Creamy Shrimp Orzo (Printable)
Succulent shrimp and tender orzo in a silky Parmesan cream with tomatoes and spinach.
# What You Need:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined
→ Pasta
02 - 1½ cups orzo pasta, uncooked
→ Vegetables & Aromatics
03 - 2 tbsp 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 tsp smoked paprika
13 - ¼ tsp crushed red pepper flakes (optional)
14 - Salt and black pepper to taste
15 - Zest of 1 lemon
16 - 2 tbsp fresh parsley, chopped
# How-To:
01 - Heat olive oil in a large skillet over medium-high heat. Season shrimp with salt, pepper, and smoked paprika. Cook for 2 to 3 minutes per side until pink and opaque. Remove and set aside.
02 - Reduce heat to medium. Add onion and sauté for 2 to 3 minutes until softened. Stir in garlic and cook for 1 minute until fragrant.
03 - Add cherry tomatoes and orzo to the skillet. Toast for 1 minute, stirring constantly to coat.
04 - Pour in white wine and scrape up any brown bits from the bottom. Simmer until reduced by half.
05 - Add broth, stir well, and bring to a gentle simmer. Cover and cook for 8 to 10 minutes, stirring occasionally, until orzo is almost tender and most liquid is absorbed.
06 - Stir in heavy cream and Parmesan until melted. Return shrimp to the skillet, add spinach, and cook for 2 to 3 minutes until spinach wilts and shrimp is heated through. Adjust seasoning to taste.
07 - Finish with lemon zest and chopped parsley. Serve immediately while hot.
# Expert Tips:
01 -
- Everything cooks in one pan, which means the pasta soaks up every drop of flavor and you only wash one skillet.
- It tastes like something you would order at a coastal restaurant, but it comes together with grocery store staples in under forty minutes.
02 -
- Overcooked shrimp turn rubbery and sad so pull them off the heat the second they are just opaque because they will continue cooking in the warm sauce.
- Stirring the orzo occasionally while it simmers prevents it from sticking to the pan bottom and forming a gluey layer you have to scrape loose later.
03 -
- Pat the shrimp completely dry with paper towels before seasoning because excess moisture is the enemy of a good sear and will cause steaming instead of browning.
- Toast the orzo for a full minute in the oil before adding liquid because this one extra step gives the pasta a chewier bite and keeps it from turning mushy in the sauce.