Description
A creamy and comforting dish that combines shrimp with Parmesan-infused orzo pasta, perfect for weeknight dinners or special gatherings.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
- 1 cup orzo pasta
- 4 cups chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus more for serving
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 2 tablespoons butter
- 1/4 cup dry white wine (optional)
- 1 lemon, zested and juiced
- Pinch of red pepper flakes (optional)
Instructions
- In a medium bowl, toss the shrimp with olive oil, salt, and pepper until well coated.
- Heat a large skillet over medium-high heat and add the shrimp in a single layer. Cook for about 2-3 minutes on each side, or until they are pink and opaque. Remove the shrimp from the skillet and set aside.
- In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds, or until fragrant.
- If using, pour in the white wine, scraping up any flavorful browned bits on the skillet, and let it simmer for a minute or two.
- Add the orzo to the skillet and toast it for 1-2 minutes, stirring constantly.
- Pour in the chicken broth, bringing everything to a gentle simmer. Reduce the heat to low, cover, and simmer for 15-20 minutes, stirring occasionally, until the orzo is tender and the liquid is absorbed.
- Stir in the heavy cream and Parmesan cheese, continuing to stir until the cheese has melted and the sauce is creamy.
- Add the lemon zest, lemon juice, and red pepper flakes if desired. Season to taste with salt and pepper.
- Incorporate the cooked shrimp back into the skillet, stirring gently to combine, and cook for an additional minute to heat everything through.
- Stir in the chopped parsley and serve immediately, garnishing with extra Parmesan and a lemon wedge if desired.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For best results, reheat with a splash of chicken broth or cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian