Easy One Pan Shrimp and Orzo in 30 Minutes

Name: Easy One Pan Shrimp and Orzo in 30 Minutes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 lb. Shrimp (raw, large or extra large ); 2 tbsp. Lemon Juice; 2 tbsp. Olive Oil; ¼ tsp. Paprika; ½ tsp. Italian Seasoning; ½ tsp. Salt; ¼ tsp. Black Pepper (ground); 2 tbsp. Butter (salted); 2 tbsp. Butter (salted); 3 cloves Garlic (minced); 1½ cups Orzo Pasta; ½ cup White Wine; 2 cups Cherry Tomatoes (halved); 2½ cups Chicken Broth; ½ tsp. Salt; ¼ tsp. Black Pepper; 1 tbsp. Lemon Juice; 2 cups Fresh Baby Spinach (packed)

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If you’re looking for a new weeknight favorite, this Mediterranean-style Shrimp and Orzo is it. The orzo soaks up a rich tomato and white wine sauce, while marinated shrimp and wilted spinach add delicious layers of flavor. Every bite is savory, fresh, and totally satisfying. And the best part? It’s a one-pan dish that comes together in just 30 minutes.

Shrimp and Orzo pasta with tomatoes and spiniach in a white bowl.

Table of Contents

Recipe Snapshot

Origin: Italian-Mediterranean inspired
Skill Level: Easy
Total Time: 30 minutes
Servings: 4
Flavor Profile: Buttery and savory with fresh lemon, garlic, tomatoes, herbs, and white wine
Why You’ll Love It:
- Everything cooks in one skillet, which keeps cleanup manageable.
- Shrimp, pasta, tomatoes, and spinach make it a complete meal.
- The orzo becomes creamy without adding cream or cheese.
- It is quick enough for a weeknight but impressive enough to serve to guests.

What Makes This Recipe Different
- The seasoned shrimp are seared first, leaving savory juices and browned bits in the skillet that flavor the orzo as it cooks. The shrimp are then returned at the end, giving you tender shrimp and pasta infused with savory shrimp flavor—without overcooking it.

Why This Recipe Works
The shrimp are cooked separately. Searing them first and returning them at the end prevents them from overcooking while the orzo simmers.
Toasting the orzo adds flavor. Cooking it briefly in butter and garlic gives the finished pasta a deeper, slightly nutty taste.
The wine is absorbed before the broth is added. This cooks off the harsh alcoholic edge while leaving acidity and flavor behind.
The orzo cooks directly in the sauce. Its starch thickens the broth and creates a naturally creamy consistency without heavy cream.
The vegetables are added at the right time. Tomatoes soften as the orzo cooks, while the spinach wilts off the heat so it stays fresh and colorful.

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Creamy orzo dishes like this one, my Mediterranean Shrimp Pasta with Artichokes and Baked Chicken and Orzo, are so flavorful because each ingredient builds on the one before it. In this recipe, searing the seasoned shrimp first leaves savory juices and browned bits in the skillet for the orzo to absorb as it cooks. The shrimp are returned at the end, so they stay tender while the pasta absorbs that savory shrimp flavor.

This is one of those dishes I threw together when I was looking to use up some cherry tomatoes and spinach in the refrigerator, and it has become a family favorite. It has a bright, fresh flavor that reminds me of the Mediterranean; much like my Orzo Pasta Salad and Calamarata Pasta with Squid, it is a simple seafood dish built on garlic, olive oil, and fresh tomatoes. Since it is so easy, it is the perfect weeknight dinner for my Italian family.

It also happens to be a great recipe for company—impressive, flavorful, and no one has to know how simple it really is. I add a crisp salad and Homemade Focaccia, and dinner is done!

Shrimp Orzo Ingredient Notes

Ingredients for making shrimp andorzo with spinach and tomatoes with labels over each item.

Large Shrimp, peeled and deveined: Fresh or frozen large, extra large, or jumbo raw shrimp are ideal in this dish. Removing the tails is optional, but it does make the shrimp easier to eat, although I like how they look with the tails left on.

Dry White Wine: I like to use a Chardonnay in this recipe for its full-bodied flavor. You can use any dry white wine that you enjoy drinking. I have also made this with Sauvignon Blanc, which gives the orzo a lighter taste but is also very good.

Cherry Tomatoes cut in half: Any small tomato will work in this recipe. Flavor bombs and grape tomatoes are also good options.

Baby Spinach: You will need about 2 cups of packed fresh spinach. The spinach may look like a lot, but it wilts down to less than 1/2 cup when cooked. So if you like spinach, feel free to use more.

Orzo Pasta: Orzo is a tiny rice-shaped pasta that cooks fairly quickly. I love it in this one-pan dish, but if you don’t have orzo, you can substitute another small pasta shape.

Italian Seasoning: Since I love to make this dish all year long, I use Italian seasoning in this recipe, but you can substitute fresh herbs. A mix of fresh parsley, rosemary, basil, thyme, or any other herbs you like will give the shrimp a fresh flavor. If you decide to use fresh herbs, double the amount called for in the recipe, because dried herbs are more concentrated.

Variations

This shrimp and orzo recipe is very versatile and can be altered to your specific taste. Some of my favorite variations are:

Adding red pepper flakes to give it a bit of spice.
Using sun-dried tomatoes for a more intense tomato flavor.
Substitute Roasted Garlic Tomatoes for the whole cherry tomatoes
If you want an even creamier texture, add a little heavy cream or half and half when the chicken broth has been absorbed.

Step-by-Step Instructions for Shrimp and Orzo with Tomatoes

Step 1: Toss shrimp in a medium bowl with fresh lemon juice, a couple of tablespoons of olive oil, paprika, Italian seasoning, salt, and black pepper and set aside while you prepare the other ingredients.

Step 2: Melt butter in a large skillet and saute the shrimp. When it is opaque and pink on both sides, remove it from the pan.

Cooking Tip

Shrimp cook very quickly, so be careful not to overcook them, or they will be rubbery. It won’t take more than a minute or so on each side before they turn pink and opaque.

Leave room between the shrimp in the skillet so that they sear properly. If the shrimp are overcrowded, it will steam and may be mushy.

Step 3: Melt more butter in the skillet. Add the minced garlic and orzo. Toast the orzo over medium-low heat for 1 minute. Carefully stir in the white wine and cook until it has been completely absorbed.

Chicken broth and tomaotes in a skillet.

Step 4: Add sliced cherry tomatoes and chicken broth to the orzo and bring the mixture to a boil over medium heat.

Step 5: Lower the heat and allow the mixture to simmer until the orzo is cooked through and the liquid has been mostly absorbed. Stir in a squeeze of fresh lemon juice.

Shrimp and Orzo in a skillet with tomatoes and spinach.

Step 6: Add the shrimp and spinach to the skillet, cover, and take it off the heat for 5-10 minutes or until the spinach is wilted. Mix well and serve immediately.

Cooking Tip

Stir the orzo frequently. The small pasta can settle and stick to the bottom of the pan as the broth is absorbed.
Check the pasta before finishing. If the orzo is still firm after most of the liquid has been absorbed, add a small splash of broth and continue cooking.
Serve it promptly. Orzo continues absorbing liquid as it rests, so the dish is creamiest immediately after cooking.

If your family loves pasta as much as mine does, you will want to try some of my boys’ favorites like Ravioli Carbonara, Baked Italian Mac and Cheese, Penne Pomodoro, and Sausage Vodka Sauce with Mafalda Pasta. All three are super easy to make and bursting with flavor!

A white bowl of shrimp and orzo on a table with a glass of white wine and a floral green napkin.

Shrimp and Orzo FAQs

Do I have to devein the shrimp?

No, you don’t have to devein the shrimp if you don’t want to. It is really personal preference. The dark vein along the back of the shrimp is its digestive track. It won’t hurt you to eat it. However, it does improve the look and texture, and your guests may find it more enjoyable if you serve deveined shrimp.

How do you devein shrimp?

It is very easy to devein shrimp. For this shrimp and orzo recipe, you will need to remove the shells first. Then use a sharp paring knife to make a slit along the whole length of the back of the shrimp. Use the tip of your knife or your fingers to gently pull the black vein off the shrimp and discard it.

How do you store and reheat leftover shrimp and orzo?

If you have leftovers, place them in an airtight container and store in the refrigerator for up to 3 days. It can be reheated in the microwave in 30-second intervals or on the stove until it is heated through. Orzo will continue to absorb the liquid until it is gone. If the dish seems a little dry, you can add a little more chicken broth before reheating it.