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Creamy Orzo Skillet with Lemon & Chili Shrimp

This creamy lemon orzo skillet with chili shrimp is the ultimate 30-minute recipe for your after-work meals! Whether you know these little pasta shapes as orzo or kritharaki —this delicious one-pot recipe combinesa creamy risotto texture with crisp, spicy jumbo shrimp. A quick recipe that’s guaranteed to become your new favorite dish ❤️.

Orzo Skillet with Chili Shrimp
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Orzo Pasta (Kritharaki) — What Exactly Is It?

Orzo (Italian for “barley”) refers to small pasta made from durum wheat semolina that strongly resembles rice grains in appearance. In Greece, it’s known as kritharaki; in Italian cuisine, it’s also called risoni or puntalette. What’s so great about these Greek or Italian “rice” pastas? They’re perfect for making a dish similar to risotto (orzotto). They absorb the flavors of the vegetable broth perfectly while releasing starch, which thickens the sauce wonderfully.

Orzo Skillet with Chili Shrimp
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Creamy Lemon Orzo Skillet—the Ingredients

Here’s an overview of the ingredients. As always, you’ll find the exact quantities at the very bottom of the recipe card.

  • Orzo / Kritharaki Pasta: The centerpiece of the dish, which gives it that wonderful, risotto-like texture.
  • Leeks & Garlic: The perfect, aromatic base that, when gently sautéed, adds wonderful flavor.
  • Vegetable or chicken broth: Provides the necessary liquid for cooking the pasta.
  • Organic lemon: The juice and zest add that essential Mediterranean freshness.
  • Crème fraîche & Parmesan: The unbeatable duo for the ultimate creaminess and subtle flavor.
  • Frozen peas: Add a splash of color and a subtle, crisp sweetness to the pan.
  • Jumbo shrimp: These are pan-fried separately and serve as a crispy topping that really tops off the dish.
  • Butter & olive oil: This combination ensures that the butter doesn’t burn in the shrimp pan but retains its nutty flavor.
  • Red chili: Gives the shrimp a wonderfully spicy kick.
  • Fresh parsley: Adds a fresh, green accent at the end.
Orzo Skillet with Chili Shrimp
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Step-by-step instructions

  • Step 1: Heat olive oil in a deep skillet. Gently sauté the leek and chopped garlic in it over medium heat.
  • Step 2: Add the orzo pasta and sauté them briefly for about one minute with.
  • Step 3: Deglaze with the vegetable broth and lemon juice (freshly squeezed). TSeason to taste with salt and pepper.
  • Step 4: Bring to a boil, then simmer with the lid on over low heat for about 10 to 15 minutes with the lid on, until the pasta is cooked. Tip: Stir occasionally, as the rice noodles tend to stick to the bottom of the pan!
  • Step 5: Turn the heat all the way down. Now stir in the crème fraîche, the grated Parmesan, the thawed peas, and the lemon zest. The residual heat will melt the cheese perfectly without it becoming stringy.
Orzo Skillet with Chili Shrimp

The Topping: For the Chili-Garlic Shrimp

  • Step 6: In a separate pan, heat the butter with a small splash of olive oil. Sauté the minced garlic and chili in it until fragrant.
  • Step 7: Pat the thawed shrimp dry with a paper towel. Sear them over high heat for no more than 1–2 minutes per side. Remove the pan from the heat and stir in the fresh parsley.
  • Step 8: Divide the creamy lemon orzo pasta among plates, top with the chili shrimp, and drizzle the dish generously with the remaining chili-garlic butter from the pan
Orzo Skillet with Chili Shrimp

Tips & notes

  • The Lemon Effect: The acidity of the lemon (just like wine) can cause the pasta to take a bit longer to soften. That’s exactly why the tip about using hot water from the kettle is a real lifesaver in this recipe.
  • Shrimp Timing: Jumbo shrimp become tough if they’re cooked for too long. A quick note to readers that they need a maximum of 1–2 minutes per side (depending on size) ensures the perfect, crispy result.
  • The “risotto” finish: If you prefer it even creamier, stir in the Parmesan right at the very end, off the heat. The residual heat is more than enough, and the sauce thickens perfectly without the cheese forming strings.
Orzo Skillet with Chili Shrimp
SternShiba

FAQ Section

  • What should you do if the pasta is still too hard?
     Since every brand of pasta absorbs liquid differently, keep an eye on the pan. If the broth is gone but the orzo is still too firm to the bite, add hot liquid a little at a time (e.g., boiling water from the kettle).     Don’t use cold water, as this will stop the cooking process!
  • How can you guarantee that the pasta turns out creamy?
    Be sure to stir in the Parmesan and crème fraîche only at the very end, once the pan has been removed from the heat.     The residual heat is more than enough and ensures the perfect consistency.
  • Can I leave out the shrimp? Yes, absolutely! The lemon orzo stir-fry tastes fantastic as a purely vegetarian main course or as a delicious side dish (e.g., with grilled vegetables or fish)
  • What are some vegetarian alternatives to shrimp? If you want some bite and protein without meat, these alternatives are perfect: fried feta or halloumi cubes, chickpeas, king oyster mushrooms or button mushrooms, and tofu cubes.
Orzo Skillet with Chili Shrimp
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Why You’ll Love This Orzo Skillet

  • Quick & easy: Perfect for everyday cooking when you need to get dinner on the table fast after work.
  • Incredibly creamy: The natural starch in the orzo pasta creates a creamy sauce as it cooks—without any heavy cream.
  • Perfect flavor combination: Fresh organic lemon, sweet peas, savory garlic, and fiery chili harmonize perfectly with the crispy shrimp.
Orzo Skillet with Chili Shrimp
SternShiba
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If you’ve tried the recipe, I’d love to hear your thoughts. Just leave me a comment below or let me know on Instagram what you think of this recipe. I’m always happy to receive praise, additional tips, and constructive criticism.

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Unbenanntes Projekt 23
Orzo-Pfanne mit Chili-Garnelen

Cremige Zitronen Orzo Pfanne mit Chili-Garnelen

ine herrlich erfrischende und sämige Pasta-Pfanne mit Orzo (Kritharaki), frischer Zitrone und feurig-knackigen Chili-Knoblauch-Garnelen. In unter 30 Minuten fertig! 
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Prep Time 10 minutes
Cook Time 10 minutes
Sonstiges 10 minutes
Total Time 30 minutes
Servings: 4 Portionen
Course: Dinner, Main course, quick cuisine
Cuisine: Mediterranean
Calories: 591
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • Olivenöl zum Anbraten
  • 300 g Orzo-Pasta (Kritharaki)
  • 1 Stange Lauch in Scheiben geschnitten
  • 4 Knoblauchzehen gehackt
  • 600 ml Gemüsebrühe (oder Hühnerbrühe)
  • 1 frische Bio-Zitrone Saft & Abrieb
  • 100 g Crème fraîche
  • ca. 3 EL Parmesan gerieben
  • 1 Handvoll TK-Erbsen aufgetaut
Für die Chili-Knoblauch-garnelen:
  • 250-300 g Riesengarnelen aufgetaut & trocken getupft
  • 30 g Butter
  • 1 rote Chili gehackt
  • 2 Knoblauchzehen gehackt, für die Garnelen
  • 1 EL frische (glatte) Petersilie gehackt
  • Salz & Pfeffer nach Geschmack

Equipment

Method
 

  1. Olivenöl in einer tiefen Pfanne erhitzen, Lauch und gehackten Knoblauch darin anschwitzen.
  2. Orzo-Pasta hinzufügen, kurz mitanbraten und mit Gemüsebrühe sowie Zitronensaft ablöschen. Mit Salz und Pfeffer würzen.
  3. Einmal aufkochen lassen, Deckel schließen und bei niedriger Hitze ca. 10–15 Minuten köcheln lassen (gelegentlich umrühren).
  4. Pfanne vom Herd nehmen. Crème fraîche, Parmesan, Erbsen und Zitronenabrieb unterrühren und auf der Resthitze lassen.
  5. In einer zweiten Pfanne Butter und einen Schuss Olivenöl erhitzen. Knoblauch und Chili kurz darin anbraten.
  6. Die trocken getupften Garnelen dazugeben und von beiden Seiten je 1–2 Minuten scharf anbraten. Petersilie unterheben.
  7. Orzo-Pasta auf Tellern anrichten, Garnelen daraufsetzen und mit der Chili-Knoblauch-Butter beträufeln.

Nutrition

Calories: 591kcalCarbohydrates: 37gProtein: 9gFat: 43gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 15mgSodium: 25575mgPotassium: 36mgFiber: 3gSugar: 15gVitamin A: 164IUVitamin C: 0.3mgCalcium: 50mgIron: 0.2mg

Notes

Tipp: Falls die Pasta beim Kochen zu trocken wird, bevor sie gar ist, gieße schluckweise heißes Wasser aus dem Wasserkocher nach!

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Shiba from Shibas Kittchen

Hi, I’m Shiba

I’m glad you’re here. My dishes are very much inspired by the cooking skills of my mother, who comes from Pakistan. I also present Palestinian dishes that I learned about from my husband’s family. So you’ll find lots of dishes from 1001 nights here!

I hope you enjoy browsing and cooking.

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