One-Pan Shrimp, Corn & Tomato Orzo with Garlic Olive Oil

Name: One-Pan Shrimp, Corn & Tomato Orzo with Garlic Olive Oil
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Italian-Inspired
Ingredients: 1 pound large shrimp, peeled and deveined; 3 tablespoons Garlic Olive Oil, divided; 1 teaspoon paprika; 1/2 teaspoon sea salt, plus more to taste; 1/4 teaspoon freshly ground black pepper; 1 1/2 cups cherry or grape tomatoes; 1 1/2 cups fresh or frozen corn kernels; 1 cup uncooked orzo; 2 1/4 cups chicken or vegetable broth; 1/4 teaspoon crushed red pepper flakes, optional; 2 cups baby spinach, optional; 1/4 cup freshly grated Parmesan cheese, optional; 2 tablespoons chopped fresh basil or parsley; Juice of 1/2 lemon; Additional Garlic Olive Oil for finishing

August 15, 2026

Sweet corn, juicy tomatoes, tender shrimp and garlicky orzo all cozied up together in one pan? Yes, please!

If summer could turn itself into dinner, we’re pretty sure it would look a lot like this One-Pan Shrimp, Corn & Tomato Orzo. It’s colorful, fresh, wonderfully garlicky and—perhaps best of all—doesn’t leave you with a mountain of dishes afterward.

The secret weapon is our Garlic Olive Oil, which gives the entire dish rich garlic flavor without having to peel, mince or accidentally burn a single clove. Add tender shrimp, fresh corn, burst tomatoes and creamy little pieces of orzo, and suddenly Tuesday night feels much more exciting.

Why You'll Love This One-Pan Shrimp Orzo

This is one of those recipes that looks impressive enough for company but is easy enough for a weeknight dinner.

One pan: Less cleanup means more time to enjoy dinner.
Ready in about 30 minutes: Perfect for busy summer evenings.
Loaded with seasonal flavor: Sweet corn and ripe tomatoes are a match made in summer heaven.
Garlic Olive Oil does the heavy lifting: Big garlic flavor with very little prep.
Easy to customize: Add spinach, zucchini, feta, Parmesan or a little red pepper for some heat.

The Garlic Olive Oil Makes the Difference

Olive oil isn't just here to keep the shrimp from sticking to the pan. In this recipe, it's part of the flavor.

Using Garlic Olive Oil from The Little Shop of Olive Oils adds a savory garlic note throughout the dish—from the shrimp to the vegetables to every creamy bite of orzo.

We even like adding a small drizzle over the finished dish right before serving. That final touch gives you another little burst of garlic aroma and flavor.

Summer Corn + Tomatoes = Dinner Magic

There is something wonderful about cooking with ingredients that don't need much fuss.

Fresh corn becomes sweet and slightly caramelized as it cooks, while cherry tomatoes soften and release their juices right into the orzo. Those juices mingle with the broth and Garlic Olive Oil, creating a light sauce without requiring cream or a complicated list of ingredients.

Then comes the shrimp.

Tender, juicy and quick-cooking, shrimp turns this simple summer orzo into a complete meal that feels just a little special.

The Trick to Creamy Orzo Without Cream

Here's the fun part: orzo behaves a little like risotto.

As the tiny pasta cooks directly in the broth, it releases starch. That starch helps create a silky, almost creamy texture around the pasta.

Give the orzo an occasional stir while it cooks and let it absorb all that delicious flavor from the Garlic Olive Oil, tomatoes, corn and broth.

No heavy cream required.

Make It Your Own

This recipe is wonderfully forgiving, so don't be afraid to play with it.

Add a couple handfuls of baby spinach during the final few minutes.
Stir in fresh basil just before serving.
Top it with crumbled feta for a Mediterranean-inspired twist.
Add Parmesan for an extra savory finish.
Sprinkle in crushed red pepper flakes if you like a little kick.
Finish with fresh lemon juice for a bright pop of acidity.

Want to Try a Different Olive Oil?

While Garlic Olive Oil is our first choice, this recipe is also delicious with Lemon Olive Oil. The lemon adds a fresh citrus note that pairs beautifully with shrimp.

You can even use Garlic Olive Oil for cooking and finish the dish with a small drizzle of Lemon Olive Oil. Best of both worlds!

What to Serve with Shrimp, Corn & Tomato Orzo

Honestly, this dish can happily stand on its own. But if you're feeding a crowd—or you're simply very enthusiastic about dinner—serve it with:

A crisp green salad
Fresh crusty bread
Garlic Olive Oil for dipping
A simple tomato and cucumber salad
Grilled vegetables

A Little Shop Summer Dinner

Recipes like this are exactly why we love flavored olive oils. One great ingredient can turn a handful of everyday foods into something you genuinely look forward to eating.

Sweet corn. Juicy tomatoes. Plump shrimp. Creamy orzo. And plenty of Garlic Olive Oil.

It's quick, colorful, satisfying and just fancy enough to make you wonder why you were thinking about ordering takeout.

Grab your skillet and let's make dinner!

One-Pan Shrimp, Corn & Tomato Orzo Recipe

Scroll down for the complete recipe and save this one for those nights when you want something fresh and delicious without spending your whole evening in the kitchen.

Find Garlic Olive Oil and more gourmet oils and balsamics at The Little Shop of Olive Oils in Franklin, Massachusetts.

One-Pan Shrimp, Corn & Tomato Orzo with Garlic Olive Oil

The Little Shop of Olive Oils

Servings

Prep Time

10 minutes

Cook Time

20 minutes

Calories

487

Cuisine

Italian-Inspired

Ingredients

1 pound large shrimp, peeled and deveined
3 tablespoons Garlic Olive Oil, divided
1 teaspoon paprika
1/2 teaspoon sea salt, plus more to taste
1/4 teaspoon freshly ground black pepper
1 1/2 cups cherry or grape tomatoes
1 1/2 cups fresh or frozen corn kernels
1 cup uncooked orzo
2 1/4 cups chicken or vegetable broth
1/4 teaspoon crushed red pepper flakes, optional
2 cups baby spinach, optional
1/4 cup freshly grated Parmesan cheese, optional
2 tablespoons chopped fresh basil or parsley
Juice of 1/2 lemon
Additional Garlic Olive Oil for finishing

Directions

Pat the shrimp dry with paper towels. Toss with 1 tablespoon Garlic Olive Oil, paprika, salt and black pepper.
Heat a large skillet over medium-high heat. Add the shrimp and cook for about 1 to 2 minutes per side, just until pink and nearly cooked through. Transfer the shrimp to a plate and set aside.
Add the remaining 2 tablespoons Garlic Olive Oil to the same skillet.
Add the cherry tomatoes and corn. Cook for 3 to 4 minutes, stirring occasionally, until the tomatoes begin to soften and the corn develops a little color.
Stir in the orzo and optional crushed red pepper flakes. Cook for about 1 minute, stirring frequently, to lightly toast the orzo.
Pour in the broth and stir well. Bring to a gentle simmer.
Reduce the heat to medium-low and cook for approximately 8 to 10 minutes, stirring occasionally, until the orzo is tender and most of the liquid has been absorbed. Add a splash more broth if the mixture becomes too dry before the orzo is cooked.
If using baby spinach, stir it into the orzo during the final 2 minutes of cooking.
Return the shrimp and any accumulated juices to the skillet. Stir gently and cook for another 1 to 2 minutes, just until the shrimp is completely cooked.
Remove from the heat. Stir in the lemon juice, fresh basil or parsley and Parmesan, if using.
Taste and adjust the salt and pepper as needed.
Spoon into bowls and finish each serving with a small drizzle of Garlic Olive Oil.