Description
A rich and comforting one‑pot meal featuring tender shrimp and creamy garlic sauce tossed with orzo pasta—a perfect weeknight dinner.
Ingredients
Units
Scale
- 8 oz (225 g) orzo pasta
- 1 lb (450 g) large shrimp, peeled and deveined
- 2 Tbsp unsalted butter
- 1 Tbsp olive oil
- 4 garlic cloves, minced
- 1 small onion, finely chopped (about 1/2 cup)
- 1/2 cup dry white wine or chicken broth
- 1 1/2 cups chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 Tbsp lemon juice
- Salt and freshly ground black pepper, to taste
- 2 Tbsp chopped fresh parsley (for garnish)
Instructions
- In a large skillet over medium heat, melt butter with olive oil.
- Add onion and sauté 3–4 minutes until translucent.
- Stir in garlic and cook 1 minute until fragrant.
- Pour in white wine (or broth) and simmer 2 minutes to reduce slightly.
- Add orzo and chicken broth; bring to a simmer, stirring occasionally, until pasta is almost al dente (≈8–9 min).
- Season shrimp with salt and pepper, then nestle into the orzo mixture.
- Cover and cook 3–4 minutes until shrimp are pink and opaque.
- Stir in heavy cream, Parmesan, and lemon juice; cook 1–2 minutes until sauce thickens.
- Taste and adjust seasoning; sprinkle with parsley and serve warm.
Notes
- Use low‑sodium broth to better control salt levels.
- Swap cream for Greek yogurt or half‑and‑half to lighten the dish.
- For extra flavor, add a pinch of red pepper flakes or a splash of white wine vinegar.
- Leftovers keep well—store in the fridge for up to 3 days and gently reheat with a splash of broth.
Nutrition
- Serving Size: 1¼ cups
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 27 g
- Cholesterol: 215 mg