Bright lemon and garlic mingle with browned butter to coat tender shrimp in a glossy, savory sauce. Tiny orzo cooks creamy, each grain flecked with fresh parsley and pops of sweet peas for contrast. The dish balances rich, zesty notes with a lightly silky texture that feels special without fuss. Serve it straight from the skillet for a quick weeknight supper or plate it for guests when you want something elegant in under 30 minutes.
Ingredients
- Large shrimp, peeled and deveined (1 lb / 450 g)
- Orzo pasta (1 cup / 200 g)
- Unsalted butter (3 tbsp)
- Olive oil (1 tbsp)
- Garlic, minced (3 cloves)
- Chicken or vegetable broth (2 1/4 cups / 550 ml)
- Frozen peas, thawed (3/4 cup / 100 g)
- Lemon (zest and juice of 1 lemon)
- Fresh parsley, chopped (1/4 cup)
- Salt (1 tsp) and freshly ground black pepper (1/2 tsp)
- Red pepper flakes (optional, 1/4 tsp)
- Grated Parmesan (optional, 1/4 cup)
Instructions
- Pat the shrimp dry and season lightly with salt and pepper. Set a skillet over medium-high heat and add 1 tsp butter and 1/2 tbsp olive oil.
- Sear the shrimp 1–2 minutes per side until just opaque and golden; remove to a plate and tent loosely with foil.
- In a separate wide skillet, melt the remaining 2 tbsp butter with the remaining 1/2 tbsp olive oil over medium heat. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to burn it.
- Add the orzo to the skillet and stir to coat in the butter and garlic, toasting it lightly for 1 minute.
- Pour in the broth and bring to a simmer. Reduce heat to medium-low and cook, uncovered, stirring occasionally, until the orzo is al dente and most liquid is absorbed, about 8–10 minutes.
- Stir in the thawed peas, lemon zest, and chopped parsley. Cook 1–2 minutes more until peas are warmed through.
- Return the shrimp to the skillet, squeeze in the lemon juice, and toss gently to combine. Adjust seasoning with salt, pepper, and red pepper flakes if using.
- Remove from heat and, if desired, stir in grated Parmesan for extra richness. Serve immediately, garnished with extra parsley and lemon wedges.
Tips or Variations
Swap shrimp for diced chicken or scallops and adjust cooking time as needed. For a lighter option, finish with a drizzle of extra-virgin olive oil instead of additional butter, or stir in baby spinach in the last minute.