Easy Shrimp Orzo Skillet with Tomatoes

Easy Shrimp Orzo Skillet with Tomatoes is a simple one-pan dinner with tender shrimp, creamy-tender orzo, sweet cherry tomatoes, and plenty of garlic. The shrimp cooks quickly at the end, so it stays juicy while the orzo absorbs the savory broth underneath.

Why Make This Recipe

This is the kind of meal that earns a regular place in your weeknight rotation. You get protein, grains, and vegetables in one skillet, and the ingredient list is short enough that you won’t spend half the evening chopping.

The orzo cooks directly in the pan, which gives it a soft, almost risotto-like texture without constant stirring. Cherry tomatoes soften into the broth and add little sweet-tart pockets throughout the dish. A squeeze of lemon at the end keeps the skillet from tasting heavy.

Use raw peeled shrimp for the best texture. Frozen shrimp works well too, but thaw it completely and pat it very dry before seasoning. The FDA seafood safety guidance is useful if you’re checking safe cooking temperatures or handling advice.

How to Make Easy Shrimp Orzo Skillet with Tomatoes

Ingredients:

• 1 pound large raw shrimp, peeled and deveined
• 1 cup dry orzo
• 2 tablespoons olive oil, divided
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 1 1/2 cups cherry tomatoes, halved
• 2 1/4 cups low-sodium chicken or vegetable broth
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 3/4 teaspoon kosher salt, divided
• 1/4 teaspoon black pepper
• 2 cups baby spinach
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped fresh parsley
• 1/4 cup crumbled feta, optional

Directions:

1. Prep time is about 10 minutes, cook time is 22 minutes, and the recipe serves 4. Pat the shrimp dry with paper towels. Toss it with the smoked paprika, oregano, 1/4 teaspoon of the salt, and the black pepper.
2. Heat 1 tablespoon of olive oil in a large 12-inch skillet over medium-high heat. Add the shrimp in one layer and cook for 1 to 2 minutes per side, just until pink around the edges. They don’t need to be fully cooked yet. Transfer them to a plate.
3. Lower the heat to medium and add the remaining tablespoon of olive oil. Stir in the onion and cook for 3 minutes, until it starts to soften. Add the garlic and cook for 30 seconds, just until you can smell it.
4. Add the dry orzo and stir for 1 minute. Letting it toast briefly gives the finished dish a nuttier taste. Add the tomatoes, broth, and remaining 1/2 teaspoon salt.
5. Bring the broth to a gentle simmer. Cook uncovered for 9 to 11 minutes, stirring every minute or two so the orzo doesn’t settle and stick. It should be nearly tender, with a little liquid still visible in the pan.
6. Stir in the spinach. Return the shrimp and any juices from the plate to the skillet. Cover and cook for 2 to 3 minutes, until the shrimp are opaque in the center and the orzo is tender.
7. Remove the skillet from the heat. Stir in the lemon juice and parsley. Let it sit for 2 minutes, then taste and add more salt, lemon, or pepper if needed. Sprinkle with feta before serving, if using.

How to Serve Easy Shrimp Orzo Skillet with Tomatoes

This skillet is filling enough to serve on its own, especially with a little feta scattered over the top. I like to add warm crusty bread for scooping up the tomato broth. A simple cucumber salad or roasted asparagus keeps the plate fresh without adding much work.

For a lighter meal, serve smaller portions with a green salad dressed with olive oil and lemon. For another easy seafood dinner, try the Lemon Garlic Shrimp Rice Skillet, which uses the same quick-cooking approach with rice instead of orzo.

Serve it straight from the skillet while the orzo is still loose and creamy. It thickens as it sits, so don’t wait too long between cooking and eating.

How to Store Easy Shrimp Orzo Skillet with Tomatoes

Cool leftovers within two hours, then place them in a shallow airtight container. Store them in the refrigerator for up to 3 days. For more detailed food storage guidance, the USDA leftovers guide is a handy reference.

Reheat individual portions in the microwave in 30-second intervals, stirring between each one. Add a splash of broth or water because the orzo will absorb the liquid overnight. You can also reheat it in a covered skillet over medium-low heat.

I don’t recommend freezing this dish. The shrimp can turn rubbery, and the orzo tends to lose its soft, creamy texture after thawing.

Tips to Make Easy Shrimp Orzo Skillet with Tomatoes

• Pat the shrimp dry before seasoning. Wet shrimp steam in the skillet instead of getting lightly browned.
• Don’t cook the shrimp all the way during the first sear. They finish in the covered skillet, and this two-stage method keeps them tender.
• Use a wide skillet with straight sides. A crowded, narrow pan makes the orzo cook unevenly.
• Stir the orzo often enough to keep it from sticking, but don’t stir constantly. A quick scrape every minute or two is plenty.
• Check the pan near the end of cooking. If the orzo is tender but the skillet looks dry, stir in 2 tablespoons of broth.
• Fresh lemon juice makes a noticeable difference. Bottled lemon juice works in a pinch, but fresh tastes cleaner here.
• For food safety, shrimp should be opaque and firm in the center. The USDA shrimp information gives more detail on choosing and cooking shrimp.
• Don’t rinse the orzo. The starch released during cooking helps the broth cling to the pasta.

Variation

Make a Mediterranean version by replacing the smoked paprika with 1/2 teaspoon dried basil, then add sliced Kalamata olives with the spinach and use feta on top. For a spicy skillet, add 1/4 teaspoon red pepper flakes with the garlic. You can also swap the spinach for chopped kale, but give it 3 extra minutes to soften.

Chicken sausage can replace half of the shrimp for a heartier meal, though you’ll want to brown the sausage first and use only 1/2 pound of shrimp. For another creamy skillet idea, the Creamy Lemon Spinach Shrimp takes the same bright lemon-and-garlic direction without the orzo.

Easy Shrimp Orzo Skillet with Tomatoes

A simple one-pan dinner with tender shrimp, creamy-tender orzo, sweet cherry tomatoes, garlic, and savory broth. The shrimp cooks quickly at the end so it stays juicy while the orzo absorbs the broth.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 22 minutes mins

Total Time 32 minutes mins

Servings: 4 servings

Course: Dinner

Ingredients Method Notes

Ingredients

  

• 1 pound large raw shrimp peeled and deveined
• 1 cup dry orzo
• 2 tablespoons olive oil divided
• 1 small yellow onion finely diced
• 3 cloves garlic minced
• 1 1/2 cups cherry tomatoes halved
• 2 1/4 cups low-sodium chicken or vegetable broth
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 3/4 teaspoon kosher salt divided
• 1/4 teaspoon black pepper
• 2 cups baby spinach
• 1 tablespoon fresh lemon juice
• 2 tablespoons fresh parsley chopped
• 1/4 cup feta crumbled, optional

Method

 

1. Prep time is about 10 minutes, cook time is 22 minutes, and the recipe serves 4. Pat the shrimp dry with paper towels. Toss it with the smoked paprika, oregano, 1/4 teaspoon of the salt, and the black pepper.
2. Heat 1 tablespoon of olive oil in a large 12-inch skillet over medium-high heat. Add the shrimp in one layer and cook for 1 to 2 minutes per side, just until pink around the edges. They don't need to be fully cooked yet. Transfer them to a plate.
3. Lower the heat to medium and add the remaining tablespoon of olive oil. Stir in the onion and cook for 3 minutes, until it starts to soften. Add the garlic and cook for 30 seconds, just until you can smell it.
4. Add the dry orzo and stir for 1 minute. Letting it toast briefly gives the finished dish a nuttier taste. Add the tomatoes, broth, and remaining 1/2 teaspoon salt.
5. Bring the broth to a gentle simmer. Cook uncovered for 9 to 11 minutes, stirring every minute or two so the orzo doesn't settle and stick. It should be nearly tender, with a little liquid still visible in the pan.
6. Stir in the spinach. Return the shrimp and any juices from the plate to the skillet. Cover and cook for 2 to 3 minutes, until the shrimp are opaque in the center and the orzo is tender.
7. Remove the skillet from the heat. Stir in the lemon juice and parsley. Let it sit for 2 minutes, then taste and add more salt, lemon, or pepper if needed. Sprinkle with feta before serving, if using.

Notes

Use raw peeled shrimp for the best texture. Pat shrimp dry before seasoning, and do not cook them all the way during the first sear. Use a wide skillet with straight sides and stir the orzo every minute or two to keep it from sticking. If the orzo is tender but the skillet looks dry, stir in 2 tablespoons of broth. Serve promptly because the orzo thickens as it sits. Cool leftovers within two hours and refrigerate in a shallow airtight container for up to 3 days; add broth or water when reheating. Freezing is not recommended.

FAQs

Can I use frozen shrimp?

Yes. Thaw the shrimp overnight in the refrigerator or place it in a sealed bag and set it in cold water for 20 to 30 minutes. Drain and pat it dry before cooking. Don’t add frozen shrimp straight to the skillet because it will release too much water.

Why is my orzo still hard?

Different brands can take slightly different amounts of time. Add 1/4 cup of warm broth, cover the skillet, and cook for another 2 to 3 minutes. Keep the heat low enough that the bottom doesn’t scorch before the pasta softens.

Can I use another pasta shape?

Small pasta shapes such as ditalini or small shells can work, but the liquid amount may need adjusting. Start with the listed broth, then add a splash more if the pan becomes dry before the pasta is tender. Avoid long noodles because they won’t cook evenly in this skillet.

Conclusion

Easy Shrimp Orzo Skillet with Tomatoes brings dinner together with one pan, a few pantry staples, and less than half an hour of cooking. Keep the shrimp slightly underdone during the first sear, stir the orzo as it simmers, and finish with lemon for a bright, satisfying meal.