Name: One-Pan Parmesan Orzo with Shrimp
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 lb orzo pasta; 1.5 lbs shrimp, peeled and deveined; 4 cups low-sodium chicken broth; 1/2 cup 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, zest and juice; 1/4 cup fresh parsley, chopped; 1/4 teaspoon red pepper flakes (optional); Salt and freshly ground black pepper, to taste

Jump to Recipe·Print Recipe

This one-pan Parmesan orzo with shrimp is creamy, bright with lemon, and comes together in about 30 minutes. Tiny rice-shaped pasta cooks right in the pan with broth, then plumps up with Parmesan and a splash of cream while pink, juicy shrimp finish on top — all in a single skillet for an easy weeknight dinner that looks and tastes special.

Why you’ll love this dish

This recipe hits the sweet spot between comfort and speed: rich, cheesy orzo with tender shrimp that cooks in one pan and requires minimal cleanup. It’s perfect for busy weeknights, small dinner parties, or when you want something impressive without fuss.

“Creamy, tangy, and way easier than risotto — a new go-to for quick seafood dinners.”

If you like shrimp-forward dinners, you might also enjoy this quick high-protein honey garlic shrimp recipe for another weeknight option.

The cooking process explained

Here’s how the recipe comes together at a glance so you know what to expect before you start:

Soften aromatics (onion, garlic) in the skillet, then toast the orzo briefly to develop flavor.
Deglaze with wine if using, then add chicken broth and zest; simmer covered so the orzo absorbs the liquid.
Stir shrimp into the mostly-cooked orzo and finish covered just until shrimp are opaque.
Off the heat, fold in Parmesan and cream for a glossy, saucy finish, then bright lemon juice and parsley.

This approach gives you flavorful, al dente orzo and shrimp cooked just right without babysitting.

What you’ll need

1 lb orzo pasta
1.5 lbs shrimp, peeled and deveined (medium or large)
4 cups low-sodium chicken broth (or vegetable broth)
1/2 cup white wine (optional — sub extra broth)
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 — zest and juice
1/4 cup fresh parsley, chopped
1/4 teaspoon red pepper flakes (optional)
Salt and freshly ground black pepper, to taste

Ingredient notes and swaps:

Use low-sodium broth to control salt; you can always add more later.
For a dairy-free version, swap heavy cream for full-fat coconut milk and Parmesan for nutritional yeast (texture and flavor will differ).
Gluten-free orzo is available; otherwise try short-grain rice (adjust liquid and timing).
Frozen shrimp: thaw in cold water and pat dry before cooking for best sear.

Step-by-step instructions

Heat a large oven-safe skillet or Dutch oven over medium. Add olive oil and butter until foaming. Add the diced onion and cook until translucent and soft, about 4–5 minutes.
Stir in minced garlic and red pepper flakes; cook 30–60 seconds until fragrant — don’t let the garlic brown.
Add the orzo and toss for 1–2 minutes to lightly toast. This builds a nutty flavor and helps the pasta hold texture.
If using wine, pour it in now and simmer 45–60 seconds while scraping any browned bits from the pan. Let most of the alcohol cook off.
Pour in the chicken broth, add lemon zest, and season with salt and pepper. Bring to a boil, then reduce to a gentle simmer. Cover and cook for 10–12 minutes, until most of the liquid is absorbed and the orzo is nearly tender. Check early at 8–9 minutes — orzo cooks quickly and varies by brand.
Uncover and nestle the shrimp into the orzo, pressing them slightly so they’re mostly submerged. Cover and cook 3–5 minutes until shrimp turn pink and are opaque throughout. Internal temperature should reach 120–140°F for optimal tenderness. Avoid overcooking; shrimp continue to cook off-heat.
Remove from heat. Stir in Parmesan and heavy cream until smooth and glossy. Taste and adjust seasoning with salt and pepper.
Finish with fresh lemon juice and chopped parsley. Serve immediately with extra Parmesan and a lemon wedge.

Quick timing summary: ~10 minutes active prep, ~20 minutes cook time (total ~30 minutes).

Best ways to enjoy it

Serve hot straight from the skillet with a scatter of chopped parsley and extra Parmesan. Good pairings:

A crisp green salad or lemon-arugula salad to cut the richness.
Roasted asparagus, sautéed spinach, or blistered cherry tomatoes.
For another one-skillet seafood-orzo variation, try the one-skillet salmon lemon orzo as a complementary menu idea.
A chilled glass of dry white wine (Pinot Grigio or Sauvignon Blanc) or a light rosé balances the creaminess.

Plating tip: spoon the orzo into shallow bowls and arrange shrimp on top for a restaurant-style presentation. Finish with a light drizzle of olive oil for shine.

Storage and reheating tips

Refrigeration: Cool to room temperature and store in an airtight container for up to 3 days. Keep the shrimp-containing dish refrigerated within two hours of cooking to maintain safety.
Freezing: Shrimp and cream-based pasta don’t freeze well; texture suffers. If you must, freeze only the orzo (without added cream) for up to 1 month, then thaw and finish with fresh cream and Parmesan.
Reheating: Gently reheat on the stovetop over low heat with a splash of broth or water to loosen the sauce. Microwave in short bursts, stirring between, and add a tablespoon of liquid per serving if it’s dry. Avoid high heat, which overcooks shrimp.

Pro chef tips

Toast the orzo: A quick 1–2 minute toast in oil adds depth the way browning does for rice or risotto.
Temperature for shrimp: Pull shrimp when opaque and just firm; they’re done around 120–140°F. Overcooked shrimp become rubbery.
Butter and cream last: Add fat (butter, cream, Parmesan) off heat for a glossy sauce and to prevent dairy from breaking.
Taste as you go: Because broths and cheeses vary in saltiness, season gradually.
One-pan alternative: If your skillet isn’t oven-safe and you want extra browning, transfer to a preheated 400°F oven for 3–4 minutes before finishing with cheese.

Creative twists

Spicy tomato: Stir in 1/2 cup crushed tomatoes and a pinch of smoked paprika for a tomato-Parmesan orzo with a kick.
Mediterranean: Add a handful of spinach, sun-dried tomatoes, and a splash of white wine vinegar. Top with toasted pine nuts.
Pesto finish: Fold in 2 tablespoons of basil pesto in place of some parsley for herbaceous richness.
Make it vegetarian: Replace shrimp with sautéed mushrooms or roasted cauliflower, and use vegetable broth.
Lower-fat option: Swap heavy cream for half-and-half and use 3/4 cup Parmesan instead of a full cup; the dish will be a bit lighter but still creamy.

Common questions

Q: Can I use frozen shrimp?
A: Yes — thaw in sealed bags submerged in cold water for 15–20 minutes, then pat dry. Thawed shrimp release less water and will sear/finish better.

Q: What if my orzo is still underdone but liquid is gone?
A: Add 1/2 cup extra hot broth or water, cover, and cook a few more minutes until tender. Brand and age of pasta changes absorption.

Q: Can I make this ahead?
A: Partially: cook the orzo until just shy of done, cool, and refrigerate for up to 24 hours. Finish by heating with shrimp and adding cheese/cream at service. Avoid fully cooking with shrimp and cream ahead of time.

Q: How do I prevent a gluey orzo?
A: Don’t over-stir while cooking; use the correct liquid ratio and finish with fat (butter/cream/cheese) off heat to keep it silky rather than gummy.

Q: Is it okay to omit the wine?
A: Absolutely. Replace the 1/2 cup wine with extra broth. Wine adds brightness and depth but isn’t required.

If you want more fast seafood ideas or other one-pan orzo recipes, check related skillet recipes in your collection for inspiration.