Introduction

This One Pan Parmesan Orzo with Shrimp is a deliciously creamy and cheesy meal that’s quick to prepare and perfect for busy weeknights. The combination of tender shrimp, flavorful orzo, and bright lemon makes it a crowd-pleaser with minimal cleanup. Enjoy a comforting dinner that’s both fuss-free and full of flavor.

A white plate holds a creamy pasta dish with al dente fettuccine noodles coated in a smooth yellow sauce. On top, large pink shrimp curl around, some facing upwards, with finely chopped green herbs sprinkled evenly over everything. Small white crumbs, like grated cheese, scatter across the shrimp and pasta, adding texture. The plate rests on a white marbled surface, and a woman's hand reaches in from the side, about to pick up a piece. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound orzo pasta

1.5 pounds medium to large shrimp, peeled and deveined

4 cups low-sodium chicken broth (or vegetable broth for vegetarian option)

½ cup dry white wine (optional), such as Pinot Grigio or Sauvignon Blanc

1 medium yellow onion, diced

4 cloves garlic, minced

1 cup grated Parmesan cheese, plus extra for serving

½ cup heavy cream

2 tablespoons unsalted butter

2 tablespoons extra virgin 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

Step 1: Heat olive oil and butter in a large oven-safe skillet or Dutch oven over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in minced garlic and red pepper flakes (if using) and cook for another minute until fragrant, avoiding burning the garlic.

Step 2: Add the orzo pasta to the skillet and toast for 1-2 minutes, stirring constantly to enhance its nutty flavor. If using white wine, pour it in now, simmer for a minute, and scrape up any browned bits from the pan. Allow the wine to reduce slightly.

Step 3: Pour in the chicken broth, lemon zest, salt, and pepper. Bring to a boil, then lower the heat, cover, and simmer for 10-12 minutes until the orzo is almost cooked and most liquid is absorbed.

Step 4: Uncover the skillet and gently stir in the shrimp, nestling them into the orzo. Cover again and cook for 3-5 minutes until shrimp are pink and opaque but not overcooked.

Step 5: Remove from heat. Stir in the grated Parmesan cheese and heavy cream until the sauce is creamy and smooth.

Step 6: Finish by stirring in fresh lemon juice and chopped parsley. Taste and adjust seasoning with salt and pepper as needed.

Step 7: Serve immediately, garnished with extra Parmesan and parsley if desired.

Tips & Variations

Don’t overcook shrimp to keep them tender and juicy; they are done when pink and opaque.

Use freshly grated Parmesan from a block for the best flavor and smoother melting.

Toast the orzo before adding liquids to enhance its nutty flavor and help it absorb broth better.

If orzo is too dry while cooking, add broth a little at a time to keep it creamy.

Add vegetables like spinach, peas, or roasted red peppers for extra flavor and nutrition.

For a dairy-free version, substitute butter with olive oil, heavy cream with coconut or cashew cream, and Parmesan with nutritional yeast or vegan cheese.

FAQs

Can I use frozen shrimp for this recipe?

Yes, thaw frozen shrimp completely under cold running water and pat dry before cooking to ensure proper browning and texture.

I don’t have white wine, can I still make this recipe?

Absolutely. Replace the white wine with an equal amount of chicken broth. The dish will remain flavorful and delicious.

Dinner

One Pan Parmesan Orzo with Shrimp Recipe