Description
A cozy, weeknight-friendly dish with tender, garlicky shrimp folded into creamy, cheesy orzo, brightened with lemon and parsley.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 cup orzo pasta
- 4 cups chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 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
- Pat shrimp dry and toss with olive oil, kosher salt, and black pepper.
- Heat a large skillet over medium-high. Add shrimp in a single layer and sear for 2–3 minutes per side until pink and opaque. Remove shrimp to a plate and set aside.
- Reduce heat to medium and add butter to the skillet. Once melted, add minced garlic and cook for about 30 seconds until fragrant.
- If using wine, pour it in and simmer for 1–2 minutes, scraping browned bits from the pan.
- Add orzo and toast for about 1 minute until it smells nutty.
- Pour in chicken broth, bring to a simmer, cover, and cook for 15–20 minutes until orzo is tender and most liquid is absorbed.
- Stir in heavy cream and grated Parmesan until smooth and creamy. Add lemon zest, lemon juice, and red pepper flakes; season with salt and pepper.
- Return cooked shrimp to the skillet and gently fold into the orzo. Heat for 1–2 minutes until shrimp are warmed through.
- Sprinkle chopped parsley on top and serve immediately with extra Parmesan and lemon wedges.
Notes
Toast the orzo briefly for added depth. Use gluten-free pasta shaped like orzo if needed, adjusting liquid as necessary.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Searing and Simmering
- Cuisine: Italian