Elena keeps this recipe in the weeknight rotation because it delivers the feeling of a coastal table without asking for a long prep list. The key is to season in layers: warm olive oil first, aromatics second, then herbs and acidity at the end so the whole dish tastes clear and lively.

Before you start

Set out your herbs, lemon, and olive oil before the pan gets hot. Mediterranean home cooking moves quickly once the aromatics begin, and the final minute is where the brightness happens.

How to make it feel coastal

Use the best olive oil you keep for finishing, season confidently, and add something fresh or briny right before serving. That small contrast turns a simple dinner into something memorable.

Recipe card

Lemon Herb Orzo with Shrimp

A bright one-pan coastal supper with tender shrimp, parsley, dill, lemon, and olive oil.

28 min4 servings

Ingredients

  • 1 1/2 cups orzo
  • 1 lb peeled shrimp
  • 3 tbsp extra-virgin olive oil
  • 3 garlic cloves, sliced
  • 1 lemon, zested and juiced
  • 1/2 cup chopped parsley and dill
  • 2 cups low-sodium broth
  • Sea salt and black pepper

Method

  1. Warm olive oil in a wide skillet and soften garlic for 30 seconds.
  2. Toast orzo for 1 minute, then add broth and simmer until nearly tender.
  3. Nestle shrimp into the orzo, cover, and cook until pink.
  4. Fold in lemon zest, lemon juice, herbs, and a final drizzle of olive oil.

Elena’s note: Keep the heat gentle after adding shrimp so they stay sweet and tender.