Quick Lemon Garlic Butter Shrimp with Orzo and Herbs
Lemon Garlic Shrimp
Zesty, buttery shrimp tossed with tender orzo and fresh herbs. A sophisticated 25-minute meal for guests.
Nutrition (per serving)
When hosting guests, I always reach for recipes that feel fancy without keeping me trapped in the kitchen all evening. This Lemon Garlic Butter Shrimp is the ultimate ace up your sleeve. It is bright, vibrant, and carries that beautiful Mediterranean flair that everyone loves. The shrimp cook in a flash, and the orzo acts like a sponge, soaking up every drop of that liquid gold butter sauce for a truly decadent bite.
The secret here is using plenty of fresh herbs and high-quality butter to create a rich, aromatic base. Since we are feeding a crowd of eight, using a large skillet ensures everything gets that perfect sear and the flavors meld beautifully. Whether it is a casual Saturday lunch or a more formal dinner party, this dish always gets rave reviews for its restaurant-quality flavor and effortless presentation.
Ingredients
- Orzo pasta:1 lb
- Large shrimp, peeled and deveined:2 lb
- Salted butter:½ cup
- Olive oil:2 tbsp
- Garlic, minced:6 cloves
- Dry white wine (like Pinot Grigio):½ cup
- Lemons, juiced and zested:2 pieces
- Red pepper flakes:1 tsp
- Fresh parsley, chopped:½ cup
- Fresh dill, chopped:¼ cup
Instructions
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Bring a large pot of salted water to a boil. Cook the orzo until al dente, usually about 8-9 minutes. Drain and set aside.
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While the pasta cooks, pat the shrimp completely dry with paper towels and season lightly with salt and pepper.
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In a very large skillet or braiser, heat the olive oil and 2 tablespoons of the butter over medium-high heat.
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Add the shrimp in batches, cooking for about 2 minutes per side until they are pink and opaque. Remove the shrimp from the pan and set aside.
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Lower the heat to medium. Add the remaining butter and the minced garlic to the same skillet. Sauté for 1 minute until fragrant but not browned.
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Pour in the white wine to deglaze the pan, scraping up any flavorful bits from the bottom. Let it simmer for 2-3 minutes to reduce slightly.
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Stir in the lemon juice, lemon zest, and red pepper flakes.
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Add the cooked orzo and the seared shrimp back into the skillet. Toss everything together for 1-2 minutes until the pasta is coated in the sauce and everything is heated through.
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Remove from heat and stir in the fresh parsley and dill. Serve immediately with extra lemon wedges if desired.
Tips & Notes
- Always pat your shrimp dry before cooking; it is the only way to get a nice golden sear instead of steaming them.
- If you prefer not to use wine, you can substitute it with chicken or seafood broth in the same amount.
- For an extra pop of color and nutrition, stir in two cups of fresh baby spinach right at the end until just wilted.
