One Pan Parmesan Orzo with Shrimp
A simple and delicious one-pan meal combining orzo pasta and shrimp in a creamy, flavorful sauce, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 pound Orzo Pasta Look for good quality orzo for the best results.
- 1.5 pounds Shrimp, peeled and deveined Ensure they are thawed if frozen and patted dry before cooking.
- 4 cups Chicken Broth Low-sodium is recommended; vegetable broth can be used for a vegetarian option.
- ½ cup White Wine (optional) Dry white wine adds depth; substitute with extra chicken broth if omitted.
- 1 medium Yellow Onion, diced Adds sweetness and complexity.
- 4 cloves Garlic, minced Freshly minced garlic is preferred.
- 1 cup Parmesan Cheese, grated Use good quality Parmesan for rich flavor.
- ½ cup Heavy Cream Adds richness to the sauce.
- 2 tablespoons Butter Use unsalted to control saltiness.
- 2 tablespoons Olive Oil Extra virgin recommended for flavor.
- 1 each Lemon, juiced and zested Brightens the flavors.
- ¼ cup Fresh Parsley, chopped Adds freshness to the dish.
- ¼ teaspoon Red Pepper Flakes (optional) Adjust based on spice preference.
- to taste Salt and Black Pepper Season to taste.
Instructions
Preparation
- Heat olive oil and butter in a large oven-safe skillet or Dutch oven over medium heat. Add 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.
Cooking Orzo
- Add orzo pasta to the skillet and toast for 1-2 minutes, stirring constantly.
- If using white wine, pour it into the skillet and let it simmer for a minute, scraping up any browned bits from the bottom of the pan.
Simmering
- Pour in chicken broth, lemon zest, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes.
Adding Shrimp
- Uncover the skillet and gently stir in the shrimp. Nestle the shrimp amongst the orzo, ensuring they are mostly submerged.
- Cover again and cook for another 3-5 minutes, or until the shrimp are pink and cooked through.
Finishing Touches
- Remove from heat. Stir in grated Parmesan cheese and heavy cream until creamy and smooth.
- Finish with fresh lemon juice and chopped parsley, adjusting seasoning if needed.
Serving
- Serve hot, garnished with extra Parmesan cheese and fresh parsley. Best enjoyed immediately.
Notes
For storage, let cool completely, transfer to an airtight container, and refrigerate for up to 3 days. Reheat adding a splash of broth or cream if needed.