One-Pan Lemon Butter Shrimp (Printer Friendly)

Shrimp, orzo, lemon, and veggies shine in a vibrant one-pan Mediterranean-inspired meal for easy summer dining.

# What You 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 with a pinch of salt and pepper.
02 - Heat 1 tablespoon butter and 1 tablespoon olive oil in a large deep skillet over medium heat. Arrange shrimp in a single layer and cook for 1–2 minutes per side until pink and opaque. Transfer shrimp to a plate and set aside.
03 - Add the remaining olive oil to the skillet. Sauté garlic for 30 seconds until fragrant. Incorporate zucchini and cherry tomatoes, cooking for 2–3 minutes until vegetables are just softened.
04 - Add orzo to the pan and toast for 1 minute, stirring constantly.
05 - Pour in broth, lemon zest, and half the lemon juice. Bring to a gentle boil, reduce heat, cover, and simmer for 8–10 minutes, stirring occasionally, until orzo is al dente and liquid is mostly absorbed.
06 - Return shrimp and any accumulated juices to the skillet. Add remaining 2 tablespoons butter and rest of the lemon juice. Stir gently and heat through for 1–2 minutes.
07 - Remove skillet from heat. Sprinkle with chopped parsley and adjust seasonings as needed. Serve promptly.

# Pro Advice:

01 -
  • Sometimes you just want a meal that tastes like you spent hours in the kitchen, but it only takes thirty-five minutes.
  • The lemon and butter create an irresistible sauce that makes even picky eaters pause for seconds.
02 -
  • Don't overcook the shrimp—if it's rubbery, you've gone too far and the flavor fades quickly.
  • Adding the lemon juice in two stages gives both zestiness and depth, so don't skip splitting it.
03 -
  • Toast the orzo just long enough for a nutty aroma but not so it browns—the flavor difference is subtle but real.
  • Let the butter melt over low heat at the end; rushing turns the sauce greasy instead of silky.
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