This dish is quick and easy enough for a weeknight but special enough for a fancier dinner for serving to friends. If you’re making this for two, congratulations because it makes for great leftovers the next day!
Orzo, also known as risoni, is a small pasta, similar in size to rice. I’ve been using it a lot lately, like in this Mediterranean Orzo Salad, Eat Your Greens Orzo Salad or my One Pan Chicken Orzo Pasta Bake.
Everything you will need to make lemon shrimp orzo
You only need 12, easy to find ingredients to make this delicious lemon shrimp orzo. I found everything at my local grocery store, apart from the gluten free orzo, this is my favourite. You can find everything you need listed below as well as any ingredients notes or possible substitutions. The ingredient quantities for this shrimp pasta dish can be found in the recipe card at the bottom of this post.
- extra virgin olive oil – olive oil is my go-to oil for cooking. It has a high enough smoke point for cooking, meaning it doesn’t go rancid. And it is a great source of healthy fats and polyphenols.
- shrimp / prawns – you will need raw shrimp / prawns for this recipe.
- spices – I’ve used a combination of sweet paprika, onion powder, garlic powder and finely ground sea salt to season the shrimp.
- butter – if you need to make this dairy free then swap the butter for some more olive oil or for a dairy free butter.
- brown onion – you can swap the finely diced brown onion for finely diced French shallots.
- minced garlic – you will need about 4 cloves garlic, more if they are small cloves. If using jarred minced garlic then use 1 teaspoon minced garlic per garlic clove called for.
- dry white wine –
- orzo – I have used gluten free orzo but you can use regular orzo if you aren’t gluten intolerant.
- chicken stock – I like to use homemade chicken broth or this powdered chicken broth for this recipe. If you are pescatarian then you can swap the chicken stock for vegetable broth.
- frozen peas – you can swap baby green peas for green beans, snow peas or sugar snap peas.
- baby spinach – baby spinach can be swapped for another leafy green like kale (finely chopped).
- lemon – you will need both the lemon juice and lemon zest.
To serve
These are optional but definitely add extra flavour to this dish.
- finely grated parmesan cheese – you can swap for feta cheese for a creamier version.
- finely chopped fresh parsley
- cracked black pepper, to taste
- red pepper flakes for some spice
If you wanted to add more vegetables to this dish, you could add asparagus cut into 2cm pieces when you add the green peas.
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Tips for making the best One Pan Lemon Shrimp Orzo
I will say that this really is a very simple meal to make. But here are a few of my top tips to make sure it turns out perfectly every time! You can find the instructions in the full recipe at the bottom of this post.
- Pat the prawns dry before seasoning – raw prawns hold a lot of moisture, so blot them with paper towel first. Dry prawns sear rather than steam, and the paprika, onion and garlic powders will cling much better.
- Don’t overcook the prawns – 1-2 minutes per side over a medium heat is plenty for a standard prawn. They’re done as soon as they turn opaque and curl into a loose C shape.
- Cook the prawns in a single layer – if they’re crowded they’ll release liquid and poach instead of searing. Cook in two batches if your pan isn’t big enough. I recommend using a large skillet or shallow casserole pan.
- Don’t wipe the pan out – those browned bits left behind from the prawns are pure flavour. The butter, onion and white wine will lift them all back into the dish.
- Let the wine reduce by half – this cooks off the sharp alcohol edge and leaves just the bright, savoury flavour behind. If you’d rather skip the wine, use an extra ½ cup of chicken stock plus a small squeeze of extra lemon juice.
- Toast the orzo for a minute – stirring the dry orzo through the buttery onion mixture before the stock goes in gives it a subtle nutty flavour and helps the grains hold their shape.
- Keep the stock warm – adding warm stock keeps the pan temperature steady so the orzo cooks evenly.
- Add the stock in stages and stir often – treat it a bit like a risotto. Adding the stock in three additions and stirring frequently stops the orzo catching on the bottom of the pan and gives you that lovely creamy, glossy texture without any cream.
- Taste for doneness, not time – orzo brands vary. You want it tender with just a tiny bit of bite. If it’s still firm and the liquid has gone, add a splash more warm stock.
- Peas and spinach go in at the very end – frozen peas go straight in, no thawing needed. The residual heat is enough to warm the peas and wilt the spinach, so they stay bright green rather than dull and mushy. The spinach looks like a lot at first but wilts right down.
Storage
Serve the orzo straight away and store any leftovers in an airtight container in the fridge for up to 2 days (seafood is best eaten sooner rather than later). Reheat gently in a pan with a splash of stock or water to loosen it up. I wouldn’t recommend freezing this one, as the prawns can go rubbery.
One Pan Lemon Shrimp Orzo
Equipment
- Chopping Board
- Sharp knife
- Wooden spatula
- Medium Mixing Bowl
Ingredients
- 2 tablespoons extra virgin olive oil
- 500 grams peeled raw prawns, 1kg with shells on
- ½ teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon finely ground sea salt
- 25 grams butter
- 1 brown onion, finely diced
- 4 cloves garlic, peeled and minced
- ½ cup dry white wine
- 340 grams orzo
- 3 ½ cups chicken stock, or broth, warm
- 1 cup frozen green peas
- 120 grams baby spinach
- 1 lemon, zested
- 20 mL lemon juice
To serve
- Finely grated parmesan cheese
Instructions
- Add the prawns to a medium bowl along with the paprika, onion powder, garlic powder and ½ teaspoon sea salt. Toss to combine.
- Bring a large skillet or shallow casserole pan to a medium heat. Add the olive oil and then prawns and cook on about 2 minutes per side or until cooked through. Transfer the cooked prawns to a plate.
- To the pan add the butter and once melted, add the onion. Sauté until tender before adding the minced garlic. Sauté until fragrant. Add the white wine and use a spatula to lift the browned bits from the bottom of the pan.
- When the wine has reduced by about half, stir in the orzo. Once the liquid has absorbed, add 2 ½ cups of warm chicken stock as well as the remaining salt. Bring to a boil and then reduce to a low-medium heat.
- Once the orzo has absorbed most of the liquid, add another half cup of warm chicken stock. Stir frequently to prevent the orzo from sticking to the bottom of the pan. Add the remaining half cup of stock and stir to combine. Stir frequently and when the orzo is tender, add the green peas and spinach. Stir to wilt the spinach.
- Add the lemon zest and lemon juice and stir to combine. Return the prawns back to the pan and stir through the orzo.
- Serve warm topped with finely grated parmesan.
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