This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.
Fresh lemons make me so happy! They’re bright, cheerful, and lift me out of the winter rut. Add that citrusy sunshine to a creamy pasta, and you get this dreamy Creamy Lemon Orzo! Simple, rich, and bursting with feel-good flavor.
Why This Orzo Understood the Assignment!
- One Pan Simplicity: I know you need minimal cleanup meals, and this dish is made in one pan and done in under 30 minutes. I’ve got you!
- Cozy, Creamy, Family Favorite: With rich heavy cream and fresh lemon, this dish feels fancy but is still totally family-friendly! Everyone always asks for seconds.
- Light Pasta Dish: Even though this dish is pasta, the lemon makes it light and bright, and not so heavy.
Creamy Lemon Orzo Ingredients
- Parmesan: I used freshly shredded Parmesan for bold flavor. Pre-shredded works, but fresh makes all the difference in this simple dish.
- Fresh Vs. Dry Basil: You can use 2 teaspoons of dried basil in place of fresh, but fresh brings way more flavor.
- Heavy Cream Substitution: I recommend full-fat heavy cream for the creamiest texture. Half and half works, but it won’t be quite as rich.
How to Make Creamy Lemon Orzo
You know I’m all about making your weeknights easier! This creamy lemon orzo is one of those gems that comes together fast, with simple ingredients and the best flavor in every bite.
- Cook Shallots: Heat the butter in a large pan over medium-high heat, then add in the shallots and cook, stirring frequently, for 3 minutes.
- Toast Orzo: Add the orzo to the pan and continue to cook, stirring occasionally, for 5 minutes, to lightly toast the orzo. Add the garlic and lemon zest to the pan and cook for 1 minute, until fragrant. Whisk in the chicken broth, heavy cream, lemon juice, salt, and pepper.
- Cook, Stirring Frequently: Bring the liquid to a boil, then reduce the heat to medium-low and simmer the pasta for 8-10 minutes. Stir frequently to keep the pasta from sticking to the pan. Once the pasta is tender and the liquid has cooked down, sprinkle the dish with parmesan cheese and basil and then serve warm.
How to Store Leftovers
- In the Fridge: Store creamy lemon orzo leftovers in an airtight container in the fridge for up to 4 days.
- In the Freezer: Store completely cooled leftovers in a freezer-safe container in the freezer for up to 3 months.
Pin this now to find it later
Prevent your screen from going dark
-
Heat the 2 tablespoons salted butter in a large pan over medium-high heat. Add in the 2 minced shallots and cook, stirring frequently for 3 minutes.
-
Add the 1 ½ cups orzo to the pan and continue to cook, stirring occasionally for 5 minutes, to lightly toast the orzo.
-
Add the 3 minced cloves garlic and 1 tablespoon lemon zest to the pan and cook for 1 minute, until fragrant. Whisk in the 2 cups chicken broth, 1 cup heavy cream, 3 tablespoons lemon juice, 1 teaspoon salt, and ½ teaspoon pepper.
-
Bring the liquid to a boil, then reduce the heat to medium-low and simmer the pasta for 8-10 minutes, stirring frequently to keep the pasta from sticking to the pan.
-
Once the pasta is tender and the liquid has cooked down, sprinkle the dish with ½ cup freshly shredded Parmesan cheese and 2 tablespoons freshly chopped basil and serve.
Calories: 358kcalCarbohydrates: 33gProtein: 9gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 64mgSodium: 868mgPotassium: 199mgFiber: 2gSugar: 3gVitamin A: 811IUVitamin C: 6mgCalcium: 122mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
