There’s nothing quite like pairing something rich, filling, and savory with bright citrus — and this Garlic Shrimp and Orzo Skillet delivers exactly that. Umami-rich sun-dried tomatoes and buttery shrimp get a perfect lift from jammy lemon slices in this one-pot dish. Orzo rounds it out, cooking quickly and soaking up all the garlicky flavor. This skillet feeds a family of 4 and makes great leftovers, coming together in about 35 minutes.
Tender Shrimp, Saucy Orzo, and One Skillet
The flavor here draws inspiration from shrimp scampi — garlicky, lemony, and bright — with orzo added to make it a complete dinner. The key technique is cooking the shrimp first, then removing them while the orzo simmers, so they stay juicy and tender rather than turning rubbery. The orzo then cooks in the same skillet, absorbing broth, garlic, lemon, and flavorful sun-dried tomato oil until tender and saucy. Toasting the orzo for a minute before adding the broth adds extra depth and helps it pick up the savory bits left behind from the shrimp and onions.
Recipe Tips
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Thaw shrimp safely. Overnight in the refrigerator is best. For a quicker option, place shrimp in a bowl of cold water, replacing the water after 15 minutes, or run under cold water in a colander. Avoid hot water, room-temperature thawing, or microwaving.
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Watch the shrimp closely. It cooks fast. It’s ready when it turns pink, curls into a loose “C” shape, smells fragrant, and looks opaque rather than gray and translucent. Remove it from the skillet after a few minutes and add it back once the orzo is done.
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Pat the shrimp dry. Blotting with paper towels after thawing helps seasonings stick and prevents steaming in the skillet.
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Add more broth if needed. Orzo absorbs liquid differently depending on brand, skillet, and heat. If all the broth is absorbed before the orzo is tender, add a splash more and continue simmering.
Source: Garlic Shrimp and Orzo Skillet with Lemon and Sun-Dried Tomatoes