One-Pot Parmesan Orzo with Juicy Shrimp

Nothing says comfort food quite like a warm, creamy, and cheesy dish that comes together effortlessly in just one pot. One-Pot Parmesan Orzo with Juicy Shrimp is exactly that—a perfect blend of tender shrimp, creamy Parmesan sauce, and delicate orzo pasta, all cooked together for maximum flavor and minimal cleanup. This dish is ideal for a cozy weeknight dinner when you want something indulgent yet quick, or for a weekend family meal that impresses without hours in the kitchen.

The inspiration behind this recipe comes from the classic Italian tradition of combining seafood with creamy pasta, a staple of coastal Italian cuisine. It’s reminiscent of those seaside dinners where fresh shrimp is served over buttery pasta, paired with a sprinkle of Parmesan and a hint of garlic. This recipe brings that gourmet experience to your home, making it approachable, simple, and utterly delicious. Whether you’re cooking for your family, a special someone, or even meal prepping for the week, this one-pot wonder is bound to become a favorite.

Ingredients

• 1 pound (450g) large shrimp, peeled and deveined

• 1 cup (170g) orzo pasta

• 3 tablespoons unsalted butter

• 2 tablespoons olive oil

• 4 cloves garlic, minced

• 1 small onion, finely chopped

• 3 cups (720ml) chicken or vegetable broth

• 1 cup (240ml) heavy cream

• 1/2 cup (50g) grated Parmesan cheese

• 1/2 teaspoon red pepper flakes (optional)

• Salt and black pepper, to taste

• 2 tablespoons fresh parsley, chopped

• 1 tablespoon fresh lemon juice

Directions

1. Prepare the shrimp: Pat the shrimp dry and season lightly with salt and black pepper. Set aside.

2. Sauté aromatics: In a large skillet or deep saucepan, heat olive oil and butter over medium heat. Add the chopped onion and cook for 2-3 minutes until translucent. Add minced garlic and red pepper flakes (if using), cooking for an additional 30 seconds until fragrant.

3. Toast the orzo: Add the orzo to the pan, stirring constantly for 1-2 minutes. This step enhances the nutty flavor of the pasta.

4. Add liquid: Pour in the chicken or vegetable broth and bring to a gentle boil. Reduce heat to a simmer and cook uncovered for 8-10 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.

5. Cook the shrimp: Push the orzo to the sides of the pan and add the shrimp in a single layer. Cook for 2-3 minutes per side until pink and opaque. Avoid overcooking to maintain juicy, tender shrimp.

6. Add cream and cheese: Lower the heat and stir in heavy cream and Parmesan cheese. Mix thoroughly to create a creamy, rich sauce that coats the orzo and shrimp evenly.

7. Season and finish: Add lemon juice, fresh parsley, and adjust salt and pepper to taste. Give everything a final gentle stir to combine flavors.

8. Serve: Plate the Parmesan orzo with shrimp immediately, garnishing with additional Parmesan or parsley if desired. Pair with a crisp salad or roasted vegetables for a complete meal.

Prep Time, Cook Time, Total Time, Yield

• Prep Time: 10 minutes

• Cook Time: 20 minutes

• Total Time: 30 minutes

• Yield: 4 servings

Notes

• Shrimp tips: For the best texture, thaw frozen shrimp completely and pat dry before cooking. Overcrowding the pan can cause them to steam instead of sear, so cook in batches if needed.

• Orzo alternatives: If you can’t find orzo, small pasta shapes like acini di pepe or couscous can work well in this recipe.

• Cheese variation: For a sharper flavor, use Pecorino Romano in place of Parmesan.

• Make it lighter: Swap heavy cream for half-and-half or a creamy plant-based alternative for a lighter version without sacrificing creaminess.

Why This Recipe Works

This recipe is a masterclass in simplicity and flavor balance. The garlic and onion base gives the dish an aromatic foundation, while toasting the orzo ensures a nutty undertone. The shrimp adds a tender protein layer, and the creamy Parmesan sauce brings everything together without being overpowering. Cooking everything in one pot allows the pasta to absorb the flavors of the shrimp and aromatics, creating a harmonious dish that tastes more complex than it is.

Additionally, this recipe is incredibly versatile. You can adjust the spice level with extra red pepper flakes or add vegetables like peas, spinach, or roasted bell peppers for added color and nutrition. The dish is naturally gluten-free if you choose gluten-free orzo, making it suitable for various dietary preferences.

Serving Suggestions

One-Pot Parmesan Orzo with Juicy Shrimp shines as a main course, but it can also complement other dishes. Consider these ideas:

• Serve alongside a light arugula salad with lemon vinaigrette to cut through the richness.

• Pair with roasted asparagus or green beans for a pop of color and freshness.

• For a heartier option, serve with garlic bread or homemade focaccia to soak up the creamy sauce.

Meal Prep and Storage

This recipe is perfect for meal prep, as the flavors develop beautifully overnight. Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of cream or broth to revive the sauce’s creaminess. Avoid overcooking the shrimp during reheating to keep it tender.

Tips for Perfect Shrimp

• Freshness matters: Use the freshest shrimp you can find, as it directly affects the flavor.

• Even cooking: Cook shrimp in a single layer to ensure even heat distribution.

• Timing: Shrimp cooks extremely quickly—usually 2-3 minutes per side—so stay attentive. Overcooked shrimp can become rubbery.

Variations to Try

1. Spicy Garlic Shrimp Orzo: Add 1 teaspoon smoked paprika or cayenne to the garlic sauté for a smoky heat.

2. Lemon Herb Orzo: Increase lemon juice to 2 tablespoons and add 1 teaspoon dried thyme or oregano.

3. Veggie-Loaded Orzo: Toss in 1 cup of baby spinach or chopped zucchini during the last 3 minutes of cooking.

4. Cheesy Upgrade: Mix in 1/4 cup cream cheese for an extra rich and creamy texture.

Frequently Asked Questions

1. Can I use frozen shrimp?
Yes, frozen shrimp can be used in this recipe without any issues. In fact, frozen shrimp is often just as good as fresh, especially if it was frozen shortly after being caught. The key is to thaw the shrimp completely before cooking. You can do this by leaving them in the refrigerator overnight or placing them in a sealed bag in cold water for faster thawing. Once thawed, pat the shrimp dry with paper towels to remove any excess moisture. This step is crucial because water on the shrimp can dilute the creamy Parmesan sauce, making it thinner than desired. Cooking the shrimp directly from frozen is not recommended, as it can result in uneven cooking and a rubbery texture. By properly thawing and drying, you ensure that your shrimp stays juicy, tender, and flavorful in every bite.

2. Can I make this recipe dairy-free?
Absolutely! This one-pot Parmesan orzo with shrimp can be adapted to suit a dairy-free diet without sacrificing creaminess or flavor. Swap the butter with olive oil or a plant-based margarine for the base of your sauce. Replace the heavy cream with coconut cream or a plant-based cream alternative, which provides richness and a smooth texture. For the cheese, you can use vegan Parmesan or nutritional yeast, which will give you a savory, cheesy flavor without any dairy. If you want a slightly tangy flavor, adding a small squeeze of lemon juice enhances the dish beautifully. This makes the recipe accessible for those who are lactose intolerant, vegan, or simply prefer a dairy-free option, while still keeping it indulgent and satisfying.

3. Can I prepare this ahead of time?
Yes, you can make parts of this recipe ahead of time to save on prep work later. The orzo and sauce can be cooked in advance and stored in the refrigerator for up to a day. When ready to serve, simply reheat gently over low heat, adding a splash of broth or plant-based cream to restore the creamy consistency. For best results, cook the shrimp fresh just before serving. Shrimp cooks very quickly, and reheating it can make it tough or rubbery. By prepping the orzo and sauce ahead, you can have a fresh, restaurant-quality meal on the table in just a few minutes.

4. Can I use another type of pasta instead of orzo?
Yes, if orzo isn’t available, you can substitute it with other small pasta shapes such as couscous, small shells, or ditalini. These types of pasta absorb the flavors of the sauce in a similar way, creating a creamy, cohesive dish. Keep in mind that cooking times may vary slightly depending on the pasta size and shape, so check for doneness and adjust the liquid accordingly. Larger pasta shapes may require more liquid or a slightly longer simmer to achieve the perfect creamy consistency. Choosing a small pasta ensures that each bite is balanced with shrimp and sauce, keeping the texture smooth and flavorful.

Final Thoughts

One-Pot Parmesan Orzo with Juicy Shrimp is the ultimate example of comfort food made simple. It combines creamy, cheesy pasta with perfectly cooked shrimp, all in one convenient pot. The dish is rich in flavor, visually appealing, and versatile enough to suit many occasions—whether it’s a casual weeknight dinner, a romantic meal at home, or a celebratory gathering.

Its simplicity, quick prep, and minimal cleanup make it perfect for busy home cooks who crave something luxurious without spending hours in the kitchen. The creamy Parmesan sauce coats each orzo grain and shrimp piece, creating a harmonious and satisfying bite every time. With easy adjustments for dietary preferences, spice level, or extra vegetables, this recipe can be customized to your heart’s content.

If you’re looking for a recipe that combines comfort, flavor, and ease, this one-pot Parmesan orzo with shrimp is a must-try. It’s the kind of dish that leaves everyone asking for seconds and keeps you coming back to the kitchen for more. Treat yourself, your family, or your guests to this rich, creamy, and savory dish—you won’t regret it.

One-Pot Parmesan Orzo with Juicy Shrimp

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• Author: Michelle Davis
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

This creamy, cheesy one-pot dish combines tender shrimp with delicate orzo pasta, all coated in a rich Parmesan sauce. It’s perfect for a cozy weeknight dinner, a family gathering, or any time you want a flavorful, fuss-free meal. Inspired by classic Italian seafood pasta, this recipe brings gourmet flavors to your kitchen without hours of prep.

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Ingredients

Scale 1x2x3x

• 1 pound (450g) large shrimp, peeled and deveined

• 1 cup (170g) orzo pasta

• 3 tablespoons unsalted butter

• 2 tablespoons olive oil

• 4 cloves garlic, minced

• 1 small onion, finely chopped

• 3 cups (720ml) chicken or vegetable broth

• 1 cup (240ml) heavy cream

• 1/2 cup (50g) grated Parmesan cheese

• 1/2 teaspoon red pepper flakes (optional)

• Salt and black pepper, to taste

• 2 tablespoons fresh parsley, chopped

• 1 tablespoon fresh lemon juice

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Instructions

• Pat the shrimp dry and season lightly with salt and black pepper. Set aside.

• In a large skillet or deep saucepan, heat olive oil and butter over medium heat. Add the onion and cook 2-3 minutes until translucent. Add garlic and red pepper flakes (if using), cooking 30 seconds more.

• Add the orzo to the pan, stirring constantly for 1-2 minutes to toast slightly.

• Pour in the broth and bring to a gentle boil. Reduce heat to a simmer and cook uncovered for 8-10 minutes, stirring occasionally, until orzo is tender and most liquid is absorbed.

• Push the orzo to the sides of the pan and add shrimp in a single layer. Cook 2-3 minutes per side until pink and opaque.

• Lower the heat and stir in heavy cream and Parmesan cheese until creamy and smooth.

• Add lemon juice, parsley, and adjust salt and pepper. Stir gently to combine.

• Serve immediately, garnished with extra Parmesan or parsley if desired.

Notes

• Ensure shrimp is fully thawed and patted dry for best results.

• Small pasta shapes like couscous or shells can be used if orzo is unavailable.

• For a dairy-free version, substitute butter with olive oil, cream with coconut or plant-based cream, and Parmesan with vegan cheese.

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently with a splash of broth or cream.

• Prep Time: 10 minutes
• Cook Time: 20 minutes

Michelle Davis