Creamy Parmesan Orzo with Shrimp

This creamy Parmesan orzo with shrimp delivers restaurant-quality flavor right from your stovetop – buttery, garlicky, and wonderfully satisfying in under 40 minutes. There’s something magical about watching orzo transform into a creamy, risotto-like dish, especially when tender shrimp and Parmesan come together in one simple skillet.

I still remember the first time Betty made this dish on a busy Wednesday evening when unexpected guests showed up at dinnertime. She pulled out a pound of shrimp from the freezer, rummaged through the pantry for orzo, and within half an hour, the kitchen smelled like an Italian coastal restaurant. Everyone gathered around the skillet as she stirred in that final splash of cream and lemon juice, the sauce clinging perfectly to each grain of pasta. The best part? Only one pan to wash afterward. Betty always said that the most memorable meals don’t require fancy ingredients or complicated techniques – just good flavors and a willingness to share what’s on your table. Your kitchen’s about to smell incredible.

What Makes This Creamy Parmesan Orzo with Shrimp So Special

Betty’s always been drawn to recipes that deliver maximum flavor with minimum fuss, and this one-pan wonder checks every box. After years of making this for family gatherings and weeknight dinners alike, I can tell you it’s become one of those recipes that gets requested again and again. The creamy Parmesan orzo with shrimp combines simplicity with elegance in a way that makes you feel like an accomplished cook, even on your busiest evenings.

• Ready in just 40 minutes from start to finish, making it ideal for weeknight cooking when time is precious
• One-pan preparation means you’ll spend more time enjoying dinner and less time scrubbing dishes
• Restaurant-worthy flavor with buttery garlic, rich Parmesan cream, and bright lemon that tastes like something from a coastal bistro
• High-protein meal delivering 36 grams per serving from the shrimp and cheese, keeping you satisfied for hours
• Pantry-friendly ingredients that you likely already have on hand, with no specialty store trips required
• Leftovers that actually taste amazing the next day, reheating beautifully for lunch or another quick dinner

Betty always mentions that this recipe reminds her of those evenings when you want something special but don’t have the energy for complicated cooking – it’s comforting without feeling heavy, elegant enough for company but simple enough for Tuesday night.

Ingredient Spotlight

Large shrimp: The star protein of this dish, shrimp cook quickly and provide that sweet, delicate flavor that pairs beautifully with garlic and lemon. I always choose shrimp that’s already peeled and deveined to save precious time on busy evenings.

Orzo pasta: These rice-shaped pasta grains create a creamy, almost risotto-like texture as they absorb the broth and release their starches. Betty prefers orzo because it cooks evenly in the skillet and doesn’t require a separate pot of boiling water.

Butter and olive oil: This combination provides the rich, flavorful base for sautéing the aromatics. I’ve learned that using both butter for richness and olive oil to prevent burning creates the perfect foundation for the sauce.

Fresh garlic: Minced garlic infuses the entire dish with that aromatic, savory flavor that makes your kitchen smell incredible. In Betty’s kitchen, fresh garlic is always preferred over jarred for the brightest, most vibrant taste.

Chicken broth: Low-sodium broth allows you to control the seasoning while providing the liquid that cooks the orzo to tender perfection. I always keep good-quality broth on hand because it makes such a difference in the final flavor.

Heavy cream: This creates that luxurious, silky sauce that coats every grain of orzo and piece of shrimp. Betty’s tip is to add the cream off the heat to prevent any curdling and maintain that smooth texture.

Freshly grated Parmesan cheese: Real Parmesan melts into the sauce beautifully, creating a nutty, salty richness that pre-shredded cheese just can’t match. I always grate it fresh from a block for the best melting and the most authentic flavor.

Fresh lemon: Both the zest and juice brighten the rich, creamy sauce with a pop of acidity that balances all those buttery flavors. After years of making this, I’ve found that fresh lemon is absolutely essential – bottled juice just doesn’t deliver the same vibrant finish.

How to Make Creamy Parmesan Orzo with Shrimp

Step 1. Betty always starts by heating the butter and olive oil together in a large skillet over medium heat, letting them melt and shimmer before adding the minced garlic and chopped onion. Cook these aromatics for about 2 minutes until they’re fragrant and softened, stirring occasionally to prevent any burning.

Step 2. I’ve learned that toasting the orzo for 2 minutes in that buttery, garlicky base adds a wonderful nutty depth to the finished dish. Stir the dry orzo into the skillet, letting it turn golden and lightly toasted before moving to the next step.

Step 3. If you’re using white wine, pour it in now and let it bubble away until reduced by half – this deglazes the pan and adds another layer of flavor. Then stir in the chicken broth and let the mixture simmer for 10-12 minutes, stirring occasionally, until the orzo is al dente and most of the liquid has been absorbed but the mixture is still slightly saucy.

Step 4. Pat your shrimp dry with paper towels for better browning, then nestle them into the orzo, gently pressing them down so they’re partially submerged. Season with salt, pepper, and red pepper flakes if using, then let them cook for 3-4 minutes. Flip them once halfway through – they’re done when they turn pink and opaque throughout.

Step 5. Reduce the heat to low before stirring in the heavy cream, freshly grated Parmesan, lemon zest, and lemon juice to create that luscious, creamy Parmesan orzo with shrimp sauce. If the mixture seems too thick, add a splash of broth until you reach your desired creamy consistency.

Step 6. After years of making this, I always taste and adjust the seasoning at this final step, adding more salt, pepper, or lemon juice as needed. Sprinkle with fresh chopped parsley and serve immediately straight from the skillet for that rustic, family-style presentation that Betty loves.

Keeping This Creamy Orzo Fresh

I typically store any leftovers in an airtight container in the refrigerator, where they’ll stay fresh for up to 3 days. Betty’s experience has taught me that cream-based pasta dishes like this one hold up beautifully when stored properly, though the sauce may thicken slightly as it cools.

For the best texture when reheating, I reheat gently on the stovetop over low heat, adding a splash of chicken broth or milk to restore that creamy consistency. Stir frequently as it warms to distribute the heat evenly and prevent any scorching on the bottom of the pan. The microwave works in a pinch, but Betty prefers the stovetop method because it gives you better control over the texture – just heat in 30-second intervals, stirring between each one and adding liquid as needed.

I don’t recommend freezing this particular recipe because cream-based sauces tend to separate and become grainy when thawed. Through trial and error, Betty discovered that dishes with heavy cream are best enjoyed fresh or within a few days of refrigeration for the smoothest, most appealing texture.

Perfect Partners for Creamy Parmesan Orzo with Shrimp

• Simple arugula salad with lemon vinaigrette: The peppery greens and bright, acidic dressing cut through the richness of the creamy orzo, providing a refreshing contrast that cleanses your palate between bites.

• Crusty garlic bread or baguette: Perfect for soaking up every last bit of that Parmesan cream sauce – Betty’s family always fights over the last slice because no one wants that delicious sauce to go to waste. Try our garlic butter steak bites with Parmesan cream for another dish that pairs beautifully with crusty bread.

• Roasted asparagus with olive oil and sea salt: The tender-crisp texture and slightly charred flavor of roasted asparagus complement the creamy pasta beautifully, adding a vegetable element that feels elegant and seasonal.

• Sautéed green beans with garlic and almonds: These provide a wonderful textural contrast with their crisp-tender bite and nutty crunch, plus the garlic ties the whole meal together seamlessly. Our lemon garlic butter chicken green beans offers similar flavor profiles.

• Caesar salad with homemade croutons: The cool, crisp romaine and tangy Caesar dressing balance the warm, rich pasta, while the crunchy croutons add another satisfying texture to your plate.

• Roasted cherry tomatoes: Toss cherry tomatoes with olive oil, salt, and pepper, then roast until blistered – they add a pop of color, a burst of sweetness, and a touch of acidity that brightens the entire meal. Similar to our sun-dried tomato chicken orzo, the tomatoes provide that perfect acidic balance.

FAQs

Creamy One-Pan Parmesan Orzo with Shrimp

This creamy one-pan Parmesan orzo with shrimp is the ultimate easy comfort meal – buttery, garlicky, and full of flavor. Tender shrimp and orzo simmer together in one skillet with Parmesan cream and lemon for a restaurant-worthy dinner that’s ready in under 40 minutes.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American, Italian-Inspired

Calories: 610

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound large shrimp peeled and deveined
• 1.5 cups orzo pasta
• 2 tablespoons butter
• 1 tablespoon olive oil
• 4 cloves garlic minced
• 0.5 small onion finely chopped
• 0.5 cup dry white wine optional, or substitute with equal amount broth
• 3.5 cups low-sodium chicken broth
• 0.5 cup heavy cream
• 0.75 cup freshly grated Parmesan cheese
• 1 whole lemon zest and juice
• 0.5 teaspoon red pepper flakes optional
• Salt and freshly ground black pepper to taste
• 2 tablespoons fresh parsley chopped

Equipment

• Large skillet (at least 12 inches)
• Wooden spoon or spatula
• Measuring cups and spoons
• Grater for Parmesan cheese
• Zester for lemon

Method

 

1. Heat butter and olive oil in a large skillet over medium heat. Add garlic and onion, cooking until fragrant and soft, about 2 minutes.
2. Stir in the orzo and cook for another 2 minutes, letting it get golden and lightly toasted.
3. Add wine (if using) and let it reduce by half. Stir in chicken broth and simmer 10-12 minutes, stirring occasionally, until orzo is al dente and most liquid is absorbed but mixture is still slightly saucy.
4. Pat shrimp dry with paper towels. Nestle shrimp into the orzo, gently pressing them down. Season with salt, pepper, and red pepper flakes. Cook 3-4 minutes, flipping once, until shrimp are pink and opaque.
5. Reduce heat to low. Stir in heavy cream, Parmesan, lemon zest, and juice. If too thick, add a splash of broth until creamy.
6. Taste and adjust seasoning. Sprinkle with parsley and serve immediately straight from the skillet.

Notes

For a lighter version, use half-and-half instead of cream. Substitute shrimp with chicken, scallops, or sautéed mushrooms for variation. Add spinach, peas, or asparagus near the end for extra texture and color. Store leftovers in an airtight container up to 3 days; reheat gently with a splash of broth or milk. Use freshly grated Parmesan, not pre-shredded, for best melting and flavor. Don’t overcook shrimp – they cook quickly and become rubbery if overdone. Pat shrimp dry before cooking for better browning.