This one-pan lemon garlic herb shrimp with orzo combines tender shrimp, creamy orzo, and a bright lemon sauce in under 20 minutes. Fresh basil, dill, and parsley deliver Mediterranean flavors in a single skillet.
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Bring a pot of water to a boil. While waiting, prep your ingredients.
Peel and mince or crush the garlic cloves. Dice half of a large yellow onion.
Once the water is boiling, add the orzo and cook for 11-12 minutes, stirring occasionally to prevent sticking. Drain when done.
While the orzo cooks, zest and juice the lemon. Chop the sun-dried tomatoes, parsley, dill, and basil.
Peel and devein the shrimp. You can leave the tails on for presentation if you like.
Heat about 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the diced onions and sauté for 5-7 minutes until softened.
Add the spinach to the pan and cook, stirring, until it has wilted down.
Push the onion and spinach mixture to one side of the pan. Add the butter to the empty side and let it melt.
To the melted butter, add the chopped sun-dried tomatoes, minced garlic, and about half of your chopped fresh herbs. Cook for about 30 seconds until fragrant.
Add the shrimp to the pan in a single layer. Season with salt and pepper. Cook for 1-2 minutes per side.
Once the shrimp are pink, add the lemon zest, lemon juice, and optional red pepper flakes.
Pour in the chicken stock and add the remaining fresh herbs. Stir to combine everything.
Add the cooked and drained orzo to the skillet. Stir everything together until well combined.
Taste and adjust seasoning with more salt and pepper if needed. Serve immediately.
Store leftovers in an airtight container for up to 2 days. Reheat gently on the stovetop over low heat with a splash of broth or water to restore moisture.
Yes. Thaw completely and pat dry before cooking to ensure even browning and prevent excess moisture.
Standard orzo (rice-shaped pasta) works best. Cook it separately to al dente before combining, or add uncooked orzo directly to the pan with extra broth.
Yes. The sauce is naturally dairy-free—it's built on olive oil, lemon juice, garlic, and broth. Skip any butter if added.
Shrimp cooks in 2–3 minutes per side. They're done when they turn opaque and curl into a C-shape; overcooked shrimp becomes tough and rubbery.
Mince garlic and chop herbs up to 1 day ahead. Cook the full dish fresh; leftovers keep refrigerated for 2 days and reheat gently on the stovetop.
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