Creamy Shrimp Orzo
A quick, Mediterranean-inspired one-pan meal featuring tender shrimp, toasted orzo pasta, and a garlic-lemon-herb cream sauce made with Parmesan and chicken broth. Delicately rich without being heavy, this luxurious dish is ready in under 30 minutes.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
- Yield: 4 servings 1x
- Category: quick
- Method: One-Pan Cooking
- Cuisine: Mediterranean
- Diet: Gluten-Free (use gluten-free orzo if needed for allergy)
Ingredients
1 lb (450g) large shrimp (peeled and deveined, 21–25 count)
1½ cups semolina orzo pasta
2 tbsp unsalted butter
1 tbsp olive oil
3 cloves minced garlic
1 shallot (finely diced)
¾ cup chicken broth (warm)
½ cup grated Parmesan cheese (reserve 1 tbsp)
½ cup heavy cream
2 tbsp lemon zest (from 1 lemon)
1 tbsp lemon juice
2 cups fresh spinach (optional)
Instructions
Heat 1 tbsp oil in a 12-inch skillet over medium-high heat. Sear shrimp in a single layer 1-2 minutes per side until just cooked; transfer to a plate.
Add butter and shallot to the skillet. Cook 2 minutes until golden. Add garlic; sauté 30 seconds before adding uncooked orzo. Toast orzo 2 minutes while stirring.
Pour in warm broth to cover. Bring to boil, then reduce heat to medium-low. Simmer 8-10 minutes until orzo is tender and most liquid transforms into a base.
Stir in heavy cream, remaining 1 tbsp Parmesan, and lemon zest. Cook 2-3 minutes until sauce thickens.
Re-add cooked shrimp and mix to coat without overcooking. Spoon into bowls and top with reserved Parmesan, lemon juice, and fresh spinach if using.
Notes
Substitute vegetable broth for vegetarian version
Add 1 tbsp extra virgin oil if sauce seems too loose
Fresh dill or parsley works as a herb mixer
Store leftovers refrigerated for up to 48 hours
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 2g
- Sodium: 280mg
- Fat: 21g
- Saturated Fat: 12g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 85mg
Find it online: https://yumandrun.com/creamy-shrimp-orzo/