Description

A creamy, lemony one-pan orzo dish with tender shrimp, Parmesan, and fresh parsley. Toasted orzo simmers with broth, then gets finished with cream and cheese for a silky, restaurant-worthy weeknight dinner.

Ingredients

1 lb (450 g) orzo pasta

1½ lb (680 g) shrimp, peeled and deveined

4 cups (960 ml) low-sodium chicken broth

½ cup (120 ml) dry white wine (optional)

1 medium yellow onion, diced

4 cloves garlic, minced

1 cup (100 g) grated Parmesan cheese, plus extra for serving

½ cup (120 ml) heavy cream

2 tbsp butter

2 tbsp olive oil

1 lemon, zested and juiced

¼ cup fresh parsley, chopped

¼ tsp red pepper flakes (optional)

Fine sea salt, to taste

Freshly ground black pepper, to taste

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Instructions

Heat olive oil and butter in a large skillet or Dutch oven over medium heat. Add diced onion and cook until softened, about 5 minutes.
Stir in garlic and red pepper flakes; cook 30–60 seconds until fragrant.
Add orzo and toast 1–2 minutes, stirring. Pour in wine (if using) and cook 1 minute, scraping up browned bits.
Add chicken broth, lemon zest, salt, and pepper. Bring to a boil, then reduce to low, cover, and simmer 10–12 minutes, stirring occasionally, until orzo is almost tender and most liquid is absorbed.
Uncover, stir in shrimp, and cover again. Cook 3–5 minutes until shrimp turn pink and opaque.
Remove from heat; stir in Parmesan and heavy cream until sauce is glossy and creamy.
Finish with lemon juice and parsley. Taste and adjust seasoning. Serve with extra Parmesan.

Notes

For extra vegetables, add spinach, peas, or asparagus during the last 2–3 minutes of cooking.

To skip wine, use extra broth and a squeeze of lemon for brightness.

Lighter sauce: replace cream with half-and-half or just extra broth and Parmesan.

Use gluten-free orzo for a gluten-free option; cooking time may vary.

Store leftovers in fridge up to 3 days; reheat gently with a splash of broth.

Freezing is possible up to 1 month, but pasta and cream may soften on thawing.

Prep Time: 15–20 minutes
Cook Time: 20–25 minutes
Category: Main Course
Method: One-Pan, Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 portion
Calories: 480
Sugar: 3g
Sodium: 640mg
Fat: 19g
Saturated Fat: 8g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 3g
Protein: 27g
Cholesterol: 170mg