Orzo Shrimp Risotto
Creamy, dreamy, and bursting with flavor, this Orzo Shrimp Risotto is a luxurious twist on classic risotto that swaps traditional rice for tender orzo pasta. Perfectly seared shrimp add a succulent protein to this one-pan wonder, while a medley of garlic, onion, and dry white wine infuses each bite with savory depth. Slowly cooked in a warm chicken or vegetable stock, the orzo achieves a velvety texture, pulled together with a generous dose of grated Parmesan, zesty lemon, and fresh parsley. Quick enough for a weeknight dinner yet elegant enough for entertaining, this dish is a true crowd-pleaser. Serve it with a squeeze of fresh lemon juice for a bright finish, and prepare to wow your family or guests. Whether you're looking for a seafood pasta recipe, an orzo dish, or a risotto-inspired creation, this recipe has it all!
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Recipe Information
Ingredients
- 1 cup Orzo pasta
- 12 large Shrimp (peeled and deveined)
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 small Yellow onion (finely chopped)
- 3 cloves Garlic (minced)
- 4 cups Chicken or vegetable stock
- 0.5 cup Dry white wine
- 0.5 cup Parmesan cheese (grated)
- 1 teaspoon Lemon zest
- 2 tablespoons Fresh parsley (chopped)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Red pepper flakes (optional)
Instructions
Heat the chicken or vegetable stock in a saucepan over low heat to keep it warm throughout the cooking process.
In a large skillet or saucepan, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat.
Add the shrimp to the pan. Season with a pinch of salt and black pepper. Cook for 2-3 minutes on each side until the shrimp is pink and cooked through. Remove from the pan and set aside.
In the same pan, add the remaining olive oil and butter. Add the chopped onion and garlic, cooking until the onion is translucent and fragrant, about 2-3 minutes.
Stir in the orzo and toast it for 1-2 minutes, ensuring it is evenly coated in the oil and butter.
Deglaze the pan by adding the white wine. Stir constantly until most of the wine has been absorbed by the orzo, about 2 minutes.
Begin adding the warm stock, one ladleful at a time, stirring frequently. Allow the liquid to be mostly absorbed before adding the next ladleful. Continue this process for about 15 minutes, or until the orzo is tender and creamy.
Lower the heat and stir in the grated Parmesan cheese, lemon zest, and chopped parsley. Adjust seasoning with salt, black pepper, and red pepper flakes, if using.
Gently fold the cooked shrimp back into the pan. Let everything warm through for 1-2 minutes.
Serve immediately, garnished with additional parsley, a sprinkle of Parmesan cheese, and a wedge of lemon on the side if desired.
Nutrition Facts
Calories |
527 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.1 g | 30% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 151 mg | 50% | |
| Sodium | 1673 mg | 73% | |
| Total Carbohydrate | 44.0 g | 16% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 3.2 g | ||
| Protein | 34.5 g | 69% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 385 mg | 30% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 370 mg | 8% | |
*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.
