A white bowl filled with creamy orzo pasta mixed with lemony shrimp, spinach, and herbs, with a gold fork resting on the side.

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One pot Lemony Shrimp and Orzo

A creamy, lemony one-pot shrimp and orzo with tender pasta, juicy shrimp, and silky wilted spinach folded through the sauce. Comforting, bright, and impossibly easy.

Course Main Course

Cuisine Italian American

Keyword Cozy One-Pan Dinner, One pot Lemony Shrimp and Orzo, spinach and orzo

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 542

Author Erren Hart

Ingredients

Shrimp & Seasoning

1 pound raw shrimp peeled and deveined
1 teaspoon kosher salt
½ teaspoon black pepper
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon smoked paprika
¼ teaspoon red pepper flakes
½ teaspoon dried oregano
Zest of 1 lemon
1 tablespoon olive oil

Sauce & Orzo

2 tablespoons butter divided
2 shallots minced
6 garlic cloves minced
1 tablespoon all-purpose flour
1 cup dry white wine
2 cups chicken or vegetable broth
½ cup heavy cream
2 teaspoons Dijon mustard
½ teaspoon red pepper flakes optional
½ teaspoon dried Italian seasoning
1 cup uncooked orzo

Finishing Touches

2 cups baby spinach or chopped kale; simmer longer if using
½ cup finely grated pecorino cheese
1 tablespoon fresh lemon juice optional for brightness
2 tablespoons chopped fresh parsley

US Customary - Metric

Instructions

Season the shrimp:

In a medium bowl, mix the kosher salt, black pepper, garlic powder, onion powder, smoked paprika, red pepper flakes, dried oregano, lemon zest, and olive oil. Add the shrimp and toss to coat. Let it sit while you prep the aromatics.

Cook the shrimp:

Heat 1 tablespoon butter in a large deep skillet over medium-high heat. Add the shrimp in a single layer and cook for 1 to 2 minutes per side, just until pink and forming loose “C” shapes. Remove from the pan and set aside so they stay tender.

Cook the aromatics:

Lower the heat to medium. Add the remaining 1 tablespoon butter and the minced shallots, along with a pinch of salt. Cook for 4 to 5 minutes until softened and lightly golden. Add the garlic and sauté for 30 seconds until fragrant.

Build the sauce base:

Sprinkle the flour over the aromatics and stir for 1 minute until no dry patches remain. Increase the heat slightly and pour in the white wine, whisking as you go. Let it simmer until reduced by half.

Finish the sauce:

Stir in the broth, heavy cream, Dijon mustard, red pepper flakes (if using), and Italian seasoning. Taste and adjust the seasoning as needed.

Cook the orzo:

Add the orzo and bring the mixture to a gentle boil. Reduce the heat to medium-low and simmer for 5 to 10 minutes, stirring often so the orzo does not stick. Stop when the orzo bends softly into a gentle “V” shape — just under al dente.

Wilt the greens:

Stir in the baby spinach and cook for 1 to 2 minutes until wilted.
If using kale: simmer it for 2 to 3 minutes longer so it becomes tender. Add a splash of broth if the sauce thickens too much.

Finish the dish:

Return the shrimp to the pan along with the pecorino cheese, lemon juice, and parsley. Stir until creamy and well combined. Before serving, taste and adjust the seasoning — add more salt, pepper, or lemon juice as needed. Serve warm with extra lemon wedges if you like.

Notes

Erren’s Top Tips

Use large shrimp. They’re harder to overcook and stay plump and juicy.
Pat shrimp dry before seasoning. This helps the spices stick and gives a better sear.
Control the heat when adding cream. Keep it at medium-low so the sauce stays smooth and silky.
Stir the orzo often. It’s a pasta, not rice—so it loves to stick to the bottom if ignored.
Season in layers. Add salt with the shrimp, then again with the shallots, and finally adjust at the end. It makes the flavors pop.
Pull shrimp early. Cook them just until pink, then return them at the end to warm through—this keeps them from going rubbery.

Variations & Add-Ins

Extra Veggies: Add cherry tomatoes, zucchini, or roasted red peppers.
Swap the Protein: Try chicken breast cubes or scallops instead of shrimp.
Make it Spicy: Amp up the red pepper flakes or add a dash of hot sauce.
Herb Twist: Swap parsley for fresh basil or dill for a different flavor profile.

Storage & Freezing

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Add a splash of broth or water when reheating to loosen the sauce.
Freezing: This dish is freezer-friendly with a small adjustment: freeze the orzo mixture without the shrimp for best texture. Add freshly cooked shrimp when reheating. Freeze for up to 3 months in a tightly sealed container.

Nutrition