Can I use frozen shrimp?

Yes. Thaw them completely first, then dry them very well before cooking. That keeps Creamy Shrimp Orzo from losing its seared texture.

Can I replace the heavy cream?

You can use half-and-half, but keep the heat low so it does not curdle. The sauce will be a little lighter, but it will still taste great.

Traditional Orzo is not gluten-free because it is made from wheat. You can look for a gluten-free version if needed, or switch to another pasta shape that suits your diet.

Can I make this without wine?

Absolutely. Use extra broth and a little extra lemon juice instead. It still tastes bright and satisfying without wine.

Can I add vegetables?

Yes. Spinach, peas, and asparagus all work well. They make it feel even more complete and give it extra color.

Creamy Shrimp Orzo Recipe for Easy One Pot Dinners in 35 Minutes

Name: Creamy Shrimp Orzo Recipe for Easy One Pot Dinners in 35 Minutes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 lb (450g) large shrimp, peeled and deveined; Salt, to taste; A pinch of paprika; 1 1/2 cups uncooked orzo; 2 tbsp butter; 1 tbsp olive oil; 3 garlic cloves, finely minced; 1 shallot, finely chopped; 1/2 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio; 3 cups warm chicken broth or vegetable broth; 1/2 cup heavy cream; 1/2 cup Parmesan cheese, freshly grated; 2 cups fresh spinach, optional; 1 lemon, zested and juiced; Fresh parsley or basil, for garnish

Creamy Shrimp Orzo Recipe for Easy One Pot Dinners in 35 Minutes

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This Creamy Shrimp Orzo is a quick, one-pan dinner with tender shrimp, Parmesan, lemon, spinach, and a silky orzo base that tastes rich without extra fuss.

Author: Irma
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Dinner

Ingredients

Scale

1 lb (450g) large shrimp, peeled and deveined
Salt, to taste
A pinch of paprika
1 1/2 cups uncooked orzo
2 tbsp butter
1 tbsp olive oil
3 garlic cloves, finely minced
1 shallot, finely chopped
1/2 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio
3 cups warm chicken broth or vegetable broth
1/2 cup heavy cream
1/2 cup Parmesan cheese, freshly grated
2 cups fresh spinach, optional
1 lemon, zested and juiced
Fresh parsley or basil, for garnish

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Instructions

Prep the shrimp.
Use paper towels to dry the shrimp thoroughly. Season them lightly with salt and a small pinch of paprika.
Sear the shrimp.
Warm the olive oil in a large skillet or Dutch oven over medium-high heat. Once hot, arrange the shrimp in a single layer. Cook for about 1 to 2 minutes per side, just until they turn pink and opaque. Transfer the shrimp to a clean plate right away.
Soften the shallot.
Lower the heat to medium. Add the butter to the same pan and let it melt. Stir in the chopped shallot and cook for about 2 minutes, just until softened and fragrant.
Add garlic and toast the orzo.
Stir in the minced garlic, then add the dry orzo. Cook while stirring for 1 to 2 minutes so the pasta gets lightly toasted and picks up the flavor from the pan.
Deglaze with wine.
Pour in the white wine and use a spoon to scrape up any browned bits from the bottom of the skillet. Let the wine simmer until it reduces by about half, which should take around 2 minutes.
Simmer the orzo.
Add the warm broth and bring the mixture to a boil. Reduce the heat to a gentle simmer and cook, stirring now and then, for 8 to 10 minutes or until the orzo is tender and most of the liquid has been absorbed. If the pan starts looking too dry before the orzo finishes cooking, add a small splash of water or broth.
Finish the sauce.
Lower the heat and stir in the heavy cream, Parmesan, and spinach if using. Stir gently until the cheese melts and the spinach wilts into the sauce.
Brighten the flavor.
Add the lemon zest and lemon juice. Taste and adjust with more salt and pepper if needed.
Return the shrimp.
Add the cooked shrimp and any juices from the plate back into the skillet. Toss gently just until the shrimp are warmed through.
Serve.
Top with chopped parsley or basil and serve immediately while hot and creamy.

Notes

Sear the shrimp first and add them back at the end so they stay tender.
Stir the orzo often enough to keep it from sticking or scorching.
Check the pasta early so it stays pleasantly al dente.
For a variation, swap the shrimp for scallops or chicken, or add asparagus or peas.
Serve with garlic bread, focaccia, or a crisp green salad.
Store leftovers in the refrigerator for up to 3 days.
Reheat gently with a splash of broth, water, or milk to loosen the sauce.
Avoid freezing, since creamy pasta can turn grainy after thawing.

Nutrition

Serving Size: 1 serving
Calories: Approx. 450 kcal
Fat: Approx. 18 g
Carbohydrates: Approx. 40 g
Protein: Approx. 30 g

Find it online: https://irmacooks.com/creamy-shrimp-orzo-recipe/