Creamy Shrimp Orzo (Print)
One-pan creamy orzo with shrimp, cherry tomatoes, spinach, Parmesan and lemon zest—ready in 35 minutes.
# What You Need:
→ Seafood
01 - 1 pound large shrimp, peeled and deveined
→ Pasta
02 - 1½ cups orzo pasta, uncooked
→ Vegetables & Aromatics
03 - 2 tablespoons 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 teaspoon smoked paprika
13 - ¼ teaspoon crushed red pepper flakes (optional)
14 - Salt and black pepper to taste
15 - Zest of 1 lemon
16 - 2 tablespoons fresh parsley, chopped
# How To Make It:
01 - Heat olive oil in a large skillet over medium-high heat. Season the shrimp with salt, pepper, and smoked paprika. Sear for 2 to 3 minutes per side until pink and just opaque. Transfer to a plate and set aside.
02 - Reduce heat to medium. Add the onion to the same skillet and sauté for 2 to 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. Toast for 1 minute, stirring constantly to coat the pasta in the oil.
04 - Pour in the white wine, scraping up any browned bits from the bottom of the pan. Simmer until the liquid has reduced by half.
05 - Add the broth and stir well. Bring to a gentle simmer, then cover and cook for 8 to 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 to 3 minutes until the spinach is wilted and the shrimp is heated through. Adjust seasoning with salt and pepper as needed.
07 - Finish with fresh lemon zest and chopped parsley. Serve immediately while hot.
# Expert Tips:
01 -
- Everything happens in one pan so you spend less time washing up and more time eating
- The orzo soaks up all that creamy goodness while the shrimp stays perfectly tender
02 -
- The orzo continues thickening the sauce as it rests so do not worry if it looks a little loose at first
- Do not overcook the shrimp in the beginning since they will heat through again at the end
03 -
- Grate your own Parmesan because pre grated cheese often contains anti caking agents that prevent smooth melting
- Keep some extra broth nearby in case the orzo absorbs too much liquid before it finishes cooking