Even the busiest weeknights deserve a delicious, fuss-free dinner, and that’s where shrimp and orzo come in. This dynamic duo is a weeknight hero—quick to cook, endlessly versatile, and always satisfying. Whether you’re craving something creamy, zesty, or packed with veggies, we’ve gathered 27 mouthwatering recipes to inspire your next meal. Dive in and discover your new favorite dish!
Garlic Butter Shrimp and Orzo Skillet
Nestled in the quiet of my kitchen, I find myself reaching for this simple skillet meal again, the way one might return to a favorite book. There’s something deeply comforting about the way garlic and butter mingle, about how orzo swells to capture every bit of flavor. It feels less like cooking and more like coming home.
Ingredients
A couple of tablespoons of olive oil
1 pound of raw shrimp, peeled and deveined
4 cloves of garlic, minced
A generous half-stick of unsalted butter
1 cup of orzo pasta
2 cups of chicken broth
A splash of fresh lemon juice
A handful of fresh parsley, chopped
Salt and black pepper, to season as you go
Instructions
1. Heat 2 tablespoons of olive oil in a large skillet over medium heat until it shimmers.
2. Add the shrimp in a single layer and cook for 2 minutes per side, until they turn pink and opaque, then transfer them to a plate. Tip: Don’t crowd the shrimp, or they’ll steam instead of sear.
3. In the same skillet, melt 4 tablespoons of unsalted butter over medium heat.
4. Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant but not browned.
5. Pour in 1 cup of orzo and toast for 2 minutes, stirring often, until lightly golden. Tip: Toasting the orzo deepens its nutty flavor.
6. Add 2 cups of chicken broth, bring to a gentle boil, then reduce the heat to low, cover, and simmer for 10 minutes, until the orzo is tender and has absorbed most of the liquid.
7. Return the cooked shrimp to the skillet, stirring gently to combine.
8. Squeeze in a splash of fresh lemon juice and sprinkle with chopped parsley, salt, and black pepper. Tip: Fresh lemon juice brightens the rich butter sauce perfectly.
9. Cook for 1 more minute, just until everything is heated through.
Mmm, the orzo cradles each shrimp in a creamy, garlicky embrace, with little pops of lemon cutting through the richness. I love scooping it straight from the skillet, maybe with a crisp green salad on the side, letting the warmth seep into the evening.
Lemon Herb Shrimp and Orzo Salad
Zestful moments in the kitchen often arrive unexpectedly, like today when the afternoon light slants through the window just so, and I find myself craving something bright and nourishing. This lemon herb shrimp and orzo salad came together from that quiet craving, a gentle medley of flavors that feels both fresh and comforting. Sometimes the simplest combinations are the ones that linger in memory longest.
Ingredients
– 1 cup of orzo pasta
– 1 pound of raw shrimp, peeled and deveined
– 2 lemons
– 3 cloves of garlic, minced
– a generous glug of olive oil (about ¼ cup)
– a handful of fresh parsley, chopped
– a couple of fresh basil leaves, torn
– a pinch of salt and black pepper
– 2 cups of water
Instructions
1. Bring 2 cups of water to a rolling boil in a medium saucepan over high heat.
2. Add 1 cup of orzo pasta to the boiling water and cook for exactly 8 minutes, stirring occasionally to prevent sticking.
3. Drain the orzo in a fine-mesh strainer and rinse it under cool running water for 30 seconds to stop the cooking process.
4. Pat 1 pound of raw shrimp completely dry with paper towels to ensure a crisp sear.
5. Heat a large skillet over medium-high heat and add a generous glug of olive oil until it shimmers, about 1 minute.
6. Add the shrimp in a single layer and cook for 2 minutes per side until they turn pink and opaque.
7. Stir in 3 minced garlic cloves and cook for 30 seconds until fragrant but not browned.
8. Zest one lemon directly over the shrimp, then squeeze the juice from both lemons into the skillet.
9. Season everything with a pinch of salt and black pepper, tossing to coat evenly.
10. Combine the cooked orzo, shrimp mixture, a handful of chopped parsley, and a couple of torn basil leaves in a large bowl, gently folding to distribute the herbs.
Bright and vibrant, this salad offers a delightful contrast between the tender orzo and succulent shrimp, with the lemon and herbs weaving through each bite like a soft melody. I love serving it slightly warm, perhaps with a crusty baguette to soak up the citrusy dressing, or chilled the next day when the flavors have deepened into something even more harmonious.
Creamy Tomato Shrimp and Orzo Bake
Falling into the rhythm of the kitchen on a quiet afternoon, I find myself drawn to dishes that simmer and bubble their way to comfort. This creamy tomato shrimp and orzo bake is one of those gentle recipes that fills the house with warmth and fills the soul with quiet satisfaction.
Ingredients
A generous glug of olive oil, about 2 tablespoons
One medium yellow onion, finely chopped
Three garlic cloves, minced
A 28-ounce can of crushed tomatoes
A cup of heavy cream
A pound of large shrimp, peeled and deveined
A cup of uncooked orzo pasta
A couple of handfuls of fresh spinach
A good sprinkle of dried oregano, about 1 teaspoon
A generous pinch of red pepper flakes
A cup of shredded mozzarella cheese
A handful of fresh basil leaves, torn
Instructions
1. Preheat your oven to 375°F.
2. Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium heat.
3. Add the chopped onion and cook for 5-7 minutes until translucent and fragrant.
4. Stir in the minced garlic and cook for exactly 1 minute until fragrant but not browned.
5. Pour in the crushed tomatoes, scraping any browned bits from the bottom of the pan.
6. Add the dried oregano and red pepper flakes, then simmer for 5 minutes.
7. Stir in 1 cup of heavy cream until fully incorporated.
8. Add 1 cup of uncooked orzo pasta directly to the sauce, stirring to coat.
9. Arrange 1 pound of shrimp evenly throughout the skillet.
10. Tuck 2 handfuls of fresh spinach around the shrimp, wilting it into the sauce.
11. Sprinkle 1 cup of shredded mozzarella cheese evenly over the entire surface.
12. Transfer the skillet to the preheated oven and bake for 20 minutes until the orzo is tender and cheese is golden.
13. Remove from oven and let rest for 5 minutes to allow the sauce to thicken.
14. Scatter torn fresh basil leaves over the top before serving.
Out of the oven comes this beautiful marriage of textures—the orzo plump and tender, the shrimp perfectly pink and juicy, all enveloped in that creamy tomato embrace. I love serving it straight from the skillet at the table, where the steam carries the scent of garlic and basil through the room. The way the cheese forms a golden crust over the saucy depths makes each spoonful feel like a small celebration.
Mediterranean Shrimp and Orzo Pilaf
Dusk settles gently outside my window as I think about how some meals feel like quiet conversations with yourself. This Mediterranean shrimp and orzo pilaf is one of those dishes that unfolds slowly, each ingredient adding its own whispered story to the pot. There’s something deeply comforting about the way the shrimp turns coral-pink against the golden orzo, like sunset colors finding their way into your kitchen.
Ingredients
A glug of olive oil (about 2 tablespoons), one medium yellow onion chopped small, a couple of minced garlic cloves, 1 cup of orzo pasta, a good splash of dry white wine (about ¼ cup), 2 cups of chicken broth, a pound of large raw shrimp peeled and deveined, a handful of chopped fresh parsley, a squeeze of lemon juice (about 1 tablespoon), and a pinch each of salt and black pepper.
Instructions
1. Heat 2 tablespoons of olive oil in a large skillet over medium heat until it shimmers.
2. Add the chopped onion and cook for 4-5 minutes, stirring occasionally, until it turns translucent and soft.
3. Stir in the minced garlic and cook for exactly 1 minute until fragrant but not browned.
4. Add the orzo to the skillet and toast for 2 minutes, stirring constantly, until the pasta turns light golden—this deepens the nutty flavor.
5. Pour in the white wine and let it bubble for 1 minute, scraping up any browned bits from the pan bottom.
6. Add the chicken broth, bring to a gentle boil, then reduce heat to low, cover, and simmer for 10 minutes until the orzo is tender and has absorbed most of the liquid.
7. Pat the shrimp dry with paper towels (this helps them sear better) and season with salt and pepper.
8. Nestle the shrimp into the orzo in a single layer, cover, and cook for 3-4 minutes until the shrimp turn opaque and pink.
9. Remove from heat and stir in the chopped parsley and lemon juice.
10. Let the pilaf rest for 2 minutes off the heat before serving to allow the flavors to meld.
Just spooned into shallow bowls, this pilaf holds the warmth of tender shrimp and creamy orzo in perfect balance. The lemon brightens each bite without overwhelming, while the parsley adds little bursts of freshness that make the whole dish feel alive. I love serving it with crusty bread to catch every last bit of the savory broth, or sometimes I’ll scatter extra parsley over top for a pop of green against the golden pasta.
Spicy Cajun Shrimp and Orzo Pasta
Often, the best meals are the ones that simmer quietly while you watch the afternoon light fade through the kitchen window. This spicy Cajun shrimp and orzo pasta is one of those comforting dishes that feels like a warm embrace after a long day, with just enough kick to wake up your senses. It’s simple enough for a weeknight but special enough to make any evening feel a little more intentional.
Ingredients
– A couple of tablespoons of olive oil
– One medium yellow onion, finely chopped
– Two cloves of garlic, minced
– One pound of large raw shrimp, peeled and deveined
– One cup of orzo pasta
– Two cups of chicken broth
– A 14.5-ounce can of diced tomatoes, undrained
– A tablespoon of Cajun seasoning
– A splash of fresh lemon juice
– A handful of fresh parsley, chopped
– A pinch of salt and a few cracks of black pepper
Instructions
1. Heat two tablespoons of olive oil in a large skillet over medium heat until it shimmers. 2. Add the chopped onion and cook for about 5 minutes, stirring occasionally, until it turns soft and translucent. 3. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn. 4. Add the raw shrimp in a single layer and sprinkle with the tablespoon of Cajun seasoning. 5. Cook the shrimp for 2–3 minutes per side until they turn pink and opaque, then transfer them to a clean plate. 6. Pour the cup of orzo into the same skillet and toast it for 1 minute, stirring constantly, to bring out a nutty flavor. 7. Add the two cups of chicken broth and the can of diced tomatoes with their juices, scraping up any browned bits from the bottom of the pan. 8. Bring the mixture to a boil, then reduce the heat to low, cover the skillet, and let it simmer for 10 minutes until the orzo is tender and has absorbed most of the liquid. 9. Return the cooked shrimp to the skillet, along with a splash of fresh lemon juice, the chopped parsley, and a pinch of salt and black pepper. 10. Gently stir everything together and heat for another 2 minutes until warmed through. What I love most is how the creamy orzo clings to the plump shrimp, with the Cajun spice building slowly and the lemon brightening each bite. Try serving it straight from the skillet with a simple green salad for a complete meal that feels both rustic and refined.
Pesto Shrimp and Orzo Casserole
Dusk settles softly outside my window, the kind of evening that calls for something warm and comforting from the oven. This pesto shrimp and orzo casserole has become my go-to when I need both nourishment and a moment of quiet satisfaction, the kind that fills the kitchen with the most inviting aromas. It’s simple enough for a weeknight but feels special enough to slow down and truly savor.
Ingredients
– About 1 pound of raw shrimp, peeled and deveined
– 1 cup of orzo pasta
– 2 cups of chicken broth
– ½ cup of heavy cream
– ⅓ cup of prepared basil pesto
– A couple of garlic cloves, minced
– A splash of olive oil
– 1 cup of shredded mozzarella cheese
– A pinch of salt and black pepper
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish with olive oil.
2. Heat a splash of olive oil in a large skillet over medium heat until it shimmers.
3. Add the minced garlic and cook for exactly 1 minute until fragrant but not browned.
4. Pour in the orzo and toast for 2 minutes, stirring constantly, until lightly golden.
5. Carefully add the chicken broth and heavy cream, then bring to a gentle simmer.
6. Stir in the pesto until fully incorporated, then season with a pinch of salt and black pepper.
7. Transfer the orzo mixture to your prepared baking dish and spread evenly.
8. Arrange the raw shrimp in a single layer over the orzo mixture.
9. Sprinkle the shredded mozzarella cheese evenly over everything.
10. Cover tightly with foil and bake for 20 minutes at 375°F.
11. Remove the foil and bake uncovered for another 10 minutes until the cheese is bubbly and lightly golden.
12. Let the casserole rest for 5 minutes before serving to allow the sauce to thicken.
Each spoonful brings together the tender orzo that’s absorbed all the herby pesto flavor and the juicy shrimp that stayed perfectly moist. The creamy sauce clings to every bite in the most comforting way, while the melted cheese adds that golden richness we all crave. Sometimes I’ll scatter fresh basil leaves over the top just before serving, or serve it with crusty bread to soak up every last bit of that delicious sauce.
Lemon Garlic Shrimp and Orzo Risotto
Sometimes, on quiet afternoons like this one, I find myself craving something that feels both comforting and bright, a dish that bridges the gap between hearty and light. Lemon Garlic Shrimp and Orzo Risotto is exactly that—a cozy, one-pot wonder where the orzo cooks slowly in a garlicky broth, plumping up like tiny grains of rice, while plump shrimp nestle in during the final moments, soaking up all the lemony, herbal notes. It’s the kind of meal that simmers away with little fuss, filling the kitchen with the kind of aroma that makes you pause and just breathe.
Ingredients
– A couple of tablespoons of olive oil
– 4 cloves of garlic, minced
– 1 cup of orzo
– 3 cups of chicken broth, warmed
– A pound of large shrimp, peeled and deveined
– The zest and juice of one lemon
– A splash of white wine
– A handful of fresh parsley, chopped
– A pinch of red pepper flakes
– Salt and freshly ground black pepper
Instructions
1. Heat the olive oil in a large skillet over medium heat until it shimmers.
2. Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant but not browned.
3. Tip: Toasting the orzo first gives it a nutty depth—stir it into the skillet and cook for 2 minutes, until lightly golden.
4. Pour in the splash of white wine and let it bubble for 30 seconds, scraping up any browned bits from the pan.
5. Add 1 cup of the warmed chicken broth and simmer, stirring often, until the liquid is mostly absorbed, about 4 minutes.
6. Repeat with the remaining broth, adding 1 cup at a time and stirring until absorbed before adding the next, for about 15 minutes total.
7. Tip: Keep the broth warm on a separate burner to maintain a steady simmer and help the orzo cook evenly.
8. Season the shrimp with salt and pepper, then nestle them into the orzo in a single layer.
9. Cover the skillet and cook for 3–4 minutes, until the shrimp turn pink and opaque.
10. Remove from heat and stir in the lemon zest, lemon juice, chopped parsley, and red pepper flakes.
11. Tip: Let the dish rest off the heat for 2 minutes before serving to allow the flavors to meld together gently.
12. Taste and adjust seasoning with more salt or pepper if needed. Perhaps what I love most is the way the orzo cradles each shrimp, creamy yet distinct, with the lemon cutting through the richness just enough to keep each bite feeling fresh and alive. Serve it straight from the skillet, maybe with a simple arugula salad on the side, and let the warmth of the meal settle into your evening.
Sun-Dried Tomato Shrimp and Orzo Stir-Fry
Musing over the golden hour light filtering through my kitchen window, I find myself drawn to dishes that feel both comforting and vibrant, like this sun-dried tomato shrimp and orzo stir-fry. There’s something quietly satisfying about the way the ingredients come together, each adding its own whisper of flavor. It’s the kind of meal that feels like a gentle pause in a busy day.
Ingredients
– A couple of tablespoons of olive oil
– A pound of large shrimp, peeled and deveined
– A cup of orzo pasta
– A generous handful of sun-dried tomatoes, chopped
– A couple of cloves of garlic, minced
– A splash of lemon juice
– A pinch of red pepper flakes
– A small bunch of fresh parsley, roughly chopped
– A cup of chicken broth
Instructions
1. Heat 1 tablespoon of olive oil in a large skillet over medium heat until it shimmers.
2. Add the shrimp in a single layer and cook for 2 minutes per side, until they turn pink and opaque.
3. Remove the shrimp from the skillet and set them aside on a plate.
4. In the same skillet, add the remaining tablespoon of olive oil and the orzo, toasting it for 2–3 minutes until lightly golden.
5. Stir in the minced garlic and red pepper flakes, cooking for 30 seconds until fragrant.
6. Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet.
7. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 8–10 minutes until the orzo is tender and has absorbed most of the liquid.
8. Stir in the chopped sun-dried tomatoes and cook for 1 minute to warm them through.
9. Return the cooked shrimp to the skillet, gently folding them into the orzo mixture.
10. Drizzle with lemon juice and sprinkle with fresh parsley, stirring to combine everything evenly.
Finally, this dish offers a lovely contrast of textures, with tender shrimp and chewy orzo complemented by the sun-dried tomatoes’ sweet tang. For a creative twist, serve it in shallow bowls with a side of crusty bread to soak up the savory broth, making each bite feel like a cozy embrace.
One-Pot Shrimp and Orzo with Spinach
Perhaps there’s something quietly comforting about watching ingredients transform together in a single pot, a gentle simmer that fills the kitchen with the promise of a simple, nourishing meal.
Ingredients
A glug of olive oil, one finely chopped yellow onion, a couple of minced garlic cloves, one cup of orzo, two cups of chicken broth, one pound of peeled and deveined large shrimp, a big handful of fresh spinach, a generous squeeze of lemon juice, and a sprinkle of salt and black pepper.
Instructions
- Heat two tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat for about two minutes, until the oil shimmers.
- Add one finely chopped yellow onion and cook for 5–7 minutes, stirring occasionally, until the onion turns soft and translucent.
- Stir in two minced garlic cloves and cook for exactly one minute, until fragrant but not browned.
- Add one cup of orzo to the pot and toast for 2 minutes, stirring constantly, until the pasta develops a light golden color—this deepens the flavor.
- Pour in two cups of chicken broth, scraping any browned bits from the bottom of the pot with a wooden spoon to incorporate all the flavor.
- Bring the mixture to a gentle boil, then immediately reduce the heat to low and cover the pot with a tight-fitting lid.
- Simmer for 8 minutes, until most of the liquid is absorbed and the orzo is just tender but still has a slight bite.
- Arrange one pound of peeled and deveined large shrimp in a single layer over the orzo, seasoning them lightly with salt and black pepper.
- Cover the pot again and cook for 3–4 minutes, until the shrimp turn pink and opaque all the way through—avoid overcooking to keep them tender.
- Turn off the heat and stir in a big handful of fresh spinach until it wilts into the warm orzo, about one minute.
- Finish with a generous squeeze of lemon juice, stirring gently to brighten all the flavors.
Finally, the orzo becomes wonderfully creamy, clinging to plump shrimp and wilted spinach in a brothy, lemon-kissed embrace. Serve it straight from the pot into shallow bowls, perhaps with an extra drizzle of olive oil and crusty bread for dipping into the savory juices.
Grilled Shrimp and Orzo with Feta
Often, the simplest meals are the ones that linger in memory, like this grilled shrimp and orzo with feta that I find myself returning to on quiet evenings. On evenings like this, when the light fades softly and the kitchen feels like a sanctuary, I let the ingredients speak for themselves. There’s something grounding about the sizzle of shrimp on the grill and the way the feta crumbles into the warm orzo, a gentle reminder that good food doesn’t need to be complicated.
Ingredients
– A pound of large shrimp, peeled and deveined
– A cup of orzo pasta
– A couple of tablespoons of olive oil
– A splash of lemon juice
– A couple of minced garlic cloves
– A handful of chopped fresh parsley
– A half-cup of crumbled feta cheese
– A pinch of salt and black pepper
Instructions
1. Bring a medium pot of salted water to a rolling boil over high heat.
2. Add the orzo to the boiling water and cook for 8–10 minutes, stirring occasionally, until it’s tender but still firm to the bite.
3. While the orzo cooks, pat the shrimp dry with paper towels to ensure they sear properly on the grill.
4. Toss the shrimp in a bowl with 1 tablespoon of olive oil, minced garlic, a pinch of salt, and black pepper until evenly coated.
5. Preheat a grill or grill pan to medium-high heat, about 400°F, and lightly oil the grates to prevent sticking.
6. Place the shrimp on the grill in a single layer and cook for 2–3 minutes per side, until they turn pink and opaque with slight grill marks.
7. Drain the cooked orzo and return it to the pot off the heat.
8. Stir in the remaining tablespoon of olive oil, lemon juice, and chopped parsley to let the flavors meld while warm.
9. Gently fold in the grilled shrimp and crumbled feta, being careful not to break the shrimp.
10. Let the dish sit for a minute so the feta softens slightly into the orzo.
As you take that first bite, the creamy feta melts into the tender orzo, while the shrimp offer a smoky, juicy contrast that feels both comforting and vibrant. I love serving this straight from the pot, maybe with a extra sprinkle of parsley for color, or packing it cold for a picnic where the flavors seem to deepen under the open sky.
Coconut Curry Shrimp and Orzo Bowl
Sometimes the best meals come from those quiet evenings when you’re just cooking for yourself, letting the aromas fill the kitchen while you slowly stir and taste. This coconut curry shrimp and orzo bowl feels like one of those comforting dishes that wraps you in warmth, with creamy coconut milk and tender shrimp mingling with the tiny pasta. It’s the kind of meal that makes you pause and appreciate the simple pleasure of good food.
Ingredients
– 1 cup of orzo
– 1 pound of raw shrimp, peeled and deveined
– 1 can (13.5 ounces) of coconut milk
– 1 tablespoon of curry powder
– 2 cloves of garlic, minced
– 1 small onion, chopped
– a splash of olive oil
– a couple of cups of vegetable broth
– a pinch of salt
Instructions
1. Heat a splash of olive oil in a large skillet over medium heat until it shimmers.
2. Add the chopped onion and minced garlic, sautéing for about 5 minutes until the onion turns translucent and fragrant.
3. Stir in the curry powder and cook for 1 minute to toast the spices, which deepens their flavor.
4. Pour in the coconut milk and a couple of cups of vegetable broth, bringing the mixture to a gentle simmer.
5. Add 1 cup of orzo to the skillet, stirring to combine, and let it cook for 10 minutes, stirring occasionally to prevent sticking.
6. Pat the shrimp dry with a paper towel to ensure they sear nicely, then add them to the skillet.
7. Cook the shrimp for 3-4 minutes, flipping them halfway through, until they turn pink and opaque.
8. Season with a pinch of salt, tasting and adjusting as needed for balance.
9. Remove the skillet from the heat and let it sit for 2 minutes to allow the orzo to absorb any remaining liquid.
Kind of magical how the orzo soaks up the coconut curry, creating a creamy, velvety base that cradles the juicy shrimp. I love topping it with a sprinkle of fresh herbs or a squeeze of lime for a bright finish, making each bite a little celebration of textures and tastes.
Shrimp and Orzo with Asparagus
Remembering how the light falls across the kitchen this time of year, I find myself reaching for ingredients that feel like gentle transitions—the kind of meal that bridges seasons with quiet grace. There’s something comforting in the simplicity of shrimp and orzo with asparagus, a dish that whispers of cozy evenings and unhurried moments.
Ingredients
– A pound of fresh shrimp, peeled and deveined
– A cup of orzo pasta
– A bunch of asparagus, tough ends snapped off
– A couple of cloves of garlic, minced
– A splash of olive oil, about 2 tablespoons
– A squeeze of lemon juice, roughly 1 tablespoon
– A pinch of red pepper flakes
– A sprinkle of salt and black pepper
Instructions
1. Bring 4 cups of water to a rolling boil in a medium saucepan over high heat.
2. Add 1 cup of orzo to the boiling water and cook for 8–9 minutes, stirring occasionally to prevent sticking, until the pasta is tender but still firm to the bite.
3. While the orzo cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat until it shimmers.
4. Add the minced garlic and a pinch of red pepper flakes to the skillet, sautéing for 1 minute until fragrant but not browned.
5. Tip: To avoid burning the garlic, keep the heat at medium and stir constantly.
6. Pat the shrimp dry with paper towels and season both sides with salt and black pepper.
7. Arrange the shrimp in a single layer in the skillet and cook for 2–3 minutes per side until they turn pink and opaque.
8. Remove the shrimp from the skillet and set them aside on a plate.
9. Cut the asparagus into 1-inch pieces and add them to the same skillet, stirring to coat in the remaining oil.
10. Sauté the asparagus for 4–5 minutes until bright green and tender-crisp, adding a splash of water if the pan seems dry.
11. Tip: For even cooking, cut the asparagus pieces uniformly and avoid overcrowding the skillet.
12. Drain the cooked orzo and add it to the skillet with the asparagus, tossing to combine.
13. Return the shrimp to the skillet and drizzle with 1 tablespoon of lemon juice, gently stirring to warm through.
14. Tip: Squeeze the lemon juice just before serving to keep the shrimp from becoming tough.
15. Remove the skillet from the heat and let it rest for 1 minute to allow the flavors to meld.
Now, as you spoon it into bowls, notice how the orzo clings to the shrimp, each bite yielding a subtle crunch from the asparagus against the tender pasta. The lemon brightens everything, making it perfect for a quiet dinner or shared with someone who appreciates simple, honest food.
Greek-Style Shrimp and Orzo Stew
Often, when the evening light turns golden and the air carries that first hint of autumn chill, I find myself craving something that feels both nourishing and deeply comforting. One of those dishes, for me, is a simple stew with shrimp and orzo, inspired by the sun-drenched flavors of the Mediterranean. It’s the kind of meal that simmers quietly on the stove, filling the kitchen with the most wonderful, inviting aroma.
Ingredients
You’ll need a generous glug of extra virgin olive oil, one large yellow onion (finely chopped), a couple of cloves of garlic (minced), a 14.5-ounce can of diced tomatoes (with their juices), about 4 cups of chicken broth, a cup of orzo pasta, a pound of large raw shrimp (peeled and deveined), a big handful of fresh spinach, a good squeeze of fresh lemon juice (about 2 tablespoons), and a sprinkle of dried oregano.
Instructions
1. Heat a generous glug of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat for about 2 minutes, until it shimmers.
2. Add the finely chopped onion and cook, stirring occasionally, for 6 to 8 minutes, until it becomes soft and translucent.
3. Stir in the minced garlic and cook for 1 more minute, just until it becomes fragrant. (Tip: Don’t let the garlic brown, or it can turn bitter.)
4. Pour in the entire can of diced tomatoes with their juices and the 4 cups of chicken broth, then bring the mixture to a steady boil.
5. Once boiling, stir in the cup of orzo and the sprinkle of dried oregano, then reduce the heat to maintain a gentle simmer.
6. Let the orzo cook uncovered for 9 minutes, stirring occasionally to prevent sticking, until the pasta is just tender but still has a slight bite.
7. Add the pound of raw shrimp to the pot in a single layer and cook for 2 to 3 minutes, until they turn pink and opaque all the way through. (Tip: Avoid overcooking the shrimp, as they will continue to cook from residual heat.)
8. Turn off the heat and immediately stir in the big handful of fresh spinach and the 2 tablespoons of fresh lemon juice, mixing until the spinach just wilts. (Tip: Adding the lemon juice off the heat preserves its bright, fresh flavor.)
Zestfully vibrant and wonderfully hearty, this stew has a brothy, almost creamy texture from the starch released by the orzo, with plump shrimp and wilted spinach in every spoonful. The bright acidity from the tomatoes and lemon cuts beautifully through the richness, making each bite feel both light and deeply satisfying. I love serving it straight from the pot into deep bowls, perhaps with an extra drizzle of olive oil and a piece of crusty bread for dipping into the flavorful broth.
Parmesan Shrimp and Orzo with Broccoli
Often, the simplest meals are the ones that linger in memory, like this comforting bowl that comes together on a quiet evening when the light fades softly through the kitchen window. It’s a gentle dance of tender shrimp, creamy orzo, and bright broccoli, all wrapped in a savory Parmesan embrace. I love how it feels both nourishing and deeply satisfying, a quiet celebration of everyday ingredients.
Ingredients
– A couple of tablespoons of olive oil
– A pound of large shrimp, peeled and deveined
– A pinch of salt and a few cracks of black pepper
– A cup of orzo
– A couple of cloves of garlic, minced
– A splash of chicken broth, about 2 cups
– A head of broccoli, cut into small florets
– A generous half-cup of grated Parmesan cheese
– A squeeze of fresh lemon juice
Instructions
1. Heat 1 tablespoon of olive oil in a large skillet over medium heat until it shimmers.
2. Pat the shrimp dry with a paper towel, season with salt and pepper, and add to the skillet in a single layer.
3. Cook the shrimp for 2 minutes per side, until pink and opaque, then transfer to a plate. Tip: Don’t overcrowd the skillet to ensure a nice sear.
4. Add the remaining tablespoon of olive oil to the same skillet and stir in the orzo, toasting for 1 minute until lightly golden.
5. Add the minced garlic and cook for 30 seconds, just until fragrant.
6. Pour in the chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for 8 minutes.
7. Stir in the broccoli florets, re-cover, and cook for 4 more minutes until the orzo is tender and the broccoli is bright green. Tip: Keep the lid on to steam the broccoli perfectly without losing moisture.
8. Remove from heat, stir in the grated Parmesan until melted and creamy.
9. Gently fold in the cooked shrimp and finish with a squeeze of lemon juice. Tip: Add the lemon juice off the heat to preserve its bright, fresh flavor.
Lovely how the orzo cradles the shrimp in its creamy folds, with the broccoli adding a slight crunch and the Parmesan lending a salty depth. Try serving it in shallow bowls with an extra sprinkle of cheese and a drizzle of olive oil for a cozy, restaurant-worthy touch at home.
Shrimp and Orzo with Roasted Red Peppers
Just thinking about how some of the coziest meals come together in the quiet of a weeknight kitchen, when there’s no rush, just the gentle rhythm of chopping and stirring. This shrimp and orzo with roasted red peppers feels like one of those dishes—simple, comforting, and deeply satisfying to make when you need a moment to breathe.
Ingredients
– A pound of raw shrimp, peeled and deveined
– A cup of orzo
– A couple of roasted red peppers from a jar, sliced into thin strips
– A small yellow onion, finely chopped
– A couple of cloves of garlic, minced
– A splash of olive oil, about 2 tablespoons
– A cup of chicken broth
– A squeeze of fresh lemon juice, about 1 tablespoon
– A handful of fresh parsley, chopped
– A pinch of salt and a few cracks of black pepper
Instructions
1. Heat a splash of olive oil in a large skillet over medium heat until it shimmers.
2. Add the chopped onion and cook for about 5 minutes, stirring occasionally, until it turns soft and translucent.
3. Stir in the minced garlic and cook for 1 minute until fragrant—be careful not to let it burn, as this can make it bitter.
4. Add the orzo to the skillet and toast it for 2 minutes, stirring constantly, to bring out a nutty flavor.
5. Pour in the chicken broth and bring it to a gentle boil, then reduce the heat to low, cover the skillet, and let it simmer for 10 minutes until the orzo is tender and has absorbed most of the liquid.
6. While the orzo cooks, pat the shrimp dry with a paper towel to ensure they sear nicely instead of steaming.
7. Push the orzo to one side of the skillet, add the shrimp in a single layer, and cook for 2 minutes per side until they turn pink and opaque.
8. Fold in the sliced roasted red peppers and cook for 1 more minute to warm them through.
9. Turn off the heat, stir in the fresh lemon juice and chopped parsley, and season with a pinch of salt and a few cracks of black pepper.
10. Let the dish rest for 2 minutes off the heat so the flavors meld together beautifully. Lightly creamy from the starchy orzo and bright with lemon, this one-pan meal feels like a warm hug. I love serving it straight from the skillet with a extra sprinkle of parsley, maybe alongside a simple green salad for a complete, effortless dinner.
Asian-Inspired Shrimp and Orzo Salad
Floating through the kitchen this afternoon, I found myself craving something light yet satisfying, something that would carry the gentle aromas of distant places while feeling completely at home. This salad came together like a quiet meditation, each ingredient adding its own soft note to the harmony.
Ingredients
– 1 cup of orzo pasta
– 1 pound of raw shrimp, peeled and deveined
– 2 tablespoons of olive oil
– 1 tablespoon of soy sauce
– 1 teaspoon of sesame oil
– a generous squeeze of fresh lime juice
– a couple of thinly sliced green onions
– a handful of chopped fresh cilantro
– a pinch of red pepper flakes
Instructions
1. Bring 4 cups of salted water to a rolling boil in a medium saucepan.
2. Add 1 cup of orzo to the boiling water and cook for exactly 8 minutes, stirring occasionally to prevent sticking.
3. While the orzo cooks, pat the shrimp completely dry with paper towels—this helps them sear rather than steam.
4. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers.
5. Arrange the shrimp in a single layer in the hot skillet and cook for 2 minutes per side, until they turn pink and opaque.
6. Drain the cooked orzo in a fine-mesh strainer and rinse under cold water to stop the cooking process.
7. In a large mixing bowl, whisk together the remaining 1 tablespoon of olive oil, 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, and the fresh lime juice.
8. Add the cooled orzo to the dressing and toss gently to coat every grain.
9. Fold in the cooked shrimp, sliced green onions, chopped cilantro, and a pinch of red pepper flakes.
10. Let the salad rest for 10 minutes at room temperature to allow the flavors to meld together—this resting time makes a noticeable difference in depth.
What I love most is how the tender orzo cradles the juicy shrimp, while the bright lime and earthy sesame create little surprises in every bite. Sometimes I serve it over butter lettuce cups for extra crunch, or pack it cold for a picnic where the flavors seem to deepen under the open sky.
Italian Herb Shrimp and Orzo with Zucchini
Holding this warm bowl tonight, I’m reminded how some meals feel like quiet conversations with yourself—simple, nourishing, and deeply comforting. This Italian herb shrimp and orzo with zucchini is one of those dishes that comes together gently, filling the kitchen with the kind of aroma that makes you pause and breathe deeply. It’s the sort of meal that feels both special and completely effortless, perfect for those evenings when you need something soothing yet vibrant.
Ingredients
– 1 pound of large raw shrimp, peeled and deveined
– 1 cup of orzo pasta
– 1 medium zucchini, chopped into half-moons
– 2 cloves of garlic, minced
– 1 small yellow onion, diced
– 2 tablespoons of olive oil
– 1 tablespoon of Italian seasoning
– A pinch of red pepper flakes
– 2 cups of chicken broth
– A splash of lemon juice
– A handful of fresh parsley, chopped
– Salt and black pepper
Instructions
1. Pat the shrimp completely dry with paper towels and season both sides with salt, black pepper, and half of the Italian seasoning.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers.
3. Add the shrimp in a single layer and cook for exactly 2 minutes per side until they turn pink and opaque, then transfer to a clean plate.
4. Reduce the heat to medium and add the remaining tablespoon of olive oil to the same skillet.
5. Sauté the diced onion for 4-5 minutes until it becomes translucent and soft.
6. Stir in the minced garlic and red pepper flakes, cooking for 30 seconds until fragrant.
7. Add the chopped zucchini and cook for 3-4 minutes until it just begins to soften but still has a slight bite.
8. Pour in the orzo and toast it for 1 minute, stirring constantly until lightly golden.
9. Add the chicken broth and remaining Italian seasoning, scraping up any browned bits from the bottom of the skillet.
10. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 10 minutes until the orzo is tender and has absorbed most of the liquid.
11. Return the cooked shrimp to the skillet and drizzle with the splash of lemon juice.
12. Gently stir everything together and cook for 1 more minute to warm the shrimp through.
13. Remove from heat and fold in the fresh parsley.
What I love most is how the orzo becomes plump and creamy while still holding its shape, nestled between tender shrimp and bright zucchini. The Italian herbs and lemon create a light, aromatic broth that clings to every bite, making it feel both rustic and elegant. Sometimes I’ll serve it with an extra sprinkle of red pepper flakes for those who like a subtle heat, or alongside a simple arugula salad for a complete, comforting meal.
Conclusion
Versatile and satisfying, these 27 shrimp and orzo recipes make weeknight dinners effortless and delicious. We hope you find new favorites to add to your rotation! Try them out, then share which ones you loved in the comments below. Don’t forget to pin this article on Pinterest to save these tasty ideas for later.
