One-Pan Pesto Shrimp Orzo with Corn & Tomatoes

This One-Pan Pesto Shrimp Orzo with Corn & Tomatoes is a simple, tasty dinner that comes together quickly and all in one skillet. You’ll get juicy shrimp, creamy orzo cooked in savory broth, fresh cherry tomatoes, sweet corn, and the bright flavor of basil pesto—all ready in about 35 minutes and enough to serve four hungry people.

This One-Pan Pesto Shrimp Orzo with Corn & Tomatoes is a no-fuss, flavor-packed dinner perfect for busy weeknights. Starting to finish in just about 35 minutes, you’ll enjoy tender shrimp paired with creamy orzo that simmers right in the pan with broth, sweet corn, juicy cherry tomatoes, and a fresh hit of basil pesto — enough for four servings.

Below you’ll find a neat ingredient list, easy-to-follow steps, and practical tips to help you nail this recipe every time. I’ve also included helpful swaps for proteins and veggies, storage and reheating advice, plus answers to common questions, so you can make this dish your own with confidence.

Why You’ll Love It

• Ready in about 35 minutes—ideal when you want dinner fast but still homemade.
• One-pan cooking means less cleanup and more flavor as everything cooks together—see the equally simple One-Pot Marry Me Shrimp and Orzo Pasta Recipe.
• The combo of basil pesto, lemon, and tomatoes adds bright, fresh notes to savory shrimp and creamy orzo. For a citrusy twist, try Lemon Garlic Shrimp and Asparagus Orzo.
• Super flexible — you can easily swap in different proteins or veggies based on what you have or prefer.

What You’ll Need

• 1 pound large raw shrimp, peeled and deveined
• 1 teaspoon kosher salt, divided
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil, divided
• 1 small shallot, finely chopped
• 3 garlic cloves, minced
• 1 cup dry orzo
• 2 1/4 cups low-sodium chicken broth
• 1 cup fresh or frozen corn kernels
• 1 1/2 cups halved cherry tomatoes
• 1/3 cup prepared basil pesto
• 1 tablespoon fresh lemon juice
• 1/3 cup crumbled feta cheese
• 2 tablespoons chopped fresh basil

One-Pan Cooking Steps

1. Pat the shrimp dry with paper towels and season with half the kosher salt and all the black pepper.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat and cook the shrimp about 2 minutes per side until opaque; remove and set aside.
3. Reduce heat to medium, add the remaining olive oil and the chopped shallot, and sauté until soft, about 2 minutes.
4. Add the minced garlic and dry orzo, stirring about 1 minute to lightly toast the orzo.
5. Pour in the chicken broth, add the corn, halved cherry tomatoes, and the remaining kosher salt, and bring to a gentle boil.

6. Lower heat to medium-low and simmer, stirring occasionally, for 10–12 minutes until the orzo is tender and the mixture is creamy.

   

7. Stir in the basil pesto and fresh lemon juice until well combined.
8. Return the cooked shrimp to the skillet and warm through for 1–2 minutes.
9. Remove from heat and top with crumbled feta and chopped fresh basil.

Tips for Perfect Results

• Don’t overcook your shrimp! Take them off the heat as soon as they turn opaque (see the 15-minute creamy garlic shrimp method for visual doneness cues); they will finish cooking when you add them back in later.
• Patting the shrimp dry before seasoning helps you get that nice sear and flavor.
• Sometimes orzo soaks up the broth quickly — if it looks dry before it’s done, add a bit more broth or water and keep simmering until tender.
• Give the orzo a good stir now and then while it simmers to stop it from sticking and to help create a creamy texture—similar to a risotto-style orzo method.
• Add your feta and fresh basil just before serving so they stay bright and flavorful.
• Using a wide, heavy skillet helps the liquid reduce evenly, making the orzo creamy rather than soupy.

Swaps and Add-Ins

• Switch up the protein — try cubed chicken, scallops, or firm tofu instead of shrimp; just adjust cooking times accordingly. If using scallops, this garlic butter skillet method for perfectly seared scallops is a great reference.
• Vegetables are easy to change—add spinach or peas at the end for a green boost or toss in roasted peppers or zucchini for extra color and flavor.
• Try different pestos — sun-dried tomato, parsley, or even a lemon-garlic herb sauce all make tasty alternatives. For sun-dried tomato lovers, check out how those flavors shine in this creamy Tuscan shrimp orzo with sun-dried tomatoes.
• Not a fan of feta? Parmesan or pecorino are great swaps for a subtle nutty twist.
• Want to spice it up? Add red pepper flakes while cooking the shallots or stir in a spoonful of harissa into the broth.

Storage and Reheating

• Keep leftovers in an airtight container in the fridge for 3–4 days. They’re also great cold—turn a portion into a light shrimp orzo salad with lemon vinaigrette for lunch; otherwise, when reheating, add a splash of broth or water to revive that creamy sauce.
• Warm leftovers slowly on the stovetop over medium-low heat, stirring and adding liquid as needed. You can microwave too—just cover and heat in short bursts, stirring in between.
• I don’t recommend freezing the whole dish since tomatoes and shrimp can get mushy. If you want to freeze, cook the orzo separately and freeze it alone for up to 2 months, then add freshly cooked shrimp when you reheat.
• For a make-ahead approach, cook the orzo and sauce in advance, refrigerate, then quickly sauté your shrimp just before serving so everything stays fresh and delicious.

Common Questions

• Can I use frozen shrimp? Yes! Just thaw them fully and pat dry before cooking. If cooking frozen shrimp straight from the bag, poach them in the broth at the end, but note the texture may be softer.
• Can I substitute another pasta? Small pastas like acini di pepe or couscous work too. Just adjust the cooking times and broth amounts to make sure they get tender.
• Is store-bought pesto okay? Totally! Use your favorite jarred pesto or make homemade if you like—it’s all about what you prefer.
• Can I make this dairy-free? Yes, just skip the feta or use a dairy-free cheese. Also, watch out for cheese in the pesto; choose a vegan version if needed. For a naturally dairy-free shrimp dinner, try these Sheet Pan Chili-Lime Shrimp Lettuce Wraps.
• How do I know when the orzo is done? It should be tender but still have a little bite (al dente), and the broth should have thickened into a creamy sauce.
• Can I double the recipe? Absolutely! Just make sure to use a bigger skillet or wide sauté pan so it all cooks evenly and the orzo can get creamy without turning mushy. If you’re feeding a crowd and prefer a sheet-pan approach, One-Tray Lemon Shrimp Pasta with Veggies scales up beautifully.