Garlic Butter Shrimp and Orzo
This garlic butter shrimp and orzo is the kind of weeknight dinner that feels slightly fancy but comes together in 25 minutes flat. Juicy shrimp get cooked in butter with tons of garlic, then tossed with tender orzo, cherry tomatoes, fresh spinach, and a squeeze of bright lemon. It’s light enough for a weeknight but satisfying enough that everyone leaves the table happy.
🍤 Sometimes You Just Don’t Know
If you feed kids, you can probably relate to this. Sometimes you have a sense of what meals are going to be hits and sometimes you are VERY wrong.
I wasn’t sure how this one would go. I knew the flavors are simple and delicious, but…vegetables…and sometimes my kids are “vegetarians.” It’s…
⏰ Ready in 25 minutes: Perfect for busy weeknights when you need dinner fast.
🧈 Packed with garlic butter: The rich, garlicky butter coats every bite of shrimp and orzo, adding big flavor.
💚 Light & satisfying: Cherry tomatoes and spinach add freshness and veggies to the meal.
🎨 Totally customizable: Swap the spinach for asparagus, add extra veggies, or leave out what your kids won’t eat.
You’ll also want to try my grilled shrimp kabobs, lemon pepper shrimp, and Old Bay shrimp boil next time.
Ingredient Notes
You’ll need some fresh ingredients and pantry staples to bring this quick shrimp orzo to the table: raw shrimp (peeled and deveined), orzo pasta, fresh garlic, lemon (both juice and zest), cherry tomatoes, baby spinach, butter, red pepper flakes, salt, black pepper, fresh parsley, and Parmesan cheese for serving.
Emily’s Tips & Tricks
- Pro tip: Don’t overcook the shrimp. Shrimp cook incredibly fast, just 2 minutes per side in a hot pan. They’re done when they turn pink and opaque. Overcooked shrimp get rubbery and tough, so watch them closely and pull them off the heat as soon as they’re ready.
- Feeding kids without pressure: Serve a tiny portion if you are unsure how it will go over (or if it’s the first time serving it!) and serve the meal with a few sides you know your kids will eat like milk, fruit, and bread with butter.
- Variations: Make it creamy by stirring in 1/4 cup heavy cream or cream cheese at the end. Add sun-dried tomatoes for extra flavor. Use feta cheese instead of Parmesan for a Mediterranean twist. Swap cherry tomatoes for roasted red peppers.
Garlic Butter Shrimp with Orzo
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stove
- Cuisine: American
Description
This garlic butter shrimp and orzo comes together in just 25 minutes. Juicy shrimp, orzo, spinach, and lemon make this a perfect weeknight dinner.
Ingredients
- 16 oz. raw shrimp, peeled and deveined
- 1 1/2 cups orzo pasta
- 5 cloves garlic, minced
- 1/2 medium lemon, juiced and zested
- 1 cup cherry tomatoes, halved
- 6 oz. baby spinach (about 6 cups or more!)
- 3 Tbsp. butter
- 1/4–1/2 tsp. red pepper flakes
- 1 tsp. salt for pasta water
- 1/4 tsp. salt for shrimp
- 1/4 tsp. black pepper
- 1/4 cup fresh parsley, chopped
- Parmesan cheese for serving
Instructions
- Bring a large pot of water to a boil. Add 1 tsp. salt and cook orzo according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
- While the orzo cooks, pat shrimp dry with paper towels and season with 1/4 tsp. salt and black pepper. Mince garlic, halve cherry tomatoes, and chop parsley.
- Heat a large skillet over medium-high heat. Add butter and let it melt until sizzling. Add minced garlic and red pepper flakes, cooking for 30 seconds until fragrant but not browned.
- Add shrimp to the pan in a single layer. Cook without stirring for 2 minutes, then flip and cook another 1-2 minutes until shrimp are pink and opaque throughout.
- Add cherry tomatoes to the pan and cook for 1 minute until they just begin to soften. Add spinach and toss until wilted, about 1 minute.
- Add drained orzo, lemon juice, and chopped parsley to the pan. Toss everything together until well combined. If the mixture seems dry, add reserved pasta water a tablespoon at a time until you reach the desired consistency. Taste and adjust salt as needed.
- Serve immediately with a drizzle of olive oil, a squeeze of lemon juice, flaky salt, fresh pepper, and grated Parmesan cheese.
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat with a splash of water or broth to prevent the shrimp from getting rubbery. This dish doesn’t freeze well due to texture changes in the shrimp and spinach.
Prep ahead: Prep all your ingredients before you start cooking, since this recipe moves fast.
Serve with: This pairs beautifully with garlic bread, a simple arugula salad, roasted asparagus, or green beans.
Serving Suggestions
This meal is designed to include all of the components I look for in a meal (protein, veggies, carbs/energy!) but you could also add a side or two to round out the meal:
FAQs
Absolutely. Small pasta shapes like ditalini, small shells, or even regular pasta broken into pieces work well. Cook according to package directions and adjust the pasta water you reserve since different shapes absorb liquid differently.
Yes! Zucchini, asparagus, bell peppers, or peas all work great. Add heartier vegetables like zucchini or bell peppers with the tomatoes so they have time to soften. Add delicate vegetables like peas at the very end with the spinach.
Use olive oil instead of butter for cooking the shrimp and garlic. Skip the Parmesan or use a dairy-free alternative. The dish will be lighter but still delicious with all that garlic and lemon flavor.
About the Author
Emily Dingmann is a recipe developer and founder of My Everyday Table, where she helps busy families take the stress out of weeknight dinners. With a Bachelor of Science in Nutrition and almost 20 years of experience, Emily specializes in simple, nourishing recipes and weekly meal plans that actually work for everyday life. She’s a Certified Intuitive Eating Counselor who believes delicious food and good nutrition go hand in hand.
Get started: Weeknight Dinners Guide | Weekly Meal Plans | About Emily
Food styling and photography by Loren Runion.
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