Orzo Shrimp and Pea Casserole
Creamy, comforting, and packed with vibrant flavors, this Orzo Shrimp and Pea Casserole is a one-dish wonder perfect for weeknight dinners or casual gatherings. Tender orzo pasta is combined with juicy, paprika-seasoned shrimp, sweet peas, and a luxuriously creamy homemade cheese sauce, all baked to golden-bubbly perfection. A zesty hint of lemon zest and the melty combination of Parmesan and mozzarella cheeses elevate this dish to gourmet status while remaining family-friendly. Ready in under an hour, this easy-to-make casserole is sure to become a household favorite. Serve it warm, garnished with fresh parsley, for a satisfying meal that's bursting with flavor and texture. Keywords: orzo casserole, shrimp recipe, easy weeknight dinner, creamy pasta bake, seafood casserole.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup orzo pasta
- 1 pound shrimp, peeled and deveined
- 1 cup frozen peas
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 2 cloves garlic, minced
- 1 cup parmesan cheese, grated
- 1 cup shredded mozzarella cheese
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.5 teaspoon paprika
- 1 teaspoon lemon zest
- 2 tablespoons chopped parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil and cook the orzo pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the shrimp, season with 0.5 teaspoon of salt, 0.5 teaspoon of black pepper, and the paprika, and sauté for 2-3 minutes or until the shrimp turns pink and is just cooked through. Remove the shrimp from the skillet and set aside.
In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
Stir in the flour and whisk continuously for 1-2 minutes to create a roux. Slowly pour in the milk while whisking to avoid lumps. Cook for 3-4 minutes, stirring continuously, until the sauce begins to thicken.
Remove the skillet from the heat and stir in 0.75 cup of parmesan cheese and 0.75 cup of mozzarella cheese. Season the sauce with the remaining salt, black pepper, and lemon zest.
In a large mixing bowl, combine the cooked orzo, sautéed shrimp, peas, and the cheese sauce. Mix well to ensure everything is coated evenly.
Spray a 9x13-inch casserole dish with non-stick cooking spray and pour the orzo mixture into the dish. Spread it out evenly.
Sprinkle the top with the remaining parmesan and mozzarella cheeses.
Bake in the preheated oven for 20-25 minutes or until the top is bubbly and golden brown.
Remove from the oven and let the casserole rest for 5 minutes.
Garnish with chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
2742 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.5 g | 149% | |
| Saturated Fat | 58.8 g | 294% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1189 mg | 396% | |
| Sodium | 5768 mg | 251% | |
| Total Carbohydrate | 218.1 g | 79% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 37.0 g | ||
| Protein | 221.8 g | 444% | |
| Vitamin D | 5.5 mcg | 28% | |
| Calcium | 2590 mg | 199% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 2443 mg | 52% | |
*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.
