Creamy Shrimp Orzo (Printable version)
Tender shrimp and orzo in a silky herb-lemon cream sauce, ready in 35 minutes.
# What you 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 & Seasonings
11 - 3 cups low-sodium chicken or vegetable broth
12 - Juice of 1/2 lemon
13 - 2 tablespoons dry white wine
14 - Salt, to taste
15 - Freshly ground black pepper, to taste
16 - 1/2 teaspoon crushed red pepper flakes
# How to make it:
01 - Pat the shrimp thoroughly dry with paper towels and season generously with salt and freshly ground black pepper. Melt 1 tablespoon of butter in a large sauté pan over medium-high heat. Arrange the shrimp in a single layer and sear for 1 to 2 minutes per side until they turn pink and are just cooked through. Transfer to a plate and tent loosely to keep warm.
02 - Add the remaining butter to the same pan. Sauté the chopped onion for 2 to 3 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for 30 seconds until fragrant, being careful not to let it brown.
03 - Stir the orzo into the pan and toast for 1 to 2 minutes, tossing constantly, until lightly golden. Pour in the white wine and stir until it fully evaporates.
04 - Pour in the broth half a cup at a time, stirring frequently. Allow each addition to be mostly absorbed by the orzo before adding the next. Continue this process for 10 to 12 minutes until the orzo is tender and the mixture is creamy.
05 - Stir in the heavy cream and grated Parmesan cheese, mixing until the sauce is smooth and well combined. Fold in the baby spinach and cook for about 1 minute until wilted.
06 - Return the seared shrimp to the pan along with the lemon zest, lemon juice, chopped parsley, and crushed red pepper flakes. Gently toss everything together until heated through. Taste and adjust salt and pepper as needed. Serve immediately, garnished with additional parsley and lemon wedges.
# Expert tips:
01 -
- It tastes like something you would order at a coastal restaurant, but it comes together in one pan on a weeknight.
- The orzo cooks right in the broth, so every grain is infused with flavor instead of just water.
02 -
- Do not overcook the shrimp during the initial sear because they will cook a little more when you return them to the pan at the end.
- Stirring the orzo frequently while it absorbs the broth prevents it from sticking and releases starch that naturally thickens the sauce.
03 -
- Grate the Parmesan while it is cold for the finest texture, then let it come to room temperature so it melts into the sauce without clumping.
- Reserve a quarter cup of the starchy broth before you finish cooking the orzo, because stirring it back in at the end revives a sauce that has thickened too much.