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One Pan Parmesan Orzo with Shrimp

One Pan Parmesan Orzo with Shrimp

A delightfully easy and incredibly flavorful dish that streamlines your weeknight meals. This recipe is your secret weapon for a delicious, satisfying dinner without the stress of multiple pots and pans.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium yellow onion finely chopped
  • 2 cloves garlic minced
  • 1.5 cups orzo pasta (about 240g)
  • 3 cups low-sodium chicken broth (or vegetable broth for a vegetarian option, omitting shrimp)
  • 1/2 cup dry white wine (optional, but adds depth of flavor)
  • 1/4 cup grated Parmesan cheese , plus more for serving
  • 1/4 cup heavy cream (or half-and-half for a lighter version)
  • 1 pound large shrimp peeled and deveined
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon red pepper flakes (optional, for a touch of heat)
  • to taste salt and freshly ground black pepper
  • 2 tablespoons fresh parsley chopped, for garnish
  • Lemon wedges for serving

Equipment

  • Large skillet or Dutch oven

Method
 

  1. Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
    1 tablespoon olive oil, 1 medium yellow onion, 2 cloves garlic
  2. Add the uncooked orzo pasta to the skillet with the onions and garlic. Stir well to coat the orzo in the oil and cook, stirring constantly, for 1-2 minutes until the edges of the pasta start to turn lightly golden. This toasting step enhances the nutty flavor of the orzo.
    1.5 cups orzo pasta, 1 medium yellow onion, 2 cloves garlic
  3. Pour in the white wine (if using) and scrape the bottom of the pan to loosen any browned bits. Let the wine simmer and reduce slightly for about 1 minute. Next, add the chicken broth to the skillet. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for about 10-12 minutes, or until the orzo is close to being al dente. Stir occasionally to prevent sticking.
    1/2 cup dry white wine, 3 cups low-sodium chicken broth
  4. Uncover the skillet and stir in the heavy cream and 1/4 cup of grated Parmesan cheese. Stir until the cheese is melted and the sauce is creamy. Taste and season with salt and freshly ground black pepper as needed. Remember that Parmesan cheese is salty, so adjust accordingly.
    1/4 cup heavy cream, 1/4 cup grated Parmesan cheese, to taste salt and freshly ground black pepper
  5. Push the orzo mixture to the sides of the skillet, creating a space in the center. Add the seasoned shrimp (tossed with smoked paprika, red pepper flakes if using, salt, and pepper) to the center. Cook the shrimp for 2-3 minutes per side, or until they turn pink and opaque.
    1 pound large shrimp, 1/2 teaspoon smoked paprika, 1/4 teaspoon red pepper flakes, to taste salt and freshly ground black pepper
  6. Gently stir the cooked shrimp into the creamy orzo mixture. Ensure everything is well combined and heated through. Garnish generously with fresh chopped parsley and serve immediately with lemon wedges on the side for a bright, zesty finish.
    2 tablespoons fresh parsley, Lemon wedges

Notes

Allow leftovers to cool completely before storing in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop over low heat, adding a splash of broth or water if needed, or in the microwave on 50% power in 30-second intervals.