Creamy, lemony, and loaded with tender shrimp, this one-pan orzo is my answer to a comforting weeknight dinner that still tastes restaurant-worthy. I keep everything in a single skillet so cleanup stays easy while I get silky sauce and perfectly cooked pasta in under an hour.

One-Pan Parmesan Orzo with Shrimp

Why You’ll Love This Recipe

I cook everything in one pan, so I get maximum flavor with minimal dishes.
I toast the orzo first, which gives me a nutty depth and helps the pasta turn extra creamy as it simmers.
I finish with Parmesan, cream, lemon, and parsley, so I get a bright, rich sauce that clings to every bite.
I can swap the wine, adjust the heat, or add veggies without disrupting the base recipe.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Orzo pasta: 1 pound
Shrimp: 1½ pounds, peeled and deveined
Chicken broth (low-sodium): 4 cups
Dry white wine (optional): ½ cup
Yellow onion: 1 medium, diced
Garlic: 4 cloves, minced
Parmesan cheese: 1 cup, grated, plus extra for serving
Heavy cream: ½ cup
Butter: 2 tablespoons
Olive oil: 2 tablespoons
Lemon: 1, zested and juiced
Fresh parsley: ¼ cup, chopped
Red pepper flakes (optional): ¼ teaspoon
Fine sea salt and freshly ground black pepper: to taste

directions

I heat the olive oil and butter in a large, heavy skillet or Dutch oven over medium heat. I add the diced onion and cook until softened, about 5 minutes. I stir in the garlic and red pepper flakes and cook 30–60 seconds until fragrant.
I add the orzo and toast it, stirring, for 1–2 minutes. If I’m using wine, I pour it in and let it bubble for a minute, scraping up the browned bits.
I add the chicken broth, lemon zest, a pinch of salt, and several grinds of black pepper. I bring it to a boil, then reduce the heat to low, cover, and simmer 10–12 minutes, stirring once or twice, until the orzo is almost tender and most of the liquid is absorbed.
I uncover and stir in the shrimp, nestling them into the orzo. I cover again and cook 3–5 minutes, just until the shrimp turn pink and opaque.
I take the pan off the heat and stir in the Parmesan and heavy cream until the sauce turns glossy and creamy.
I finish with lemon juice and parsley, taste, and adjust salt and pepper. I serve right away with extra Parmesan.

Servings and timing

Servings: 6
Prep time: 15–20 minutes
Cook time: 20–25 minutes
Total time: 35–45 minutes

Variations

Veggie boost: I stir in baby spinach, thawed peas, or blanched asparagus tips during the last 2–3 minutes.
No-wine version: I replace the wine with extra broth and a small squeeze of lemon for brightness.
Lighter sauce: I swap half-and-half for the cream, or I skip cream and add a splash of broth with extra Parmesan (the sauce will be lighter).
Extra-lemony: I add more zest and finish with lemon wedges at the table.
Protein swap: I use scallops (sear first), sliced chicken sausage (brown first), or rotisserie chicken (fold in at the end).
Gluten-free: I use a gluten-free orzo alternative and keep extra warm broth handy in case it absorbs differently.
Spicy kick: I bump up the red pepper flakes or add a pinch of cayenne.

storage/reheating

Refrigerate: I store leftovers in an airtight container up to 3 days.
Reheat: I warm gently on the stovetop over low heat or in the microwave, stirring in a splash of broth or water to loosen the sauce.
Freeze (optional): I can freeze portions up to 1 month, though pasta and cream can soften on thawing. I thaw overnight in the fridge and reheat gently with a splash of cream or broth; shrimp texture may be slightly firmer.

FAQs

Can I use frozen shrimp?

I can. I thaw them under cold running water, pat them very dry, and add them as directed so they cook quickly without watering down the sauce.

How do I keep the orzo from going mushy?

I simmer on low, stir occasionally, and pull it off the heat when the orzo is just al dente. If it looks dry before it’s done, I add warm broth a quarter cup at a time.

Can I make this without cream?

I can. I use extra broth and Parmesan for body, or I swap in half-and-half or evaporated milk for a lighter but still creamy finish.

Can I make this ahead?

I partially make it ahead by stopping after the orzo simmers (step 3). I cool, refrigerate, then rewarm with a splash of broth and finish with the shrimp, Parmesan, and cream right before serving.

What pan works best?

I reach for a 12-inch sauté pan or a wide Dutch oven. A heavy-bottomed pan helps prevent sticking and gives me even, gentle heat.

Conclusion

I love how this one-pan Parmesan orzo delivers silky, cheesy comfort with bright lemon and sweet shrimp—no fussy steps, no pile of dishes. It’s the kind of weeknight recipe I can tweak to my mood and pantry, then put on the table fast with a glossy, spoonable sauce every time.