Description
Creamy and bright one-pan Parmesan orzo with juicy shrimp, perfect for a quick weeknight dinner.
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
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, about 4–5 minutes.
- Stir in minced garlic and red pepper flakes; cook 30–60 seconds until fragrant.
- Add the orzo and toss for 1–2 minutes to lightly toast.
- If using wine, pour it in now and simmer for 45–60 seconds while scraping any browned bits from the pan.
- 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.
- Uncover and nestle the shrimp into the orzo, cover and cook 3–5 minutes until shrimp are pink and opaque.
- Remove from heat and stir in Parmesan and heavy cream until smooth.
- Finish with fresh lemon juice and chopped parsley. Serve immediately with extra Parmesan.
Notes
Use low-sodium broth to control salt. For a dairy-free version, substitute heavy cream for coconut milk and Parmesan for nutritional yeast.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian