Parmesan Orzo with Shrimp is a simple and tasty dish that brings together tender shrimp, creamy parmesan cheese, and small, rice-shaped orzo pasta. The flavors blend perfectly to create a comforting meal that’s both quick to make and satisfying to eat.
I love making this dish on busy weeknights because it comes together quickly, but still feels special. The parmesan adds just the right amount of cheesy goodness, and the shrimp cook up super fast, so you get dinner on the table without any stress. I usually add a little lemon juice to brighten it up and some fresh herbs if I have them on hand.
One of my favorite ways to serve this is with a simple side salad or some steamed veggies to round out the meal. It’s a great option when I want something filling but not too heavy. Plus, it’s always a hit with family and friends because it feels both fresh and comforting at the same time.
Key Ingredients & Substitutions
Orzo Pasta: Orzo is a small, rice-shaped pasta perfect for creamy dishes. If you can’t find orzo, try acini di pepe or small pearl barley for a similar texture.
Shrimp: Large peeled shrimp work best here. You can use frozen shrimp if fresh isn’t available, just thaw and pat dry before cooking. For a different protein, try scallops or chicken pieces.
Parmesan Cheese: Parmesan gives a nutty, salty flavor. If you need a substitute, Pecorino Romano or Asiago work well. Use fresh grated cheese rather than pre-shredded for the best melt and flavor.
Chicken Broth: Using low-sodium broth lets you control the saltiness. For a vegetarian version, vegetable broth works fine, and you can swap shrimp for sautéed mushrooms or tofu.
Spinach and Sun-Dried Tomatoes: These add freshness and a slight tang. You can replace spinach with kale or swiss chard. If you don’t have sun-dried tomatoes, roasted red peppers provide a similar sweet note.
How Do You Make Creamy Orzo Without It Getting Mushy?
Achieving tender, creamy orzo takes slow cooking and careful stirring. Here’s how to get it just right:
- Toast the orzo in the pan briefly after sautéing garlic and shallots. This adds flavor and helps it hold shape.
- Add broth gradually, about a cup at a time, stirring often. Let the orzo absorb most of the liquid before adding more.
- Keep the heat medium-low to medium so the orzo cooks gently and evenly without sticking or burning.
- Stir often to release starch, which helps create that creamy texture without needing cream.
- Once tender, finish with butter and Parmesan to enrich and smooth the dish.
Patience and regular stirring are key — it’s worth the little extra time for that perfect creamy orzo!
Equipment You’ll Need
- Large skillet or sauté pan – I use this because it’s big enough to cook everything evenly and allows the flavors to meld well.
- Measuring cups and spoons – helps you keep the ingredients just right.
- Garlic mincer or chopping knife – for quick prep of garlic and shallot.
- Wooden spoon or spatula – great for stirring the orzo and keeping everything from sticking.
- Grater – for freshly grating Parmesan cheese to melt smoothly into the dish.
- Optional: Tongs – handy for turning shrimp and serving the finished dish.
Flavor Variations & Add-Ins
- Swap shrimp for scallops, chicken, or sautéed tofu for a different protein. They all cook quickly and taste great with this creamy base.
- Mix in roasted red peppers or sun-dried tomatoes for a sweeter, tangier flavor. They add depth without much effort.
- Change the greens: try kale, arugula, or Swiss chard instead of spinach for added texture and flavor.
- Flavor with herbs: fresh basil, thyme, or oregano added at the end can brighten the dish and add fresh aroma.
How to Make Parmesan Orzo with Shrimp
Ingredients You’ll Need:
Main Ingredients:
- 1 cup orzo pasta
- 1 pound large shrimp, peeled and deveined (tails optional)
- 2 tablespoons olive oil, divided
- 2 cloves garlic, minced
- 1 small shallot, finely chopped
- 4 cups low-sodium chicken broth
- ½ cup grated Parmesan cheese, plus extra for garnish
- 1 cup fresh spinach, roughly chopped
- ¼ cup sun-dried tomatoes, chopped (optional)
- 2 tablespoons unsalted butter
- Salt and freshly ground black pepper, to taste
- 1 tablespoon fresh parsley, chopped (for garnish)
- Juice of ½ lemon (optional, for brightness)
How Much Time Will You Need?
This recipe takes about 30 minutes in total. It includes roughly 10 minutes for prepping and cooking the shrimp and aromatics, and about 15 minutes to slowly cook the orzo until creamy. Add a few extra minutes for finishing touches and garnishing.
Step-by-Step Instructions:
1. Cook the Shrimp:
Heat 1 tablespoon olive oil in a large skillet over medium heat. Season the shrimp with salt and pepper. Place shrimp in the pan and cook for 2–3 minutes on each side until they turn pink and are cooked through. Remove shrimp from the skillet and set aside.
2. Sauté Garlic and Shallots:
In the same skillet, add the remaining tablespoon of olive oil. Cook the minced garlic and chopped shallot over medium heat for about 2 minutes, until fragrant and soft.
3. Toast the Orzo:
Add the orzo to the skillet, stirring to coat it in the oil and toast lightly for 1–2 minutes. This adds a nice nutty flavor.
4. Cook the Orzo with Broth:
Add the chicken broth one cup at a time, stirring frequently. Let the orzo absorb most of the broth before adding the next cup. Continue this until the orzo is tender and creamy, about 12–15 minutes.
5. Add Cheese, Spinach, and Tomatoes:
Stir in the butter, grated Parmesan, chopped spinach, and sun-dried tomatoes if you’re using them. Mix everything until the cheese has melted and the spinach has wilted.
6. Warm the Shrimp:
Add the cooked shrimp back to the skillet to warm through, about 1–2 minutes. Adjust seasoning with salt and pepper to your taste.
7. Finish and Serve:
Take the skillet off the heat. If you like, stir in a squeeze of fresh lemon juice to brighten the flavors. Serve the dish immediately, garnished with extra Parmesan cheese and chopped fresh parsley.
Can I Use Frozen Shrimp for This Recipe?
Yes, frozen shrimp works great! Just be sure to thaw them completely in the fridge overnight or under cold running water before cooking. Pat them dry to remove excess moisture for better searing.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat, stirring occasionally. You may want to add a splash of broth or water to loosen the sauce when reheating.
Can I Substitute the Chicken Broth?
Absolutely! Vegetable broth can be used for a vegetarian-friendly option, or you can use water, though the flavor will be milder. Using low-sodium broth allows you to control the salt level better.
What Can I Serve with Parmesan Orzo and Shrimp?
This dish pairs well with a crisp green salad, steamed vegetables, or roasted asparagus. For a heartier meal, garlic bread or a side of sautéed mushrooms complements it nicely.
