Creamy Shrimp Orzo (Print Version)
Succulent shrimp and orzo in a silky cream sauce with cherry tomatoes, spinach, and lemon zest, ready in 35 minutes.
# What You Need:
→ Seafood
01 - 1 pound large shrimp, peeled and deveined
→ Pasta
02 - 1½ cups orzo pasta, uncooked
→ Vegetables & Aromatics
03 - 2 tablespoons 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 teaspoon smoked paprika
13 - ¼ teaspoon crushed red pepper flakes (optional)
14 - Salt and black pepper to taste
15 - Zest of 1 lemon
16 - 2 tablespoons 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. Cook for 2–3 minutes per side until pink and just 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 evenly.
04 - Pour in white wine and scrape up any browned bits from the bottom of the pan. Simmer until the liquid 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 orzo is almost 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 is wilted 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 one pan, which means you get all the credit and barely any dishes to wash.
- The creamy sauce coats every single grain of orzo like it was made for it, because honestly it was.
02 -
- Overcooking the shrimp in the first step is the number one mistake because they cook again when you return them to the pan.
- Stirring the orzo occasionally while it simmers prevents it from sticking to the bottom and burning in a way that ruins the whole dish.
03 -
- Patting the shrimp dry with paper towels before seasoning is the single most important step for getting that golden sear instead of a pale boiled look.
- Tasting the broth before adding it to the pan tells you exactly how much additional salt your dish will need as it cooks down.