Creamy Shrimp Orzo (Printable)

Tender shrimp and creamy orzo with spinach, Parmesan, lemon zest, and parsley for an elegant weeknight main.

# What You'll Need:

→ Seafood

01 - 1 pound large shrimp, peeled and deveined

→ Pasta

02 - 1 1/2 cups orzo pasta

→ Vegetables & Aromatics

03 - 1 small yellow onion, finely chopped
04 - 3 cloves garlic, minced
05 - 1 cup baby spinach, packed
06 - Zest of 1 lemon
07 - 2 tablespoons fresh parsley, chopped, plus more for garnish

→ Dairy

08 - 3 tablespoons unsalted butter
09 - 1/2 cup heavy cream
10 - 1/2 cup grated Parmesan cheese

→ Liquids

11 - 3 cups low-sodium chicken or vegetable broth
12 - Juice of 1/2 lemon
13 - 2 tablespoons dry white wine (optional)

→ Spices & Seasonings

14 - Salt, to taste
15 - Freshly ground black pepper, to taste
16 - 1/2 teaspoon crushed red pepper flakes (optional)

# How to Make It:

01 - Pat the shrimp dry with paper towels and season generously with salt and freshly ground black pepper.
02 - Heat 1 tablespoon of butter in a large sauté pan over medium-high heat. Arrange the shrimp in a single layer and cook for 1 to 2 minutes per side until they turn pink and are just cooked through. Transfer to a plate and set aside.
03 - Add the remaining butter to the same pan. Sauté the chopped onion for 2 to 3 minutes until translucent. Stir in the minced garlic and cook for 30 seconds until fragrant.
04 - Add the orzo to the pan and toast for 1 to 2 minutes, stirring constantly to coat the pasta evenly. Pour in the white wine if using, and allow it to evaporate while stirring occasionally.
05 - Gradually add the broth, half a cup at a time, stirring frequently. Allow the orzo to absorb each addition before adding more. Continue this process until the orzo is tender and the mixture is creamy, approximately 10 to 12 minutes.
06 - Stir in the heavy cream and Parmesan cheese until the sauce is smooth and well combined. Fold in the baby spinach and cook for about 1 minute until wilted.
07 - Return the shrimp to the pan. Add the lemon zest, lemon juice, chopped parsley, and red pepper flakes if using. Gently stir everything together until heated through. Taste and adjust the seasoning as needed.
08 - Serve immediately while hot, garnished with additional parsley and lemon wedges on the side if desired.

# Expert Advice:

01 -
  • It tastes like something you ordered at a coastal restaurant but comes together on your stovetop in about half an hour.
  • The orzo soaks up every bit of lemony, herby cream sauce so not a single drop goes to waste.
02 -
  • Do not walk away while the orzo absorbs the broth because it can stick and scorch in seconds if you stop stirring.
  • Cooking the shrimp first and removing them before they finish completely means they stay tender instead of turning rubbery when you add them back.
03 -
  • Grate your own Parmesan from a wedge because the anticaking agents in pre shredded cheese make the sauce gritty instead of smooth.
  • A squeeze of lemon right at the end added to the plate rather than the pan lets each person control the brightness of their own portion.

Return