The sizzle of juicy shrimp hitting a hot skillet, the aroma of garlic and parmesan swirling together, and tender orzo soaking up every creamy bit—this is what dinner dreams are made of. I’ll never forget the first time I threw together this one pan parmesan orzo with shrimp on a random Thursday night. I was craving something cozy, but I didn’t want a pile of dishes or a fussy ingredient list. Let’s face it, we all have those days when you just want to toss everything in one pan and call it a win! This recipe quickly became a family favorite, especially for those nights when time is tight but you want something that feels special.
What’s so awesome about this dish? For starters, you only need one pan (hello, easy cleanup), and the parmesan orzo gets ultra-creamy as it cooks right in the same skillet as the shrimp. That means every bite is bursting with flavor—no bland noodles here! The shrimp cooks up plump and juicy, and the orzo soaks up that garlicky, cheesy goodness. I’ve made this one pan parmesan orzo with shrimp for quick weeknight dinners, date nights at home, and even last-minute drop-in guests (who always ask for seconds). Plus, it’s ready in just about 30 minutes from start to finish. If you’re a busy parent, meal-prepper, or just plain tired at the end of the day, this recipe is a total lifesaver. I’ve tested it more times than I can count, tweaking the seasonings, trying different cheeses, and playing with add-ins. Trust me—this is the version you’ll want to pin, print, and keep on repeat!
Why You’ll Love This Recipe
- Quick & Easy: This one pan parmesan orzo with shrimp comes together in just 30 minutes (yes, really!). It’s perfect for those weeknights when you need real food, fast.
- Simple Ingredients: Nothing fancy here—just pantry staples, fresh or frozen shrimp, and a handful of flavor-boosters you probably already have.
- Perfect for Family Dinners: The creamy orzo and savory shrimp are a hit with both picky kids and hungry grown-ups. It’s the kind of meal everyone actually looks forward to.
- Crowd-Pleaser: I’ve served this at family gatherings and casual dinner parties. There are never leftovers (and if there are, they’re fought over for lunch the next day!).
- Unbelievably Delicious: The combination of parmesan, garlic, and tender orzo is pure comfort food—but with a fresh, coastal twist from the shrimp. It’s the kind of recipe that makes you close your eyes for that first bite.
What really sets this recipe apart? I blend the parmesan into the orzo as it cooks, creating a super creamy, risotto-like texture without the constant stirring. The shrimp get a quick sear so they’re juicy (not rubbery), and everything’s seasoned just right. You can even throw in a handful of spinach or peas for a veggie boost—honestly, it’s so flexible. For me, this dish is more than just easy. It’s that rare combo of “fast” and “special”—the kind of meal that makes weeknights feel a little fancy without any stress. After making this one pan parmesan orzo with shrimp for years, I can guarantee: it’s a dinner you’ll crave again and again.
What Ingredients You Will Need
This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are staples you probably already have, but I’ll include a few tips and swaps just in case.
- Shrimp: 1 pound (450g), peeled and deveined (I like large or extra-large for plumper bites; frozen and thawed works perfectly—just pat dry!)
- Orzo Pasta: 1 1/2 cups (285g) (Look for it in the pasta aisle—this rice-shaped pasta cooks up creamy and tender. Sub with small pasta like ditalini if you can’t find orzo.)
- Chicken or Vegetable Broth: 3 1/2 cups (830ml) (Adds depth and flavor to the orzo. Low-sodium is best so you can control the salt.)
- Parmesan Cheese: 3/4 cup (60g), finely grated (Freshly grated is best for melting. I use Parmigiano-Reggiano, but pre-grated works in a pinch.)
- Garlic: 3 cloves, minced (Don’t skimp here. Garlic is key for that savory kick!)
- Butter: 2 tablespoons (28g) (For richness and to sauté the shrimp. You can swap in olive oil for a lighter version.)
- Olive Oil: 1 tablespoon (15ml) (Great for searing shrimp and building flavor.)
- Lemon Zest & Juice: Zest and juice from 1 lemon (Brightens the whole dish; a must for balancing the creamy parmesan.)
- Fresh Parsley: 2 tablespoons, chopped (Adds a pop of color and freshness. Sub basil or chives if you prefer.)
- Salt & Black Pepper: To taste (I start with 1/2 teaspoon salt and 1/4 teaspoon pepper, then adjust.)
- Red Pepper Flakes: 1/4 teaspoon (Optional, but I love the subtle heat!)
Optional Add-Ins:
- Baby Spinach: 2 cups (60g), stirred in at the end for a veggie boost.
- Frozen Peas: 1/2 cup (75g), tossed in with the orzo for color and sweetness.
- Sun-Dried Tomatoes: 1/4 cup, chopped, for a tangy punch.
Ingredient Notes & Substitutions:
- Shrimp: Swap with diced chicken breast or scallops for a different protein.
- Parmesan: Pecorino Romano gives a saltier, sharper bite.
- Broth: Use homemade stock for even deeper flavor.
- Gluten-Free: Substitute gluten-free orzo or rice-shaped pasta.
Equipment Needed
You don’t need a fancy kitchen for this one pan parmesan orzo with shrimp—just a few trusty tools.
- Large Skillet or Sauté Pan: At least 12 inches wide, with a lid (nonstick or stainless works; I use a deep-sided skillet for less splatter.)
- Wooden Spoon or Silicone Spatula: For stirring the orzo and scraping up all those tasty browned bits.
- Microplane or Zester: For the lemon zest (a box grater works in a pinch—just watch your knuckles!).
- Measuring Cups & Spoons: For accuracy—especially with broth and cheese.
- Small Mixing Bowl (optional): For tossing shrimp with seasoning before adding to the pan.
If you don’t have a big enough skillet, split the recipe into two pans or use a Dutch oven. I’ve tried both—honestly, even a well-seasoned cast iron works if you keep an eye on the orzo to prevent sticking. For budget shoppers, you don’t need anything pricey. I’ve had my basic skillet for years, and it still does the job (just keep it clean and dry to prevent rust if it’s cast iron!).
Preparation Method
- Prep the Shrimp:
Pat 1 pound (450g) shrimp dry with paper towels. Toss with 1/2 teaspoon salt, 1/4 teaspoon pepper, and half the lemon zest. Set aside for a few minutes while you prep the other ingredients.
Tip: Dry shrimp sear better—don’t skip this step! - Sauté the Shrimp:
Heat 1 tablespoon (15ml) olive oil and 1 tablespoon (14g) butter in a large skillet over medium-high heat. Once hot and shimmering (but not smoking), add the shrimp in a single layer. Cook about 1-2 minutes per side, until pink and opaque.
Remove shrimp to a plate and cover loosely with foil.
Sensory cue: Shrimp should be lightly golden and just cooked—if they curl up super-tight, they’re overdone. - Build the Flavor Base:
Lower heat to medium. Add remaining 1 tablespoon (14g) butter to the skillet, then toss in 3 minced garlic cloves. Sauté for 30 seconds until fragrant (don’t let it brown!) - Add Orzo:
Stir in 1 1/2 cups (285g) orzo. Toast for 1-2 minutes, stirring often, until a few pieces turn golden. This adds a nutty, deeper flavor. - Simmer with Broth:
Pour in 3 1/2 cups (830ml) chicken or vegetable broth. Scrape up any browned bits from the bottom (that’s pure flavor!). Bring to a gentle boil, then reduce heat to low and cover. Simmer for 8-10 minutes, stirring once or twice, until orzo is tender but not mushy.
Note: If the orzo absorbs liquid too fast, add a splash more broth or water. - Creamy Finish:
Remove lid and stir in 3/4 cup (60g) grated parmesan, remaining lemon zest, and juice from 1 lemon. Taste and adjust salt and pepper. Orzo should look creamy, almost like risotto.
If adding spinach or peas, toss them in now and cook for 1-2 minutes until wilted/heated through. - Return the Shrimp:
Nestle cooked shrimp and any juices back into the skillet. Sprinkle with red pepper flakes (if using). Heat for 1-2 minutes until everything is warmed through. - Garnish & Serve:
Sprinkle with chopped parsley and extra parmesan. Serve hot, straight from the pan—don’t forget a wedge of lemon on the side!
Troubleshooting: If the orzo seems dry, add a splash of broth or water and stir until creamy. If too soupy, simmer uncovered for 2-3 minutes to thicken. Don’t overcook shrimp—remove as soon as they’re pink. For extra flavor, try a pinch of smoked paprika or swap parsley for basil.
Cooking Tips & Techniques
After making this one pan parmesan orzo with shrimp more times than I can count, I’ve picked up a few tricks to guarantee success every time.
- Use Dry Shrimp: Seriously, this makes all the difference. Pat them as dry as possible before searing for that golden, flavorful crust.
- Toast the Orzo: Don’t skip the quick toasting step! It deepens the flavor and gives the orzo a subtle nutty note that stands out.
- Stir Occasionally, Not Constantly: Treat this like a lazy risotto. Stir once or twice as it simmers to keep it from sticking, but don’t babysit it the whole time.
- Adjust Liquid as Needed: Every pan and stove is a little different. If the orzo drinks up liquid before it’s tender, just add a splash more broth or water until it’s creamy.
- Fresh Parmesan for Creaminess: Pre-grated cheese can clump and not melt as well. I always use freshly grated if I have the time—it really does melt like a dream.
- Lemon at the End: Add lemon juice and zest after cooking for that bright, fresh finish. If you add it too early, it can taste dull.
- Watch the Shrimp: Overcooked shrimp turn rubbery fast. They just need a quick sear—pull them out as soon as they’re pink.
One time, I got distracted and left the shrimp in the pan too long—they ended up chewy, and the orzo was too dry. Now, I always set a timer for each step, and I keep a measuring cup of broth handy in case the pan looks thirsty. Multitasking? Chop your parsley and zest your lemon while the orzo simmers. If you want to double the recipe, just use a bigger pan and give it a little more simmer time. Consistency is key—taste as you go, and don’t be afraid to tweak the seasoning at the end. That’s how you make it truly your own!
Variations & Adaptations
This one pan parmesan orzo with shrimp is super versatile, so you can easily make it your own. Here are some of my favorite ways to switch things up:
- Low-Carb or Keto: Swap orzo for riced cauliflower. Sauté the cauliflower rice with garlic and broth, then stir in parmesan and shrimp at the end. It’s a lighter, still-creamy twist!
- Vegetarian: Skip the shrimp and add sautéed mushrooms, roasted cherry tomatoes, or extra spinach. Chickpeas are a great protein boost.
- Spicy Cajun: Season shrimp with Cajun spice and add a pinch of smoked paprika to the orzo. Top with sliced green onions for a Southern kick.
- Allergen-Friendly: Use gluten-free orzo or rice-shaped pasta for gluten sensitivities. For dairy-free, try nutritional yeast instead of parmesan and vegan butter.
- Seasonal Veggies: In spring, add asparagus tips or peas; in summer, try zucchini or bell peppers; in fall, roasted butternut squash is amazing.
My personal go-to? I toss in a handful of sun-dried tomatoes and a scoop of baby spinach right before serving. It adds color, flavor, and a little extra nutrition—plus, it looks amazing for dinner guests! Don’t be afraid to play around with herbs, swap in your favorite cheese, or use whatever veggies are hanging out in your fridge.
Serving & Storage Suggestions
For the best experience, serve your one pan parmesan orzo with shrimp piping hot, straight from the skillet. I love bringing the whole pan to the table for a rustic, family-style vibe—just sprinkle with extra parmesan and parsley for a wow factor!
- Presentation: Garnish with fresh lemon wedges and a generous shower of parmesan. It’s gorgeous on a big platter with a side of crusty bread or a fresh green salad.
- What to Serve With: A crisp white wine, garlic bread, or a cucumber-tomato salad pairs beautifully. For a cozy winter meal, add roasted veggies or steamed broccoli on the side.
- Storing Leftovers: Cool completely and transfer to an airtight container. Store in the fridge for up to 3 days. The orzo will soak up extra liquid, but it’s still delicious!
- Reheating: Add a splash of broth or water and reheat gently on the stove or in the microwave, stirring halfway. This brings back the creaminess and keeps the shrimp from drying out. I don’t recommend freezing—shrimp texture can get weird, and orzo may turn mushy.
Honestly, leftovers make a fantastic lunch—just add a squeeze of lemon before eating. The flavors actually deepen overnight, so don’t be surprised if you find yourself sneaking a forkful cold, straight from the fridge!
Nutritional Information & Benefits
Here’s the lowdown on one pan parmesan orzo with shrimp, based on a hearty serving (about 1/4 of the recipe):
- Calories: Approximately 430
- Protein: 30g (thanks to shrimp and parmesan)
- Carbohydrates: 42g
- Fat: 14g
- Fiber: 2g
Shrimp is a lean, low-calorie protein source, rich in selenium and vitamin B12. Orzo offers satisfying carbs for energy, while parmesan adds calcium and flavor without going overboard on fat. This dish is easily adapted for gluten-free or dairy-free needs (see above), but do note: it contains shellfish and dairy. I love meals like this for balancing comfort food satisfaction with nutrition—high in protein, filling, and not too heavy. It’s a staple in my healthy weeknight rotation!
Conclusion
If you’re looking for a fuss-free dinner that feels a little fancy but comes together in 30 minutes, this one pan parmesan orzo with shrimp is your new go-to. It’s got everything: creamy orzo, juicy shrimp, bright lemon, and a touch of garlic—all in one skillet, with barely any cleanup. You can customize it with your favorite veggies, swap out the protein, or keep it classic. I love this recipe because it never lets me down, whether it’s a rushed Tuesday night or a cozy weekend with friends.
Give it a try, and don’t be afraid to tweak it to fit your family’s tastes—make it spicy, veggie-packed, or extra cheesy. I’d love to hear how it goes for you! Drop a comment below with your favorite twist, pin this recipe for later, and share it with anyone who needs a quick, delicious dinner idea. Life’s too short for boring meals—let’s make dinner memorable, together!
Frequently Asked Questions
How do I prevent the orzo from sticking to the pan?
Stir the orzo once or twice as it simmers and use a nonstick or well-seasoned skillet. If you notice sticking, add a splash more broth and scrape the bottom gently with a wooden spoon.
Can I use frozen shrimp for this recipe?
Absolutely! Just thaw and pat them dry before cooking. Wet shrimp won’t sear as well, so drying them is key for flavor and texture.
What can I substitute for orzo if I don’t have any?
Small pasta shapes like ditalini, acini di pepe, or even broken spaghetti work. You can also use rice for a risotto-style twist; just adjust the broth and cooking time as needed.
Is this dish good for meal prep?
It’s great for make-ahead lunches! Store leftovers in the fridge and add a splash of broth before reheating to keep it creamy. Just know shrimp is best eaten within a couple of days for peak freshness.
How can I make this recipe gluten-free?
Use gluten-free orzo or a small gluten-free pasta. Double-check your broth and cheese to make sure they’re certified gluten-free.
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One Pan Parmesan Orzo with Shrimp
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This creamy, garlicky one pan parmesan orzo with shrimp is a quick and easy family dinner that comes together in just 30 minutes. Juicy shrimp and tender orzo are cooked together in a single skillet for maximum flavor and minimal cleanup.
Ingredients
- 1 pound (450g) shrimp, peeled and deveined (large or extra-large preferred, fresh or thawed frozen, patted dry)
- 1 1/2 cups (285g) orzo pasta
- 3 1/2 cups (830ml) chicken or vegetable broth (preferably low-sodium)
- 3/4 cup (60g) parmesan cheese, finely grated
- 3 cloves garlic, minced
- 2 tablespoons (28g) butter
- 1 tablespoon (15ml) olive oil
- Zest and juice from 1 lemon
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper, to taste (start with 1/2 teaspoon salt and 1/4 teaspoon pepper)
- 1/4 teaspoon red pepper flakes (optional)
- Optional: 2 cups (60g) baby spinach
- Optional: 1/2 cup (75g) frozen peas
- Optional: 1/4 cup sun-dried tomatoes, chopped
Instructions
- Pat shrimp dry with paper towels. Toss with 1/2 teaspoon salt, 1/4 teaspoon pepper, and half the lemon zest. Set aside.
- Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add shrimp in a single layer and cook 1-2 minutes per side until pink and opaque. Remove shrimp to a plate and cover loosely with foil.
- Lower heat to medium. Add remaining 1 tablespoon butter to the skillet, then add minced garlic. Sauté for 30 seconds until fragrant.
- Stir in orzo and toast for 1-2 minutes, stirring often, until some pieces turn golden.
- Pour in broth, scraping up any browned bits. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 8-10 minutes, stirring once or twice, until orzo is tender but not mushy.
- Remove lid and stir in parmesan, remaining lemon zest, and lemon juice. Taste and adjust salt and pepper. Orzo should look creamy.
- If using spinach or peas, stir them in now and cook for 1-2 minutes until wilted or heated through.
- Return shrimp and any juices to the skillet. Sprinkle with red pepper flakes if using. Heat for 1-2 minutes until warmed through.
- Garnish with chopped parsley and extra parmesan. Serve hot, straight from the pan, with lemon wedges.
Notes
Pat shrimp very dry before searing for best texture. Toasting the orzo deepens flavor. Stir orzo occasionally as it simmers and add extra broth if needed for creaminess. Use freshly grated parmesan for best melting. Add lemon juice and zest at the end for brightness. For gluten-free, use gluten-free orzo or small pasta. Leftovers keep well for up to 3 days in the fridge; add a splash of broth when reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: About 1/4 of recipe (approx. 1 1/2 cups)
- Calories: 430
- Sugar: 2
- Sodium: 900
- Fat: 14
- Saturated Fat: 6
- Carbohydrates: 42
- Fiber: 2
- Protein: 30
Keywords: shrimp, orzo, parmesan, one pan, skillet dinner, easy dinner, creamy pasta, family meal, weeknight dinner, seafood, quick recipe
