Looking for a crowd-pleasing weeknight dinner with just a handful of ingredients, even fewer dishes, and big Mediterranean flavor? Look no further than this easy shrimp orzo recipe! You’ll love the perfectly cooked shrimp and orzo bathed in a garlic tomato sauce.

When my family first moved to Atlanta, we lived out of a suitcase in the confines of a humble 400 square-foot hotel room. And my “kitchen?” A hotplate, a toaster, and a sink. I never considered myself a fancy cook, but what I remember about this time was how much I valued simple, unfussy meals. This easy shrimp orzo recipe was a go-to back then, and it’s still a regular in my kitchen today!
Orzo, a tiny rice-like pasta, is a must-have in any Mediterranean pantry. In this orzo and shrimp recipe, orzo serves as the perfect base to soak up the simple tomato sauce inspired by the flavors of Greek shrimp saganaki.
I use diced canned tomatoes with 8 cloves of garlic, shallots, white wine, and lemon juice. Baby spinach lends freshness, color, and an extra boost of nutrition. It’s bright, will make your kitchen smell incredible, and takes 30 minutes or less!
Table of Contents
Ingredients for this Shrimp Orzo Recipe
This simple shrimp and orzo is essentially a pantry recipe with a few upgrades. You’ll need:
- Large shrimp or prawns: As we say in our guide to buying and cooking shrimp, thawed frozen shrimp work great! If you’re working with smaller shrimp, just be sure to avoid overcooking them as they will get rubbery.
- Extra virgin olive oil: I love peppery Spanish Hojiblanca with this shrimp orzo recipe, but any high-quality extra virgin variety you have on hand will do.
- Butter: Just a touch of butter lends a velvety finish to the otherwise lean sauce, but you can substitute with more olive oil if you prefer.
- Shallots: Add a delicate sweet-savory flavor, but standard onions (white, yellow, whatever you have) will work well.
- Garlic: I am not shy with the garlic in this shrimp orzo recipe! It gives the simple tomato sauce an assertive flavor.
- Dry white wine adds brightness and depth. The alcohol will cook off but if you prefer to avoid it entirely you can use chicken stock, vegetable stock, or water, and season to taste with more lemon juice.
- Lemon juice adds zing, balancing the savory garlic and shallot flavor.
- Canned tomatoes and their juice bring a summery, sun-kissed flavor year round. If you have whole canned tomatoes, simply process them until coarsely chopped or break them up with your hands.
- Orzo: This small, rice-shaped pasta soaks up the garlicky tomato sauce like a sponge!
- READ MORE: Read about this Mediterranean pantry staple in our All About Orzo guide
- Dried thyme: Brings a subtle herbaceous note to the dish. Dried oregano, fresh thyme leaves, and Italian seasoning are worthy substitutes.
- Cayenne pepper gives a good kick, but this can be a pick-your-chili-pepper situation. Aleppo pepper’s citrus notes would be delicious. Standard chili flakes or sweet Spanish paprika also work well, or you can skip this all together.
- Baby spinach adds color, nutrients, and a touch of freshness.
- Fresh herbs are optional, but to me they’re an easy way to bring a simple dinner to the next level with their pop of freshness and color. Mint, parsley, cilantro, dill, or a combination of your favorites work well.
- Kosher salt makes the other flavors shine.
How to Make this Shrimp Orzo Recipe
Simmering the tomato sauce while the orzo boils is the quickest way to get this shrimp and orzo on your table. Here are the steps:
- Get ready. Bring a medium pot of salted water to a boil over medium-high heat.
- Prep your ingredients. Thinly slice 2 shallots. Chop 8 garlic cloves. Peel, devein, and rinse 1 1/2 pounds prawns or large shrimp.
- Make the garlic-tomato sauce. Heat 1 tablespoon butter and 2 tablespoons olive oil in a large heavy skillet over medium-high heat. When the butter has melted, add the sliced shallots and saute for 3 minutes, then add the garlic and toss together until fragrant. Now add 1/2 cup dry white wine and cook for 1 minute, then stir in 1 (14-ounce) can of diced tomatoes, 1/2 cup water, and the juice of 1 lemon. Bring to a boil, then turn the heat to medium. Cook for 15 more minutes on medium heat, stirring occasionally.
- Season the garlic-tomato sauce. Stir in 1 tablespoon of dried thyme, a pinch of salt, and a pinch of cayenne pepper (or more to your taste).
- Cook the orzo. Add 1 1/2 cup orzo pasta to the boiling salted water and cook, stirring occasionally, until al dente according to the package instructions. Drain and transfer to your serving dish.
- Meanwhile, poach the shrimp. Add the shrimp to the garlic-tomato sauce and stir so that it’s nicely coated in the sauce. Cook just until the shrimp turns pink, about 5 minutes. Take care to not over cook the shrimp!
- Finish and serve. Remove the pan from the heat and stir in the spinach to wilt. Top the orzo with the garlic-tomato shrimp. Optionally, garnish with your favorite chopped herbs and serve with lemon slices on the side. Enjoy!
What to Serve with Shrimp and Orzo
I count this as a one-and-done dinner, but you can go the extra mile with a side salad. A crisp fresh salad, like Maroulosalata (Greek Lettuce Salad) or Smashed Cucumber Salad would be a nice contrast to the silky orzo and springy shrimp.
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Shrimp and Orzo in a Garlicky Tomato Sauce
Ingredients
- Kosher salt
- 2 tablespoons extra virgin olive oil
- 1 tablespoon butter
- 2 shallots, thinly sliced
- 8 garlic cloves, chopped
- 1/2 cup dry white wine
- 1 lemon, juiced, plus lemon slices for serving
- 1 (14 ounce) can diced tomatoes
- 1/2 cup water
- 1 1/2 cup orzo
- 1 teaspoon dried thyme
- Cayenne pepper (to taste)
- 1 1/2 pounds prawns or large shrimp (18-20 shrimp), peeled, deveined, and rinsed
- 4-6 ounces baby spinach
- Freshly chopped herbs, for garnish (like mint, parsley, and/or cilantro, optional)
Instructions
- Get ready. Bring a medium pot of salted water to a boil over medium-high heat.
- Meanwhile, make the garlic-tomato sauce. Heat the olive oil and butter in a large heavy skillet over medium-high. When the butter has melted, add the shallots and saute for 3 minutes or so, then add the garlic and toss together until fragrant. Now add the white wine and cook for 1 minute. Add the lemon juice, canned tomatoes, and water. Bring to a boil, then turn the heat to medium. Cook for 15 more minutes on medium heat, stirring occasionally.
- Season the garlic-tomato sauce. Stir in 1 tablespoon of dried thyme, a pinch of salt, and a pinch of cayenne pepper to your taste.
- Cook the orzo. Add the orzo to the boiling salted water and cook, stirring occasionally, until al dente according to the package instructions. Drain and transfer to your serving dish.
- Meanwhile, poach the shrimp. Add the shrimp to the garlic-tomato sauce and stir so that it’s nicely coated in the sauce. Cook just until the shrimp turns pink, about 5 minutes. Take care to not over cook the shrimp!
- Finish and serve. Remove the pan from the heat and stir in the spinach to wilt. Top the orzo with the garlic tomato shrimp. Garnish with your favorite herb (optional) and serve immediately with lemon slices. Enjoy!
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, cumin, and Aleppo pepper used in this recipe.
- For tips on sourcing, storing, and cleaning shrimp, see our Guide to Buying and Cooking Shrimp.
- If you avoid wine, simply replace with chicken, seafood, or vegetable broth/stock and add more lemon juice to taste.
Nutrition
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great recipes, like this cooking, I used white rise with pine nuts and cinnamon excelente flavor
Great! glad you enjoyed it!
Dear Suzy, already over 1 year I really enjoy your recipes very much. They are so creative and inspirational. Cooking is one of my big hobbies more than half of century and all my friends and members of family know I am excellent cook but still I all the time learn new things. Even I collect recipes since middle of 1960′ I enriched my menu also thanks to you. Cuisines of Mediterranean, Balkan and Middle East locations are ones of my favorite. Your situation in hotel (whenever it was) is the same as mine now. Since May my partner and me have been in hotel in California and on top of it five times we had to move. Now finally at least I have a kitchenette so I can cook every day and it’s not so difficult as in the beginning. Actually it’s so challenging and I appreciate my new experiences. Thank you so much for your emails with your delicious recipes. I hope you understand my English because I am originally from Czech Republic.
Thank you so much for sharing, Hana! I understood your English perfectly. And I’m glad the recipes here have been helpful to you.
Hi Suzy, thank you so much for your quick reply. I admire your vitality and energy. I believe you have to be very busy women and still you found time for me. Thank you once again.
Hi Suzy! Another one of your amazing recipes! Super easy, with items i usually have on hand. So flavorful! This will be one of my favorite go-to meals.
Everyone – try this is you haven’t already!
That must be so challenging being based in a hotel. You are very talented to create such an amazing dish with such limited resources! Your Garlic-Tomato Shrimp looks amazing!
Dear Suzy, this sounds perfect to me. I love a light, fresh meal that can be thrown together during the week. My family would love this vibrant platter. Pinned for later. xo, Catherine
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Looks and sounds delicious!
It really is Patty! Thanks so much for the kind comment
I want to dive face first into this dish. I only wish my family would eat shrimp!
Suzy, what a perfect dish. The colors and the flavor. Yum.
Simply gorgeous Suzy, I want to dive right in!!
This looks dee-lish!
Thank you! Super simple to make!
I love this easy weeknight meal idea! Looks fabulous!
Easy indeed! Thank you, Debi!
Orzo is my favorite pasta shape. And, easy? Count me in for this lovely dish!
Looks fantastic, amazing flavors!
Thank you Florian! Appreciate u stopping in!
This looks beautiful! Amazing flavors!
I’m vegan … until I see some of your recipes!!
I’m not neurotic about it and do occasionally
enjoy a special meal. I eat clean for health reasons.
Vicki, you are so kind! I am glad you’re finding some special recipes here. There are a bunch of vegan ones…or ones you can veganize too! Happy weekend!