Parmesan Orzo with Shrimp
Parmesan Orzo with Shrimp is a delightful dish that beautifully marries the creamy texture of orzo with the succulent taste of shrimp, all tossed in a light, zesty sauce. This dish is not only satisfying but also easy to whip up after a long day. Picture this: the aroma of garlic wafting through your kitchen, mingling with the fresh notes of lemon and the savory hint of Parmesan. With every bite, you’ll find yourself indulging in a warm bowl of comfort that feels truly special.
Table of Contents
I vividly remember the first time I made this recipe. It was a spontaneous dinner party, and I had shrimp in the freezer begging to be used. I originally considered takeout, but my intuition led me to create something personal and fresh. The subtle brilliance of the lemon, the fragrant garlic, and the rich cheese quickly turned this spontaneous dish into a cherished favorite. So, whether you’re looking to impress guests or simply treat yourself on a weeknight, you’ll find this Parmesan Orzo with Shrimp to be the perfect choice.
Why You’ll Love This Recipe
- Simple & Quick: Ready in just 40 minutes, making it perfect for busy weeknights.
- Irresistible Flavor: The combination of garlic, Parmesan, and lemon creates a dish that’s zingy and comforting.
- Eye-Catching Appeal: The vibrant colors of the shrimp and fresh parsley make for a stunning presentation.
- Flexible Serving: Ideal for dinner parties or intimate family meals, this dish fits every occasion.
- Diet-Friendly Options: Easily adaptable for gluten-free pasta or using zucchini noodles for a lighter twist.
Ingredients You’ll Need
- 1 cup orzo pasta: A small, rice-shaped pasta that cooks quickly and absorbs flavors beautifully.
- 2 tablespoons olive oil: This adds richness and helps to sauté the shrimp and garlic. You can substitute with avocado oil if desired.
- 1 pound large shrimp, peeled and deveined: Fresh or frozen shrimp works; just ensure they are properly thawed beforehand.
- Salt and freshly ground black pepper to taste: Essential for seasoning the shrimp and enhancing overall flavor.
- 3 cloves garlic, minced: Fresh garlic lends depth and aroma to the dish.
- 1/4 teaspoon red pepper flakes (optional): Adds a gentle kick; adjust based on your heat preference.
- 1/2 cup dry white wine (Sauvignon Blanc or Pinot Grigio): The acidity balances the dish and enhances the seafood flavors. Feel free to substitute with extra chicken broth for a non-alcoholic version.
- 1 cup chicken broth: Provides a savory base for the pasta; homemade or store-bought works well.
- 1/2 cup freshly grated Parmesan cheese: Fresh cheese melts better and gives a creamier texture.
- 1 tablespoon unsalted butter: This adds richness and a touch of glossiness to the final dish.
- 2 tablespoons fresh lemon juice (about 1 lemon): Freshly squeezed juice brightens flavors and adds vibrancy.
- 1 lemon, lemon zest: The zest amplifies the lemon flavor without the added tartness of the juice.
- 2 tablespoons fresh parsley, chopped: Finishing touch that adds a pop of color and freshness.
How to Make Parmesan Orzo with Shrimp
Cook the orzo: Start by bringing a pot of salted water to a boil. Once boiling, stir in 1 cup of orzo pasta and cook according to package instructions until al dente, typically about 8-10 minutes. The orzo should be tender yet still have a slight bite. Drain and set aside while you prepare the shrimp and sauce.
Sauté the shrimp: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Season the 1 pound of shrimp with salt and freshly ground black pepper. Add the shrimp to the pan in a single layer 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 aside on a plate.
Cook the aromatics: In the same skillet, lower the heat to medium and add the remaining 1 tablespoon of olive oil. Toss in the 3 cloves of minced garlic along with red pepper flakes if you’re using them. Sauté these for about 1-2 minutes until they become fragrant but be careful not to let them brown.
Add the wine: Carefully pour in the 1/2 cup of dry white wine and allow it to simmer for 2-3 minutes. This will help reduce the alcohol content and concentrate the flavors, creating a lovely base for the dish.
Combine with broth and orzo: Stir in 1 cup of chicken broth and bring the mixture to a boil. Once bubbling, add the drained orzo, 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 together until the butter melts and the mixture becomes nice and creamy.
Finish with shrimp: Gently return the sautéed shrimp to the skillet, tossing to combine everything evenly. Allow everything to cook together for another 1-2 minutes on low heat until warm throughout, making sure the shrimp are heated properly but not overcooked.
Garnish and serve: Finally, garnish your dish with the freshly chopped parsley for a lovely pop of color. Now you’re ready to serve up this delicious, homemade Parmesan Orzo with Shrimp!
Storing & Reheating
Store any leftovers in an airtight container at room temperature for up to 2 hours after cooking. For refrigeration, transfer to the fridge where it will keep for up to 3 days. If you want to freeze it, place in a freezer-safe container for up to 3 months, although the texture may change slightly after freezing. To reheat, simply warm it in a skillet over low heat, adding a splash of chicken broth or water to refresh the sauce. If using the microwave, heat in intervals of 30 seconds until heated through.
Chef’s Helpful Tips
- Avoid overcooking the shrimp; they should be just pink and opaque, as they’ll continue to cook when mixed in with the pasta.
- For extra creaminess, consider adding more Parmesan cheese when mixing in the orzo.
- Fresh ingredients make a noticeable difference, especially with the lemon and parsley; stick to fresh where possible!
- If you have any leftover orzo, it makes a fantastic salad when combined with additional veggies and dressing!
- Don’t forget the salt and pepper in every step to build flavor and depth in the dish!
When you’re looking for a dinner that’s both easy and impressive, this dish truly delivers satisfaction. The combination of creamy orzo and tender shrimp is downright irresistible! I encourage you to experiment with different herbs or veggies that you love. Whether it’s a cozy night in or an elegant gathering, enjoy every bite!
Recipe FAQs
Can I use a different type of pasta?
Absolutely! While orzo is such a great fit for this dish, any small pasta like ditalini, or even whole wheat or gluten-free options, can work. Just adjust the cooking time accordingly based on the pasta type you choose.
What can I substitute for white wine?
If you prefer not to use wine, feel free to replace it with an equal amount of chicken broth. A splash of lemon juice can enhance the flavor too, maintaining that necessary acidity.
Can I make this dish ahead of time?
You can prepare the orzo and shrimp mixture earlier in the day and store it separately in the fridge until you’re ready to serve. When reheating, just add a splash of broth to help bring back the creaminess.
How do I know when the shrimp are cooked perfectly?
Shrimp are properly cooked when they turn pink and opaque. If they curl into a tight “C” shape, they’re done; if they form into an “O,” they might be overcooked, so watch closely.
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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: Main Dishes
- Method: Skillet
- Cuisine: Italian
Description
Parmesan Orzo with Shrimp offers a perfect blend of flavors, combining juicy shrimp with creamy orzo and zesty lemon. This dish is quick to prepare and ideal for a satisfying dinner, delivering comfort in each bite.
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 as per package instructions until al dente, then 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, then add them to the skillet, cooking for 2-3 minutes on each side until pink and opaque. Remove shrimp and set aside.
- Lower the heat to medium and add the remaining tablespoon of olive oil to the skillet.
- Add the minced garlic and red pepper flakes if using, and sauté for 1-2 minutes until fragrant.
- Pour in the white wine, allowing it to simmer for 2-3 minutes to reduce slightly.
- Stir in the chicken broth and bring everything to a boil. Add the cooked orzo, Parmesan cheese, butter, lemon juice, and lemon zest, stirring until the butter melts and the sauce becomes creamy.
- Return the cooked shrimp to the skillet and gently toss to combine. Cook for an additional 1-2 minutes until heated through.
- Garnish with freshly chopped parsley before serving.
Notes
Feel free to use any medium-sized shrimp for this recipe.
Adding more lemon juice can enhance the dish’s freshness.
Substituting with whole wheat orzo can increase fiber content.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 180mg
