Description
A quick and easy one-pot creamy shrimp and orzo pasta that comes together in about 15-20 minutes. This dish balances rich garlic cream sauce with sweet shrimp and tender orzo, requiring minimal cleanup.
Ingredients
Scale
- 8 ounces (225 grams) dry orzo pasta
- 1 pound medium to large shrimp (21–25 count), peeled and deveined
- 3 tablespoons unsalted butter
- 1 tablespoon extra virgin olive oil
- 4–5 cloves garlic, minced
- 1.5 cups (350 ml) low-sodium chicken or seafood stock
- 1 cup (240 ml) heavy cream
- 0.5 cup (50 grams) freshly grated Parmesan cheese
- Juice of 1 medium lemon
- Zest of 1 medium lemon
- Pinch of red pepper flakes
- Fresh flat-leaf parsley, chopped
- Salt and black pepper to taste
Instructions
- If using frozen shrimp, thaw under cold water and pat completely dry. Season lightly with salt and pepper.
- Heat a large skillet over medium-high heat. Add olive oil and half the butter. Once foaming, add shrimp in a single layer and cook 1-2 minutes per side until pink. Remove shrimp and set aside.
- Reduce heat to medium. Add remaining butter. Once melted, add garlic and red pepper flakes. Stir for 30 seconds until fragrant.
- Add dry orzo to the pan and toast in the garlic butter for 1-2 minutes.
- Pour in stock and half the lemon juice. Stir to scrape up browned bits from the bottom. Bring to a boil.
- Reduce heat to medium-low, cover, and simmer for 8-10 minutes, stirring every 2-3 minutes, until orzo is tender and most liquid is absorbed.
- Remove lid. If too much liquid remains, cook uncovered for 1 minute. Stir in heavy cream and simmer gently for 2 minutes to thicken.
- Stir in Parmesan cheese until melted. Return shrimp to the pan along with any juices. Toss to combine.
- Remove from heat. Stir in lemon zest and parsley. Taste and adjust seasoning. Serve immediately.
Notes
Ensure shrimp are completely dry before searing to prevent steaming. Do not burn the garlic; keep heat at medium. If the pasta looks too dry before tender, add a splash of water or stock. Leftovers can be stored in the refrigerator for up to 3 days; add liquid when reheating. Freezing is not recommended as the sauce may separate.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup pasta with sau
- Calories: 475
- Sugar: 2
- Sodium: 650
- Fat: 28
- Saturated Fat: 14
- Carbohydrates: 35
- Fiber: 2
- Protein: 22
Keywords: shrimp orzo, creamy pasta, one pot dinner, quick weeknight meals, garlic shrimp, easy pasta recipe, family dinner