Lemon Shrimp Pasta is succulent, tender garlic shrimp cooked along with a creamy Boursin sauce and orzo. This is a creamy, lemony 30-minute, one-dish dinner that's perfect for those busy days!
This wonderfully creamy, perfectly simple pasta dish is basically a quick stir at the end and dinner is served!
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Pull Up A Chair and Let's Chat!
We are busy people with busy schedules and busy brains. Amiright?! There are so many days right now that I just don't feel like cooking or even have time to do it. I want a recipe with minimal prep, minimal ingredients, and maximum flavor!
This lemon shrimp pasta is just such a recipe. It could not be easier. It could not be much quicker. And, there is virtually no clean up!
I'm so excited for you to try this one!
Key Ingredient
The ingredients in this creamy lemon shrimp pasta are super simple and minimal - just the way we like it. However, you do need a round of Boursin. If you've never had it, you must try it. I can almost guarantee you'll fall in love with it. It would make a shoe taste good.
Boursin is a French style, herbed cream cheese and it's just divine. I used the shallot and chive flavor, but any of them would be great in this recipe. I urge you to hunt it down (it's available almost anywhere now) and try it if you have not. It's soooo good!
Tips and 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.
- 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.
Substitutions and Variations
- 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!
- Red chili flakes at the end would add a fantastic kick!
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
Frequently Asked Questions
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!
Storage and Reheating Instructions
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!
If you guys make this Lemon Shrimp Pasta, be sure to leave a comment and/or give this recipe a star rating in the recipe card! 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
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Greek Lemon Chicken Orzo Soup - A super simple, full of flavor soup that's a fun twist on the regular chicken noodle!
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!