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Pesto Orzo with Lemon Garlic Shrimp

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A bright and flavorful pesto orzo tossed with juicy lemon garlic shrimp, finished with Parmesan and fresh herbs. This quick and elegant dish feels special enough for guests but is simple enough for a weeknight dinner.

Ingredients

  • 1 pound large shrimp, peeled and deveined
  • 1 cup orzo pasta
  • 1/2 cup basil pesto
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • Zest and juice of 1 lemon
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley (optional)

Instructions

  1. Bring a pot of salted water to a boil and cook the orzo according to package instructions until al dente. Drain and set aside, reserving a small amount of pasta water.
  2. Pat the shrimp dry and season with salt and black pepper.
  3. Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté briefly until fragrant, about 30 seconds.
  4. Add the shrimp and cook for 2–3 minutes per side, until pink and opaque. Stir in red pepper flakes if using.
  5. Add lemon zest and juice, tossing gently to coat the shrimp.
  6. Reduce heat and stir the cooked orzo into the skillet. Add the pesto and toss until evenly coated.
  7. Sprinkle in Parmesan cheese and mix until creamy. Add a splash of reserved pasta water if needed to loosen the sauce.
  8. Garnish with fresh parsley and serve immediately.

Notes

  • Thaw frozen shrimp completely and pat dry before cooking to ensure proper searing.
  • Avoid overcooking the shrimp to keep them tender and juicy.
  • Add cherry tomatoes or baby spinach for extra color and freshness.
  • For a creamier version, stir in a tablespoon of cream or extra Parmesan.
  • Store leftovers in the refrigerator for up to 3 days; freezing is not recommended due to texture changes.

Nutrition

Find it online: https://cookedbymaya.com/pesto-orzo-with-lemon-garlic-shrimp/