This lemon shrimp orzo pasta recipe is fresh, and flavor packed. Juicy shrimp, tender orzo, garlic, and a touch of Cajun seasoning for the perfect balance of zesty and savory. It’s an easy weeknight dinner that feels like a restaurant-quality pasta, with bright lemon and buttery orzo coming together in under 30 minutes. If you’re searching for shrimp pasta recipes, one-pot orzo dishes, or just a simple but impressive seafood dinner idea, this recipe is one you’ll come back to again and again.
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Ingredients:
Shrimp
Orzo
Chicken bouillon
Lemon juice
Butter
Shallot
Garlic
Lemon pepper seasoning
Salt
Pepper
Garlic powder
Cajun seasoning
Parsley
Oil
Recipe:
– If not already cleaned, clean and devein your shrimp. Place in a bowl and season it with salt, pepper, garlic powder, lemon pepper seasoning and Cajun seasoning. Give it a mix and set aside for a quick marinade.
– Finely chop a shallot, add oil and butter to a pan set to medium-high heat. Add the shallot and sauté until it softens, a couple minutes. Minced garlic goes into the pan and that’ll sauté until it’s fragrant. 
– Add the shrimp to the pan, do your best to mix it in with the veggies. Cook for 2-3 minutes per side, it comes together quick. Kill the heat and finish with lemon juice.
– On medium low, heat oil in a pot. Add the orzo and toast until it’s nicely browned. If the heat’s too high, it’ll burn. Once it’s toasted, pour in the boiling chicken bouillon.
– Once it’s simmering, cover with a lid and allow the orzo to absorb all the bouillon. Mix every couple minutes.
– To serve, grab a bowl and give yourself an unhealthy amount of pasta. Decorate the top with shrimp and finish with parsley if you’re extra like me 💁🏾♂️. 
– This meal is LETHAL, I’m not sure you can handle how delicious it is!
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Bright, zesty, and loaded with flavor, this pasta
just wins. Walk with me. Something you should know about me is I love shrimp. The other day, for the
first time in a long time, I had some shrimp. It was an orzo lemon shrimp dish. I don’t know why
I had to mention it was a shrimp dish when I just said we’re making shrimp and you can see it in
the bowl. Anyways, yours truly made it and it came out delicious. Now, if you’re wondering why
I’m seasoning and I’m not listing what I’m using, it’s because I’m yapping right now. What you’ve
seen me add so far is lemon pepper seasoning, pepper, and some Cajun seasoning. Now, I will say
about this lemon pepper seasoning, we are doing it to really reinforce that lemon flavor. This
is garlic powder because I cannot make anything without garlic powder. But don’t go too crazy on
a lemon pepper seasoning because there are other things in lemon pepper seasoning outside of lemon.
And if you OD on it, it’s not going to be good. To me, shrimp doesn’t need to be too crazily seasoned
like that. And what I mean by that is you don’t need to go crazy for it to taste good. I also
don’t think you need me to tell you that what I added last was salt. I’m seasoning the shrimp
first because I want to get it in the fridge and let it marinate for a little bit before I cook it.
If this looks awkward, this is because I’m mixing with my right hand and I’m actually left-handed.
I don’t want my left hand too much in the camera, so I’m doing this for you. Tell me this ain’t
some pretty looking shrimp. I wish you could smell it. It already smells delicious. I thought
I didn’t season my counter, but apparently I was wrong. Now, with our shrimp in the fridge,
let’s go ahead and mince a shallot. Now, when I made this the other day, there was no onion
or shallot, but when I was planning the video out, I felt shallot would go really well with the
shrimp. Shallot in general is very versatile. So, either way, it’s only going to make the dish
taste better. Now, while I stand here mincing the shallot, I have a question for you. Have you
ever been doing something that made you question your love for the game? That made you question why
you’re even passionate about something? If you’re wondering why I’m getting so philosophical right
now, it has to do with when I was cleaning and deveining the shrimp. Those little stinkers took
me way too long to clean. And for a few seconds, I really had to stand there and contemplate,
is this what I really want to be doing. Now, if you’re really wondering if shrimp got me to
that point, no, it did not. I really didn’t feel like cleaning shrimp was all. Before we
start sautéing the shallot, I’m going to kill a few seconds measuring out my bouillon.
And if you’re wondering why I want to do that, it’s because I bought this recently and I just
want to show it off. I’m just measuring out the amount of water I feel I need for the bouillon
so that I can cook the orzo with this. If you don’t feel like using bouillon or anything, just
boil plain water. Of course, I’d rather you follow my recipe. But if you’re feeling too lazy or you
don’t have it on hand, don’t worry about it. Now that our bouillon is on the heat, it’s high time
we start this shallot oil. Now, I don’t know about you, but to me, I think butter goes real good
with some shrimp. So, what we’re going to do, we’re going to get a knob of butter going in the
pan. With our oil heated and our butter melted, let’s go in with the shallot. These won’t need
long to sauté and to soften, so please keep your eye on them. While the shallot sautés, I want
to quickly tell you about this garlic. When I was doing my research for the recipe, the recipes
never really mention more than a couple of cloves of garlic. That’s just not good enough. These
should be nine cloves of garlic because I love garlic. And if you’re too much of a scaredy-cat
to use that much garlic, that’s completely okay. Do what makes you feel comfortable. With our
shallot nicely softened, in goes the garlic. And a wonderful thing about using all this garlic
is just in case your neighbor turns out to be a vampire, this will keep them away. Now, it may not
look like much, but if you’ve ever sauteed onion with garlic or shallot, you know just how good my
kitchen smells right now. The garlic has sauteed. It smells fragrant. It smells delicious. It smells
nicely toasted. Now, let’s go in with the shrimp. And before you make it into one even layer, mix
it into everything. Do it carefully. Don’t get everything on your counter like me. Now, let me
tell y’all something. The look and the smell. Honestly, I really don’t know what gets better
than this combination. Now, once your shrimp is in the pan, you’re not going to want to flip it
until the bottom turns opaque. Yes, we’re still here. Yes, you’re still looking at it because
damn it, it looks delicious. Now, something I love about shrimp is that it doesn’t take very long to
cook at all. After a few minutes, it looks just like that. Look at look at the color that’s on it.
You put it on, 2, 3 minutes later you flip it, 2, three more minutes later it’s done. Very soon
these will be done and just chilling in the pan while we prepare our orzo. Look at the steam
just hitting you in the face. Don’t lie. I know you want some. I almost forgot to mention that
when your shrimp is done and you kill the heat, add the lemon juice. It wouldn’t be lemon pasta
without some lemon right. Now, because I’m me and I have to do the most. I’m going to toast my orzo
first. Now, toasting your pasta is not something you have to do for every dish, but when the time
is right, it just adds more depth of flavor. Now, when toasting pasta, you don’t want to heat your
oil too hot or you don’t want your heat too high, I should say. I’m not going to lie, when I made
this the other day, I had my heat too high, and the orzo almost burned in spots. Overall, it
didn’t burn, but it did get a little too dark for my liking. A couple of minutes have passed, and
you can see we have some really nice toasting going on our pasta. Here’s a closeup for you. Now,
the last time I did this, it got loud and it got a little scary. Oh my god. Oh my god. That’s
more or less what happened before. It’s a lot less violent this time, though, thankfully.
Now that the bouillon’s in with the pasta, I’m going to lower the heat and just let this
cook. Make sure you mix it every couple minutes so that it’s cooking evenly. Some time has passed
and as you can see, the orzo has been beautifully absorbing this bouillon. We are very, very close
to being done. Let’s plate. You’re going to start by giving yourself a mountain of this delicious
looking orzo. Please give yourself plenty. You have absolutely earned this. I also made the
entire package, so I have a lot to give. And then we decorate with our extremely tiny shrimp.
They’re tiny, but trust me, they’re mighty. I am so excited. This is my favorite part of every
video. I spend all of this time cooking and washing dishes behind the scenes, and I finally
get to eat. Now, as far as plating goes for you, this might be enough, but I’m extra. We’re going
to sprinkle some parsley to finish. Look at that. Get up close to it. Smell it. Acknowledge
it. Does this not look delicious to you? I’m going to turn off this camera. I’m gonna take off
this microphone and I’m going to dig the hell in
3 Comments
I love pasta 🥸
This recipe sounds and looks so delicious. I'll be making it over the weekend 😍
Oo love Cajun, so delicious with out burning the tongue.