish. Finely mince 4 garlic cloves, dice ½ yellow onion, and chop ¼ cup sun-dried tomatoes.
Thaw the shrimp: Meanwhile, thaw 1 lb. large shrimp (peeled, deveined & tail-off) if still frozen. Overnight in the refrigerator is best, but when I’m short on time, I’ll place them in a bowl of cold water to thaw. Replace the water after 15 minutes if the shrimp isn’t thawed to keep it cold. Don’t use warm or hot water, and don’t thaw shrimp at room temperature or in the microwave!
Soften the onion: Melt 1 Tbsp salted butter in a large skillet over medium-high heat. Add diced ½ onion and cook for 4-6 minutes, stirring often, until softened and lightly translucent.
Dry the shrimp: Pat the shrimp very dry with clean paper towels so it sears instead of steaming in the skillet.
Season the shrimp: In a bowl, toss the thawed and dried shrimp with ⅛ tsp chili flakes, ½ tsp salt, ⅛ tsp black pepper, and ⅛ tsp paprika until evenly coated. The seasoning should lightly cling to the shrimp.
Cook the shrimp: Add 1 Tbsp sun-dried tomato oil (or olive oil) to the skillet, then add the seasoned shrimp in an even layer. Cook for 2-3 minutes per side, just until the shrimp turn pink, opaque, fragrant, and curl into a loose “C” shape.
Transfer the cooked shrimp to a clean plate after a total cook time of 4-6 minutes. Set aside while the orzo cooks.
Toast the orzo: Add 1 cup dry orzo, 4 cloves minced garlic, and ¼ cup chopped sun-dried tomatoes to the same skillet with the onions. Toast the orzo for a few minutes, stirring often, until it’s lightly toasted. This step adds extra flavor to the finished dish!
Simmer the orzo: Pour in 2 cups chicken broth, scraping up any browned bits from the bottom of the skillet. Add the sliced lemon wheels, then reduce the heat to medium-low. Simmer for 8-10 minutes, stirring occasionally, until the orzo is tender and most of the broth has absorbed into a light, glossy sauce. Taste a piece to make sure it’s perfectly tender!
Add the spinach and shrimp: Rinse ¼ cup frozen spinach, squeeze out the excess moisture, and stir it into the skillet. Return the shrimp to the pan and simmer for another 1-2 minutes to warm through.
Serve your garlic shrimp and orzo skillet hot, and enjoy!
Serving Suggestions
Since this garlic shrimp and orzo skillet already has pasta, shrimp, and spinach all in one pan, I usually keep the sides fresh and simple. Steamed peas are an easy, budget-friendly option, or some air fryer broccoli brings a crisp-tender texture and roasted flavor that works well with the garlicky orzo. For something lighter and brighter, I’d serve it with my cauliflower tabbouleh or our green bean salad to add some crunch and freshness alongside the buttery shrimp and savory sun-dried tomatoes. I also like to serve this with some freshly minced parsley and/or some grated parmesan cheese, but it’s excellent as-is!
Storage & Reheating
This garlic shrimp and orzo skillet is best served fresh, but don’t waste those leftovers! You can store them in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave until just warmed through, adding a small splash of broth or water if needed to loosen things up. Try not to overheat it to avoid the shrimp getting tough and rubbery. As for freezing, I wouldn’t freeze this one because cooked orzo usually doesn’t always hold up well after thawing and can become a bit mushy.
Try These Orzo Skillet Recipes Next!
- This Greek Chicken and Orzo is packed with color from bell peppers, grape tomatoes, parsley, and Kalamata olives.
- Broccoli Cheddar Orzo scratches that broccoli-cheese itch without needing a baking dish or extra time in the oven.
- My family is always happy when Creamy Chicken and Orzo Skillet is on the menu, especially with all that Parmesan stirred in at the end!
