Ingredients
Equipment
Method
- Heat butter and olive oil in a large skillet over medium heat. Add garlic and onion, cooking until fragrant and soft, about 2 minutes.
- Stir in the orzo and cook for another 2 minutes, letting it get golden and lightly toasted.
- 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.
- 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.
- Reduce heat to low. Stir in heavy cream, Parmesan, lemon zest, and juice. If too thick, add a splash of broth until creamy.
- 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.
