One Pan Parmesan Orzo with Shrimp
Discover the ultimate weeknight culinary delight with this One Pan Parmesan Orzo with Shrimp. This dish delivers a burst of savory flavor, creamy texture, and succulent shrimp all cooked in a single pan, making cleanup a breeze. It's an elegant yet incredibly simple meal perfect for busy evenings or a relaxed weekend dinner.
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Servings
4 servings
Keywords
Why This Recipe Delivers
- Effortless elegance: achieves gourmet flavor with minimal fuss and cleanup.
- Ready in under an hour: perfect for busy weeknights without sacrificing taste.
- Rich and creamy texture: the orzo simmers directly in broth, releasing starches for a velvety finish.
- Customizable heat: easily adjust the crushed red pepper flakes to your preference.
- Nutrient-packed: fresh spinach adds a healthy, vibrant touch.
Ingredients
- 450 grams (1 pound) large shrimp, peeled and deveined
- 270 grams (1 1/2 cups) orzo pasta
- 710 milliliters (3 cups) low-sodium chicken broth
- 100 grams (1 cup) freshly grated Parmesan cheese, plus more for garnish
- 30 milliliters (2 tablespoons) extra virgin olive oil
- 3 cloves garlic, finely minced
- 70 grams (1 cup) fresh baby spinach
- 2.5 milliliters (1/2 teaspoon) crushed red pepper flakes (adjust to taste)
- Sea salt and freshly ground black pepper, to taste
- 30 milliliters (2 tablespoons) fresh parsley, finely chopped, for garnish
Instructions
- Heat the specified amount of extra virgin olive oil in a large, heavy-bottomed skillet or pan over medium heat. Add the finely minced garlic and sauté gently for approximately 1 minute, or until it becomes fragrant and lightly golden, being careful not to burn it, as burnt garlic can taste bitter. This step builds the aromatic foundation of the dish.
- Introduce the peeled and deveined shrimp to the skillet. Season generously with a pinch of sea salt, freshly ground black pepper, and the crushed red pepper flakes for a subtle kick. Cook the shrimp for 2 to 3 minutes per side, turning once, until they turn pink, opaque, and are just cooked through. Overcooked shrimp become rubbery, so remove them promptly from the skillet and set aside on a plate; they will be reintroduced later.
- With the shrimp removed, add the orzo pasta directly to the same skillet. Toast the orzo over medium heat for 1 to 2 minutes, stirring continuously. This brief toasting step, similar to preparing risotto, helps to bring out a nutty flavor in the pasta and prevents it from clumping together.
- Carefully pour in the low-sodium chicken broth. Bring the liquid to a gentle simmer, then reduce the heat to medium-low. Cook, stirring occasionally to prevent sticking and ensure even cooking, for 10 to 12 minutes, or until the orzo is tender al dente and most of the broth has been absorbed, resulting in a creamy consistency. The starch from the orzo will naturally thicken the sauce.
- Remove the skillet from the heat. Stir in the freshly grated Parmesan cheese until it is completely melted and smoothly incorporated into the orzo, creating a rich and velvety sauce. Add the fresh baby spinach and stir until it wilts down into the pasta, adding a touch of vibrant color and a fresh, mild flavor.
- Gently return the cooked shrimp to the skillet with the creamy orzo. Toss everything together to combine, ensuring the shrimp are reheated gently without overcooking. Taste and adjust seasoning with additional salt and pepper if needed. Garnish generously with fresh, finely chopped parsley before serving immediately.
Tools You’ll Need
- Large, heavy-bottomed skillet (preferably non-stick or cast iron)
- Measuring cups and spoons
- Wooden spoon or spatula
- Cheese grater (if not using pre-grated Parmesan)
Essential Success Tips
- Do not overcook the shrimp in the initial step; they will be added back at the end to warm through, preventing a rubbery texture.
- Use freshly grated Parmesan cheese for the best flavor and melt. Pre-grated cheeses often contain anti-caking agents that can affect the texture of your sauce.
- Stir the orzo occasionally while it simmers to prevent it from sticking to the bottom of the pan and to encourage even cooking and starch release.
- Taste and adjust seasoning at the end; depending on the saltiness of your chicken broth and Parmesan, you may need more or less salt.
- If the orzo seems too dry before it's fully cooked, add a splash more broth or hot water until tender.
Professional Cooking Secrets
- For an extra layer of flavor, deglaze the pan after removing the shrimp with a splash of dry white wine before adding the orzo. Let it reduce for a minute to concentrate the flavors.
- Finish the dish with a small pat of unsalted butter (about 15 grams or 1 tablespoon) stirred in with the Parmesan cheese and spinach. This adds a luxurious sheen and further enhances the creamy mouthfeel.
- Consider adding a squeeze of fresh lemon juice at the very end, just before serving. The acidity will brighten all the flavors and cut through the richness of the Parmesan.
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop with a splash of chicken broth or water to restore creaminess.
- Variations: Feel free to substitute chicken broth with vegetable broth for a pescatarian option. You can also add other quick-cooking vegetables like diced bell peppers or cherry tomatoes along with the spinach.
Frequently Asked Questions
Can I use frozen shrimp?
Yes, absolutely. Ensure frozen shrimp are fully thawed and patted dry before cooking to prevent excess water from diluting the flavors in the pan. Follow the same cooking times.
What if I don't have orzo pasta?
While orzo is ideal for its quick cooking and creamy texture, you could substitute with other small pasta shapes like ditalini or pastina. However, cooking times and liquid absorption may vary, so adjust accordingly.
Can I make this dish vegetarian?
To make this dish vegetarian, omit the shrimp entirely. You can replace the chicken broth with vegetable broth. For added protein, consider incorporating cannellini beans or roasted chickpeas at the end, or sautéed mushrooms with the garlic.
Nutrition Facts (Per Serving)
Calories: Approximately 480-520, Protein: 40-45g, Fat: 18-22g, Carbohydrates: 45-50g (per serving, estimated based on ingredients listed)
Allergy Information
Contains dairy (Parmesan cheese) and shellfish (shrimp). For a dairy-free option, use a plant-based Parmesan alternative or omit cheese. This recipe is naturally gluten-free if using gluten-free orzo and broth.
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