One-Pan Lemon Butter Shrimp (Printable Version)

Juicy shrimp, fresh veggies and lemon orzo come together in one pan for a lively Mediterranean summer meal.

# What You'll Need:

→ Seafood

01 - 1 pound large shrimp, peeled and deveined, tails on or off

→ Orzo & 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)

# Directions:

01 - Pat the shrimp dry and season lightly with salt and pepper.
02 - Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large deep skillet over medium heat. Arrange shrimp in a single layer and cook for 1 to 2 minutes per side until pink and opaque. Transfer shrimp to a plate.
03 - Add remaining olive oil to the pan. Sauté minced garlic for 30 seconds until aromatic. Add diced zucchini and halved cherry tomatoes, cooking 2 to 3 minutes until slightly softened.
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 a simmer, cover, and cook for 8 to 10 minutes, stirring occasionally, until orzo is al dente and most liquid is absorbed.
05 - Return shrimp and any juices to the pan. Add remaining 2 tablespoons of butter and the rest of the lemon juice. Stir gently to combine and warm through for 1 to 2 minutes.
06 - Remove from heat, sprinkle with chopped parsley, and adjust seasoning if necessary. Serve immediately.

# Expert Hints:

01 -
  • Everything cooks in one pan, so you save yourself the cleanup struggle.
  • Each bite is packed with lemony zest and juicy shrimp, making dinner feel like a treat but effortless.
02 -
  • Stirring orzo too little means some grains stick and cook unevenly—don't leave it alone.
  • Adding butter at the end instead of early keeps the sauce glossy, rather than greasy.
03 -
  • Always taste and adjust lemon and salt before serving—it's the secret for making flavors pop.
  • Let shrimp rest off heat before finishing so they stay tender, never rubbery.
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