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