Creamy Shrimp Orzo (Printable)
One-pan creamy orzo with shrimp, cherry tomatoes, spinach and Parmesan, brightened with lemon zest and parsley.
# What You'll Need:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined
→ Pasta
02 - 1½ cups orzo pasta, uncooked
→ Vegetables & Aromatics
03 - 2 tbsp olive oil
04 - 1 small onion, finely chopped
05 - 3 cloves garlic, minced
06 - 1 cup cherry tomatoes, halved
07 - 2 cups baby spinach
→ Liquids & Dairy
08 - ½ cup dry white wine
09 - 3 cups low-sodium chicken or vegetable broth
10 - ½ cup heavy cream
11 - ½ cup freshly grated Parmesan cheese
→ Seasonings
12 - 1 tsp smoked paprika
13 - ¼ tsp crushed red pepper flakes (optional)
14 - Salt and black pepper to taste
15 - Zest of 1 lemon
16 - 2 tbsp fresh parsley, chopped
# How-to Steps:
01 - Heat olive oil in a large skillet over medium-high heat. Season the shrimp with salt, pepper, and smoked paprika. Cook for 2–3 minutes per side until pink and opaque. Remove and set aside.
02 - Reduce heat to medium. Add the chopped onion and sauté for 2–3 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant.
03 - Add the cherry tomatoes and orzo to the skillet. Stir continuously for 1 minute to toast the pasta and lightly soften the tomatoes.
04 - Pour in the dry white wine, scraping up any browned bits from the bottom of the pan. Simmer until the wine has reduced by half.
05 - Add the broth and stir well. Bring to a gentle simmer, then cover and cook for 8–10 minutes, stirring occasionally, until the orzo is nearly tender and most of the liquid has been absorbed.
06 - Stir in the heavy cream and Parmesan cheese until melted and smooth. Return the shrimp to the skillet, add the baby spinach, and cook for 2–3 minutes until the spinach is wilted and the shrimp is heated through. Adjust seasoning with salt and pepper.
07 - Sprinkle with lemon zest and fresh chopped parsley. Serve immediately while hot.
# Expert Pointers:
01 -
- Everything cooks in one pan which means you get incredible flavor built into every bite and barely any dishes to wash afterward.
- The creamy sauce coats each grain of orzo like velvet but the dish still feels light enough to eat on a warm Tuesday evening.
- It looks fancy enough for company but comes together fast enough for a weeknight when you are running on low energy.
02 -
- Do not overcook the shrimp in the first step because they will cook again when you return them to the pan and nobody likes rubbery shrimp.
- Stir the orzo frequently while it simmers because it loves to stick to the bottom of the pan when you look away for even a moment.
03 -
- Pull the shrimp off the heat when they are just barely opaque in the center because carryover heat will finish the job and keep them tender.
- Use a really wide skillet rather than a deep pot so the orzo cooks evenly and the liquid reduces at the right pace.