One-Pot Lemon Shrimp Orzo

Made with juicy Aleppo pepper shrimp and crispy garlic breadcrumbs.

There are a handful of dinners I could happily make on repeat, and this is one of them. Creamy lemon orzo, juicy Aleppo pepper shrimp, and crispy garlic breadcrumbs…it’s the kind of meal that feels a little fancy but comes together in 45 minutes.

For some reason, I always seem to forget Aleppo pepper exists until summer rolls around. Then I use it on everything for a few months before somehow forgetting about it all over again. If you haven’t cooked with it before, this recipe is the perfect excuse, it adds such a warm, fruity heat that pairs beautifully with the lemon and shrimp.

The breadcrumbs might seem like an extra step, but don’t skip them. They add the perfect buttery crunch and make the whole dish feel just a little more elevated. Between the bright lemon, nutty Parmesan, and warm Aleppo pepper, everything just works.

This is the kind of dinner that’s impressive enough to serve friends or in-laws but easy enough for a weeknight. Pair it with a simple green salad (and wash your produce really well 😉), and you’re all set.

---

One-Pan Creamy Lemon Shrimp Orzo

---

Serves: 4
Prep Time: 15
Cook Time: 30 minutes

---

Ingredients:

Click here for the printable recipe

Shrimp

• 1 pound large shrimp, peeled and deveined

• 1½ tablespoons olive oil, divided

• 2 teaspoons Aleppo pepper, divided

• 1 teaspoon smoked (or regular) paprika

• ½ teaspoon garlic powder

• 1 teaspoon kosher salt

• ½ freshly cracked black pepper

Crispy Garlic Breadcrumbs

• 2 tablespoons unsalted butter, divided

• ¾ cup panko breadcrumbs

• 5 garlic cloves, finely grated, divided

• Zest of 1 lemon, divided

• 1 tablespoon finely chopped parsley, divided

• Pinch of kosher salt

Orzo

• 1 large shallot, finely diced

• 1 cup dry orzo

• ½ cup dry white wine (optional)

• 3 cups chicken broth

• ¼ cup heavy cream

• ¾ cup finely grated Parmesan, plus more for serving

• Juice of ½ lemon

• Kosher salt and freshly cracked black pepper

---

Instructions

1. Pat the shrimp dry with paper towels. Add them to a large bowl along with ½ tablespoon olive oil, 1½ teaspoons Aleppo pepper, the garlic powder, kosher salt, and several grinds of black pepper. Toss until evenly coated.

2. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook until golden and just cooked through, about 1½ to 2 minutes per side. Transfer to a plate along with any accumulated juices.

3. Meanwhile, melt 1 tablespoon butter in the same skillet over medium heat. Add the panko and cook, stirring frequently, until golden brown, about 3 to 4 minutes. Stir in 2 grated garlic cloves and cook until fragrant, about 30 seconds. Remove from the heat and toss with half of the lemon zest, 1 teaspoon of the parsley, and a pinch of salt. Transfer to a bowl and set aside.

4. Return the skillet to medium heat and melt the remaining 1 tablespoon butter. Add the shallot along with a pinch of salt and cook, stirring occasionally, until softened and translucent, about 5 minutes.

5. Add the remaining ½ teaspoon Aleppo pepper. Cook, stirring constantly, until fragrant, about 30 seconds.

6. Stir in the orzo and cook, stirring frequently, until lightly toasted, about 2 minutes.

7. Pour in the white wine, if using, and simmer until nearly evaporated, about 2 minutes.

8. Add the chicken broth and bring to a gentle simmer. Cook, stirring occasionally, until the orzo is al dente and most of the liquid has been absorbed, about 10 to 15 minutes. If the orzo becomes too thick before it’s fully cooked, stir in another splash of broth as needed.

9. During the last couple of minutes of cooking, stir in the remaining 3 grated garlic cloves and cook until fragrant, about 30 seconds to 1 minute.

10. Reduce the heat to low and stir in the heavy cream. Simmer for 1 minute.

11. Add the Parmesan and stir until melted and creamy. Return the shrimp and any accumulated juices to the skillet and gently fold everything together until the shrimp are just warmed through, about 30 seconds to 1 minute.

12. Stir in the remaining lemon zest, the remaining parsley, and the lemon juice. Taste and adjust with additional salt, black pepper, or lemon juice as needed.

13. Divide among bowls and top generously with the crispy garlic breadcrumbs. Finish with more Parmesan, freshly cracked black pepper, and an extra squeeze of lemon, if desired.

---

---

Shop the Kitchen Tools Used in This Recipe:

• Microplane

• Cutting Board

• 8” Chef’s Knife

• Stainless Saucier

• Stainless Measuring Cups

---