Creamy Pesto Shrimp and Asparagus Orzo Skillet

Why You’ll Love This Recipe

• One-skillet, weeknight-friendly, and on the table in about 40 minutes.
• Lusciously creamy pesto sauce that clings to every grain of orzo.
• Bright lemon zest, peppery arugula, and tender asparagus keep it fresh and vibrant.
• Balanced, satisfying main that feels special without fussy steps.

Grocery List

• Produce: 1 lb asparagus, 3 garlic cloves, 1 lemon, 2 cups baby arugula
• Dairy: Heavy cream, Parmesan cheese, unsalted butter
• Pantry: 1 lb large shrimp, orzo, basil pesto, low-sodium chicken or vegetable broth, extra-virgin olive oil, kosher salt, black pepper, red pepper flakes (optional)

Full Ingredients

Shrimp and Vegetables

• 1 lb (450 g) large shrimp, peeled and deveined
• 1 lb asparagus, trimmed and cut into 1 1/2-inch pieces
• 3 garlic cloves, minced
• 2 cups loosely packed baby arugula
• 1 lemon, zest finely grated and 1 tbsp juice reserved

Orzo and Liquids

• 8 oz (225 g) orzo
• 2 3/4 cups low-sodium chicken or vegetable broth
• 2 tbsp extra-virgin olive oil
• 1 tbsp unsalted butter

Creamy Pesto Finish

• 3/4 cup heavy cream
• 1/3 cup basil pesto
• 1/2 cup finely grated Parmesan cheese
• 1/4 tsp red pepper flakes (optional)
• 1 tsp kosher salt, divided, plus more to taste
• 3/4 tsp freshly ground black pepper, divided, plus more to finish

Step-by-Step Instructions

Step 1: Prep and season

Pat the shrimp very dry with paper towels. In a medium bowl, toss shrimp with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and red pepper flakes if using. Zest the lemon (you’ll use all the zest to finish) and squeeze 1 tablespoon of juice; set aside. Mince the garlic and cut asparagus into 1 1/2-inch pieces.

Step 2: Sear the shrimp

Heat 1 tablespoon olive oil in a large, deep skillet over medium-high heat until shimmering. Add shrimp in a single layer and sear 1–2 minutes per side, just until opaque and lightly golden at the edges. Transfer to a bowl (they will finish cooking later). Do not wipe the pan.

Step 3: Sauté the asparagus and garlic

Add the remaining 1 tablespoon olive oil and the butter to the skillet. When foamy, add asparagus and 1/4 teaspoon kosher salt. Cook over medium-high heat for 2–3 minutes until bright green and crisp-tender. Stir in garlic and cook 30 seconds until fragrant. Transfer asparagus and garlic to the bowl with the shrimp.

Step 4: Toast the orzo

Return the skillet to medium heat. Add the dry orzo and toast in the leftover fat for 1–2 minutes, stirring frequently, until some grains are lightly golden and nutty.

Step 5: Simmer the orzo until tender

Pour in 2 3/4 cups broth. Bring to a boil over high heat, then reduce to a steady simmer over medium heat. Cook 10–12 minutes, stirring every 1–2 minutes to prevent sticking, until the orzo is al dente and most of the liquid is absorbed. If the pan looks dry before the orzo is tender, add hot water or more broth 1/4 cup at a time.

Step 6: Make it creamy and green

Lower the heat to medium-low. Stir in the heavy cream and Parmesan; simmer 1–2 minutes until the sauce turns silky and lightly thickened. Remove the pan from the heat and fold in the pesto until the sauce is glossy and evenly green. If the sauce seems too thick, loosen with a splash of hot water or broth.

Step 7: Finish and serve

Return the shrimp and asparagus (and any juices) to the skillet and toss to warm through, 1–2 minutes. Add all the lemon zest and 1 tablespoon lemon juice. Fold in the arugula just until wilted, 20–30 seconds. Season with the remaining 1/2 teaspoon black pepper and salt to taste. Serve right away, with extra Parmesan and a few cracks of black pepper if you like.

Pro Tips

• Pat shrimp dry and sear hot and fast; they should be just opaque before they go back into the sauce.
• Stir the orzo regularly like risotto to prevent sticking and ensure even cooking; add hot water if it dries out early.
• Fold pesto off the heat to keep its bright color and fresh basil flavor.
• Zest the lemon before juicing—it’s much easier and you’ll capture all the oils.
• Taste for salt at the end; pesto, Parmesan, and broth all contain salt.

Variations

• Spring Pea & Mint: Stir in 1 cup frozen peas (thawed) with the shrimp and asparagus and finish with 1–2 tablespoons chopped fresh mint.
• Sun-Dried Tomato Twist: Add 1/3 cup chopped oil-packed sun-dried tomatoes when you stir in the cream for a sweet-savory pop.
• Gluten-Free: Use gluten-free orzo or substitute 3/4 cup rinsed short-grain rice; simmer rice 18–20 minutes, adding liquid as needed.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stove over medium-low heat with a splash of broth or cream until hot and creamy; avoid boiling to keep the shrimp tender. For make-ahead, you can toast the orzo up to 24 hours in advance and keep it in an airtight container, prep the asparagus and garlic, and thaw/peel the shrimp. You can also cook the orzo 2 minutes shy of al dente, cool quickly, and finish with cream, pesto, shrimp, and asparagus just before serving.

Nutrition (per serving)

Approximate: 740 calories; 36 g protein; 49 g carbohydrates; 43 g fat; 4 g fiber; 930 mg sodium. Values will vary based on pesto, broth, and Parmesan brands.