Shrimp with Saffron Orzo
Elevate your weeknight dinner with this luxurious Shrimp with Saffron Orzo recipe, a perfect harmony of elegance and comfort. Tender, pan-seared shrimp are paired with creamy, saffron-infused orzo for a dish that’s as vibrant in flavor as it is in color. The orzo is cooked to perfection in a flavorful mix of chicken broth, dry white wine, and aromatic saffron threads, then finished with heavy cream, Parmesan, and a zesty touch of lemon. Fresh parsley and silky butter add a refined yet approachable finish, making this one-pot meal a true crowd-pleaser. Whether you’re hosting a special occasion or treating yourself to a gourmet experience, this Mediterranean-inspired recipe is ready in just 40 minutes, combining ease, elegance, and irresistible flavor.
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Recipe Information
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 medium shallot, finely diced
- 3 cloves garlic cloves, minced
- 0.5 cup dry white wine
- 3 cups low-sodium chicken broth
- 0.5 tsp saffron threads
- 1 cup orzo pasta
- 0.25 cup heavy cream
- 0.5 cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
- 1 tsp lemon zest
- 1 tbsp lemon juice
Instructions
Season the shrimp with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Set aside.
In a large, deep skillet over medium heat, heat 1 tablespoon of olive oil. Add the shrimp in a single layer and cook for about 2 minutes per side until pink and opaque. Remove from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil and 2 tablespoons of unsalted butter over medium heat. Add the diced shallot and cook for 2-3 minutes until softened. Add the minced garlic and sauté for another 30 seconds until fragrant.
Deglaze the skillet with the white wine, scraping up any browned bits from the bottom of the pan. Let the wine reduce by half, about 2 minutes.
Add the chicken broth and saffron threads to the skillet. Bring to a simmer, then stir in the orzo. Reduce the heat to medium-low and cook the orzo, stirring often, for about 10-12 minutes or until tender and most of the liquid is absorbed.
Once the orzo is cooked, stir in the heavy cream, grated Parmesan cheese, and 1/2 teaspoon of salt. Cook for an additional 2-3 minutes, stirring frequently, until the mixture is creamy.
Return the cooked shrimp to the skillet, along with any accumulated juices. Stir to combine and heat through for 1-2 minutes.
Remove the skillet from the heat and stir in the chopped parsley, lemon zest, and lemon juice. Adjust seasoning to taste with salt and pepper, if needed.
Serve immediately, garnished with additional parsley and Parmesan cheese if desired.
Nutrition Facts
Calories |
540 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.0 g | 28% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 255 mg | 85% | |
| Sodium | 896 mg | 39% | |
| Total Carbohydrate | 42.2 g | 15% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 2.2 g | ||
| Protein | 38.8 g | 78% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 222 mg | 17% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 486 mg | 10% | |
*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.
