One Pan Parmesan Orzo with Shrimp
A deliciously simple dish featuring creamy Parmesan and succulent shrimp, all cooked in one pan for minimal cleanup and maximum flavor.
Ingrédients
Main Ingredients
- 1 pound Orzo Pasta
- 1.5 pounds Shrimp, peeled and deveined
- 4 cups Chicken Broth Low-sodium recommended
- ½ cup White Wine Optional
- 1 medium Yellow Onion, diced
- 4 cloves Garlic, minced
- 1 cup Parmesan Cheese, grated Plus extra for serving
- ½ cup Heavy Cream
- 2 tablespoons Butter
- 2 tablespoons Olive Oil
- 1 whole Lemon, juiced and zested
- ¼ cup Fresh Parsley, chopped
- ¼ teaspoon Red Pepper Flakes Optional
- to taste Salt and Black Pepper
Instructions
Preparation
- Clear your workspace and gather all your ingredients. Dice your onion, mince the garlic, and ensure your shrimp are thawed and patted dry.
Cooking
- In a large oven-safe skillet or Dutch oven, heat the olive oil and butter over medium heat. Add the diced onion and cook for about 5 minutes until softened. Stir in the minced garlic and optional red pepper flakes, cooking for another minute.
- Add the orzo to the skillet and toast for 1-2 minutes while stirring. If using white wine, add it now and let it simmer for a minute.
- Pour in the chicken broth, lemon zest, salt, and pepper. Bring to a boil, then reduce to low. Cover and let it simmer for 10-12 minutes until the orzo is nearly cooked.
- Uncover the skillet, add the shrimp, and stir to ensure they are submerged. Cover and cook for an additional 3-5 minutes until the shrimp are pink and opaque.
- Remove from heat and stir in the Parmesan cheese and heavy cream until combined.
- Finish with the lemon juice and parsley, mixing well. Taste and adjust seasoning if needed.
- Serve immediately, garnished with extra Parmesan and parsley as desired.
Notes
For leftovers, cool completely before storing in an airtight container. Will last in the fridge for up to 3 days. Reheat with a splash of broth if too thick.