Parmesan orzo with shrimp. A satisfying bowl packed with orzo, creamy Parmesan and plump shrimp transformed into a comforting one-pot meal. The appeal of shrimp and pasta together is irresistible, however, in this dish it’s the pan sauce that will keep you coming back for more. It’s garlicky, jazzed up with salty feta, bursts of lemon, spinach and red-pepper flakes. It all comes together in a flash, feels straightforward and simple.
Why you’ll love this shrimp with orzo recipe
You truly can’t mess this up, it’s very forgiving and customizable in just about every way. The first step of this one-pan shrimp orzo is searing the shrimp in butter and olive oil. Once they’re cooked, we use the butter sauce together with chicken broth to prepare the orzo. This technique of cooking the orzo directly in the pan is similar to risotto, though the result is smoother than just boiling your orzo in water. The orzo simmers directly in the pan sauce, imparting a starchy gloss while soaking up the shrimp flavors. Then we stir in parmesan, spinach and some feta. Slide shrimp back into the pan and done!
Serve with a side salad drizzled with Parmesan dressing or some roasted broccoli and enjoy.
This shrimp orzo is a true crowd pleaser, and it can be stretched into multiple meals. It’s definitely one of those simple back pocket recipes, that look fancy and exciting, but require minimal effort.
Let me guide you through the recipe with this step-by-step VIDEO.
Recipe tips
- If you’re not a shrimp fan, you can make this dish with scallops, chicken or even chickpeas for a vegetarian version
- We cook the orzo in chicken broth instead of water for more flavor, but you can definitely use vegetable broth
- When it comes to extra veggies, the sky is the limit. Add cherry tomatoes, sun-dried tomatoes, roasted peppers, black olives, broccoli, cauliflower or baby kale.
Storage
- Fridge: Store leftovers refrigerated in an airtight container for up to 1 day.
- Freezer: Leftovers can also be frozen for up to 3 months.
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One Pan Parmesan Orzo with Shrimp
Ingredients
- 14 ounces shrimp peeled and deveined
- black pepper to taste
- salt to taste
- ½ tsp sweet paprika
- 3 tbsp olive oil divided
- 2 tbsp salted butter
- 1 shallot finely chopped
- 3 garlic cloves minced
- 7 ounces orzo
- ½ tsp red pepper flakes
- 1 tsp dried oregano
- 1 tsp za’atar
- 2 ½ cups low sodium chicken broth
- 3.5 ounces spinach
- 1 tbsp lemon juice
- 2 ounces grated Parmesan more for serving
- 3.5 ounces crumbled feta
- toasted pine nuts for topping, optional
Instructions
- Combine the shrimp with sweet paprika, salt, pepper and 1 tbsp olive oil. Toss and set aside while you mince the garlic and chop the shallot.
- Heat the remaining olive oil and butter in a large pan. Place shrimp in a single layer, sear for 1 minute. Flip and sear the other side, 1 minute. Remove from skillet.
- To the same pan, add shallot and garlic. Cook until fragrant and softened over low heat, about 2 minutes. Stir in the orzo. Season with oregano, red pepper flakes, za’atar and black pepper. Pour the chicken broth and bring to a boil over high heat. Stir, scraping up the brown bits from the bottom of the pan.
- Turn down the heat to low, cover the pan and simmer, stirring occasionally for 10-15 minutes or until the orzo is soft.
- Stir in the spinach, keep stirring just until it starts to wilt. Add lemon juice, parmesan and feta. Taste and adjust salt and pepper. Add more broth if needed, the orzo should be sticky and creamy, not dry.
- Slide shrimp and any accumulated juices back into the pan. Stir to combine and heat for 1 minute.
- Serve with parmesan and toasted pine nuts. Enjoy!
Video
Nutrition
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This was absolutely delicious! Going to be making it again very soon!
So glad you enjoyed Kathleen!