Name: One-Pot Shrimp Orzo
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 1 tablespoon olive oil; 1 small onion, finely chopped; 3 cloves garlic, minced; 1 cup uncooked orzo pasta; 2 cups low-sodium vegetable broth (or chicken broth); 1/2 cup cherry tomatoes, halved; 1/2 teaspoon dried oregano; 1/4 teaspoon crushed red pepper flakes (optional); Salt and black pepper to taste; 1 lb raw shrimp, peeled and deveined; Juice of 1 lemon; Zest of 1 lemon; 2 tablespoons grated parmesan cheese (optional); 2 tablespoons fresh parsley, chopped

Creamy, garlicky shrimp orzo simmered all in one pot with lemon, herbs, and a hint of parmesan—this dish delivers bold Mediterranean flavors in just 30 minutes. It’s the kind of recipe I turn to when I want something cozy yet light, simple yet elegant. Every spoonful balances the richness of parmesan and garlic with bright citrus and tender shrimp.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 tablespoon olive oil

1 small onion, finely chopped

3 cloves garlic, minced

1 cup uncooked orzo pasta

2 cups low-sodium vegetable broth (or chicken broth)

1/2 cup cherry tomatoes, halved

1/2 teaspoon dried oregano

1/4 teaspoon crushed red pepper flakes (optional)

Salt and black pepper to taste

1 lb raw shrimp, peeled and deveined

Juice of 1 lemon

Zest of 1 lemon

2 tablespoons grated parmesan cheese (optional)

2 tablespoons fresh parsley, chopped

Directions

I heat olive oil in a large deep skillet or pot over medium heat.

I sauté the chopped onion for 3–4 minutes until softened.

Then, I stir in the garlic and let it cook for about 30 seconds until fragrant.

I add the orzo, broth, cherry tomatoes, oregano, red pepper flakes (if I’m using them), and season with salt and pepper.

I bring the mixture to a boil, then lower the heat, cover, and let it simmer for 8–10 minutes, stirring now and then.

Once the orzo is tender and most of the liquid is absorbed, I stir in the shrimp.

I cover and cook for another 4–5 minutes, just until the shrimp turn pink and are cooked through.

After that I take the pot off the heat and stir in lemon juice, lemon zest, and parmesan (if I’m adding it).

I finish with a sprinkle of fresh parsley before serving.

Servings and timing

This recipe makes 4 servings and comes together in just 30 minutes—10 minutes of prep and 20 minutes of cooking. Each serving has around 370 calories, making it a satisfying yet light meal.

Variations

Creamier version: I sometimes stir in a splash of cream or a dollop of cream cheese at the end for an even silkier finish.

Add greens: Spinach or arugula stirred in with the shrimp wilts beautifully and adds extra nutrients.

Swap proteins: Chicken or scallops also work well in place of shrimp.

Make it dairy-free: I skip the parmesan for a lighter, dairy-free version.

Boost the veggies: I toss in zucchini or bell peppers if I have them on hand.

Storage/Reheating

Leftovers keep well in an airtight container in the fridge for up to 3 days. When I reheat it, I add a splash of broth or water to loosen up the orzo and bring back that creamy texture. I usually reheat it on the stovetop over low heat, but the microwave works fine, too—just cover it to prevent drying out.

FAQs

How do I know when the shrimp are fully cooked?

I look for them to turn pink and opaque. They also curl into a “C” shape—if they curl too tightly into an “O,” they might be overcooked.

Can I use frozen shrimp?

Yes, I often use frozen shrimp. I just make sure they’re fully thawed and patted dry before adding them to the orzo.

What can I use instead of orzo?

If I don’t have orzo, I use small pasta like couscous or even rice, though cooking times may vary slightly.

Is this recipe spicy?

Only slightly, thanks to the red pepper flakes. I leave them out if I want a milder flavor.

Can I make this ahead of time?

Yes, but I prefer making it fresh since shrimp can get a little rubbery when overcooked. If making ahead, I undercook the shrimp slightly so they finish reheating gently later.

Conclusion

One-Pot Shrimp Orzo is one of those go-to meals I keep in my back pocket for busy nights or relaxed weekends. It’s light, satisfying, and loaded with flavor—perfect for seafood lovers and fans of Mediterranean-style cooking. Whether I’m cooking for guests or just myself, this dish always hits the mark with minimal fuss and maximum flavor.

Recipe: