Creamy Shrimp Orzo (Printable)
Succulent shrimp and tender orzo simmered in a creamy Parmesan sauce with lemon zest and parsley.
# What You'll Need:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined
→ Pasta
02 - 1½ cups orzo pasta, uncooked
→ Vegetables & Aromatics
03 - 2 tbsp olive oil
04 - 1 small onion, finely chopped
05 - 3 cloves garlic, minced
06 - 1 cup cherry tomatoes, halved
07 - 2 cups baby spinach
→ Liquids & Dairy
08 - ½ cup dry white wine
09 - 3 cups low-sodium chicken or vegetable broth
10 - ½ cup heavy cream
11 - ½ cup freshly grated Parmesan cheese
→ Seasonings
12 - 1 tsp smoked paprika
13 - ¼ tsp crushed red pepper flakes (optional)
14 - Salt and black pepper to taste
15 - Zest of 1 lemon
16 - 2 tbsp fresh parsley, chopped
# Directions:
01 - Heat olive oil in a large skillet over medium-high heat. Season the shrimp with salt, pepper, and smoked paprika. Sear for 2 to 3 minutes per side until pink and just opaque. Remove from the pan and set aside.
02 - Reduce heat to medium. Add the chopped onion and sauté for 2 to 3 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant.
03 - Add the cherry tomatoes and uncooked orzo to the skillet. Toast for 1 minute, stirring constantly to coat the pasta in the oil.
04 - Pour in the dry white wine, scraping up any browned bits from the bottom of the pan. Simmer until the wine has reduced by half.
05 - Add the broth and stir well. Bring to a gentle simmer, then cover and cook for 8 to 10 minutes, stirring occasionally, until the orzo is nearly tender and most of the liquid has been absorbed.
06 - Stir in the heavy cream and Parmesan cheese until melted and smooth. Return the shrimp to the skillet, add the baby spinach, and cook for 2 to 3 minutes until the spinach is wilted and the shrimp is heated through. Adjust seasoning with salt and pepper as needed.
07 - Finish with fresh lemon zest and chopped parsley. Serve immediately while hot.
# Expert Tips:
01 -
- Everything cooks in one pan which means you get all the credit with barely any dishes to wash.
- The orzo soaks up the wine and broth so every bite tastes like it took hours instead of thirty five minutes.
02 -
- Do not overcook the shrimp during the first step because they will cook again when returned to the pan and nobody likes rubbery shrimp.
- Stir the orzo frequently while it simmers because it loves to stick to the bottom of the pan when you look away.
03 -
- Pat the shrimp completely dry with paper towels before seasoning because excess moisture prevents a good sear and waters down the sauce.
- A pinch of cayenne added with the paprika creates a warmth that people cannot quite identify but keeps them coming back for another bite.