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Quick Lemon Butter Shrimp with Orzo and Wilted Arugula

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A quick and easy shrimp dish featuring buttery lemon sauce, tender orzo, and peppery wilted arugula. Perfect for a light yet satisfying weeknight dinner.

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined (fresh or frozen, thawed)
  • 1 cup dry orzo pasta (about 190g)
  • 2 cups fresh arugula, washed and roughly chopped
  • 4 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 3 tablespoons fresh lemon juice (or bottled)
  • 2 cups low-sodium chicken broth (480ml)
  • 2 tablespoons extra virgin olive oil
  • Salt and freshly cracked black pepper to taste
  • Pinch of red pepper flakes (optional)
  • 1/2 teaspoon dried oregano (optional)

Instructions

  1. Cook the orzo: In a medium saucepan, bring 2 cups of low-sodium chicken broth to a boil. Add 1 cup of dry orzo, reduce heat to medium-low, and simmer uncovered, stirring occasionally, for about 8-10 minutes until tender but still slightly firm (al dente). Drain any excess liquid if necessary, then set aside.
  2. Prepare the shrimp: Pat the shrimp dry with paper towels. Season lightly with salt, pepper, and a pinch of red pepper flakes if using. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for about 2 minutes per side until they turn pink and opaque. Remove shrimp from the pan and set aside.
  3. Make the lemon butter sauce: Reduce heat to medium, add 4 tablespoons butter to the same skillet. Once melted, add 3 minced garlic cloves and sauté for about 30 seconds until fragrant (do not brown). Pour in 3 tablespoons fresh lemon juice and sprinkle 1/2 teaspoon dried oregano. Stir to combine and let the sauce simmer gently for 1-2 minutes.
  4. Wilt the arugula: Add 2 cups fresh arugula to the skillet with the lemon butter sauce. Toss gently for about 1 minute until just wilted but still vibrant green.
  5. Combine everything: Return the cooked shrimp to the skillet, then add the cooked orzo. Toss everything together gently to coat the shrimp and orzo evenly with the lemon butter sauce and wilted arugula. Taste and adjust seasoning with salt and pepper if needed. If the sauce feels too thick, splash a little reserved broth or water to loosen it up.
  6. Serve immediately: Plate the shrimp and orzo mixture while warm. Garnish with extra lemon wedges if desired.

Notes

Do not overcook shrimp to avoid rubbery texture; remove from heat as soon as shrimp turn pink and opaque. Stir orzo often near the end of cooking to prevent clumping. Wilt arugula just enough to soften but keep vibrant. Use gluten-free orzo or quinoa for gluten-free option. Substitute butter with coconut oil or vegan butter for dairy-free. Add lemon zest for extra brightness.

Nutrition

Keywords: lemon butter shrimp, orzo, wilted arugula, quick shrimp recipe, easy dinner, weeknight meal, garlic shrimp, buttery sauce

Find it online: https://recipebelle.com/quick-lemon-butter-shrimp-with-orzo-and-wilted-arugula-easy-recipe/