EFK Kitchen Ready
EFK One-Pan Lemon Butter Shrimp Orzo
A one-pan family dinner with browned shrimp, garlicky lemon-butter orzo, and a creamy finish that stays lighter than a full cream sauce. The shrimp cook first and return at the end so they stay tender while the orzo absorbs the broth.
From the EFK recipe collection
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Yield
- 6 servings
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- 1. Pat shrimp dry and season with half the salt and black pepper. Heat olive oil and 1 tbsp butter in a large skillet over medium-high. Sear shrimp 1–2 minutes per side until barely cooked; transfer to a plate.
- 2. Reduce heat to medium. Add shallot and cook 2–3 minutes. Add garlic and red pepper flakes and cook 30 seconds.
- 3. Add orzo and stir for 1–2 minutes so the grains pick up the butter and lightly toast. Deglaze with wine or broth.
- 4. Add 3 1/2 cups broth and remaining salt. Bring to a simmer and cook 9–11 minutes, stirring often, until the orzo is tender and creamy. Add a splash more broth if it tightens before the pasta is done.
- 5. Stir in cream, lemon zest, half the lemon juice, and Parmesan if using. Return shrimp and any juices to the pan for 1–2 minutes, just until hot.
- 6. Remove from heat. Stir in parsley and adjust lemon, pepper, and salt. Serve immediately while the orzo is loose and glossy.
Equipment
de Buyer Country Chef Pan or large deep skillet; Wüsthof IKON Chef’s Knife; Asahi Hi-Soft cutting board; wooden spoon; instant-read thermometer
Food safety & storage
Keep shrimp refrigerated until use. Cook shrimp to 145°F or until opaque and firm. Refrigerate leftovers within 2 hours and use within 1–2 days; reheat gently with a splash of broth.
View this recipe on the original EFK website ↗