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    Home > Recipes > Pasta Recipes

    Pesto Orzo with Lemon Garlic Shrimp

    Published: May 16, 2022 · by Veronika Sykorova · This post may contain affiliate links · 11 Comments

    511 shares
    Jump to Recipe·Print Recipe·5 from 10 reviews
    Pesto orzo with sauted shrimp and fresh parsley in a large pan.

    This Pesto Orzo with Lemon Garlic Shrimp is made in one pan and takes only 30 minutes! Fresh lemon zest and parsley make the dish bright and flavorful. It's the perfect spring or summer dinner that's quick but still restaurant-worthy!

    A large pan with cooked orzo with pesto, shrimp, and lemon slices.
    Jump to:
    • Why This Recipe Works
    • Ingredients Notes
    • Variations and Substitutions
    • Step-by-Step Instructions
    • Serving
    • Storing
    • FAQs
    • More Orzo Recipes
    • 📖 Recipe

    Why This Recipe Works

    • Quick and easy - Both the orzo and the shrimp are cooked in the same pan and the whole process takes only 30 minutes! It's a great spring or summer no-fuss dinner that's still restaurant-worthy!
    • Orzo makes it fun - If you've never tried orzo, I highly recommend giving it a try! It's a fun pasta shape similar in size and shape to rice and it's great for dishes like this or salads.
    • So much flavor - Shrimp, pesto, and lemon are so delicious together and compliment each other really well. The brightness of lemon zest and juice with the pesto really make shrimp shine.
    • Perfect for leftovers - Orzo holds its shape really well so when you reheat your leftovers the next day, the dish will be just as pretty and delicious as when you made it!
    Pesto orzo with shrimp and a slice of lemon on a white plate with more orzo in a pan in the top right corner.

    Ingredients Notes

    • Shrimp - I highly recommend using raw peeled and deveined shrimp. I always buy frozen ones with the tails still attached. If you used pre-cooked (opaque pink) shrimp you risk overcooking them. I like keeping the tails on for presentation in this recipe but you can remove them too to make the shrimp easier to eat.
    • Lemon - I add fresh lemon zest to the shrimp before cooking which adds a ton of flavor. You could use dried lemon zest but it won't be as flavorful. You'll also be using the juice to brighten up the finished orzo at the end of cooking.
    • Orzo - Orzo is made with wheat so if you need this to remain gluten-free, you can add use rice instead. I recommend arborio rice so that you can cook it the same way you would the orzo. See my Arborio Risotto with Asparagus and Peas recipe for more information on how to cook risotto rice.
    • Vegetable stock - I like using vegetable broth to add more veggie flavors but you can use chicken or beef broth too.
    • Shallots - Shallots are not as strong tasting as yellow or red onions but any onion works here if you don't have shallots.
    • Pesto - Homemade pesto - Pesto is the star of the dish so the quality is really important. I often use a store-bought one I really enjoy but you could also make your own. It's really easy to make and perfect when you want to adjust the flavors and make it your own. All you need is basil, pine nuts, parmesan or pecorino, olive oil, and garlic. There are a ton of variations out there though so don't be afraid to really make it your own. Try my vegan Arugula Basil Pesto if you want your pesto to be dairy-free.
    Ingredients for pesto orzo like raw shrimp, orzo, and vegetable stock all laid out on a metal background.

    Variations and Substitutions

    Protein - If you don't have or don't like shrimp, you can use many other proteins you like. Fish like salmon would be a really great substitute. Chicken would also work well or even crispy tofu to make the dish vegan.

    Pesto - If you don't want to use the classic basil pesto, try out different herbs or nuts to change things up. Check out my Sundried Tomato Pesto Pasta (vegan, GF) for a sun-dried tomato version.

    Step-by-Step Instructions

    Step by step how to toss shrimp with spices and cook them on a pan along with shallots and orzo.
    1. Start by tossing the shrimp with the seasoning. Wash and dry your shrimp, make sure they're peeled and deveined. Pull on the tails to remove them if desired. Add the shrimp to a bowl, drizzle with avocado oil and sprinkle with sea salt, pepper, garlic powder, and lemon zest. Toss to coat well.
    2. Cook the shrimp over high or medium-high heat with a little more oil if needed for 2 minutes per side. When turning them, add minced garlic. Toss the shrimp in the minced garlic to pick up the flavor. Transfer everything, including the garlic, to a plate and set aside.
    3. Add chopped shallot and more oil to the pan and cook for about 2 minutes.
    4. Add dry orzo and toast for a minute.
    Four photos showing step by step on how to cook orzo with vegetable stock and top it with cooked shrimp and parsley.

    5. Slowly pour in the stock and scrape anything that's stuck to the bottom using a spatula. That's where all the flavor is!
    6. Cook the orzo stirring often, adding more stock or water as needed for about 10 minutes or until soft.
    7. Stir in the pesto, a good squeeze of lemon juice, and more salt or pepper if needed.
    8. Add the shrimp back in and gently toss. Let them warm back up, sprinkle with fresh parsley, and serve.

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    Serving

    Serve the orzo with a lemon slice or a lemon wedge and a sprinkle with chopped fresh parsley. Anything with fat like oil or cheese is best served with something acidic like lemon, lime, or anything pickled. The lemon will brighten up the dish and bring out all the flavors.

    This dish is best served right away while it's still hot but sometimes I like to eat the leftovers cold as you would a pasta salad and it's delicious too, just not as creamy because the oils in the pesto will harden in the fridge slightly.

    Storing

    I recommend storing any leftovers in an airtight container in the fridge for 1-2 days. The storing time is shorter because of the shrimp. If you make the orzo without any fish or seafood, you can store it for up to 3 days. I don't recommend freezing it.

    To warm up your leftovers, simply transfer them to a pan or a saucepan and add a splash of water to prevent the orzo from sticking or burning. Warm-up slowly over medium heat, stirring often and adding water as needed, until hot.

    Pesto orzo with shrimp and slices of lemon in a large pan with a gold spoon resting on the right side of it.

    FAQs

    What's the difference between white and pink frozen shrimp?

    The white/grey shrimp are raw, the pink opaque ones are pre-cooked. I always recommend using raw to avoid overcooking the shrimp.

    How do I make this dish vegan?

    Swap the shrimp for tofu (the cooking time will be longer with tofu), and skip the pecorino cheese. You can use vegan parmesan or nutritional yeast instead. Pesto also usually has cheese so make sure yours is vegan.

    Is orzo gluten-free?

    No, it's not. Orzo is a type of pasta and it's made with wheat.

    What is a good substitute for orzo?

    In general, a great substitute will be any kind of gluten-free pasta or rice. For this recipe, I recommend using arborio rice to make risotto. It's made with the same technique by adding the liquid in parts slowly and will yield similar results.

    Pesto orzo with shrimp and slices of lemon in a large pan with a gold spoon resting on the right side of it.

    More Orzo Recipes

    Orzo is a great pasta shape for salads because it holds its shape very well when mixed with other ingredients. It's my favorite so I definitely plan on sharing more recipes in the future but here are three of my favorite orzo recipes! Check out the Pasta Recipes category to see all pasta recipes.

    • Greek Orzo Salad
    • Mediterranean Orzo Salad with Lemon Vinaigrette
    • Halloumi Orzo Bowl with Roasted Veg and Herby Yogurt Sauce
    Print

    📖 Recipe

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    Pesto orzo with shrimp and slices of lemon in a large pan with a gold spoon resting on the right side of it.

    Pesto Orzo with Lemon Shrimp

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 10 reviews
    • Author: Veronika | thehealthfulideas
    • Prep Time: 10 mins
    • Cook Time: 20 mins
    • Total Time: 30 minutes
    • Yield: 3-4 1x
    • Category: main dish
    • Method: saute
    • Cuisine: Italian
    • Diet: Low Lactose
    Print Recipe
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    Description

    This Pesto Orzo is made in one pan with vegetable broth and a handful of other simple ingredients. Topped with sauteed shrimp and really delicious! Perfect dinner for spring and summer.


    Ingredients

    Units Scale
    • 1 lb raw shelled shrimp, thawed and washed, tails removed (approx. 25 shrimp)
    • 2 tbsp avocado oil (divided, plus more as needed)
    • ½ tsp fine sea salt
    • Freshly ground black pepper
    • 1 tsp garlic powder
    • Zest of 1 lemon (1 tbsp of zest)
    • 2-3 cloves garlic, minced
    • 1-2 shallots, finely diced
    • 1 ½ cup dry orzo
    • 3 cups vegetable stock
    • ½ cup pesto
    • ½ lemon, juiced (plus more for serving)
    • Grated parmesan or pecorino for serving (optional)

    Instructions

    1. Wash the shrimp and make sure they're peeled and deveined. Pull on the tails to remove them if desired. Dry them well with a paper towel and trasfer to a medium bowl.
    2. Drizzle the shrimp with 1 tablespoon of the oil, and sprinkle the shrimp with sea salt, black pepper, garlic powder, and fresh lemon zest. Toss to coat well.
    3. Heat up a large skillet over high heat. Add the shrimp in a single layer and more oil if needed. Lower the heat to medium-high and cook the shrimp for about 2-2.5 minutes on each side. After you turn them, add the minced garlic and toss the shrimp in it to coat.
    4. They’re done when they turn light pink and completely opaque. Transfer everything to a plate and set aside.
    5. Add the diced shallot and the other tablespoon of oil and cook, stirring frequently for about 2 minutes.
    6. Add the orzo, toss, and toast for a minute.
    7. Slowly pour in the broth and use a wooden spatula to scrape the bits from the bottom of the pan (this is where all the flavor is!).
    8. Let the orzo come to a soft boil, lower the heat to medium, and simmer, stirring often, for about 10 minutes. Add more broth or water if needed.
    9. When the orzo is cooked, add the pesto, fresh lemon juice and gently toss to combine. Add the shrimp back in, let them warm up and serve with grated parmesan or pecorino if desired.

    Notes

    Shrimp: I recommend using raw shrimp because precooked shrimp would shrink too much while cooking and could become too chewy. Raw shrimp are translucent and blue-ish. Cooked shrimp will be opaque and light pink.

    Orzo: If you don’t have orzo or want to make this dish gluten-free, you can substitute any pasta you like. I recommend cooking it separately because it will probably need much more water. Cook your pasta in a large pot and while it’s cooking cook the shrimp with the shallots and garlic, add the pesto, lemon juice, and pasta. Save some pasta water to create more sauce.

    Storing: Store leftovers in an airtight container in the fridge for 1-2 days. Reheat in a pan or a saucepan with a splash of water, stirring, until hot.

    Nutritional info: The information provided is only an estimate. It will vary based on what vegetable stock and pesto you use among other factors.

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    Did you make this recipe?

    Comment and rate the recipe below and tag @thehealthfulideas on Instagram with the hashtag #thehealthfulideas, I'd love to see what you made!

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    511 shares

    Comments

    1. Gloria says

      May 16, 2022 at 10:33 am

      We are pasta lovers here. This orzo recipe sounds delicious. Perfect for any night of the week. Great for summer entertaining too.

      Reply
    2. Heather says

      May 16, 2022 at 4:40 pm

      Love that this is made in one pan! And love orzo so can’t wait to try!

      Reply
    3. Monique says

      May 16, 2022 at 8:46 pm

      This look amazing! I definitely want to try this!

      Reply
    4. Andrea Pannell says

      May 21, 2022 at 10:52 pm

      I am the biggest shrimp lover on earth, I am just drooling over these photos!!

      Reply
    5. Amy Casey says

      May 22, 2022 at 3:58 pm

      This was an incredible recipe! I made it for one of my personal chef clients and they loved it. The shrimp, pesto and pasta made for a winning combination.

      Reply
    6. Tristin says

      May 22, 2022 at 7:48 pm

      We love cooking and eating shrimp especially when combined with pasta! Can't wait to make it!

      Reply
    7. Ksenia says

      May 22, 2022 at 8:32 pm

      I loved the flavor of these lemon shrimp! They were so plump and yummy. And the combination with the pesto orzo was just to die for!

      Reply
    8. Jamie says

      May 22, 2022 at 10:45 pm

      This was such a satisfying and flavorful dinner! The orzo goes great with the lemon garlic shrimp and my family loved it!

      Reply
    9. Loreto and Nicoletta says

      May 23, 2022 at 1:16 am

      I absolutely love orzo pasta. Love that you combined peast and shrimp in a most fantastic one pot meal!😋🥰 well done!👍👌🙏

      Reply
    10. Ramona says

      May 23, 2022 at 2:47 am

      I love orzo and I can eat it any day! I make it for me and my family for lunch and I can’t wait to try this recipe out today! Thank you for sharing.

      Reply
    11. Hayley Dhanecha says

      May 23, 2022 at 5:44 am

      Wow! The flavors of lemon and garlic in this orzo are amazing! I was surprised how filling they turn out also!

      Reply

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    A photo of a young woman in a white and red striped shirt with a white backround.

    Welcome!

    I'm Veronika and The Healthful Ideas where I share original plant-based recipes for every day cooking and popular classics with a healthy twist.

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    A photo of a young woman in a white and red striped shirt with a white backround.

    Welcome!

    I'm Veronika and The Healthful Ideas where I share original plant-based recipes for every day cooking and popular classics with a healthy twist.

    More about me

    Latest Recipes

    • Caesar salad with spicy shrimp on a large oval serving platter with wooden serving spoons.
      Shrimp Caesar Salad
    • Caesar dressing in a small jar with a black and white embossed label.
      Easy Caesar Dressing
    • A slice of banana baked oatmeal with caramelized banana slices baked into it on top on a blue floral plate.
      Banana Bread Baked Oatmeal
    • Bright yellow mango drink in a short glass garnished with fresh mint, a lime slice, and diced mango.
      Mango Mocktail

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