Creamy Shrimp Orzo (Printable)
Silky lemon-parmesan orzo with sautéed shrimp, spinach, and parsley—comforting Mediterranean pasta in about 35 minutes.
# What You'll Need:
→ Seafood
01 - 1 pound large shrimp, peeled and deveined
→ Pasta
02 - 1 1/2 cups orzo pasta
→ Vegetables & Aromatics
03 - 1 small yellow onion, finely chopped
04 - 3 cloves garlic, minced
05 - 1 cup baby spinach, packed
06 - Zest of 1 lemon
07 - 2 tablespoons fresh parsley, chopped, plus extra for garnish
→ Dairy
08 - 3 tablespoons unsalted butter
09 - 1/2 cup heavy cream
10 - 1/2 cup grated Parmesan cheese
→ Liquids
11 - 3 cups low-sodium chicken or vegetable broth
12 - Juice of 1/2 lemon
13 - 2 tablespoons dry white wine
→ Spices & Seasonings
14 - Salt, to taste
15 - Freshly ground black pepper, to taste
16 - 1/2 teaspoon crushed red pepper flakes
# How To Make:
01 - Pat the shrimp dry with paper towels and season generously with salt and freshly ground black pepper.
02 - Heat 1 tablespoon of butter in a large sauté pan over medium-high heat. Arrange the shrimp in a single layer and cook for 1 to 2 minutes per side until they turn pink and are just cooked through. Transfer the shrimp to a plate and set aside.
03 - Add the remaining butter to the same pan. Sauté the chopped onion for 2 to 3 minutes until translucent. Stir in the minced garlic and cook for 30 seconds until fragrant.
04 - Add the orzo to the pan and toast for 1 to 2 minutes, stirring constantly. Pour in the white wine and let it evaporate, stirring occasionally.
05 - Add the broth, half a cup at a time, stirring frequently and allowing the orzo to absorb the liquid before adding more. Continue this process until the orzo is just tender and the mixture is creamy, about 10 to 12 minutes.
06 - Stir in the heavy cream and Parmesan cheese until smooth and well combined. Fold in the baby spinach and cook until wilted, about 1 minute.
07 - Return the shrimp to the pan. Add the lemon zest, lemon juice, chopped parsley, and red pepper flakes. Gently stir everything together until heated through. Taste and adjust the seasoning with salt and pepper as needed.
08 - Serve hot, garnished with extra parsley and lemon wedges if desired.
# Expert Tips:
01 -
- The creamy sauce clings to every grain of orzo like it was made for it, and honestly it was.
- It feels like something you would order at a coastal restaurant but comes together on a Tuesday night with one pan.
02 -
- Overcooked shrimp turn rubbery and there is no fixing that, so pull them from the pan early because they will warm back through at the end.
- Adding broth gradually rather than all at once is what creates that risotto style creaminess without any actual cream until the final step.
03 -
- Do not stir the orzo constantly once you start adding broth, because a little sticking on the bottom creates fond that dissolves back into the sauce and adds incredible flavor.
- Taste the finished dish before adding salt because Parmesan and broth both contribute significant sodium that you cannot reverse.