Description
A vibrant and delicious one-pan dish featuring creamy orzo pasta and succulent shrimp, perfect for busy weeknight dinners.
Ingredients
- 1 pound Orzo Pasta
- 1.5 pounds Shrimp, peeled and deveined
- 4 cups Chicken Broth (low-sodium recommended)
- ½ cup White Wine (optional, can substitute with broth)
- 1 medium Yellow Onion, diced
- 4 cloves Garlic, minced
- 1 cup Parmesan Cheese, grated, plus more for serving
- ½ cup Heavy Cream
- 2 tablespoons Butter (unsalted)
- 2 tablespoons Olive Oil (extra virgin preferred)
- 1 Lemon, juiced and zested
- ¼ cup Fresh Parsley, chopped
- ¼ teaspoon Red Pepper Flakes (optional)
- Salt and Black Pepper to taste
Instructions
- Heat olive oil and butter in a large oven-safe skillet over medium heat. Add the diced onion and sauté until softened, about 5 minutes. Stir in minced garlic and red pepper flakes (if using) and cook for another minute until fragrant.
- Add the orzo pasta to the skillet and toast for 1-2 minutes, stirring constantly. If you’re using white wine, pour it in now and let it simmer briefly while scraping up any browned bits.
- Add the chicken broth, lemon zest, salt, and pepper. Bring to a boil, then reduce the heat to low, cover, and simmer for 10-12 minutes, or until the orzo is almost tender and most of the liquid has absorbed.
- Uncover and gently stir in the shrimp, making sure they’re mostly submerged in the liquid. Cover again and cook for an additional 3-5 minutes, or until the shrimp are pink and cooked through.
- Remove from heat and stir in the parmesan cheese and heavy cream until melted and creamy.
- Mix in fresh lemon juice and chopped parsley. Taste and adjust seasoning as necessary.
- Serve hot with additional parmesan and parsley for garnish.
Notes
For a vegetarian version, use vegetable broth instead of chicken broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian