Parmesan Orzo with Shrimp
Parmesan Orzo with Shrimp is a dish that delivers on all fronts—a creamy, satisfying base, perfectly cooked shrimp, and a lovely, zesty finish. The orzo pasta blends beautifully with the savory garlic and white wine, while the bright acidity from the lemon elevates the overall flavor profile. It’s hard not to fall in love with the way this dish brings together simple ingredients to create a delightful, restaurant-quality experience at home.
Table of Contents
I fondly remember the first time I stumbled upon a similar recipe while trying to find something quick yet special for dinner. In just 30 minutes, I was able to whip up a meal that felt like a treat. Now, every time I make Parmesan Orzo with Shrimp, the memory of that first bite comes rushing back, reminding me just how rewarding cooking can be. Whether you’re entertaining guests or enjoying a cozy night in, this dish is sure to impress.
Why You’ll Love This Recipe
- Simple & Quick: Ready in just 30 minutes, perfect for busy weeknights.
- Irresistible Flavor: A creamy, savory dish with a hint of brightness from herbs and lemon.
- Eye-Catching Appeal: The vivid colors and fresh ingredients make it look gorgeous on any plate.
- Flexible Serving: Great for a casual dinner or a special occasion—you can serve it anytime.
- Diet-Friendly Options: Can be adapted with gluten-free or plant-based ingredients if desired.
Ingredients You’ll Need
- 1 cup orzo pasta: This small pasta cooks quickly and holds sauce nicely, making it ideal for creamy dishes like this one. You can substitute with quinoa for a gluten-free option.
- 2 tablespoons olive oil, divided: Extra virgin olive oil is recommended for its rich flavor, but you can use regular olive oil if preferred.
- 1 pound large shrimp, peeled and deveined: Fresh shrimp adds a sweet taste. If unavailable, frozen shrimp work well, but be sure to thaw them thoroughly.
- Salt and freshly ground black pepper to taste: Essential for bringing out the flavors in the dish.
- 3 cloves garlic, minced: Fresh minced garlic provides a fragrant base; feel free to omit if you’re not a fan.
- 1/4 teaspoon red pepper flakes (optional): A pinch adds a fun kick; adjust to taste!
- 1/2 cup dry white wine (Sauvignon Blanc or Pinot Grigio): This adds depth and acidity, balancing the flavors. Use chicken broth for a non-alcoholic version.
- 1 cup chicken broth: Homemade or low-sodium broth will enhance the dish; vegetable broth serves as a great substitute if you prefer.
- 1/2 cup freshly grated Parmesan cheese: Always go for freshly grated for that creamy melt!
- 1 tablespoon unsalted butter: Butter adds richness; you can skip it if trying to reduce fat.
- 2 tablespoons fresh lemon juice: About one lemon’s worth; it brightens the dish. Bottled juice works in a pinch, but fresh is best.
- 1 lemon, lemon zest: Zest enhances the lemon flavor; make sure to zest before juicing the lemon.
- 2 tablespoons fresh parsley, chopped: Fresh herbs add color and freshness. If parsley isn’t available, basil or chives make a fragrant alternative.
How to Make Parmesan Orzo with Shrimp
Cook the orzo: Begin by bringing a pot of salted water to a boil. Add 1 cup of orzo pasta and cook according to package instructions until al dente. This usually takes about 8–10 minutes. Drain the orzo and set it aside as you prepare the shrimp.
Sauté the shrimp: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Season 1 pound of large shrimp with salt and freshly ground black pepper. Place the shrimp in the skillet and cook for about 2-3 minutes on each side until they turn pink and opaque. Once cooked, remove the shrimp from the skillet and set them aside to keep warm.
Prepare the garlic: Reduce the skillet heat to medium and add the remaining 1 tablespoon of olive oil. Toss in 3 minced garlic cloves and, if using, 1/4 teaspoon red pepper flakes. Sauté for about 1-2 minutes until aromatic, but be careful not to burn the garlic.
Add the wine: Carefully pour in 1/2 cup of dry white wine. Bring the wine to a simmer and let it reduce slightly for about 2-3 minutes. This step deepens the flavors and gets rid of the alcohol taste.
Incorporate the broth: Stir in 1 cup of chicken broth and bring the mixture to a boil. As the bubbles start to form, you’re ready to add the pasta back into the skillet.
Mix in the orzo and cheese: Add the cooked orzo along with 1/2 cup of freshly grated Parmesan cheese, 1 tablespoon of unsalted butter, 2 tablespoons of fresh lemon juice, and the zest of 1 lemon. Stir everything vigorously until the butter melts and the mixture becomes creamy and well-combined.
Reintroduce the shrimp: Bring back the cooked shrimp to the skillet. Gently toss everything together, cooking for an additional 1-2 minutes until everything is heated through. The shrimp should float on top, glistening and adding a pop of color!
Garnish and serve: Finally, finish off with 2 tablespoons of freshly chopped parsley for a burst of freshness. Serve the Parmesan Orzo with Shrimp warm, and watch your friends and family gather around the table!
Storing & Reheating
To store leftover Parmesan Orzo with Shrimp, transfer it to an airtight container and place it in the refrigerator. It will keep well for about 3 days. For long-term storage, you can freeze the dish for up to 3 months—make sure to label the container with the date. When ready to enjoy again, reheat in a skillet over medium heat, adding a splash of chicken broth to revive the creaminess, and warm for about 5-7 minutes. Note that the texture of the orzo may soften slightly when reheated.
Chef’s Helpful Tips
- Ensure your shrimp are cooked just until pink—overcooking can make them tough.
- If using frozen shrimp, thaw them thoroughly and pat dry before cooking to remove excess moisture.
- For added flavor, consider sautéing the garlic with a touch of shallots or onions.
- Experiment with different herbs! Fresh basil or thyme can add a unique twist to the dish.
- Serve with a wedge of lemon on the side for an extra zing.
- Feel free to prepare the orzo a few hours in advance; just reheat gently with a little broth before mixing in the other ingredients.
Parmesan Orzo with Shrimp is not only a treat for your taste buds but also a comforting hug on a plate. It’s easy, packed with flavor, and perfect for family dinners or special occasions. Don’t hesitate to experiment with the ingredients based on your preference or what you have on hand. Cooking should be an adventure, and this dish is a splendid starting point. Enjoy every creamy, zesty bite!
Recipe FAQs
Can I use frozen shrimp for this recipe?
Yes! Frozen shrimp can be a great convenience. Just be sure to thaw them completely before cooking. You can do this by leaving them in the fridge overnight or placing them in a bowl of cold water for quick thawing.
What can I substitute for orzo pasta?
If you’re looking for an alternative, consider using quinoa or even small shells or ditalini pasta. Just keep an eye on cooking times, as these may differ from orzo.
How can I make this dish lighter?
To lighten up the recipe, you can decrease the amount of butter and cheese or opt for lower-fat alternatives. You might also consider adding more veggies like spinach or cherry tomatoes for freshness.
How do I prevent the orzo from getting mushy?
To avoid mushy orzo, be sure to cook it just until al dente according to the package directions. Drain it promptly and mix it in with the sauce as soon as possible. If reheating leftovers, adding a bit of broth can help restore some of that creamy texture.
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📖 Recipe Card
Parmesan Orzo with Shrimp
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: 101|Main Dishes
- Method: Stovetop
- Cuisine: Italian
Description
This Parmesan Orzo with Shrimp is a delightful dish that combines the rich flavors of succulent shrimp with creamy orzo and fresh ingredients. Perfect for a quick dinner or a comforting meal!
Ingredients
- 1 cup orzo pasta
- 2 tablespoons olive oil divided
- 1 pound large shrimp peeled and deveined
- salt and freshly ground black pepper to taste
- 3 cloves garlic minced
- 1/4 teaspoon red pepper flakes optional
- 1/2 cup dry white wine sauvignon blanc or pinot grigio
- 1 cup chicken broth
- 1/2 cup freshly grated parmesan cheese
- 1 tablespoon unsalted butter
- 2 tablespoons fresh lemon juice about 1 lemon
- 1 lemon lemon zest
- 2 tablespoons fresh parsley chopped
Instructions
- Cook the orzo according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.
- Season the shrimp with salt and pepper. Add the shrimp to the skillet and cook for about 2-3 minutes on each side, or until pink and opaque. Remove shrimp from the skillet and set aside.
- In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of olive oil.
- Add minced garlic and red pepper flakes (if using). Sauté for about 1-2 minutes, until fragrant.
- Carefully pour in the white wine, and let it simmer for about 2-3 minutes to reduce slightly.
- Stir in the chicken broth and bring to a boil. Add the cooked orzo, Parmesan cheese, butter, lemon juice, and lemon zest, stirring until the butter is melted and the mixture is creamy.
- Return the cooked shrimp to the skillet and gently toss to combine. Cook for another 1-2 minutes, until everything is heated through.
- Garnish the dish with freshly chopped parsley before serving.
Notes
For added flavor, use a high-quality dry white wine.
Feel free to substitute shrimp with chicken or vegetables for a different twist.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 200mg
