Creamy Shrimp Orzo Dinner (Print Version)
One-pan creamy shrimp with orzo, cherry tomatoes, spinach, Parmesan and lemon zest—ready in about 35 minutes.
# What You'll 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 (optional)
14 - Salt and black pepper to taste
15 - Zest of 1 lemon
16 - 2 tablespoons fresh parsley, chopped
# How to Make It:
01 - Heat olive oil in a large skillet over medium-high heat. Season the shrimp with salt, pepper, and smoked paprika. Cook for 2 to 3 minutes per side until pink and just opaque. Remove from the skillet and set aside.
02 - Reduce heat to medium. Add the chopped onion and sauté for 2 to 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 skillet. Simmer until the wine has reduced by half.
05 - Add the broth and stir well. Bring to a gentle simmer, then cover and cook for 8 to 10 minutes, stirring occasionally, until the orzo is almost 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 to 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 Advice:
01 -
- One pan means you get a luxurious creamy pasta with almost zero cleanup, which is honestly half the battle on a weeknight.
- The orzo soaks up every drop of white wine and broth so each bite carries deeper flavor than you'd expect from such simple ingredients.
02 -
- Overcooked shrimp turn rubbery almost instantly, so always remove them from the pan before the orzo simmers and only return them in the final two minutes.
- The orzo will continue absorbing liquid after you take the pan off the heat, so pull it when the sauce is slightly looser than you think it should be.
03 -
- Pat the shrimp completely dry before seasoning because any surface moisture creates steam instead of that gorgeous sear.
- Grate the Parmesan as finely as possible so it melts seamlessly into the cream without clumping or leaving stringy threads behind.