Shrimp orzo is almost like risotto but much easier and faster to make! This Italian-style dinner only takes 30 minutes and is made in one pan. Seared garlic shrimp and creamy orzo are a perfect combination for a simple weeknight meal.
30 minutes shrimp packed in one pan
One pot dinners are simply the best, like quick and delicious chicken orzo or reader favorite sausage gnocchi. One Pan Shrimp Orzo is not only comforting but also Loaded with fiber (vegetables) and protein (shrimp). The shrimp is seasoned with smoked paprika, Italian seasoning, salt and pepper. Then it is seared with minced garlic. The orzo is cooked in the same pan after you cooked the shrimp – which means cleanup is easy! The recipe includes tons of colorful and vibrant vegetables: spinach, sun-dried tomatoes and artichokes. This creamy shrimp orzo is an impressive weeknight dinner that can be on the table in just 30 minutes!
Why you’ll love it
- simplicity. Shrimp orzo is a simple meal that makes it a perfect choice to make on a busy weeknight. This recipe does not use complicated ingredients, and everything is cooked in one pan! Cleaning is a breeze!
- Luxurious yet light. Another thing I love about this one pan meal is that with so little effort you get a beautiful dish that tastes and looks like an entree from a fine dining restaurant! At a fraction of the cost!
What is Orzo?
Orzo is a short pasta similar in shape to long rice. It is made of flour, like regular pasta. Often, orzo is made with semolina (durum wheat used to make pasta). I prefer the larger type of orzo. For this recipe I used Deallo brand orzo, cut number 65. Cook orzo in a ratio of 1:2 (1 cup of orzo with 2 cups of chicken stock or water) for about 10 minutes on a low boil (simmering) – medium-low heat.
key components
- shrimp. I used large raw shrimp (peeled and coiled). 1 kilo of such large shrimp is equal to about 16 or 20 shrimp count.
- Orzo Orzo is Italian pasta that looks like long rice. I used Deallo brand orzo, size 65.
- dried tomatoes. I used sundried tomatoes packed in oil that I drained and then used some of the oil to sear the shrimp.
- Fresh spinach. Alternatively, use frozen spinach – thaw and drain it really well. You can use other vegetables, such as arugula, kale or asparagus.
- Olive oil Used to sear the shrimp.
- Artichoke hearts – I used artichokes preserved in olive oil and water.
- The heavy cream Added to the orzo and the cooked vegetables (dried tomatoes, spinach and artichokes) to create a delicious creamy sauce. Use heavy cream or half-and-half.
- Chicken stock Add to cook the orzo. You can also use vegetable or beef broth (or stock). Alternatively, just use water.
- garlic Adds spiciness and so much flavor to shrimp orzo.
- spices include smoked paprika, Italian seasoning, red pepper flakes, salt and pepper.
How to make shrimp orzo
- Prepare the shrimp by seasoning with smoked paprika, Italian seasoning, salt and pepper. This recipe uses 1 kg of raw shrimp (peeled and deboned) which is usually equal to 16 or 20 counts.
- Sear the shrimp with olive oil and minced garlic on medium-high heat for 2 minutes per side. Make sure the shrimp are not too dense to prevent steaming. You may need to work in groups. When the shrimp is ready, remove it to a plate.
- Cook rice In the same pan, now empty, add chopped dried tomatoes, 1 cup of uncooked rice and a tablespoon of olive oil and cook for 2 minutes. Add 2 cups of chicken broth and cook the orzo on a boil (medium-low heat) until the orzo is ready.
- Add vegetables By adding spinach, artichokes and heavy cream to the pan with the orzo. Stir over medium heat until the spinach is wilted.
- assemble the dish By adding cooked shrimp back to the pan with creamy orzo, and heating everything until the shrimp is cooked and the sauce is reheated.
Cooking tips
- Use a pan with a high bottom and a high side such as a cast iron pan or a good quality stainless steel pan. This will help avoid burnt spots and ensure even cooking without the shrimp packing sticking to the bottom of the pan.
- Use raw, peeled and deveined shrimp. Precooked shrimp can be overcooked and taste too rubbery, especially when you reheat it.
- Take off the tails. It’s easier and less messy to eat the shrimp with a fork and knife instead of picking the shrimp up from the creamy sauce by the tail. So, I recommend removing the tails.
- Do not overcook shrimp. Cook it for only about 2 minutes per side, just until it turns pink. Overcooking the shrimp will result in a rubbery texture that no one likes.
- The sauce will thicken as this dish cools. In this case, add a splash of heavy cream, half-and-half, milk, or chicken broth to the shrimp rice to thin the sauce before serving.
- Make this recipe gluten free By using orzo that is clearly labeled as “gluten free”. Alternatively, just use long grain rice.
Can you make it without milk?
- Use unsweetened coconut milk without making any changes to this recipe.
- Cashew milk is another great option because it has a thicker consistency.
- Oat milk or almond milk Need to work too – you’ll probably need to halve the amount as these varieties of non-dairy milk have a thinner consistency, so gradually add them to the rice in much smaller amounts than the recipe calls for.
Variations, replacements and additions
- Use other types of seafood, such as oysters, lobster meat, crab meat or salmon.
- More protein options Include seared chicken, cooked rotisserie chicken, grilled steak, or pan seared steak strips.
- vegetables. Add your favorite vegetables. I like to add mushrooms, kale, asparagus or peppers to my shrimp orzo.
- Heavy cream or half and half – Or works fine.
- Sprinkle fresh grated cheese: Parmesan, Asiago, Gruyère or Pecorino Romano.
- Add pine nuts as an addition. I like to toast pine nuts briefly (and carefully!) in the oven for an even richer flavor.
- Add other additionssuch as fresh herbs (basil, thyme or oregano), chopped green onions or chopped chives.
- make it spicy Red pepper flakes will add heat. Use them sparingly, according to taste, so that they don’t overwhelm the dish.
Storage and reheating tips
I personally don’t like to refrigerate cream-based recipes like this Creamy Shrimp Orzo, because when reheated, they always lose their texture, turning the cream sauce into something greasy. My recommendation is to make enough so that your family can eat this dish right away, with no leftovers. If you have a little more, here are my tips:
- refrigerator. Store packaged shrimp cream in an airtight container in the refrigerator for up to 3 days. I do not recommend freezing this dish as cream based sauces do not freeze well.
- Reheat on the stove. Heat this dish in a large pan with high sides on the stove over low-medium heat. When using this method, add a small amount of heavy cream, half-and-half, or milk to thin the sauce when reheating.
- Reheat in the oven. Add cooled shrimp orzo to an ovenproof dish and reheat in a preheated 350F oven for about 20 to 30 minutes, until bubbly.
what to serve with it
Since shrimp orzo has a rich, creamy sauce, I recommend serving it with a slice of crusty Italian bread to dip into the delicious creamy sauce. Also, serve a fresh salad – it always goes well with creamy pasta dishes. Here are my favorites:
Other Orzo Recipes You May Like
Shrimp Orzo (30 minutes, one pan meal)
Shrimp orzo is almost like risotto but much easier and faster to make! This Italian-style dinner only takes 30 minutes and is made in one pan. Roasted garlic shrimp and orzo are a perfect combination for a simple weeknight meal.
Component
shrimp
- 1 lb Raw shrimp Large, peeled and deboned – 16 or 20 counts per kilogram of shrimp
- 1 teaspoon smoked paprika
- ½ teaspoon Italian seasoning (thyme, basil, oregano, rosemary)
- ¼ teaspoon Salt
- ¼ teaspoon black pepper
- 5 cloves garlic ground
- 2 spoons Olive oil
Orzo ingredients and sauce
- ⅓ Goblet dried tomatoes chopped
- 1 Goblet Orzo Uncooked
- 2 cups Chicken stock
- ¼ teaspoon Salt
- 14 courage Artichoke hearts filtered and chopped (1 can or about 1 cup)
- 4 courage Fresh spinach
- 1 Goblet sweet cream
- salt and pepper
Instructions
How to sear the shrimp
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This recipe uses 1 kg of large raw shrimp (peeled and deboned) which usually means 16 or 20 counts. Season the shrimp with smoked paprika, Italian seasoning, salt and freshly ground black pepper.
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Heat 2 tablespoons of olive oil over medium-high heat in a large pan until hot. Add shrimp and minced garlic and cook for about 2 minutes per side.
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Make sure the shrimp are not too dense to prevent steaming. You may need to work in groups. Remove the shrimp to a plate.
How to cook rice
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To the same pan, now empty, add chopped sundried tomatoes, 1 cup of uncooked rice and 1 tablespoon of olive oil. Cook the orzo over medium heat, stirring, for about 2 minutes until browned.
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Add 2 cups of chicken stock and a quarter teaspoon of salt. Bring to a boil, then reduce to a simmer (medium-low) and cook for about 5 or 10 minutes, stirring occasionally to prevent the orzo from sticking to the bottom of the pan, until the orzo is cooked.
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Add spinach, artichoke and cream. Mix everything over low-medium heat until the spinach is wilted.
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Add seared shrimp to the pan with the cream sauce. Cook for about 2 minutes (or more), until everything is heated through.
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Season with salt and pepper and more smoked paprika, if desired.
diet
Nutritional information
Shrimp Orzo (30 minutes, one pan meal)
Amount per serving
% daily value*
* The percentage of daily values are based on a 2000 calorie diet.
The nutritional information on this website is an estimate only and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for the advice of a professional nutritionist.
