Description
This One Pan Parmesan Orzo with Shrimp cooks in a single skillet but tastes like you spent hours in the kitchen – creamy, cheesy pasta and juicy shrimp ready in under 30 minutes!
Ingredients
Scale
- 1 pound (450g) large shrimp, peeled and deveined
- 1½ cups (300g) uncooked orzo pasta
- 3 tablespoons olive oil, divided
- 4 cloves garlic, minced (about 2 tablespoons)
- ½ teaspoon red pepper flakes (optional)
- 3½ cups (830ml) low-sodium chicken broth
- ½ cup (120ml) dry white wine (or additional broth)
- 1 cup (100g) freshly grated Parmesan cheese, plus more for serving
- 2 tablespoons fresh lemon juice
- 2 tablespoons unsalted butter
- ¼ cup (15g) fresh parsley, chopped
- 1 teaspoon lemon zest
- Salt and freshly ground black pepper to taste
Instructions
- Pat shrimp dry, season with salt and pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook shrimp 1-2 minutes per side until just pink. Remove to a plate.
- Add remaining tablespoon olive oil to the pan. Sauté garlic and red pepper flakes for 30 seconds until fragrant.
- Add orzo to the pan and stir to coat in the oil, toasting lightly for 1 minute. Pour in wine and scrape up any browned bits from the pan. Let reduce by half.
- Add chicken broth and bring to a boil. Reduce heat to a simmer, cover, and cook for 8-10 minutes, stirring occasionally until orzo is nearly tender.
- Return the shrimp to the pan, nestling them into the orzo. Cover and cook for 3-4 more minutes until shrimp are fully cooked and orzo is tender.
- Remove from heat. Stir in butter, lemon juice, lemon zest, and Parmesan cheese until melted and creamy. Fold in parsley and season with additional salt and pepper to taste.
- Let rest for 2-3 minutes before serving. Top with additional Parmesan if desired.