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A quick and creamy one-pot shrimp and orzo pasta dish with spinach, Parmesan, and lemon, offering risotto-like creaminess without constant stirring.

Ingredients

Scale
  • 1 lb (450g) large shrimp, peeled and deveined
  • Salt, to taste
  • Pinch of paprika
  • 1 ½ cups uncooked orzo pasta
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 shallot, finely diced
  • ½ cup dry white wine (Sauvignon Blanc or Pinot Grigio)
  • 3 cups warm chicken or vegetable broth
  • ½ cup heavy cream
  • ½ cup freshly grated Parmesan cheese
  • 2 cups fresh spinach (optional)
  • 1 lemon, zest and juice

Instructions

  1. Pat shrimp dry with paper towels and season with salt and a pinch of paprika.
  2. Warm 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat.
  3. Place shrimp in a single layer and cook about 1 to 2 minutes per side until pink and just opaque.
  4. Remove shrimp immediately to a clean plate and set aside.
  5. Turn heat to medium and add 2 tablespoons butter to the same pan to melt.
  6. Add finely diced shallot and cook about 2 minutes until softened.
  7. Add minced garlic and dry orzo to the pan.
  8. Toast orzo, stirring continuously, for 1–2 minutes until slightly golden and fragrant.
  9. Pour in ½ cup dry white wine to deglaze the pan, scraping up browned bits, and reduce by about half (approximately 2 minutes).
  10. Stir in 3 cups warm chicken or vegetable broth.
  11. Bring to a boil, then reduce to a gentle simmer.
  12. Cook the orzo, stirring occasionally, for 8–10 minutes until tender and most liquid is absorbed, adding a splash of water if it looks too dry.
  13. Turn heat to low and stir in ½ cup heavy cream, ½ cup grated Parmesan, and 2 cups fresh spinach (if using).
  14. Stir gently until the spinach wilts and the cheese melts into a smooth sauce.
  15. Add lemon juice and lemon zest, then taste and season with salt and pepper as desired.
  16. Return cooked shrimp and any accumulated juices to the skillet and toss gently to warm through.
  17. Sprinkle with fresh parsley or basil and serve hot.

Notes

To keep shrimp tender and juicy, sear them first and add back at the end rather than cooking with the pasta., Stir orzo every few minutes during cooking to prevent sticking and burning., Test orzo at 8 minutes for al dente bite; avoid rinsing after cooking to maintain creaminess., Swap shrimp for scallops or chicken, add vegetables like asparagus or peas, or omit wine for a simpler version., Serve with garlic bread or focaccia, and a crisp white wine (Pinot Grigio or Sauvignon Blanc) for a complete meal., Leftovers keep for up to 3 days refrigerated; add broth or milk when reheating to restore creaminess., Avoid freezing as cream-based pasta dishes may become mushy and grainy.

Nutrition

Find it online: https://cozyovenkitchen.com/creamy-garlic-shrimp-orzo-the-risotto-style-one-pot-meal-mandyshealthylife/