Description
A creamy one-pan Parmesan orzo with tender shrimp, garlic, lemon, and herbs. This quick stovetop dinner is rich, comforting, and packed with bright Mediterranean flavors.
Ingredients
- 1 pound orzo pasta
- 1.5 pounds shrimp, peeled and deveined
- 4 cups low-sodium chicken broth
- 1/2 cup dry white wine (optional)
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 cup grated Parmesan cheese, plus extra for serving
- 1/2 cup heavy cream
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 lemon, zested and juiced
- 1/4 cup fresh parsley, chopped
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper, to taste
Instructions
1. Heat olive oil and butter in a large skillet over medium heat. Add diced onion and cook about 5 minutes until softened. Stir in garlic and red pepper flakes and cook 1 minute until fragrant.
2. Add the orzo to the skillet and toast for 1–2 minutes while stirring constantly.
3. Pour in the white wine if using and let it simmer for about 1 minute while scraping up any browned bits from the pan.
4. Add chicken broth, lemon zest, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 10–12 minutes until the orzo is nearly tender and most liquid is absorbed.
5. Stir in the shrimp and nestle them into the orzo. Cover and cook 3–5 minutes until shrimp are pink and cooked through.
6. Remove from heat and stir in Parmesan cheese and heavy cream until melted and creamy.
7. Mix in lemon juice and chopped parsley. Taste and adjust seasoning with salt and pepper if needed.
8. Serve immediately with extra Parmesan and parsley on top.
Notes
Pat shrimp dry before cooking to help them cook properly and avoid excess moisture.
Freshly grated Parmesan melts better and creates a smoother sauce.
Do not overcook shrimp; remove from heat as soon as they turn pink and opaque.
If you prefer no wine, substitute with additional chicken broth.
This dish is best served immediately while creamy.