Simplify dinner with this easy recipe for One Pan Lemon Artichoke & Shrimp Orzo. It’s a meal chocked full of pantry, freezer, and refrigerator staples and made in under an hour!
Looking for a simple weeknight meal with minimal dishes to clean? My One Pan Lemon Artichoke & Shrimp Orzo is the ticket. I always keep a bag of frozen shrimp on hand, especially if I find a good sale I’ll pick up a few bags to store in the freezer for a few easy dinners. Shrimp is packed full of protein and can defrost quickly making it my go-to when I’m not 100% sure what I want to make for dinner (or simply don’t feel like cooking). I love a good one-pot pasta meal but as of recently I’ve started moving toward baking one-pan meals for my family. Once the meal is assembled it truly is a set it and forget it type recipe.
Let’s talk about the pantry staples: A jar of marinated artichoke hearts is an easy add and a staple I always have in my pantry. I mainly keep them stocked for salads but for easy pasta dishes like this one as well. You’ll always find chicken stock on hand in my pantry—a good pantry always has a few boxes on hand. You never know when you’ll want to whip up a quick soup or even use it for one pot pasta dishes, mashed potatoes, and more!
If you don’t have fresh garlic on hand here are a few tips; I always have squeeze garlic on hand that is stored in the refrigerator and dehydrated in the cabinet. I also always have a bottle of lemon juice in my refrigerator. That way if I don’t have a fresh lemon I can still get the same great flavor but in a bottle. Shhhh no one has to know our secrets.
I like using a glass 9 x 13 baking dish for this meal. I love that the pasta, veggies, and shrimp all cook together. Very little prep and set it in the oven and I’m under an hour dinner is ready. Covering with tinfoil is key to ensuring the pasta cooks. I like to serve this meal with warm crusty bread and a salad packed full of veggies.
Some how we have convinced my picky 3 year old to eat shrimp and now he loves it. We told him the sharks eat it so he thought that was cool and wants to be like the sharks so he eats it. This is actually one of his favorites and if I sprinkle Parmesan cheese on it he will gobble it up. Everyone in my home loves this meal and since creating this recipe months ago I’ve added it to our meal plan rotation!
One Pan Lemon Artichoke & Shrimp Orzo
- 16 oz. orzo
- ½ cup red bell pepper diced
- 1 cup marinated artichoke hearts
- 1 cup frozen peas
- 2 cloves garlic minced
- 1 tablespoon lemon juice
- 3 tablespoons fresh dill
- 4 cups low sodium chicken stock
- 1 lb. large thawed shrimp peeled and deveined
- ½ teaspoon lemon pepper seasoning salt
- Preheat the oven to 450 degrees Fahrenheit.
- In a large 9 x 12 glass baking dish place the orzo, diced red bell peppers, marinated artichoke hearts, frozen peas, minced garlic, lemon juice, and fresh dill together. Pour the low sodium chicken stock into the baking dish. Mix well then add the frozen shrimp on top. Sprinkle with salt and pepper and seal baking dish with aluminum foil. Bake for 45 minutes or until shrimp are pink in color and the orzo pasta is cooked.
- Divide evenly among plates and top with additional fresh dill if desired. Enjoy.