One pan, 30 minutes, and a whole lot of lemony goodness — this Creamy Lemon Shrimp Pasta is the kind of weeknight win that makes takeout jealous.
If dinner usually feels like a sprint between Zoom calls and homework meltdowns, this one’s your new go-to. Tender shrimp, quick-cooking orzo, and a creamy-bright lemon sauce come together in the same pan, so you get restaurant flavor without the pile of dishes. It’s comfort food that tastes fancy, but is real life approved.
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The beauty of this dish is that orzo behaves like pasta and rice had a meet-cute — it cooks fast, absorbs flavor like a champ, and turns creamy-lemony sauce into pure velvet.
Cooking the orzo right in the same pan with the shrimp releases starch that naturally thickens the sauce, so you don’t need loads of cream to get that glossy, restaurant-style finish.
The shrimp infuse the orzo as they cook, giving every bite that subtle seafood sweetness. After years of testing one-pan pastas that promised “creamy” but delivered “clumpy,” this version finally delivers a sauce that coats every grain!
I'm so excited for you to try this one!
The Key Players
Shrimp - A favorite protein that cooks quick so they don't wander off.
Garlic - Because it makes things taste better. Duh.
Lemon Juice and Zest - Brightens everything. Fresh only. Bottled lemon = flat life choices.
Boursin - A round of rich, French-style cream cheese goodness. Use your favorite flavor. They're all delicious.
Chicken Broth - This is a simple dish. Use a good quality one. You will be able to taste the difference.
If You Wanna Change It Up a Little
- If you cannot find Boursin, use your favorite herbed, whipped cream cheese.
- Cherry tomatoes, zucchini, or asparagus would also be great vegetable additions to this lemon shrimp pasta recipe. Anything you love that cooks fairly quickly is great!
- If you're not a fan of shrimp, your favorite cooked sausage or chicken would be fantastic!
- If you substitute with chicken, if using raw, it should be added at the beginning of the recipe and cooked until 165°F.
- Add Italian seasoning or parmesan cheese. Either or both would be absolutely delicious options!
- Old Bay would be a delicious seasoning to add as well!
- Swap Boursin for Greek yogurt if you like it tangier (and need a protein boost).
- Red chili flakes at the end would add a fantastic kick!
Hot Takes and Handy Tricks
- Unless you live close to the coast, I suggest purchasing frozen, easy-peel, deveined shrimp. I find that these are the best quality. The shell slips off easily upon thawing and acts a protective covering in the freezer.
- Let the Boursin hang out on the counter 30 minutes before cooking. It allows it to soften and melt into the one pan lemon shrimp pasta easier.
- Shrimp generally take 8-10 minutes to cook in the oven. If you're using very large shrimp, they may take a minute or so longer. Likewise, if you're using small shrimp, they will require less time.
- As soon as the orzo, Boursin, and broth mixture go into the oven, start prepping the garlic shrimp.
Lemon Shrimp Pasta Recipe
Ingredients
- avocado oil to grease the baking dish
- 1 lb orzo
- 1 (5.3 oz) round Boursin I used the shallot and chive flavor
- 1 cup baby spinach
- juice of 1 lemon
- zest of ½ of the lemon
- 4-4½ cups chicken broth ¼-½ cup reserved for finishing
- 1 lb shrimp peeled and deveined
- 2 cloves garlic grated
- kosher salt and fresh ground pepper to taste
- chives, fresh parsley, or basil leaves optional for garnish
Instructions
- Add the Boursin round to the middle of a lightly greased 9x13 baking dish.
- Pour the orzo around the cheese in an even layer. Add the spinach to the dish as well.
- Add the lemon juice, lemon zest, and chicken broth and place in a preheated 375°F oven for 20 minutes.
- While the orzo cooks, toss the shrimp with the garlic and season with kosher salt and fresh ground pepper.
- After 20 minutes, carefully remove the baking dish from the oven and nestle the garlic shrimp into the orzo and return the dish to the oven for an additional 10 minutes.
- After the full 30 minutes, remove the baking dish and stir the ingredients together, adding the reserved chicken broth as needed.
- Garnish with fresh herbs, serve, and enjoy!
Nutrition
You Asked, I Answered
Can I make this recipe gluten-free?
Yes! Just swap out your favorite small-cut GF pasta! GF orzo is also pretty easy to find.
Would I be able to make this dairy-free?
Sure! Just use your favorited DF herbed cream cheese instead!
Reheat, Reuse, Rejoice
Leftovers can be stored in the fridge for up to 3 days in an airtight container. Heat slowly in the microwave with a splash of broth or cream to loosen the pasta up.
I do no recommend freezing this recipe. Pasta doesn't do well upon thawing.
Thank you!
I am so incredibly happy that you are here! I hope you try my Lemon Shrimp Pasta recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram, Facebook, Pinterest, or TikTok! I love seeing all of your masterpieces!
I absolutely love to hear from you all and always do my best to respond to each and every one of your comments! And, as always, be kind. I’m only human.
Happy Cooking!
-Rufus
Other Shrimp and Pasta Recipes You'll Love
Shrimp and Polenta - Another quick and easy dinner option if you're a shrimp lover! This one is so good and so very comforting!
Shrimp Salad - A fun salad recipe with incredible flavor! It comes together in just a few minutes and will disappear just a quickly when served!
Pastina - My all-time favorite comfort food recipe! It's simple and perfect anytime!
Greek Lemon Chicken Orzo Soup - A super simple, full of flavor soup that's a fun twist on the regular chicken noodle!
Who's Stirring The Pot
Hey, I’m Ruth — the human behind Rufus for Real. I cook the way most of us actually live: with a timer running, a sink full of dishes, and one eye on the clock. My recipes are cozy, doable, and made for people who crave real food without the fuss. Around here, we don’t chase perfection — we chase flavor (and maybe a little sanity).
Liz says
This was absolutely delicious! I didn’t have Orzo, so I used mini Farfalle. Do you think you could use Risotto with this recipe?
Rufus says
I'm so glad you liked it! I've not tested it, but I think risotto would need to be parboiled just a bit before doing this recipe. However, I think it would be absolutely delicious! Let me know if you try it. I loooove risotto!
Rex Tackett says
Keep me on your weekly recap. Good idea!
Rufus says
Will do! Thanks, Rex!