Creamy Shrimp Orzo (Printable Version)
One-pan creamy shrimp and orzo with spinach, cherry tomatoes, Parmesan, and lemon—ready in 35 minutes.
# 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
14 - Salt and black pepper to taste
15 - Zest of 1 lemon
16 - 2 tbsp fresh parsley, chopped
# How To Make It:
01 - Heat olive oil in a large skillet over medium-high heat. Season shrimp with salt, pepper, and smoked paprika. Sear for 2–3 minutes per side until pink and just opaque. Transfer to a plate and set aside.
02 - Reduce heat to medium. Add onion to the skillet 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 dry white wine, scraping up any browned bits from the bottom of the pan. Simmer until the wine is reduced by half.
05 - Add broth, stir well, and bring to a gentle simmer. Cover and cook for 8–10 minutes, stirring occasionally, until the orzo is almost tender and most of the liquid is absorbed.
06 - Stir in heavy cream and Parmesan cheese until melted and smooth. Return the shrimp to the skillet, add baby spinach, and cook for 2–3 minutes until the spinach is wilted and the shrimp is heated through. Adjust seasoning with salt and pepper as needed.
07 - Finish with lemon zest and chopped fresh parsley. Serve immediately while hot.
# Helpful Hints:
01 -
- Everything cooks in one pan which means cleanup is almost nonexistent and the pasta soaks up every bit of flavor from the shrimp and wine.
- The creamy sauce comes together with just a splash of heavy cream and Parmesan so it tastes luxurious without being heavy.
02 -
- The orzo will continue to absorb liquid after you take it off the heat so if you are not serving right away add a splash of broth before reheating.
- Do not skip the wine deglazing step because those browned bits from the shrimp are where half the flavor lives.
03 -
- Pat the shrimp completely dry with paper towels before searing because any moisture will cause them to steam rather than develop that golden caramelized exterior.
- Stir the orzo frequently while it simmers because it loves to stick to the bottom of the pan when you look away even for a minute.