Looking for a quick, delicious, and healthy meal that doesn’t leave a pile of dishes behind? This One Pan Lemon Pepper Shrimp Orzo is the answer. Packed with zesty lemon flavour, tender shrimp, and creamy orzo, it’s the perfect dinner for busy weeknights…and yes, it all comes together in one pan!
Whether you’re a fan of Mediterranean-inspired recipes or just want a new go-to for your weekly meal rotation, this easy shrimp orzo recipe is full of flavor, comfort, and nutrients. Bonus? It’s ready in just 30 minutes.
Why You’ll Love This One Pan Lemon Pepper Shrimp Orzo
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One pan = easy cleanup
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Ready in under 30 minutes
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Protein-rich with shrimp, edamame, and parmesan
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Creamy and comforting, with a fresh lemon basil finish
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Perfect for meal prep or a quick dinner party dish
Ingredients You’ll Need
Here’s everything you need to make this one pan lemon pepper shrimp orzo recipe:
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1 tbsp olive oil
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1 small onion, finely chopped
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2 cloves garlic, minced
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1 cup orzo pasta
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2 cups vegetable or chicken broth
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1 cup frozen cooked spinach, thawed and drained
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1 cup frozen edamame, shelled
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200g asparagus tips, cut into bite-size pieces
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250g cooked shrimp, peeled and deveined
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Juice and zest of 1 lemon
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½ tsp freshly ground black pepper
- 1/4 cup cream (optional)
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½ cup grated Parmesan cheese
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Fresh basil, chopped (for garnish)
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Salt to taste
Tips for the Best One Pan Lemon Pepper Shrimp Orzo
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Use asparagus tips, which are more tender and cook quickly.
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Don’t skip the lemon zest! It adds an aromatic boost that balances the creamy Parmesan and umami flavors.
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Use pre-cooked shrimp to make this dish even faster…just toss them in at the end to avoid overcooking.
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Add heat with red pepper flakes or chili oil for a spicy twist.
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Want it dairy-free? Swap Parmesan for nutritional yeast or a plant-based cheese alternative.
Storage & Reheating
This one pan lemon pepper shrimp orzo makes excellent leftovers. Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave with a splash of broth or water to restore creaminess.
Make It Your Own
This dish is super customizable:
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Try feta instead of Parmesan for a Mediterranean twist.
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Replace shrimp with grilled tofu or chicken for variety.
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Add cherry tomatoes, artichokes, or olives for extra veggies and flavor.
Frequently Asked Questions (FAQ)
Can I use raw shrimp instead of cooked?
Yes! Just add raw shrimp during the last 5 minutes of simmering the orzo, making sure they’re pink and opaque before serving.
Can I use fresh spinach?
Definitely. Just sauté it for 1–2 minutes with the garlic before adding orzo and broth.
Can I freeze this dish?
It’s best enjoyed fresh, but you can freeze it for up to one month. Reheat with a splash of broth to revive the creamy texture.
To wrap-up…
If you love low-effort, high-reward meals, this one pan lemon pepper shrimp orzo is bound to become a favorite. Creamy, lemony, satisfying, and packed with goodness…all in a single pan. Add it to your weekly rotation or impress dinner guests with minimal effort.
HAVE YOU TRIED THIS RECIPE?
Let us know in the comments below! Don’t forget to share your One pan lemon pepper shrimp orzo creations on social media and tag us!
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One Pan Lemon Pepper Shrimp Orzo
Ingredients
- 1 tbsp olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 cup orzo pasta
- 2 cups vegetable or chicken broth
- 1 cup frozen cooked spinach thawed and drained
- 1 cup frozen edamame shelled
- 200 g asparagus tips cut into 2–3 cm pieces
- 250 g cooked shrimp peeled and deveined
- Juice and zest of 1 lemon
- 1/4 cup cooking cream optional
- ½ cup grated Parmesan cheese
- ½ tsp freshly ground black pepper
- Salt to taste
- Fresh basil chopped (for garnish)
Instructions
Sauté aromatics:
- In a large pan, heat olive oil over medium heat. Add onion and sauté until soft (3–4 minutes). Stir in garlic and cook for 1 more minute.
Toast orzo:
- Add orzo to the pan and stir for 2 minutes to toast slightly.
Simmer:
- Pour in the broth and bring to a boil. Reduce to a simmer and cook for 8–10 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
Add veggies & shrimp:
- Stir in spinach, edamame, asparagus, shrimp, lemon juice, zest, pepper, and salt. Cook for another 2–3 minutes until the asparagus is tender and the shrimp are heated through.
Finish & serve:
- Stir in cooking cream and Parmesan cheese until creamy. Top with fresh basil and extra lemon if desired.
Notes
🍋 Tips
- Use raw shrimp if you prefer—just cook it a few minutes longer in step 4 until pink.
- For extra creaminess, stir in a splash of cream or butter with the Parmesan.
- Add red pepper flakes for a spicy twist.
Looking for more easy and delicious recipes? Check out:
CAPRESE PASTA SALAD RECIPE | EASY MEAL PREP
Let me know in the comments how you liked it.
With love, Mar
Martina Cavelier is a trained chef and ISSA-certified Fitness Nutritionist, born in Colombia and based in The Hague, Netherlands. She has worked as a professional chef in multiple restaurants across the Netherlands and creates recipes for a Colombian newspaper. On this blog, she shares easy, beautiful, and nourishing recipes for everyday cooking, meal prep, and hosting — all completely free.
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