Creamy Parmesan Orzo with Shrimp
A creamy, lemony pan of Parmesan orzo studded with juicy shrimp, ready in about 30 minutes, perfect for quick weeknight dinners or impressing guests.
Ingredients
For the shrimp
- 1 pound large shrimp, peeled and deveined Large (16–20 count) are ideal.
- 1 tablespoon olive oil
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
For the orzo and sauce
- 1 cup orzo pasta Regular orzo works like a short pasta.
- 4 cups chicken broth Substitute vegetable broth for a vegetarian version.
- 1/2 cup heavy cream Light cream or half-and-half will work but yield a thinner sauce.
- 1/2 cup grated Parmesan cheese Plus more for serving.
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 2 tablespoons butter
- 1/4 cup dry white wine (optional) Adds brightness.
- 1 lemon zested and juiced
- a pinch red pepper flakes (optional)
Instructions
Preparation
- Toss shrimp with olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
Cooking
- Heat a large skillet over medium-high heat. Add shrimp in a single layer and cook 2–3 minutes per side, until pink and opaque. Remove shrimp to a plate and set aside.
- In the same skillet, melt butter over medium heat. Add minced garlic and cook for about 30 seconds until fragrant. If using, pour in the white wine and simmer for 1–2 minutes while scraping up browned bits.
- Add orzo to the skillet and stir constantly for 1–2 minutes until it turns slightly golden and nutty-smelling.
- Pour in the chicken broth and bring to a simmer. Reduce heat to low, cover, and cook for 15–20 minutes, stirring occasionally, until orzo is tender and liquid is mostly absorbed.
- Stir in heavy cream and Parmesan cheese until melted and sauce is smooth.
- Add lemon zest, lemon juice, and red pepper flakes (if using). Taste and adjust salt and pepper.
- Add cooked shrimp back to the skillet and stir to warm through for 1–2 minutes.
- Stir in chopped parsley. Serve immediately with extra Parmesan and a lemon wedge.
Notes
For best results, keep shrimp separate until the end to avoid rubberiness. If the sauce is too thick, stir in a splash of reserved broth or water to loosen.