Lemon Pesto Orzo with Shrimp

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This 25-minute spring dinner combines tender shrimp with creamy pesto-coated orzo, bright lemon, and fresh greens for a restaurant-quality meal that feels completely achievable on a weeknight.

Why You’ll Love It

  • Ready in 25 minutes from start to finish.
  • Pesto clings to orzo’s small shape far better than it would to long pasta.
  • Lemon juice cuts through the richness of the pesto without any heaviness.
  • Perfectly sized for spring entertaining or a simple weeknight dinner.
  • Works beautifully with store-bought pesto when you’re short on time.

Ingredients

For the Orzo and Shrimp

  • 1 lb large shrimp, peeled and deveined
  • 1.5 cups orzo pasta
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • Salt and pepper to taste

For Finishing the Dish

  • 1/3 cup basil pesto (store-bought or homemade)
  • Juice and zest of 1 lemon
  • 1 cup cherry tomatoes, halved
  • 2 cups baby arugula or spinach
  • 1/2 cup grated Parmesan cheese
  • Pine nuts for topping (optional)

Steps

Bring a large pot of salted water to a boil and cook the orzo according to package directions, then drain and set aside.

While the orzo cooks, heat the olive oil in a large skillet over medium-high heat and season the shrimp with salt and pepper.

Add the shrimp to the hot skillet and sear for 2 minutes on the first side without moving them.

Flip the shrimp and cook for another 2 minutes until pink and cooked through, then transfer to a plate.

Add the minced garlic to the same skillet and cook for 30 seconds until fragrant.

Add the cooked orzo, pesto, and lemon juice to the skillet and toss to combine.

Stir in the halved cherry tomatoes and baby arugula, allowing the heat to gently wilt the greens.

Return the shrimp to the skillet and toss everything together.

Serve immediately, topped with Parmesan cheese, lemon zest, and pine nuts if desired.

Helpful Tips and Substitutions

If you prefer a lighter sauce, add a splash of pasta water to achieve your desired consistency rather than extra pesto.

Frozen shrimp work just as well as fresh; thaw them completely and pat dry before searing for the best color and texture.

Swap the arugula for spinach, kale, or even fresh herbs like dill if that’s what you have on hand.

Pine nuts add wonderful texture but are optional; you can skip them or use toasted almonds as a budget-friendly alternative.

Make your own pesto in minutes with fresh basil, garlic, pine nuts, Parmesan, and olive oil if you’d like more control over the flavor.

Serving Ideas

Serve with garlic bread or a crusty baguette to soak up every bit of pesto and lemon.

Pair with a crisp white wine like Pinot Grigio or Sauvignon Blanc for a complete spring meal.

Add roasted asparagus or fresh green beans on the side for additional vegetables.

This dish works beautifully as a cold pasta salad the next day if you have leftovers.

Make-Ahead and Storage

You can prep the ingredients earlier in the day: cook the orzo, mince the garlic, halve the tomatoes, and measure out the pesto.

Store cooked orzo in an airtight container in the refrigerator for up to 3 days; reheat gently before using.

Leftover shrimp and orzo keeps well refrigerated for up to 2 days in an airtight container.

Cold leftovers make an excellent light lunch; add a squeeze of fresh lemon juice before eating.

This dish is best enjoyed fresh, so assemble it no more than a few hours before serving to keep the arugula crisp.

For similar pasta recipes that celebrate spring ingredients, try our Ground Beef Sun-Dried Tomato Orzo or Mediterranean Ground Beef Orzo with Feta and Sun-Dried Tomatoes.

Product Recommendations

Stock these pantry essentials to make this recipe whenever spring cravings strike.

This Lemon Pesto Orzo with Shrimp delivers restaurant-quality results in your own kitchen without the fuss or the price tag.

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