Description
A light, creamy orzo dish with shrimp, brightened with lemon, perfect for a quick weeknight meal or special occasions.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 cup orzo pasta
- 4 cups chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 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
- Toss the shrimp in a medium bowl with olive oil, salt, and pepper.
- Heat a large skillet over medium-high heat and add the shrimp in a single layer. Cook for 2–3 minutes per side until pink and opaque. Remove and set aside.
- Lower the heat to medium and melt butter in the same skillet. Add minced garlic and sauté for about 30 seconds.
- If using wine, pour it in and simmer for 1–2 minutes.
- Add the orzo and toast for about 1 minute, stirring constantly.
- Pour in the chicken broth, bring to a simmer, cover, and cook for 15–20 minutes until orzo is tender.
- Stir in heavy cream and Parmesan until melted. Add lemon zest, juice, and red pepper flakes. Adjust seasoning.
- Return the shrimp to the skillet and heat through for 1–2 minutes.
- Sprinkle with chopped parsley and serve with extra Parmesan and lemon wedges.
Notes
For a vegetarian option, swap shrimp for diced cooked chicken or sautéed mushrooms and use vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian