Creamy Shrimp Orzo (Printable)
One-pan orzo with seared shrimp, cherry tomatoes, spinach, and a creamy Parmesan-lemon sauce.
# What You'll 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. 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 chopped onion to the skillet and sauté for 2–3 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add cherry tomatoes and uncooked orzo to the skillet. Stir continuously for 1 minute to toast the pasta lightly.
04 - Pour in the dry white wine, scraping up any browned bits from the bottom of the pan. Simmer until the wine reduces by half.
05 - Add the broth and stir well. Bring to a gentle simmer, then cover and cook for 8–10 minutes, stirring occasionally, until the orzo is nearly tender and most of the liquid has been absorbed.
06 - Stir in the heavy cream and Parmesan cheese until melted and smooth. Return the shrimp to the skillet, add the baby spinach, and cook for 2–3 minutes until the spinach is wilted and the shrimp is heated through. Adjust salt and pepper to taste.
07 - Finish with fresh lemon zest and chopped parsley. Serve immediately while hot.
# Expert Tips:
01 -
- One pan means you get all that concentrated flavor with barely any cleanup, which is honestly half the reason I keep making it.
- The creamy sauce coats every grain of orzo like a warm hug, but the lemon zest and smoked paprika keep it from feeling heavy.
- It looks like you spent twice as long as you actually did, and nobody needs to know otherwise.
02 -
- Do not overcook the shrimp in the first step because they will cook a little more when you return them to the pan at the end, and rubbery shrimp will break your heart.
- The orzo continues to absorb liquid after you take it off the heat, so serve it promptly or expect a thicker, more risotto like texture if it sits.
- Stirring occasionally during the simmer is non negotiable because orzo loves to stick to the bottom of the pan when you look away.
03 -
- Toast the orzo for the full minute before adding liquid because that brief browning adds a nutty depth that makes the final dish taste like it took hours instead of minutes.
- Grate the Parmesan as finely as you can manage so it melts seamlessly into the cream without leaving stringy clumps behind.