This lemon Shrimp Orzotto is bright, creamy and somehow tastes like something you’d order at a little seaside restaurant while still being easy enough for a midweek dinner.
The orzo simmers directly in chicken bone broth until creamy and risotto-like, then gets finished with juicy shrimp, lots of lemon, salty feta, butter and fresh dill. It’s one of those dinners that feels comforting without being heavy. The whole thing comes together in about 30 minutes with barely any effort. I’ve been completely obsessed with this shrimp orzo lately because it feels exciting enough for friends and family, but easy enough to make when I don’t have the emotional bandwidth for a complex dinner.
I bet, if you like this recipe, you’re going to love my Lemon Ricotta Pasta with Asparagus Spears, too.
Why you’ll love this recipe
- This Shrimp Orzotto tastes rich and cozy without feeling overly heavy or creamy.
- It’s bright, lemony, buttery, herby and packed with juicy shrimp in every bite.
- The feta melts slightly into the orzo and creates the perfect creamy salty finish.
- Everything cooks in one pan, which means fewer dishes and significantly less cleanup resentment.
- My shrimp orzo feels impressive enough for dinner guests while still being genuinely easy for a weeknight.
Ingredients
- Shrimp: Quickly seared until juicy and lightly golden.
- Orzo: Turns creamy and risotto-like (just easier) as it simmers directly in the broth.
- Chicken bone broth: You can say to use any bone broth that you like, but I prefer the Pacific Chicken Unsalted Bone Broth!
- Lemon: Keeps everything bright and fresh against the creamy orzo.
- Feta cheese: I love the way feta turns the lemony Shrimp Orzotto creamy.
- Fresh dill: Adds freshness and that classic lemon-shrimp-herby vibe.
- Garlic and shallot: Build the savory base; don’t skip them.
- Butter: Brings the shrimp orzo together at the end.
What is Orzo?
Orzo is a small, rice-shaped pasta that becomes creamy and tender when cooked, which is why it works so well in recipes like Shrimp Orzotto. Even though it looks like rice, it’s actually pasta; and it’s perfect for soups, salads and cozy one-pan dinners.
Tips That Matter
Don’t overcook the shrimp: They only need a minute or two per side and will finish warming through later in the orzo.
Stir: Stir the Shrimp Orzotto occasionally while simmering so it cooks evenly and becomes creamy instead of sticking.
Seasoning matters: Taste before serving and season aggressively enough with salt and pepper.
Add feta in layers: Some stirred into the orzo and some scattered over the top for the best texture and flavor.
Balance at the end: Use fresh lemon zest right at the end for maximum brightness.
Loosen the orzo: If the orzo thickens too much while sitting, loosen it with a splash of warm broth or water before serving.
Substitutions and Swaps
- Chicken thighs or salmon work beautifully instead of shrimp.
- Spinach or baby kale can be stirred into the Shrimp Orzotto at the end for extra greens.
- Goat cheese works if you’re not a feta person.
- Fresh parsley or basil can replace dill if needed.
- Add chili flakes for a little heat.
- Use vegetable broth to make the recipe pescatarian-friendly.
What to serve this with
- A simple green salad with lots of lemony vinaigrette.
- My Spring Onion Garlic Bread, for scooping up every last bit of the creamy shrimp orzo.
- Roasted asparagus, zucchini or broccolini on the side.
- Cold white wine or sparkling water with extra lemon.
- A giant bowl and absolutely no plans afterward.
Make-ahead, storage & reheating
Make ahead: You can make the orzotto ahead and store the shrimp separately so they stay juicy and tender. The flavors actually get even better as everything sits together.
Storage: Store leftover Shrimp Orzotto in an airtight container in the fridge for up to 3 days. The orzo will continue absorbing liquid as it sits, which is completely normal.
Reheating: Reheat gently on the stove with a splash of broth or water to loosen the orzo back up. You can also warm the entire pan in a low oven until heated through.
Common mistakes and how to avoid them
The shrimp turn rubbery: They cooked too long. Shrimp cook incredibly fast and only need a quick sear.
The orzo feels dry: Orzo keeps absorbing liquid as it sits, so add a little more of warm broth when reheating.
The flavor tastes flat: Usually it just needs more salt, lemon or black pepper to wake everything up.
The feta disappears completely: Reserve some for topping at the end so you still get that fresh salty bite.
The orzo sticks to the pan: Stir occasionally while simmering so the starches stay creamy instead of catching on the bottom.
The dish feels too heavy: Extra lemon zest and fresh dill brighten your Shrimp Orzotto up right away.
More recipes like this
Lemon Shrimp Orzotto (with Feta and Dill)
Ingredients
- 1 lb large shrimp peeled and deveined
- 2 tbsp olive oil
- 1 small shallot finely diced
- 5 garlic cloves divided
- 1¾ cups dry orzo
- 1 full 32 oz carton chicken bone broth
- 2 lemons zested and juiced
- ½ cup crumbled feta plus more for garnish
- ¼ cup chopped fresh dill plus more for garnish
- 2 tbsp butter
- Kosher salt and black pepper to taste
Directions
- Add the shrimp to a bowl with 1 grated garlic clove, a generous pinch of salt and pepper, and a drizzle of olive oil. Toss together and let marinate while preparing the remaining ingredients.
- Heat a large skillet or Dutch oven over medium-high heat with the olive oil. Sear the shrimp for 1–2 minutes per side until pink and lightly golden. Transfer to a plate.
- Lower the heat to medium. Add the shallot to the same pan with a pinch of salt and cook until softened. Stir in the remaining grated garlic and cook until fragrant.
- Pour in the juice of 1 lemon and scrape up any browned bits from the bottom of the pan. Season lightly with salt and pepper.
- Add the orzo and stir for about 1 minute so it coats in the lemony mixture.
- Pour in the chicken bone broth and bring to a gentle simmer. Cook uncovered, stirring occasionally, until the orzo is tender and creamy and most of the liquid has absorbed.
- Stir in the butter, lemon zest, fresh dill, and some of the feta. Taste and season with additional salt and pepper as needed.
- Add the shrimp back into the pan and gently fold everything together.
- Top with extra feta, fresh dill, black pepper, and additional lemon zest before serving.
Rate & Review
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