Description
A creamy one-pan pasta dish featuring rich Parmesan cheese and succulent shrimp, perfect for weeknight dinners.
Ingredients
- 1 pound Orzo Pasta
- 1.5 pounds Shrimp, peeled and deveined
- 4 cups Chicken Broth
- ½ cup White Wine (optional)
- 1 medium Yellow Onion, diced
- 4 cloves Garlic, minced
- 1 cup Parmesan Cheese, grated
- ½ cup Heavy Cream
- 2 tablespoons Butter
- 2 tablespoons Olive Oil
- 1 Lemon, juiced and zested
- ¼ cup Fresh Parsley, chopped
- ¼ teaspoon Red Pepper Flakes (optional)
- Salt and Black Pepper to taste
Instructions
- In a large oven-safe skillet, heat the olive oil and butter over medium heat. Add the diced onion and simmer for about 5 minutes until softened. Stir in the minced garlic and red pepper flakes, cooking for 1 additional minute until fragrant.
- Introduce the orzo to the pan and toast it for 1-2 minutes while stirring constantly. If using white wine, pour it in and let it simmer for a minute while scraping up any browned bits.
- Add the chicken broth, lemon zest, along with salt and pepper. Bring to a boil, then reduce the heat, cover, and let it simmer for 10-12 minutes until the orzo is nearly done and most of the liquid is absorbed.
- Uncover the skillet and gently stir in the shrimp. Nestle them amongst the orzo and cover again to cook for an additional 3-5 minutes until they’re pink and fully cooked.
- Remove from heat, stir in the grated Parmesan and heavy cream until well-combined and creamy.
- Incorporate the fresh lemon juice and chopped parsley for a final burst of flavor and freshness.
- Dish up while hot, garnished with additional Parmesan and parsley if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian