This Creamy Shrimp and Orzo one pot dinner takes less than 30 minutes to make but feels like a five-star meal. It's full of delicious flavors like fresh lemon zest, buttery shrimp, and creamy cheesy orzo. This dish could be equally perfect for a weekday family dinner or a special occasion date night.
I have been on kind of a one pot dinner kick lately. I like it for the ease, sure, but I also like that everything is cooked together. This means maximum flavor with minimal work.
The shrimp in the dish are well seasoned and then seared in the same skillet that the pasta is later cooked in, meaning any bits of leftover flavor get incorporated into the creamy orzo- no flavor is wasted!
Shrimp is a pretty common protein in our house. It’s simple to portion out. It doesn’t take that long to thaw, and everyone of us loves it.
For more delicious shrimp recipes try, Jerk Shrimp Pasta, Baja Shrimp Tacos, and Marry Me Shrimp Pasta.
Ingredients
- Raw Shrimp: You can use tail off or tail on. I prefer the look of tail on, but tail off is a little less messy to eat. Go with your preference.
- Parmesan Cheese: Some cheese is added directly to the pasta dish itself, but I like to reserve some extra for sprinkling on top.
- Half-and-half: This is necessary for making the orzo creamy and as additional liquid for cooking the pasta.
- Chicken Stock: Cooking the orzo directly in stock imparts such a nice flavor to the overall dish.
- Lemon: Both the juice and zest will be used. The recipe calls for half of each, but I recommend saving the other for serving. A squeeze of fresh lemon juice on top of this dish really brings it to life.
- Paprika: I like the little bit of color this adds.
- Salt and pepper: Add these both to taste.
- Fresh Garlic and Shallot: Feel free to add more garlic if you feel so inclined.
- Orzo pasta: This is a one pot dish, so you will add the pasta in dry.
How to Make Lemon Garlic Shrimp and Orzo
Step 1. In a small bowl, combine salt, pepper, paprika, and mix together.
Step 2. Pour over raw shrimp and set to the side.
Step 3. In a large deep skillet, heat oil over medium high heat.
Add shrimp in a single layer and cook until just pink flipping them once to ensure both sides are cooked through. Shrimp cook extremely quickly so this whole process should take less than five minutes.
Step 4. Remove shrimp to a plate to the side.
Step 5. To the same skillet, add butter and melt.
Once melted, add minced garlic and shallot. Cook for about two minutes or until fragrant and they start to soften.
Step 6. Add chicken stock to deglaze the pan, gently scraping up any flavorful bits on the bottom of the pan.
Step 7. Bring up to a simmer before adding in dry orzo pasta.
Step 8. Reduce heat to low and cook pasta until all the liquid is absorbed and the pasta just is shy of fully cooked. This should take about 10 minutes. You will be adding half-and-half next, which will also be absorbed by the pasta to finish the cooking process.
Step 9. Add lemon zest, half-and-half, and grated Parmesan cheese and stir to incorporate. Simmer on low for 5 minutes, stirring periodically.
Step 10. Stir in chopped parsley. Serve topped with cooked shrimp and a sprinkle of fresh parsley and grated parmesan and enjoy.
Recipe Tips
- Make sure to keep a little extra stock on hand in case the orzo isn’t cooked through after all the liquid is absorbed. This can happen occasionally, depending on how hot your skillet is or even the brand of pasta. Don’t fret if this happens, just add in stock a half a cup at a time tasting the pasta periodically until it reaches your desired level.
- You can stir the cooked shrimp back into the creamy orzo or you can serve it on top. It’s your call!
More recipes with orzo
If you try this Creamy Shrimp and Orzo please leave a star rating and let me know how it goes in the comments below. I love to hear from you.
Creamy Shrimp and Orzo
Ingredients
- 1 ½ pounds shrimp
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tbsp. oil
- 3 tbsp. butter
- 5 garlic cloves minced
- 1 shallot minced
- ½ cup Parmesan cheese
- ½ cup half-and-half
- 2 ½ cups chicken stock
- ½ lemon juice and lemon zest
- 1 ½ cups orzo pasta
Instructions
- In a small bowl, combine salt, pepper, paprika, and mix together. Pour over raw shrimp and set to the side.
- In a large deep skillet, heat oil over medium high heat.
- Add shrimp in a single layer and cook until just pink flipping them once to ensure both sides are cooked through. Shrimp cook extremely quickly so this whole process should take less than five minutes.
- Remove shrimp to a plate to the side.
- To the same skillet, add butter and melt.
- Once melted, add minced garlic and shallot. Cook for about two minutes or until fragrant and they start to soften.
- Add chicken stock to deglaze the pan, gently scraping up any flavorful bits on the bottom of the pan.
- Bring up to a simmer before adding in dry orzo pasta.
- Reduce heat to low and cook pasta until all the liquid is absorbed and the pasta just is shy of fully cooked. This should take about 10 minutes. You will be adding half-and-half next, which will also be absorbed by the pasta to finish the cooking process.
- Add lemon zest, half-and-half, and grated Parmesan cheese and stir to incorporate. Simmer on low for 5 minutes, stirring periodically.
- Stir in chopped parsley. Serve topped with cooked shrimp and a sprinkle of fresh parsley and grated parmesan and enjoy.
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