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Parmesan Orzo with Shrimp is a dish that combines the creamy texture of perfectly cooked orzo with the tender bite of succulent shrimp, all tossed in a tangy sauce that’s bursting with flavor. Each forkful is a delightful experience, featuring the warm, inviting notes of garlic mingling with the freshness of lemon and a sprinkle of zesty parsley. Whether you’re seeking a comforting weeknight dinner or an impressive meal for guests, this dish checks all the boxes.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Parmesan Orzo with Shrimp
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Parmesan Orzo with Shrimp

I first stumbled upon this recipe during a lazy afternoon in spring when the light was just right, and the idea of a light, yet filling dinner sounded perfect. It’s hard not to fall in love with the way the savory, rich Parmesan cheese clings to the orzo, complemented by the juicy shrimp that practically melt in your mouth. It’s the kind of meal that feels special without demanding hours in the kitchen, making it ideal for busy schedules and impromptu gatherings alike. The ease of preparation and the vibrant flavors really make it a winner in my book. Give it a try; I promise you won’t be disappointed!

Why You’ll Love This Recipe

Simple & Quick: Ready in about 40 minutes, making it perfect for a busy weeknight.
Irresistible Flavor: A savory combination of garlic, tangy lemon, and buttery shrimp adds rich depth.
Eye-Catching Appeal: The dish is a feast for the eyes, with its glistening shrimp and fresh parsley garnish.
Flexible Serving: Perfect as a quick dinner or a show-stopping dish for entertaining friends.
Diet-Friendly Options: Gluten-free orzo can easily be substituted to cater to dietary preferences.

Ingredients You’ll Need

1 cup orzo pasta: This rice-shaped pasta provides a delightful texture that absorbs flavors beautifully. You can also try substituting it with quinoa for a gluten-free option.
2 tablespoons olive oil, divided: Olive oil adds richness and depth. Extra virgin olive oil is recommended for its robust flavor.
1 pound large shrimp, peeled and deveined: Opt for fresh shrimp if possible; frozen shrimp can be used, just ensure they’re completely thawed before cooking.
Salt and freshly ground black pepper, to taste: Essential for seasoning. Use sea salt and freshly cracked pepper for the best taste.
3 cloves garlic, minced: Fresh garlic adds an aromatic punch, infusing the dish with savory notes.
1/4 teaspoon red pepper flakes (optional): This gives a subtle kick; adjust to your heat preference.
1/2 cup dry white wine (Sauvignon Blanc or Pinot Grigio): Adds acidity and complexity. Feel free to substitute with chicken broth if you prefer to skip the wine.
1 cup chicken broth: Provides moisture and depth of flavor. Use low-sodium broth to control saltiness.
1/2 cup freshly grated Parmesan cheese: Freshly grated cheese melts better than pre-grated, offering a creamy finish.
1 tablespoon unsalted butter: Enhances the richness of the dish. You can use olive oil as a substitute for a dairy-free version.
2 tablespoons fresh lemon juice (about 1 lemon): Fresh juice brightens the flavors, making the dish feel invigorating.
1 lemon, lemon zest: Zest adds a fragrant lift that enhances the overall dish; be sure to use only the yellow part of the peel.
2 tablespoons fresh parsley, chopped: Adds a fresh, herbal touch. Basil or chives can be substituted for a different flavor profile.

How to Make Parmesan Orzo with Shrimp

Cook the orzo: Begin by cooking 1 cup of orzo pasta according to the package instructions, aiming for al dente texture. Once it’s ready, drain the pasta well and set it aside to cool slightly. You want it firm enough to hold up when mixed with the sauce.

Sauté the shrimp: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Season 1 pound of large shrimp with salt and freshly ground black pepper, then add them to the skillet. Cook for about 2-3 minutes on each side, until they turn pink and opaque. Remove the shrimp and set them aside; it’s important not to overcook them, or they will become rubbery.

Sauté the garlic: In the same skillet, lower the heat to medium and add the remaining 1 tablespoon of olive oil. Add 3 cloves of minced garlic and, if desired, 1/4 teaspoon of red pepper flakes. Sauté for about 1-2 minutes, until the garlic becomes fragrant and golden, but be careful not to burn it.

Add the white wine: Carefully pour in 1/2 cup of dry white wine, like Sauvignon Blanc or Pinot Grigio. Let it simmer for about 2-3 minutes, allowing it to reduce slightly; this adds a lovely depth of flavor and deglazes any flavorful bits left in the pan.

Combine with chicken broth: Stir in 1 cup of chicken broth and bring the mixture to a boil. Once boiling, add the cooked orzo, 1/2 cup of freshly grated Parmesan cheese, 1 tablespoon of unsalted butter, 2 tablespoons of fresh lemon juice, and lemon zest from 1 lemon. Stir until the butter melts and everything is well mixed, creating a creamy coating around the orzo.

Finish with shrimp: Return the cooked shrimp to the skillet, gently tossing them in the mixture. Cook for another 1-2 minutes until everything is heated through. This last step allows the shrimp to soak up that delicious sauce without cooking them further.

Garnish wisely: Before serving, sprinkle 2 tablespoons of freshly chopped parsley over the top for a pop of color and flavor. The bright green adds a lovely visual and a fresh finish to the savory dish.

Storing & Reheating

To store Parmesan Orzo with Shrimp, allow it to cool to room temperature before transferring it to an airtight container. It can be kept at room temperature for a couple of hours safely, but for longer storage, refrigerate it for up to 3 days. If you want to store it for a longer period, consider freezing the dish in a freezer-safe container for up to 3 months. When reheating, thaw in the refrigerator overnight, then warm on the stovetop over low heat, adding a splash of broth or water to refresh the creamy texture.

Chef’s Helpful Tips

Avoid overcooking shrimp: Remember that shrimp cooks quickly; they should turn pink and opaque in just a few minutes.
Use freshly grated Parmesan: It melts better and enhances the creaminess compared to pre-grated options.
Adjust the thickness: If the dish is too thick upon reheating, add a little chicken broth to loosen it up.
Experiment with herbs: For a twist, try incorporating fresh basil or dill for a flavor change.
Add veggies: Consider adding in some fresh spinach or cherry tomatoes for extra nutrition and color.

This Parmesan Orzo with Shrimp recipe is a wonderful addition to your culinary repertoire. With its fantastic flavors, simple preparation, and quick cooking time, it’s bound to become one of your go-to meals. Enjoy experimenting with the ingredients, and don’t hesitate to make it your own. I’m sure once you’ve made it, you’ll be reaching for the recipe again and again.

Recipe FAQs

Can I use frozen shrimp in this recipe?

Absolutely! If you prefer frozen shrimp, just make sure to fully thaw them before cooking. It’s best to place them in the refrigerator overnight or run them under cold water for a quick thaw.

What wine should I use for cooking?

A dry white wine like Sauvignon Blanc or Pinot Grigio works well in this recipe. It adds a nice acidity that enhances flavor, but if you want to skip the wine, just use additional chicken broth.

Can I make this dish ahead of time?

Yes, you can prepare the orzo and sauce in advance. Simply cook the shrimp fresh when you’re ready to serve, and gently combine everything for a quick meal.

How do I make this recipe gluten-free?

To make a gluten-free version, simply replace the orzo with gluten-free orzo or another gluten-free pasta of your choice. The dish will still be delicious!