Print

Print Recipe

A quick and creamy one-pot shrimp orzo recipe that delivers the comfort of risotto without constant stirring, ready in under 30 minutes.

Ingredients

Scale
  • 1 lb (450 g) shrimp, peeled and deveined (large or medium, tails on or off)
  • 1 cup (170 g) orzo pasta
  • 2 1/2 to 3 cups warm chicken or vegetable broth
  • 2 tbsp olive oil or 1 tbsp olive oil plus 1 tbsp butter
  • 1 small onion or 1 shallot, finely chopped
  • 2 to 3 garlic cloves, minced
  • 1/4 cup dry white wine (optional)
  • 2 tbsp butter and/or 1/4 cup grated Parmesan cheese (optional)
  • Juice of 1 lemon plus zest to taste
  • 2 tbsp fresh parsley, chopped (or other fresh herbs)
  • Salt and freshly ground black pepper to taste
  • Pinch of red pepper flakes (optional)

Instructions

  1. Warm the broth and keep it hot while you cook.
  2. Preheat a large skillet or wide, shallow pot over medium heat and add the olive oil and butter if using.
  3. Cook the chopped onion or shallot until soft, about 2 to 3 minutes.
  4. Stir in the minced garlic and cook until fragrant, about 30 to 60 seconds.
  5. Add the orzo and toast it, stirring often, for 1 to 2 minutes.
  6. If using white wine, add it now and simmer for about 1 minute, scraping up browned bits from the pan.
  7. Pour in 2 1/2 cups of warm broth, bring to a gentle simmer, reduce heat to medium-low, and keep the pot uncovered.
  8. Stir every few minutes while the orzo cooks until tender with a slight bite and the liquid thickens into a silky sauce, about 8 to 12 minutes; add up to 1/2 cup more broth (3 cups total) if needed.
  9. If the mixture gets too thick before the orzo is tender, add a splash of hot broth or water to loosen it.
  10. When the orzo has about 2 to 3 minutes remaining, nestle the shrimp into the simmering orzo.
  11. Cook the shrimp until opaque and just cooked through, about 2 to 4 minutes depending on size.
  12. Remove the pot from the heat and stir in butter and/or Parmesan (if using), lemon juice, lemon zest, and chopped parsley.
  13. Taste and season with salt, freshly ground black pepper, and red pepper flakes as desired, then let sit 1 minute to allow the sauce to thicken slightly.

Notes

Do not overcook the shrimp to keep it tender and juicy., Keep broth warm to help orzo release starch and cook evenly for creamy texture., Add hot broth or water to loosen mixture if it gets too thick before orzo is tender., Toast orzo first to add flavor and improve cooking texture., Peeled and deveined shrimp saves time; tails on for presentation if desired., Vegetarian option: substitute shrimp with sautéed mushrooms, roasted cherry tomatoes, or chickpeas and use vegetable broth., For extra creaminess, stir in 1/4 cup heavy cream or mascarpone at the end., Add greens like baby spinach or arugula at the end for freshness., Different proteins like scallops or cooked diced chicken work as substitutes., Flavor variations: add saffron to broth or finish with basil pesto instead of parsley., Leftovers store in fridge for 3–4 days; reheat gently with a splash of broth or water., Cooking from raw shrimp is possible but add shrimp near the end to avoid overcooking.

Nutrition

Find it online: https://cookerygood.com/shrimp-orzo-r-easy-one-pot-dinner-ecipe/