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–+ servings

Creamy One Pan Parmesan Orzo with Shrimp

This one pan parmesan orzo with shrimp simmers in a garlicky butter broth for a creamy, lemony weeknight dinner with almost no cleanup.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 1
Course: Main Course, Seafood
Cuisine: American
Calories: 470
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 lb large shrimp, peeled and deveined about 450 g; tails removed if you prefer
  • 1 cup dried orzo pasta
  • 3 cups chicken broth low-sodium works best so the dish does not turn salty
  • 3 tablespoons unsalted butter, divided
  • 2 tablespoons extra-virgin olive oil a California or Napa Valley bottle is a nice touch
  • 4 cloves garlic, finely minced
  • 1/2 cup Parmesan cheese, freshly grated grate it yourself for the creamiest melt
  • 1/2 teaspoon kosher salt plus more to taste
  • 1/4 teaspoon freshly cracked black pepper
  • 1/2 teaspoon sweet paprika
  • 1/4 teaspoon crushed red pepper flakes optional, for a gentle kick
  • 2 tablespoons fresh flat-leaf parsley, chopped
  • 1/2 Meyer lemon, juiced about 1 1/2 tablespoons fresh juice

Method
 

  1. Warm the olive oil and 1 tablespoon of the butter in a wide, deep skillet set over medium heat. Pat the shrimp dry, then season both sides with the salt, black pepper, and paprika. Lay them in the pan in a single layer and cook for 2 to 3 minutes per side, just until they curl, turn opaque pink, and pick up a little golden color. Lift the shrimp onto a plate and set them aside.
  2. Drop the remaining 2 tablespoons of butter into the same skillet and let it melt. Add the minced garlic and stir constantly for about 1 minute, just until it smells sweet and toasted rather than sharp. Scrape in the orzo and toss it around the pan for 1 to 2 minutes so each grain gets coated and lightly toasted, which builds a subtle nutty flavor.
  3. Pour in the chicken broth and give everything a good stir, loosening any browned bits from the bottom. Bring it up to a gentle simmer, then lower the heat and let the orzo cook for 10 to 12 minutes, stirring every couple of minutes so nothing sticks. The pasta should turn tender while the liquid thickens into a glossy, silky sauce.
  4. Pull the pan off the heat and stir in the grated Parmesan a handful at a time until it melts completely and the orzo looks creamy and velvety. Taste and adjust the salt and pepper. If the sauce tightens up more than you like, splash in a little warm broth or water to loosen it.
  5. Nestle the reserved shrimp back into the orzo along with any juices on the plate. Squeeze the Meyer lemon over the top, scatter on the chopped parsley, and add a pinch more red pepper flakes if you want heat. Serve right away while everything is hot and saucy.

Nutrition

Calories: 470kcalCarbohydrates: 33gProtein: 34gFat: 21gSaturated Fat: 8gCholesterol: 225mgSodium: 1080mgFiber: 1gSugar: 2g

Notes

Swap the shrimp for bite-size pieces of boneless chicken thigh and add 2 to 3 extra minutes of cooking time.
No chicken broth on hand? Use vegetable broth or water plus an extra pinch of salt.
Keep leftovers in an airtight container in the refrigerator for up to 2 days; the orzo drinks up the sauce as it sits, so reheat with a splash of broth over low heat.
For a make-ahead shortcut, peel, devein, and season the shrimp up to a day in advance and refrigerate until you are ready to cook.
The most common mistake is overcooking the shrimp, so pull them the moment they turn pink and opaque, since they will warm through again in the finished pan.
Use a wide skillet rather than a narrow saucepan so the orzo cooks evenly and the liquid reduces into a creamy sauce instead of steaming.
Serve with a crisp green salad, roasted broccolini, or a slice of sourdough to soak up the garlicky sauce.

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