One-Pot Shrimp and Orzo (Print Version)
# Ingredients:
→ For the Shrimp
01 -
1 lb large shrimp, peeled and deveined
02 -
1 teaspoon salt
03 -
1/2 teaspoon black pepper
04 -
1/2 teaspoon smoked paprika
05 -
1/2 teaspoon garlic powder
06 -
1 tablespoon olive oil
→ For the Orzo & Sauce
07 -
2 tablespoons butter
08 -
3 cloves garlic, minced
09 -
1/2 teaspoon red pepper flakes (optional, for heat)
10 -
1/2 cup sun-dried tomatoes, chopped
11 -
1 1/2 cups orzo pasta
12 -
3 cups chicken broth (or seafood broth)
13 -
1/2 cup heavy cream
14 -
1/2 cup freshly grated Parmesan cheese
15 -
1 teaspoon Italian seasoning
16 -
1 tablespoon lemon juice
17 -
1/4 cup fresh basil or parsley, chopped (for garnish)
# Instructions:
01 -
Season shrimp with salt, pepper, paprika, and garlic powder. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear shrimp for 2 minutes per side until pink and opaque. Remove and set aside.
02 -
In the same pan, melt butter and add garlic, red pepper flakes, and sun-dried tomatoes. Sauté for 1 minute until fragrant. Stir in orzo and toast for 1-2 minutes.
03 -
Pour in chicken broth and bring to a simmer. Reduce heat to medium-low and cook for 8-10 minutes, stirring occasionally, until orzo is tender and most of the liquid is absorbed.
04 -
Stir in heavy cream, Parmesan, and Italian seasoning. Add the cooked shrimp back to the pan and toss to coat. Finish with lemon juice and garnish with fresh basil or parsley.
05 -
Serve warm with extra Parmesan and crusty bread!
# Notes:
01 -
For extra protein, add cooked chicken or scallops.
02 -
Make it lighter by substituting half-and-half for heavy cream.
03 -
Want a spicy kick? Add more red pepper flakes or a dash of hot sauce!