Creamy Parmesan Shrimp and Orzo
Indulge in the irresistible flavors of Creamy Parmesan Shrimp and Orzo, a one-skillet wonder that’s as comforting as it is elegant. Tender shrimp, seared to perfection, are nestled in a luscious, garlic-infused Parmesan cream sauce with velvety orzo pasta and fresh wilted spinach. This 30-minute recipe combines the richness of heavy cream, the brightness of freshly squeezed lemon juice, and a hint of optional red pepper flakes for a touch of heat. Perfect for weeknight dinners or a special occasion, this dish is finished with a sprinkle of fresh parsley for a pop of color and fresh flavor. Serve it up warm for a family-friendly meal that’s as easy to make as it is to devour. Keywords: Creamy Parmesan Shrimp and Orzo, one-skillet dinner, easy shrimp recipe, creamy pasta, weeknight dinner idea.
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup dry orzo pasta
- 1 cup Parmesan cheese, grated
- 2 cups spinach, fresh
- 1 tablespoon lemon juice, freshly squeezed
- 2 tablespoons parsley, chopped (for garnish)
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional, for heat)
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Season the shrimp with 1/4 teaspoon each of salt and black pepper. Add the shrimp to the skillet and cook for 1-2 minutes per side until pink and opaque. Remove from the skillet and set aside.
Lower the heat to medium and add the remaining olive oil and butter to the same skillet.
Add the minced garlic and sauté for 1 minute until fragrant.
Pour in the chicken broth and heavy cream, then stir to combine.
Add the dry orzo to the skillet, stirring frequently to prevent sticking. Bring the mixture to a gentle simmer and cover the skillet.
Cook the orzo for 8-10 minutes, stirring occasionally, until tender and most of the liquid is absorbed.
Stir in the grated Parmesan cheese, fresh spinach, and lemon juice. Cook for 2-3 minutes until the spinach is wilted and the sauce is creamy.
Return the cooked shrimp to the skillet and gently toss to coat in the sauce. Cook for 1-2 minutes until heated through.
Season with additional salt, black pepper, and red pepper flakes, if desired.
Garnish with chopped parsley and serve warm.
Nutrition Facts
Calories |
747 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.5 g | 52% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 310 mg | 103% | |
| Sodium | 1244 mg | 54% | |
| Total Carbohydrate | 46.7 g | 17% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 1.9 g | ||
| Protein | 47.2 g | 94% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 398 mg | 31% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 974 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
