Description
A creamy and delicious pasta dish featuring shrimp and orzo in a rich Parmesan sauce, perfect for weeknight dinners or special occasions.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
- 1 cup orzo pasta
- 4 cups chicken broth
- 1/2 cup heavy cream
- 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)
- 1 lemon, zested and juiced
- Pinch of red pepper flakes (optional)
Instructions
- In a medium bowl, toss shrimp with olive oil, salt, and black pepper.
- Heat a large skillet over medium-high heat. Add the shrimp in a single layer. Cook for 2-3 minutes per side until they turn pink and opaque. Remove and set aside.
- In the same skillet, melt butter over medium heat. Add minced garlic and cook until fragrant, about 30 seconds. If using, pour in the white wine and simmer for 1-2 minutes, scraping any browned bits from the skillet.
- Add the orzo to the skillet and toast for 1-2 minutes while stirring constantly.
- Pour in chicken broth and bring to a simmer. Reduce the heat to low, cover the skillet, and simmer for 15-20 minutes, stirring occasionally until the orzo is tender and liquid is absorbed.
- Stir in heavy cream and Parmesan cheese. Mix until melted and smooth. Add lemon zest, lemon juice, and red pepper flakes (if using); season to taste with salt and pepper.
- Add the cooked shrimp into the skillet and stir to combine. Cook for another minute until heated through. Stir in fresh parsley.
- Serve immediately in bowls, garnished with extra Parmesan and a lemon wedge.
Notes
For a vegetarian option, swap shrimp for chicken or sautéed veggies. Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian