Creamy Garlic Shrimp Orzo Recipe

Introduction

Creamy Garlic Shrimp Orzo is a comforting and elegant dish that combines tender shrimp with rich, cheesy pasta. Inspired by risotto-style cooking, this recipe delivers a luscious sauce with bright lemon accents, perfect for a satisfying weeknight dinner or special occasion.

Ingredients

• 1 lb (450g) Large Shrimp, peeled and deveined, tails on or off
• Salt and paprika, for seasoning
• 1 ½ cups Orzo pasta (uncooked)
• 2 tbsp Butter
• 1 tbsp Olive oil
• 3 cloves Garlic, minced
• 1 Shallot, finely diced
• ½ cup Dry white wine (Sauvignon Blanc or Pinot Grigio)
• 3 cups Chicken or vegetable broth, warm
• ½ cup Heavy cream
• ½ cup Parmesan cheese, freshly grated
• 2 cups Fresh spinach (optional)
• 1 Lemon, zest and juice

Instructions

1. Step 1: Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned shrimp in a single layer and cook for 1–2 minutes per side until pink and opaque. Remove the shrimp to a clean plate immediately to avoid overcooking.
2. Step 2: Reduce heat to medium and add the butter to the same pan. Cook the shallot for 2 minutes until softened, then add the minced garlic and uncooked orzo. Stir constantly for 1–2 minutes until the orzo turns slightly golden and smells nutty.
3. Step 3: Pour in the white wine to deglaze the pan, scraping up any browned bits. Let the wine reduce by half, about 2 minutes. Add the warm broth and bring to a boil, then reduce heat to a simmer. Cook, stirring occasionally, for 8–10 minutes until the orzo is tender and most liquid is absorbed. Add a splash of water if needed to prevent drying out.
4. Step 4: Lower the heat and stir in the heavy cream, Parmesan cheese, and spinach if using. Stir gently until the spinach wilts and the cheese melts into a smooth sauce. Add the lemon juice and zest, then season with salt and pepper to taste.
5. Step 5: Return the cooked shrimp and any accumulated juices to the skillet. Toss gently to warm through. Garnish with fresh parsley or basil and serve hot.

Tips & Variations

• Use “21-25 count” shrimp for a meaty texture that won’t get lost in the pasta.
• Substitute the white wine with extra broth plus 1 teaspoon lemon juice for an alcohol-free version.
• Try swapping shrimp for sea scallops for a lemon butter scallop variation.
• Add ½ cup sun-dried tomatoes or a tablespoon tomato paste in Step 2 for a tomato basil twist.
• Boost veggies by adding asparagus tips or frozen peas during the last 3 minutes of cooking the orzo.
• For spice lovers, add 1 teaspoon red pepper flakes with garlic for a creamy arrabbiata flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water, milk, or broth to loosen the sauce, as it thickens when chilled. Avoid freezing this dish, as cream-based pasta sauces may separate and become grainy after thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp?

Yes. Thaw frozen shrimp completely in cold water for about 15 minutes and pat dry thoroughly before searing to ensure they don’t release excess moisture in the pan.

Can I use half-and-half instead of heavy cream?

You can, but be careful to avoid boiling vigorously since half-and-half has less fat and may curdle. The sauce will be slightly thinner but still delicious.

Creamy Garlic Shrimp Orzo Recipe

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★★★★★

4.8 from 51 reviews

Creamy Garlic Shrimp Orzo is a comforting and elegant dish that combines tender, seared shrimp with a luscious, cheesy orzo pasta infused with garlic, shallots, and fresh spinach. The recipe creates a risotto-like creaminess without the labor-intensive stirring, using toasted orzo and a combination of butter, olive oil, white wine, broth, heavy cream, and Parmesan. Finished with bright lemon zest and juice, this dish is perfect for a quick 35-minute meal that feels indulgent yet approachable, ideally served with garlic bread and a crisp arugula salad.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

The Protein

• 1 lb (450g) Large Shrimp, peeled and deveined, tails on or off (21–25 count size recommended), seasoned with salt and paprika

The Pasta & Base

• 1 ½ cups Orzo pasta (uncooked, no rinsing)
• 2 tbsp Butter
• 1 tbsp Olive oil
• 3 cloves Garlic, minced
• 1 Shallot, finely diced

The Liquid & Cream

• ½ cup Dry white wine (Sauvignon Blanc or Pinot Grigio) or substitute with extra chicken broth plus 1 tsp lemon juice
• 3 cups Chicken or vegetable broth, warmed
• ½ cup Heavy cream
• ½ cup Parmesan cheese, freshly grated
• 2 cups Fresh spinach (optional)
• 1 Lemon, zest and juice

Instructions

1. Sear the Shrimp: Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned shrimp in a single layer and cook for 1 to 2 minutes on each side until they turn pink and opaque. Immediately remove the shrimp to a clean plate to prevent overcooking and rubbery texture.
2. The Aromatics: Reduce heat to medium and add 2 tablespoons butter to the same pan. Add the finely diced shallot and cook until soft, about 2 minutes. Add minced garlic and the dry orzo pasta. Toast the orzo by stirring constantly for 1 to 2 minutes until it becomes slightly golden and fragrant, which builds flavor and prevents mushiness.
3. De-Glaze and Simmer: Pour in the white wine to deglaze the pan, scraping up all the browned bits from the shrimp and aromatics. Let the wine reduce by half, around 2 minutes. Add the warm chicken or vegetable broth and bring to a boil. Then reduce heat to a simmer and cook, stirring occasionally, for 8 to 10 minutes until the orzo is tender yet al dente and most of the liquid is absorbed. Add a splash of water if the dish looks too dry before the orzo is fully cooked.
4. The Creamy Finish: Lower the heat to low and stir in the heavy cream, freshly grated Parmesan, and fresh spinach (if using). Stir gently until the spinach wilts and the cheese melts into a smooth, creamy sauce. Add lemon zest and juice, then taste and adjust seasoning with salt and pepper as desired.
5. Reunite and Serve: Return the cooked shrimp and any accumulated juices on the plate back into the skillet. Toss gently just to warm the shrimp through without overcooking. Garnish with fresh parsley or basil for a bright finish and serve immediately while hot.

Notes

• Use large shrimp (21-25 count) for meaty texture that stands out against the orzo.
• Do not rinse the orzo to preserve surface starch that helps create the creamy sauce.
• Toast the orzo before adding liquid to enhance nuttiness and prevent mushiness.
• Always sear shrimp separately and add back at the end to avoid rubbery texture.
• Stir the orzo occasionally during simmering to prevent sticking or burning.
• For alcohol-free version, substitute wine with extra broth plus lemon juice.
• Store leftovers in an airtight container for up to 3 days; add liquid when reheating to loosen consistency.
• Freezing not recommended due to cream sauce texture changes.
• Optional variations include swapping shrimp for scallops, adding sun-dried tomatoes for a rosé sauce, or including vegetables like asparagus or peas for more nutrition.

Keywords: shrimp orzo, creamy shrimp pasta, garlic shrimp orzo, creamy garlic shrimp, easy seafood dinner, one-pot pasta, quick dinner recipe, Italian seafood pasta, lemon shrimp pasta