Description
Parmesan Orzo with Shrimp is a quick and flavorful skillet dish combining tender orzo pasta with juicy shrimp, aromatic garlic, tangy lemon, and rich Parmesan cheese. This creamy and zesty meal comes together in just 30 minutes, making it an ideal weeknight dinner that’s elegant yet simple to prepare.
Ingredients
Scale
Orzo and Shrimp
- 1 cup orzo pasta
- 2 tablespoons olive oil, divided
- 1 pound large shrimp, peeled and deveined
- Salt and freshly ground black pepper, to taste
Sauce and Finish
- 3 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup dry white wine
- 1 cup chicken broth
- 1/2 cup freshly grated Parmesan cheese
- 1 tablespoon unsalted butter
- 2 tablespoons fresh lemon juice (about 1 lemon)
- Zest of 1 lemon
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Cook the Orzo: Begin by cooking the orzo according to package instructions until al dente, usually about 8-10 minutes. Drain the orzo and set it aside for later use.
- Heat Olive Oil: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat to prepare for cooking the shrimp.
- Cook the Shrimp: Season the peeled and deveined shrimp with salt and freshly ground black pepper. Add the shrimp to the hot skillet and cook for 2-3 minutes per side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
- Sauté Garlic and Spices: Reduce the skillet heat to medium and add the remaining 1 tablespoon of olive oil. Stir in the minced garlic and red pepper flakes (if using). Sauté for 1-2 minutes until fragrant but not browned.
- Deglaze with Wine: Carefully pour in the dry white wine and allow it to simmer for 2-3 minutes, reducing slightly to concentrate the flavors.
- Add Broth and Combine Ingredients: Stir in the chicken broth and bring the mixture to a boil. Add the previously cooked orzo pasta, freshly grated Parmesan cheese, unsalted butter, fresh lemon juice, and lemon zest. Stir well until the butter melts and the sauce becomes creamy and well combined.
- Return Shrimp to Skillet: Add the cooked shrimp back into the skillet and gently toss with the orzo mixture. Cook for an additional 1-2 minutes until everything is heated through.
- Garnish and Serve: Remove from heat, garnish with freshly chopped parsley, and serve immediately for a fresh, vibrant finish.
Notes
- Use dry white wine such as Sauvignon Blanc or Pinot Grigio for best flavor.
- For a spicier kick, increase the red pepper flakes or omit them for a milder version.
- Make sure not to overcook the shrimp to keep them tender and juicy.
- Substitute chicken broth with vegetable broth for a lighter flavor or to make it pescatarian.
- Leftovers can be refrigerated for up to 2 days and reheated gently on the stovetop.
