Roasted Shrimp and Orzo

This Roasted Shrimp and Orzo is simple to make, yet elegant enough to feel like a fancy dinner out. It combines creamy orzo, juicy shrimp, and a sprinkle of fresh herbs for a meal that’s light, flavorful, and totally satisfying.

Shrimp and Orzo Recipe – A Summer Favorite

Like a lot of people, I tend to think of shrimp as more of a warm-weather protein. It’s light and cooks up quick, making it perfect for hot days when you don’t want to spend a lot of time in the kitchen. My Best Damn Air Fryer Shrimp recipe is a staple in my summer cooking rotation, but lately I’ve been craving something a little heartier. Hello, shrimp orzo!

The fresh ingredients keep it light, while the orzo adds a comforting touch. It’s basically the perfect meal when you’re craving a little bit of both! Serve it up with a side of crusty bread and a glass of white wine for the ultimate combo.

Main Ingredients 

Note: These are the highlighted ingredients for the recipe. For the complete list of ingredients and measurements, check out the recipe card below!

• Orzo pasta: This rice-shaped pasta provides a delicious and comforting base for all the other ingredients.
• Shallot: A little fancier than onions, offering a delicate yet rich depth of flavor. Use ¼ of a red onion if you don’t have shallots on hand.
• Low-sodium chicken or vegetable broth: For cooking the pasta and creating a flavorful base. If you’re using regular broth, be sure to taste before adding any additional salt.
• White wine (optional): If you are not using white wine, add an extra ¼ cup of broth.
• Lemon: You’ll need the zest and juice of 1 lemon. This adds brightness and acidity to balance out the rich, creamy sauce.
• Grated Parmesan cheese: Use freshly grated cheese for the best flavor.
• Butter: Adds richness and helps thicken the sauce.
• Raw shrimp: Use large shrimp that are peeled and deveined. If you’re using frozen, be sure to thaw them first.
• Spices: Paprika, garlic powder, salt, and ground black pepper are all you need!
• Fresh parsley (optional): I prefer flat-leaf parsley for its more robust flavor, but curly parsley works too. This adds a fresh, bright element to the dish.

​Preparation

To start, preheat the oven to 400°F. Line a rimmed baking sheet with parchment or foil.

In a large bowl, toss the shrimp with olive oil, paprika, garlic powder, salt, and pepper. 

Cooking

Next, spread the shrimp in a single layer on the sheet pan. Roast for 8–10 minutes, or until pink and opaque.

While the shrimp roasts, heat 1 tbsp olive oil in a medium saucepan over medium heat. Sauté shallot for 2–3 minutes until soft, then add garlic and cook for 30 seconds more.

Stir in the orzo and toast for 1–2 minutes until lightly golden. Pour in wine (if using), then broth. 

Bring to a boil, reduce heat to low, cover, and simmer for 8–10 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.

Once the orzo is cooked, stir in the butter, Parmesan, lemon zest, lemon juice, salt, and pepper. Don’t forget to taste and adjust the seasoning as needed!

Serving

Time to serve up your roasted shrimp orzo! Spoon the orzo into bowls or a serving platter and top with roasted shrimp. Garnish with parsley and lemon wedges. Enjoy!

Add Some Greens to Your Plate

You don’t necessarily need a side for this roasted shrimp orzo, but if you’re craving a little extra green on your plate, my Best Damn Oven Roasted Garlic Parmesan Broccoli, Garlic Parmesan Roasted Asparagus, or Easy Stovetop Sautéed Spinach would make great options.

You can also add some greens directly to the dish by tossing in a handful of baby spinach or arugula before serving. The heat from the dish will slightly wilt the greens, adding a pop of freshness to each bite.

Storage & Reheating

When it comes to storage, this dish can be stored in an airtight container in the fridge for up to 3 days. To reheat, heat it up on the stovetop or in the microwave until warmed through. 

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