This cozy shrimp orzo dinner comes together in just 20-minutes with bright lemon, savory garlic, and juicy cherry tomatoes; all cooked together easily in one skillet. It’s everything you want in a weeknight dinner: fast, flavorful, and ready when you are!

A skillet filled with orzo pasta, shrimp, cherry tomatoes, parsley, and lemon wedges, with a serving spoon resting inside.

5 star review

“Made this for the second time for my family. Have never seen them so excited! Excellent – yet simple. Thank you!”

– Danni
See All Reviews »

A 20-Minute, 1-Pan Shrimp Dinner w/ So Much Flavor!

Sometimes I want a one-pan dinner that feels elevated, but without it turning into a whole thing, ya know what I mean? In the spirit of easy, for this weeknight recipe I’m using buttery shrimp, tender orzo, garlic, lemon, and cherry tomatoes, all working together in one skillet.

Plus, the orzo cooks right in the broth, so it gets that creamy, risotto-adjacent texture without all the stirring. The tomatoes burst just enough to make a light sauce, and the shrimp are quick-seared and tossed in at the end so they stay juicy, not rubbery.

It’s got that golden, garlicky, straight-off-the-stove appeal that makes it feel like more than just a weeknight dinner. When I tested this shrimp dinner recipe, I realized you don’t need a second pot or any fancy steps to get the best flavor, which is definitely a win in my book. You just need to toast the orzo right in the garlic and butter (yes please), then simmer with broth until it’s tender and smooth.

And if you don’t have white wine, just feel free to use extra broth! All-and-all, this easy one-pan dinner falls into the same family as my lemon orzo chicken, hitting that low-effort, big-reward vibe that I know we’re all looking for. Now let’s dig in!

Overhead view of raw shrimp, orzo, cherry tomatoes, broth, olive oil, butter, garlic, parmesan, lemon, parsley, salt, and pepper arranged on a white countertop.
Ingredients You’ll Need: olive oil, butter, shrimp, salt, black pepper, garlic, orzo, dry white wine, broth, cherry tomatoes, lemon juice, Parmesan, and parsley.

Welcome to My Kitchen – Let’s Make a Shrimp Orzo Skillet!

Jump to Recipe Instructions
Raw and cooked shrimp being sautéed in a white skillet on a stovetop, with metal tongs holding one shrimp.
Sear the shrimp on both sides.
A hand stirring yellow rice in a white skillet on a stovetop with a wooden spoon.
Toast the orzo and garlic.
A clear measuring cup pours broth into a skillet with browned orzo pasta on a stovetop.
Add the broth. Boil then simmer.
A hand stirs orzo pasta simmering in broth in a white pan on a stovetop.
Cover & cook until the orzo is tender.
A skillet on a stove contains shrimp, halved cherry tomatoes, grated cheese, and chopped herbs.
Add the shrimp, tomatoes, lemon juice, parmesan & parsley.
A hand stirs shrimp, orzo pasta, cherry tomatoes, and chopped herbs in a white skillet on a stovetop.
Stir gently to combine.

Testing Tips for the Perfect Shrimp & Orzo Dinner

  • In testing, I found that toasting the orzo in butter and garlic first made the whole dish taste deeper and more layered, so IMO it’s worth the extra 2 minutes.
  • I recommend pulling the shrimp out after searing when they’re just barely done, and adding them back later so they don’t overcook while the orzo simmers.
  • If the orzo dries out near the end, just splash in a little broth – it’ll loosen up without getting soggy. Conversely, if the orzo seems soupy, simmer with the lid off for a few extra minutes (before adding the tomatoes and cheese) and it will tighten up.
A skillet filled with cooked shrimp, orzo pasta, cherry tomatoes, parsley, and lemon wedges, with a serving spoon scooping some out.
A skillet filled with orzo pasta, shrimp, cherry tomatoes, parsley, and lemon wedges, with a serving spoon resting inside.
5 stars (4 ratings)

Shrimp & Orzo (1-Pan, 20-Minute Dinner!)

Developed and tested by A woman with long blonde hair, smiling, holds and pours a bottle of oil in a modern kitchen setting.Robyn Conley Downs
Servings: 4 servings
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
This cozy one-pan shrimp orzo dinner comes together in just 20 minutes with bright lemon, savory garlic, and juicy cherry tomatoes; all cooked together easily in one skillet. It’s everything you want in a weeknight dinner: fast, flavorful, and ready when you are!
Print Recipe Pin Recipe Rate this Recipe

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 ½ pounds large shrimp, peeled and deveined
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 4 cloves garlic, minced
  • 1 cup orzo
  • ½ cup dry white wine (or additional broth)
  • 2 cups low-sodium chicken broth
  • 1 cup cherry tomatoes, halved
  • 1 tablespoon fresh lemon juice
  • ¼ cup grated Parmesan cheese
  • ¼ cup fresh parsley, chopped

Equipment

Instructions 

  • Sear: Heat the olive oil and butter in a large, lidded skillet or Dutch oven over medium heat. Season the shrimp with salt and pepper, then cook for 1–2 minutes per side, until just opaque. Remove and set aside.
  • Sauté: In the same skillet (no need to wash it first) stir in the garlic and orzo, and cook for 1–2 minutes until lightly toasted.
  • Deglaze and simmer: Pour in the white wine (or ½ cup broth) and stir, scraping up any bits from the bottom of the pan. Add 2 cups of broth, bring to a boil, then reduce to a simmer. Cover and cook for 12-15 minutes, stirring occasionally, until the orzo is tender and the liquid is absorbed. If the pan dries out too much at the end, add a splash more broth.
  • Finish: Return the shrimp to the skillet along with the tomatoes, lemon juice, parmesan, and parsley. Stir gently to combine. Taste and adjust the seasoning as needed. Serve with more parsley and parmesan if desired.

Notes

  • Shrimp: I used 1 ½ pounds of shrimp here for extra protein, but this recipe also works with 1 pound if that’s what you’ve got.
  • Use the Right Pan: Be sure to use a large heavy bottom pot with a lid for this recipe.
Course: dinner, Main Course
Cuisine: American, Italian

Nutrition Information:

Serving: 1 (of 4), Calories: 399kcal, Carbohydrates: 36g, Protein: 33g, Fat: 11g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 227mg, Sodium: 749mg, Potassium: 531mg, Fiber: 2g, Sugar: 3g, Vitamin A: 947IU, Vitamin C: 16mg, Calcium: 179mg, Iron: 2mg
Nutrition disclaimer
Did you make this recipe?If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!

Share + Save this Recipe