This creamy Shrimp Orzo is a one-pan dinner that feels fancy but comes together in under 30 minutes. Tender orzo is simmered in broth until perfectly al dente, then finished with a splash of cream, baby spinach, and a squeeze of lemon for brightness. Juicy Cajun-spiced shrimp add the perfect punch of flavor and pair beautifully with the rich, cheesy orzo. It’s simple enough for a weeknight, but impressive enough for guests.
I have tons of one-pot meals that revolve around orzo. It’s just so easy and makes a filling meal. During this time of the year, I like to make my cold Pesto Orzo Salad recipe at the beginning of the week and eat it as a light lunch or serve it with a grilled protein for dinner.
Prefer a warm and comforting meal? I also enjoy my Greek Lemon Chicken Soup with Orzo and Creamy Italian Sausage Soup with Orzo – these are two of my favorites and perfect weeknight dinners!
Table of Contents
Why You’ll Love This Recipe
- One Pan Wonder: Everything cooks in the same skillet, including the orzo, for easy cleanup and maximum flavor.
- Ready in 30 Minutes: Perfect for busy weeknights but feels elevated enough for a cozy dinner party.
- Creamy + Light: Thanks to half and half and lemon, it’s rich without being heavy.
- Packed with Flavor: Cajun spices, garlic, cheese, and lemon come together in every creamy, savory bite.
- Customizable: Easy to adjust the spice level or swap in your favorite greens or protein.
Ingredients & Substitutions
- Large Shrimp: Peeled and deveined shrimp cook quickly and soak up flavor beautifully. You can use fresh or thawed frozen shrimp. Tail-on adds presentation value, while tail-off is easier for eating. Medium shrimp work too—just adjust the cooking time slightly.
- Olive Oil: Used to sear the shrimp and sauté the aromatics. Extra virgin olive oil adds flavor, but avocado oil or another neutral oil like grapeseed can be used instead.
- Cajun Seasoning: Brings bold, smoky, and slightly spicy flavor. Choose your favorite store-bought blend or make a homemade version. Blackened seasoning or Creole seasoning also work well here.
- Yellow Onion: Adds sweetness and depth to the orzo. Use a small onion or half a large one. Shallots or white onion are fine substitutes.
- Garlic: Fresh minced garlic gives the best flavor. If you’re in a pinch, use 2 teaspoons of granulated garlic.
- Orzo: A small rice-shaped pasta that cooks directly in the pan.
- Water or Chicken Broth: Broth adds more depth, but water works well if that’s what you have.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Half and Half: Makes the dish creamy without being too heavy. You can substitute with ¾ cup of whole milk and ¼ cup heavy cream.
- Baby Spinach: Wilts quickly and adds a pop of color and freshness. Arugula, kale (finely chopped), or even chopped broccoli rabe can be used instead.
- Parmigiano Reggiano: Adds salty, nutty depth and richness. Be sure to grate it fresh for the best melt and flavor. Pecorino Romano, asiago, or a pre-grated parmesan cheese blend work in a pinch.
- Lemon Zest: Adds brightness and aromatic citrus flavor. Use a microplane to zest only the yellow part of the peel. Don’t skip it—it balances the creaminess perfectly.
- Lemon Juice: Enhances the freshness and cuts through the richness. Always use freshly squeezed juice for the best taste.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Shrimp Orzo with Lemon
Quick Overview
- Season & sear shrimp.
- Sauté aromatics.
- Toast orzo & simmer.
- Add cream & spinach.
- Add cheese & lemon.
Step by Step Instructions
Quick Tip From Bri
Sear the shrimp in a single layer and avoid overcrowding the pan.
- Season the Shrimp: In a medium bowl, toss the shrimp with 1 tablespoon of olive oil and Cajun seasoning until evenly coated.
- Sear the Shrimp: In a deep, large skillet or Dutch oven over medium-high heat. Add the seasoned shrimp in a single layer and cook 1–2 minutes per side, or until just cooked through. Remove and set aside.
- Sauté the Aromatics: Add the remaining 1 Tablespoon of oil to the same pan. Add the diced onion and garlic. Sauté over medium heat for 3–4 minutes, or until softened and fragrant.
- Toast the Orzo: Stir in the orzo and sauté for 1–2 minutes. Pour in the water or broth and add the salt.
Quick Tip From Bri
Add the cheese off the heat and stir until smooth.
- Simmer: Bring to a boil, then reduce heat and simmer uncovered for 8–10 minutes, stirring often, until the orzo is al dente and most of the liquid is absorbed.
- Add the Cream & Spinach: Over medium heat, stir in the half and half and the baby spinach. Cook for 1–2 minutes, just until the spinach wilts.
- Finish with Cheese & Lemon: Return the shrimp to the pan and stir to combine until warmed through. Turn off the heat. Stir in the grated parmigiano reggiano until fully melted. Stir in the lemon zest and juice. Serve warm.
Recipe Serving Suggestions
I would serve this dish with a delicious salad and warm bread. Here are the recipes that I would choose for this dish:
- Garlic Herb Breadsticks: Made with fresh herbs, honey, and a delightful homemade garlic butter topping.
- Cheddar Chive Muffins: These muffins are buttery, cheesy, moist, flavorful, and addictive (so you’ll want to make extra!).
- Caesar Salad: This recipe will be your new go-to!
Expert Tips
- Use Fresh Shrimp: If using frozen shrimp, thaw them completely and pat dry before seasoning so they sear, not steam.
- Stir the Orzo Often: Like risotto, stirring helps release starch and creates that creamy texture, and helps prevent sticking!
- Don’t Overcook the Shrimp: Sear them just until pink and opaque—overcooked shrimp turn rubbery fast.
- Grate Your Own Cheese: Pre-shredded cheese won’t melt as smoothly. Parmigiano Reggiano adds the best nutty flavor.
Most Common Mistakes
- Not Measuring the Liquids: It’s important to measure the broth (or water) and half and half accurately. Too much liquid will leave the orzo soupy; too little, and it won’t cook properly. Orzo absorbs liquid like a sponge—exact measurements = perfectly creamy pasta.
- Adding Cheese Over High Heat: It can become grainy. Always stir in the cheese off the heat for a smooth finish.
- Skipping the Lemon: The citrus cuts through the richness and ties everything together—don’t leave it out!
Additions & Variations
- Add a Veggie Boost: Stir in peas, roasted red peppers, or sautéed zucchini with the spinach.
- Make it Spicier: Add a pinch of red pepper chili flakes or extra Cajun seasoning.
- Try a Different Protein: Swap shrimp for cooked chicken, sausage, or scallops.
- Add Herbs: Garnish with fresh parsley, thyme, or chives for a pop of freshness.
The 20 Best Substitutes for Orzo
If you’re a fan of orzo, the small rice-shaped pasta, but find yourself in need of a substitute due to…
Recipe FAQs
Is shrimp orzo healthy?
This recipe is high in protein and healthy fats.
Is orzo healthier than rice or pasta?
Orzo is a healthier alternative to white rice and pasta, offering more protein per serving and the option of whole grains for added fiber and nutrients.
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Did you make this recipe?
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One Pan Shrimp Orzo with Lemon
This creamy Shrimp Orzo is a one-pan dinner that feels fancy but comes together in under 30 minutes. Tender orzo is simmered in broth until perfectly al dente, then finished with a splash of cream, baby spinach, and a squeeze of lemon for brightness. Juicy Cajun-spiced shrimp add the perfect punch of flavor and pair beautifully with the rich, cheesy orzo. It’s simple enough for a weeknight, but impressive enough for guests.
Equipment
Ingredients
- 1 pound large shrimp, peeled & deveined
- 2 Tablespoons olive oil, divided
- 2-3 teaspoons Cajun seasoning
- 1 small (or 1/2 large) yellow onion
- 8 cloves garlic, minced
- 1 cup dry orzo
- 2 1/2 cups water or chicken broth
- 1/2 teaspoon Morton kosher salt*
- 1 cup half and half
- 1 5- ounce clamshell baby spinach
- 3 ounces (1 cup) parmigiano reggiano, grated
- 1 lemon zested
- 1/2 lemon, juiced
Instructions
- Season the Shrimp: In a medium bowl, toss the shrimp with 1 tablespoon of olive oil and Cajun seasoning until evenly coated.1 pound large shrimp, peeled & deveined, 2 Tablespoons olive oil, divided, 2-3 teaspoons Cajun seasoning
- Sear the Shrimp: In a deep, large skillet or Dutch oven over medium-high heat. Add the seasoned shrimp in a single layer and cook 1–2 minutes per side, or until just cooked through. Remove and set aside.
- Sauté the Aromatics: Add the remaining 1 Tablespoon of oil to the same pan. Add the diced onion and garlic. Sauté over medium heat for 3–4 minutes, or until softened and fragrant.1 small (or 1/2 large) yellow onion, 8 cloves garlic, minced
- Toast the Orzo: Stir in the orzo and sauté for 1–2 minutes. Pour in the water or broth and add the salt.1 cup dry orzo, 2 1/2 cups water or chicken broth, 1/2 teaspoon Morton kosher salt*
- Simmer: Bring to a boil, then reduce heat and simmer uncovered for 8–10 minutes, stirring often, until the orzo is al dente and most of the liquid is absorbed.
- Add the Cream & Spinach: Over medium heat, stir in the half and half and the baby spinach. Cook for 1–2 minutes, just until the spinach wilts.1 cup half and half, 1 5- ounce clamshell baby spinach
- Finish with Cheese & Lemon: Return the shrimp to the pan and stir to combine until warmed through. Turn off the heat. Stir in the grated parmigiano reggiano until fully melted. Stir in the lemon zest and juice. Serve warm.3 ounces (1 cup) parmigiano reggiano, grated, 1 lemon zested, 1/2 lemon, juiced
Did you make this recipe? Leave a comment below!
Notes
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Use Fresh Shrimp: If using frozen shrimp, thaw them completely and pat dry before seasoning so they sear, not steam.
- Stir the Orzo Often: Like risotto, stirring helps release starch and creates that creamy texture.
- Don’t Overcook the Shrimp: Sear them just until pink and opaque—overcooked shrimp turn rubbery fast.
- Don’t Add Cheese Over High Heat: It can become grainy. Always stir in the cheese off the heat for a smooth finish.
So quick to put together and the flavor was spot on