One-Pot Shrimp and Orzo with Peas and Lemon
A complete Mediterranean-inspired meal combining tender shrimp, al dente orzo pasta, bright peas, and fresh lemon in a rich tomato broth. The one-pot method makes cleanup effortless while building layers of flavor from aromatic vegetables and Italian herbs. Chicken stock concentrate adds depth to the cooking liquid that the orzo absorbs, creating a creamy consistency without heavy cream. Perfect for busy weeknight dinners when you want something satisfying but don't want multiple pans. The finishing touches of butter, lemon zest, and Parmesan cheese brighten the dish and add richness.
Ingredients
- 12 ounce Orzo Pasta
- 20 ounce Shrimp
- 2 unit Yellow Onion, halved, peeled, and finely chopped
- 2 clove Garlic, minced
- 1 tablespoon Italian Seasoning
- 2 unit Chicken Stock Concentrate
- 2 box Diced Tomatoes
- 8 ounce Peas
- 1 unit Lemon, zested and halved
- ½ cup Parmesan Cheese
- 4 tablespoon Butter
- 2 teaspoon Olive Oil
- Salt
- Pepper
Instructions
- 1
Wash and dry all produce
- 2
Halve, peel, and finely chop onions
- 3
Mince garlic
- 4
Heat oil in large pot over medium high heat
- 5
Add onions and Italian seasoning, toss until softened
- 6
Add garlic and cook until fragrant
- 7
Season with salt and pepper
- 8
Add orzo, diced tomatoes, stock concentrates, and water to pot
- 9
Bring to a boil, then reduce to a simmer
- 10
Cover and cook until orzo is al dente
- 11
Zest and halve lemon
- 12
Stir in shrimp and peas
- 13
Cook until shrimp are opaque and cooked through and peas are bright green
- 14
Stir in butter and season with salt and pepper
- 15
Stir in lemon zest and squeeze of lemon to taste
- 16
Divide orzo between plates and top with Parmesan cheese
Tips
Use medium shrimp for best texture - they cook quickly and won't become rubbery in the 5-minute final cooking time.
Save some pasta cooking liquid if the orzo absorbs too much water during simmering - you can add it back for creamier consistency.
Add peas and shrimp at the same time so they both cook perfectly without overcooking the delicate seafood.
Good to Know
Refrigerate leftovers up to 3 days in airtight container.
Can prep vegetables up to 1 day ahead, but cook fresh for best texture.
Serve immediately while hot with extra Parmesan and lemon wedges.
Common Mistakes
Don't add shrimp too early or they'll become rubbery and overcooked.
Keep pot covered during orzo cooking to prevent liquid from evaporating too quickly.
Taste and adjust lemon at the end - too much can overpower the dish.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I use frozen shrimp for this recipe?
Yes, thaw completely and pat dry before adding. Frozen shrimp may release more water, so watch liquid levels.
What if my orzo absorbs all the liquid before it's tender?
Add hot water or stock 1/2 cup at a time until pasta reaches al dente texture.
How long will leftovers keep in the refrigerator?
Store covered up to 3 days. Reheat gently with splash of water to restore creaminess.