Description
One Pan Parmesan Orzo with Shrimp is a creamy, flavorful dish that brings together tender shrimp and orzo pasta in a single, effortless preparation. Perfectly suited for busy weeknights or casual gatherings, this recipe offers a rich and satisfying meal without the fuss of multiple pots and pans. With its velvety sauce, bright lemon notes, and hints of garlic, this dish is sure to impress family and friends alike. Plus, cleanup is a breeze!
Ingredients
Scale
- 1 pound orzo pasta
- 1.5 pounds shrimp, peeled and deveined
- 4 cups low-sodium chicken broth (vegetable broth for vegetarian option)
- ½ cup white apple vinegar (or additional broth)
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 cup grated Parmesan cheese
- ½ cup heavy cream
- 2 tablespoons butter
- 2 tablespoons olive oil
- Juice and zest of 1 lemon
- ¼ cup fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Heat olive oil and butter in a large oven-safe skillet over medium heat; sauté diced onion for about 5 minutes until softened. Add minced garlic and red pepper flakes (if using) for another minute.
- Stir in the orzo pasta and toast for 1-2 minutes. If using white apple vinegar, add it now and let simmer briefly.
- Pour in the chicken broth along with lemon zest; bring to a boil, then cover and simmer for about 10-12 minutes until most liquid is absorbed.
- Uncover, stir in shrimp ensuring they are submerged; cover again and cook for an additional 3-5 minutes until shrimp are pink.
- Remove from heat; stir in grated Parmesan cheese and heavy cream until melted into a creamy sauce. Add fresh lemon juice and parsley; adjust seasoning as needed.
- Serve hot, garnished with extra Parmesan cheese and parsley if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 425
- Sugar: 2g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 220mg