Ingredients
- 12 oz orzo pasta
- 1 ½ lbs shrimp, peeled and deveined
- 4 cups low-sodium chicken broth
- ½ cup dry white wine (optional, or more broth)
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 1 cup Parmesan cheese, grated
- ½ cup heavy cream
- 2 tbsp butter
- 2 tbsp olive oil
- 1 lemon (juice and zest)
- ¼ cup fresh parsley, chopped
- ¼ tsp red pepper flakes (optional)
- Salt and black pepper, to taste
Instructions
- Heat olive oil and butter in a large skillet over medium heat.
- Sauté onion until soft, then add garlic and red pepper flakes, cooking briefly until fragrant.
- Stir in the orzo and toast lightly for 1–2 minutes.
- Add white wine (if using) and let it simmer until mostly absorbed.
- Pour in chicken broth, lemon zest, salt, and pepper. Cover and cook on low heat until orzo is nearly tender and most liquid is absorbed.
- Add shrimp, nestling them into the orzo. Cover and cook for 3–4 minutes until shrimp are pink and opaque.
- Remove from heat and stir in Parmesan and heavy cream until a creamy sauce forms.
- Finish with lemon juice and fresh parsley. Adjust seasoning to taste.
- Serve hot with extra Parmesan if desired.
Notes
- Add peas or spinach at the end for extra veggies.
- For a dairy-free version, use coconut milk and vegan Parmesan.
- Substitute shrimp with diced chicken or scallops.
- Adjust heat with cayenne or extra red pepper flakes.
- Reheat leftovers gently with a splash of broth to loosen the orzo.
- Prep Time: 15–20 minutes
- Cook Time: 20–25 minutes
- Category: Main Course
- Method: One Pan / Skillet
- Cuisine: Italian-American
- Diet: Halal
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 3g
- Sodium: 860mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 190mg
