Creamy Shrimp Orzo (Print View)
One-pan creamy orzo with shrimp, cherry tomatoes, spinach and Parmesan — ready in 35 minutes.
# What You Need:
→ Seafood
01 - 1 pound large shrimp, peeled and deveined
→ Pasta
02 - 1½ cups orzo pasta, uncooked
→ Vegetables & Aromatics
03 - 2 tablespoons 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 teaspoon smoked paprika
13 - ¼ teaspoon crushed red pepper flakes
14 - Salt and black pepper to taste
15 - Zest of 1 lemon
16 - 2 tablespoons fresh parsley, chopped
# How-To Steps:
01 - Heat olive oil in a large skillet over medium-high heat. Season the shrimp with salt, pepper, and smoked paprika. Cook for 2–3 minutes per side until pink and just opaque. Remove from the pan and set aside.
02 - Reduce heat to medium. Add the chopped onion and sauté for 2–3 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant.
03 - Add the cherry tomatoes and uncooked orzo to the skillet. Toast for 1 minute, stirring constantly to coat the pasta evenly.
04 - Pour in the dry white wine, scraping 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 melted and 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 as needed.
07 - Finish with fresh lemon zest and chopped parsley. Serve immediately while hot.
# Expert Hints:
01 -
- Everything cooks in one pan, which means you get maximum flavor and minimum dishes to wash after a long day.
- The creamy sauce builds itself while the orzo cooks, so there is no separate sauce step and no guesswork involved.
- It feels indulgent enough for a date night but comes together fast enough for a random Wednesday.
02 -
- Do not walk away while the orzo simmers because it can stick to the bottom of the pan in the final minutes and ruin the entire texture of the dish.
- The sauce will continue to thicken as it sits off the heat, so if it looks slightly looser than you want in the pan it will be perfect by the time it reaches the table.
03 -
- The toasted orzo step is only one minute but it adds a nutty depth that you will absolutely notice in the finished dish, so do not be tempted to skip it.
- Grating the Parmesan finely directly over the warm pan helps it melt seamlessly into the cream without clumping or separating.