There’s something about spring that just makes me so giddy. Maybe it’s the way the air smells, the flowers in bloom, or just the fact that winter is finally over.
But by the time I start to see spring produce like asparagus showing up in the markets, I feel an overwhelming sense of excitement for the spring and summer ahead.
Spring produce is hands-down one of my favorites to cook with: asparagus, peas, fresh herbs, and of course strawberries. And that’s really the inspiration behind this shrimp and asparagus orzo.
It takes just 30 minutes from start to finish, comes together in one pan, has 45g of protein per serving, and tastes ridiculously good.
Garlic-butter shrimp, lemony orzo, fresh asparagus, lots of dill, and a healthy amount of parmesan.
It’s the kind of dinner you can put on rotation once a week for the full season and never get sick of it.
Why You’ll Love This Shrimp and Asparagus Orzo
- One pan and 30 minutes start to finish, which means minimal fuss and almost no dishes. That’s the kind of dinner I love.
- 45g of protein per serving. The shrimp does the heavy lifting, but bone broth and parmesan push it even higher, meaning this’ll keep you full and actually hit your protein for the day.
- Bright, lemony, and herby. This dish has all my favorite spring flavors: dill, lemon zest, lemon juice, and asparagus.
- Stays good for up to 3 days in the fridge, so it doubles as easy weeknight meal prep with lunch ready for the next day.
Looking for more one-pot dinners? My One-Pot Healthy Lemon Chicken Orzo is a simular recipe but takes advantage of rotisserie chicken to keep things super simple and low effort.
Key Ingredients
- Shrimp. I’m a shrimp lover, so I like to be slightly heavy-handed here with 1½ pounds for 4 servings, which is what really gets this recipe to 45g of protein per serving. Use whatever you like. Typically, I’ll go for large or extra-large peeled and deveined frozen shrimp and thaw them a couple of hours before I’m ready to cook.
- Garlic. Because shrimp and garlic are basically best friends in my book, this recipe is loaded with lots of minced garlic to get that garlic-butter shrimp flavor.
- Orzo. One of my favorite pasta shapes, and super underrated. This tiny rice-shaped pasta cooks right in the skillet, soaking up all that lemony broth and turning almost risotto-like in texture.
- Bone broth. One of my favorite little tricks for sneaking in extra protein, and just a generally nourishing ingredient. Adds about 10g of additional protein per serving. Chicken, seafood, or vegetable broth all work too, so just use what you have on hand.
- Fresh asparagus. I like the super thin, skinny spears, but any will do. Make sure to steam them for only a couple of minutes. You want them tender but still bright green with a bit of crunch.
- Fresh dill. Another reason to celebrate spring. It gives this dish such a bright flavor, but if it’s not your thing, you can sub it for any of your favorite herbs.
- Lemon. I know it’s a bit of a pain, but the zest is well worth it here. This recipe uses two whole lemons (zest and juice).
- Parmesan. Lots, freshly grated. Adds protein, creaminess, and a delicious nutty flavor.
My Spring Caesar Salad with Lemon Tarragon Dressing is another super fresh spring recipes that takes advantage of the season’s best produce.
How to Make It
This easy recipe comes together in one pan where you build flavor step by step. Minimal dishes, maximum flavor.
Cook your shrimp
Melt the butter in a large deep skillet over medium-high heat, then toss in a bunch of minced garlic and let sizzle until fragrant. Add your shrimp with lemon zest, lemon juice, red pepper flakes, and salt, and sauté until just pink. Then transfer onto a plate and set aside.
Sauté your onion
Drop the heat to medium. Add a bit of olive oil to the same pan, then toss in your diced onion and cook until softened and translucent.
Toast and simmer your orzo
Add the dried orzo and stir for a couple of minutes to toast it lightly, then pour in the bone broth, lemon zest and juice, fresh dill, and salt. Bring to a simmer and cook uncovered stirring here and there, until the orzo is tender and most of the liquid has absorbed.
Stir in the parmesan and steam the asparagus
Stir the grated parmesan into the orzo until everything turns rich and creamy, then scatter the asparagus evenly over the top. Cover and cook for a couple minutes until bright green and just tender.
Finish with the shrimp
Turn the heat to low, then nestle your cooked shrimp and any resting juices back into the orzo. Cover and warm through for about a minute, then taste and season to your liking.
Garnish and serve
Shower with finely chopped dill, a hint of lemon zest and juice, red pepper flakes, and a heavy hand of parmesan. Serve straight from the skillet.
Craving something bright and Mediterranean? Try the Mediterranean Poached Fish in Spicy Tomato Sauce with Couscous. Similar cooking technique, totally different flavor.
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Victoria’s Tips
Here are my tips to ensure you get the best possible result.
- Zest before you juice. I can’t tell you how many times I’ve made this mistake, but always zest your lemons before you juice them. It’s super hard to get the zest off once they’re squeezed dry.
- Resist the urge to overcook the shrimp. Shrimp are super easy to overcook. They take less than 2 minutes per side, so pull them before they turn hard and rubbery.
- Stir the parmesan in vigorously. When you add the parmesan, stir with passion. That combines the cheese into the broth and releases starch from the orzo, which is what makes everything thick and creamy.
Tips & Variations
Here are a few easy swaps if you want to customize things to your liking.
- Swap the protein. If shrimp is not your thing, boneless, skinless chicken thighs (diced small), bay scallops, or chunks of cod all work the same way. Sear, remove, and finish on top of the orzo at the very end.
- Add even more spring veggies. Frozen peas, snap peas, or baby spinach all fit right in. Just toss them in with the asparagus.
- Not into dill? Any soft-stemmed herb works here. Fresh parsley, fresh basil, or chives would all be great.
- Add some heat. Double the red pepper flakes or stir in a spoon of Calabrian chili paste if you want a little extra kick.
- Dairy-free. You can totally skip the parmesan altogether or swap it for nutritional yeast.
- Make it gluten-free: Swap the orzo for a gluten-free version or a small gluten-free pasta shape.
Storage & Meal Prep
The shrimp and asparagus orzo stores well in the fridge for up to 3 days.
This recipe makes four servings, so if there are two of you, you can easily save two servings for lunch the next day.
Reheat in the microwave with a small splash of water to loosen up the orzo, then top with fresh lemon and a sprinkle of dill.
FAQ
You totally can, but you’ll lose a bit of flavor. If you’re going pre-cooked, skip the searing step and just stir in the shrimp at the very end on low heat.
Fresh is way better here. Frozen asparagus will release a lot of water and become a little mushy once it’s warmed through. If fresh isn’t an option, thaw the frozen asparagus, pat dry, and stir in at the very end just to warm through.
This is actually all about personal preference. I like large or extra-large because they are harder to overcook.
It’s a complete meal on its own, but if you want to round it out, a simple arugula salad with a lemon vinaigrette or some crusty sourdough would be great.
Lemon Shrimp Orzo with Asparagus and Garlic
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Ingredients
Instructions
- Cook the shrimp. Melt 1 tbsp unsalted butter in a large deep skillet over medium-high heat. Add 6 minced garlic cloves and cook for 30 seconds until fragrant. Add 1½ lb large peeled and deveined shrimp, 1 lemon, zest & juice, ¼ tsp red pepper flakes (optional), and ½ tsp salt. Sauté for 2 to 3 minutes, flipping halfway, until the shrimp are just pink and opaque. Transfer the shrimp to a plate and set aside.
- Sauté the onion. Reduce heat to medium. Add 1 tbsp olive oil to the same skillet, then add ½ finely diced yellow onion. Cook for 2 to 3 minutes, stirring often, until softened and translucent.
- Toast and simmer the orzo. Add 1½ cups dry orzo to the skillet and stir for about 2 minutes to toast lightly. Pour in 3½ cups bone broth, 1 lemon, zest & juice, ¼ cup fresh dilland ½ tsp salt. Stir well, bring to a simmer, and cook uncovered for 8 to 10 minutes, stirring occasionally, until the orzo is almost tender and most of the liquid has absorbed.
- Stir in parmesan and steam asparagus. Add ½ cup grated parmesan and stir vigorously until creamy. Scatter 1 lb fresh asparagus (cut on a bias into 1-inch pieces) evenly over the orzo. Cover and cook for 3 to 4 minutes, until the asparagus is bright green and just tender.
- Finish with the shrimp. Reduce heat to low. Nestle the cooked shrimp and any resting juices back into the orzo. Cover and cook for 1 minute more, just to warm the shrimp through. Taste and season with extra salt if needed.
- Garnish and serve. Sprinkle the top with finely chopped fresh dill, lemon zest & juice, red pepper flakes. Shower with grated parmesan. Serve immediately, straight from the skillet.
Nutrition
Notes
- Bone broth gives a protein boost, but low-sodium chicken, seafood, or vegetable broth also works. If you swap to a saltier broth, use less salt throughout and taste and season at the end.
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- Spring Vegetable Frittata with Goat Cheese
- Air Fryer Mediterranean Cod in Parchment Paper
- Air Fryer Coconut Shrimp Bowls
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Such an easy healthy dinner.
this recipe is unreal. super delish! easy to make and i never get sick of it
Thanks, Peter! This made my day
i’m addicted to this recipe!!
Great combination, so, so good! I love everything about it!
So happy to hear. Thank you