One Pan Parmesan Orzo with Shrimp
A creamy and bright one-pan meal featuring tender shrimp and orzo, all in a savory Parmesan-butter sauce that comes together in under 30 minutes.
Ingredients
Main Ingredients
- 1 pound Orzo pasta Choose good-quality orzo for better texture.
- 1.5 pounds Shrimp, peeled and deveined Medium–large, thawed and patted dry.
- 4 cups Chicken broth Low-sodium recommended; use vegetable broth for vegetarian.
- ½ cup White wine Optional — Pinot Grigio or Sauvignon Blanc. Substitute extra broth if skipping.
- 1 medium Yellow onion, diced
- 4 cloves Garlic, minced
- 1 cup Parmesan cheese, freshly grated Plus extra for serving.
- ½ cup Heavy cream
- 2 tablespoons Butter, unsalted Preferred.
- 2 tablespoons Olive oil, extra-virgin Recommended.
- 1 Lemon, zested and juiced
- ¼ cup Fresh parsley, chopped
- ¼ teaspoon Red pepper flakes Optional.
- Salt and freshly ground black pepper To taste.
Instructions
Preparation
- Heat a large oven-safe skillet or Dutch oven over medium heat. Add olive oil and butter until melted and foaming.
- Add diced onion and cook until translucent, about 4–5 minutes. Stir in minced garlic and red pepper flakes; cook 30–60 seconds until fragrant.
- Add the orzo to the pan and toast, stirring constantly, for 1–2 minutes.
- If using wine, pour it in now to deglaze the pan. Scrape up any browned bits and simmer about 1 minute to reduce slightly.
- Pour in the chicken broth, add lemon zest, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 10–12 minutes.
- Uncover and nestle the shrimp into the orzo so they’re mostly submerged. Cover again and cook for 3–5 minutes until the shrimp turn pink and opaque.
- Remove pan from heat. Stir in Parmesan and heavy cream until smooth and creamy. Taste and adjust salt and pepper.
- Finish with fresh lemon juice and chopped parsley. Serve immediately, topped with extra Parmesan and parsley.
Notes
For a lighter finish, use half-and-half instead of heavy cream. For a dairy-free option, skip the Parmesan and cream and add extra broth.