Creamy Shrimp Orzo (Print Page)
One-pan creamy orzo with shrimp, spinach, cherry tomatoes and Parmesan — ready in 35 minutes.
# What You Need:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined
→ Pasta
02 - 1½ cups orzo pasta, uncooked
→ Vegetables & Aromatics
03 - 2 tbsp 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 tsp smoked paprika
13 - ¼ tsp crushed red pepper flakes
14 - Salt and black pepper to taste
15 - Zest of 1 lemon
16 - 2 tbsp fresh parsley, chopped
# Directions:
01 - Heat olive oil in a large skillet over medium-high heat. Season the shrimp with salt, pepper, and smoked paprika. Sear for 2–3 minutes per side until pink and opaque. Transfer to a plate and set aside.
02 - Reduce heat to medium. Add the onion to the same skillet and sauté for 2–3 minutes until softened. Stir in the garlic and cook for 1 minute until fragrant.
03 - Add the cherry tomatoes and orzo to the skillet. Toast for 1 minute, stirring constantly to coat the pasta evenly.
04 - Pour in the white wine and scrape up any browned bits from the bottom of the pan. Simmer until the wine has reduced by half.
05 - Add the broth, stir well, and bring to a gentle simmer. 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 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 seasoning with salt and pepper.
07 - Finish with lemon zest and chopped parsley. Serve immediately while hot.
# Expert Tips:
01 -
- Everything cooks in one pan, which means you get all the comfort of a creamy pasta with almost zero cleanup.
- The shrimp soak up smoked paprika and white wine in a way that makes people think you spent hours when it really takes half an hour.
02 -
- If you overcook the shrimp in the first step they will turn rubbery by the end, so pull them when they are just barely opaque.
- Stirring the orzo every couple of minutes during the simmer prevents a crusty layer on the bottom of the pan that ruins the creamy texture.
03 -
- Pat the shrimp bone dry with paper towels before seasoning, moisture is the enemy of a good sear.
- Freshly grated Parmesan melts into the sauce smoothly while pre shredded leaves odd grainy bits behind.