Creamy Shrimp Orzo (Printable Version)
Silky orzo and plump shrimp tossed with spinach, Parmesan and lemon for a quick, comforting Mediterranean-style meal.
# What You Need:
→ Seafood
01 - 1 pound large shrimp, peeled and deveined
→ Pasta
02 - 1 1/2 cups orzo pasta
→ Vegetables & Aromatics
03 - 1 small yellow onion, finely chopped
04 - 3 cloves garlic, minced
05 - 1 cup baby spinach, packed
06 - Zest of 1 lemon
07 - 2 tablespoons fresh parsley, chopped, plus extra for garnish
→ Dairy
08 - 3 tablespoons unsalted butter
09 - 1/2 cup heavy cream
10 - 1/2 cup grated Parmesan cheese
→ Liquids
11 - 3 cups low-sodium chicken or vegetable broth
12 - Juice of 1/2 lemon
13 - 2 tablespoons dry white wine, optional
→ Spices & Seasonings
14 - Salt, to taste
15 - Freshly ground black pepper, to taste
16 - 1/2 teaspoon crushed red pepper flakes, optional
# How To Make:
01 - Pat the shrimp thoroughly dry with paper towels and season generously with salt and freshly ground black pepper.
02 - Melt 1 tablespoon of butter in a large sauté pan over medium-high heat. Arrange the shrimp in a single layer and cook for 1 to 2 minutes per side until they turn pink and are just cooked through. Transfer to a plate and set aside.
03 - Add the remaining butter to the same pan. Sauté the chopped onion for 2 to 3 minutes until translucent. Stir in the minced garlic and cook for 30 seconds until fragrant.
04 - Add the orzo to the pan and toast for 1 to 2 minutes, stirring constantly. Pour in the white wine if using, and allow it to evaporate while stirring occasionally.
05 - Gradually add the broth, about 1/2 cup at a time, stirring frequently and allowing the orzo to absorb each addition before adding more. Continue this process until the orzo is tender and the mixture is creamy, approximately 10 to 12 minutes.
06 - Stir in the heavy cream and Parmesan cheese until smooth and fully incorporated. Fold in the baby spinach and cook for about 1 minute until just wilted.
07 - Return the seared shrimp to the pan. Add the lemon zest, lemon juice, chopped parsley, and red pepper flakes if using. Gently stir everything together until heated through. Taste and adjust the seasoning with salt and pepper as needed.
08 - Serve immediately while hot, garnished with additional fresh parsley and lemon wedges on the side if desired.
# Expert Advice:
01 -
- The orzo cooks right in the broth, so every grain absorbs flavor and you never need a separate pot.
- It reheats beautifully the next day, making it ideal for intentional leftovers.
- The lemon and cream balance keeps it rich without veering into heavy territory.
02 -
- Overcooking the shrimp in step one is the most common mistake, so pull them when they are just barely opaque because they will warm through again at the end.
- Stirring the orzo frequently while adding broth prevents it from sticking and ensures even cooking without mushy spots.
03 -
- Grate the Parmesan while it is cold for the finest melt, and never add cheese to a boiling pan or it will clump.
- Reserve a few tablespoons of the cooking broth before the orzo is done, and stir it back in at the end for a silkier finish.