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.
Servings: 4 people
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
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.