Description
A comforting one-pan dish featuring creamy orzo pasta combined with tender shrimp and rich Parmesan cheese.
Ingredients
Scale
- 1 pound Orzo Pasta
- 1.5 pounds Shrimp, peeled and deveined
- 4 cups Low-sodium Chicken Broth
- ½ cup White Wine (optional)
- 1 medium Yellow Onion, diced
- 4 cloves Garlic, minced
- 1 cup Parmesan Cheese, grated
- ½ cup Heavy Cream
- 2 tablespoons Butter
- 2 tablespoons Olive Oil
- 1 Lemon, juiced and zested
- ¼ cup Fresh Parsley, chopped
- ¼ teaspoon Red Pepper Flakes (optional)
- Salt and Black Pepper, to taste
Instructions
- Heat olive oil and butter in a large oven-safe skillet or Dutch oven over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant.
- Add the orzo pasta to the skillet and toast for 1-2 minutes, stirring constantly. If using white wine, pour it into the skillet and let it simmer for a minute, scraping up any browned bits from the bottom of the pan.
- Pour in the chicken broth, lemon zest, salt, and pepper. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes, or until the orzo is almost cooked through and most of the liquid is absorbed.
- Uncover the skillet and gently stir in the shrimp. Nestle the shrimp amongst the orzo, ensuring they are mostly submerged in the remaining liquid. Cover again and cook for another 3-5 minutes, or until the shrimp are pink and cooked through.
- Remove the skillet from the heat. Stir in the grated Parmesan cheese and heavy cream until the cheese is melted and the sauce is creamy and smooth.
- Stir in fresh lemon juice and chopped parsley. Taste and adjust seasoning with salt and pepper as needed.
- Serve hot, garnished with extra Parmesan cheese and fresh parsley. This dish is best enjoyed immediately while it is warm and creamy.
Notes
Pairs beautifully with a simple side salad or steamed vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 2g
- Sodium: 750mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 220mg