One-Pan Lemon Butter Shrimp (Print Version)

Shrimp, orzo, and veggies cook together for vibrant flavor and a quick, crowd-pleasing summer meal.

# Components:

→ Seafood

01 - 1 pound large shrimp, peeled and deveined, tails optional

→ Grains

02 - 1 cup orzo pasta, uncooked

→ Vegetables

03 - 1 cup cherry tomatoes, halved
04 - 1 small zucchini, diced
05 - 3 cloves garlic, minced
06 - 2 cups low-sodium chicken or vegetable broth
07 - 2 tablespoons fresh parsley, chopped
08 - Zest and juice of 1 large lemon

→ Dairy

09 - 3 tablespoons unsalted butter, divided

→ Pantry

10 - 2 tablespoons olive oil
11 - 1/2 teaspoon salt, plus more to taste
12 - 1/4 teaspoon freshly ground black pepper
13 - 1/4 teaspoon red pepper flakes, optional

# Preparation Steps:

01 - Pat the shrimp dry and toss with a pinch of salt and black pepper to enhance flavor.
02 - In a large, deep skillet, melt 1 tablespoon butter with 1 tablespoon olive oil over medium heat. Arrange the shrimp in a single layer and cook for 1 to 2 minutes per side until pink and opaque. Transfer to a plate and reserve.
03 - Add the remaining olive oil to the hot skillet. Briefly sauté minced garlic for 30 seconds, then add diced zucchini and halved cherry tomatoes. Cook for 2 to 3 minutes until vegetables begin to soften.
04 - Stir in the orzo pasta and toast for 1 minute. Pour in chicken or vegetable broth, lemon zest, and half the lemon juice. Bring to a gentle boil, reduce heat to low, cover, and simmer for 8 to 10 minutes, stirring occasionally, until orzo is tender and most liquid is absorbed.
05 - Return cooked shrimp and any juices to the pan. Add remaining 2 tablespoons butter and rest of the lemon juice. Stir gently and heat through for 1 to 2 minutes until shrimp is warmed and flavors meld.
06 - Remove from heat. Sprinkle with chopped parsley, taste, and adjust seasoning as desired. Serve immediately.

# Expert Advice:

01 -
  • There’s only one pan to wash, which always feels like a small victory after dinner.
  • The lemon butter sauce coats everything perfectly—so much flavor with almost no effort.
02 -
  • Trying to rush the orzo always leaves it too soupy, so let it simmer and check for doneness before adding shrimp.
  • Adding lemon juice too early mutes the freshness—hold back and finish with it for big flavor.
03 -
  • Toast the orzo for a minute before simmering; it deepens the flavor and helps prevent mushiness.
  • A last sprinkle of parsley and zest at the table is the secret to fresh, vibrant color.
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