Creamy Shrimp Orzo (Printable Version)
Succulent shrimp and orzo in a rich cream sauce with tomatoes, spinach, lemon zest and Parmesan, ready in 35 minutes.
# What You'll 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
# Directions:
01 - Heat olive oil in a large skillet over medium-high heat. Season shrimp with salt, pepper, and smoked paprika. Cook for 2–3 minutes per side until pink and opaque. Remove and set aside.
02 - Reduce heat to medium. Add onion and sauté for 2–3 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 the pasta evenly.
04 - Pour in the white wine and scrape up any browned bits from the bottom of the pan. Simmer until the liquid reduces by half.
05 - Add broth, stir well, and bring to a gentle simmer. Cover and cook for 8–10 minutes, stirring occasionally, until orzo is nearly tender and most liquid is absorbed.
06 - Stir in heavy cream and Parmesan cheese. Return shrimp to the skillet, add spinach, and cook for 2–3 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 Hints:
01 -
- Everything cooks in a single pan which means you get layers of flavor built into the dish and almost zero dishes at the end.
- The orzo drinks up the wine and broth so every bite carries a deep savory richness that feels restaurant worthy.
02 -
- Do not walk away while the orzo simmers because it can stick to the bottom of the pan in the time it takes to check your phone.
- Drying the shrimp thoroughly before searing is the difference between a proper golden crust and a pale steamed disappointment.
03 -
- Reserve a quarter cup of pasta cooking liquid before draining nothing in case you need to loosen the sauce when reheating leftovers.
- The secret to a smooth sauce is adding the cream off heat or over very low heat so the dairy does not break or separate.