A rich and comforting one-pan orzo dish with tender shrimp, fresh broccoli, garlic, Parmesan, and a silky creamy sauce. It’s an easy dinner that feels restaurant-style but comes together quickly.
Ingredients
For the Seafood Orzo:
1 lb (450 g) large shrimp, peeled and deveined
1 cup dry orzo
2 cups broccoli florets, cut into small pieces
2 tablespoons olive oil
2 tablespoons butter
4 cloves garlic, minced
1 small yellow onion, finely diced
3 cups low-sodium chicken or seafood broth
1/2 cup heavy cream
1/2 cup freshly grated Parmesan cheese
1 tablespoon lemon juice
1 teaspoon Italian seasoning
1/2 teaspoon paprika
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes, optional
1/2 teaspoon salt, or to taste
2 tablespoons fresh parsley, chopped
1 teaspoon lemon zest
Optional Additions:
1/2 cup sliced mushrooms
1/2 cup cherry tomatoes, halved
1/4 cup dry white wine
1/2 cup scallops or cooked crab meat
Instructions
Pat the shrimp completely dry with paper towels. Season with paprika, Italian seasoning, black pepper, and a small pinch of salt.
Heat olive oil in a large deep skillet over medium-high heat.
Add the shrimp in a single layer and cook for about 1–2 minutes per side, just until pink and nearly cooked through. Remove the shrimp from the skillet and set aside.
Reduce the heat to medium. Add the butter and diced onion. Cook for 2–3 minutes until the onion begins to soften.
Add the minced garlic and cook for about 30 seconds, stirring constantly.
Add the dry orzo and stir for 1–2 minutes. Lightly toasting the orzo adds extra flavor.
Pour in the broth. If using white wine, add it before the broth and let it simmer for about 1 minute.
Stir well, scraping any flavorful browned bits from the bottom of the skillet.
Bring the mixture to a gentle simmer. Cook uncovered for about 7–9 minutes, stirring frequently so the orzo doesn’t stick.
Add the broccoli during the last 4–5 minutes of cooking. The broccoli should become tender while retaining some texture.
Reduce the heat to low and stir in the heavy cream.
Add the Parmesan cheese and stir until melted and the sauce becomes creamy.
Return the shrimp to the skillet along with any juices that accumulated on the plate.
Cook for another 1–2 minutes, just until the shrimp are fully cooked and heated through. Avoid overcooking them.
Stir in the lemon juice and lemon zest.
Taste and adjust the salt, pepper, or red pepper flakes as needed.
Garnish with fresh parsley and additional Parmesan.
Serve immediately while hot and creamy.
Tips for the Best Creamy Shrimp Orzo
Pat the shrimp dry before seasoning so they sear instead of steam.
Don’t overcook the shrimp. They only need a few minutes.
Stir the orzo frequently while it cooks because it can stick to the bottom of the skillet.
Add the Parmesan over low heat to keep the sauce smooth.
If the orzo becomes too thick, add a splash of warm broth or cream.
Freshly grated Parmesan melts more smoothly than pre-shredded cheese.
Add the lemon at the end to brighten the creamy sauce.
Seafood Variations
Creamy Shrimp & Scallop Orzo:
Add 1/2 lb scallops along with the shrimp.
Shrimp & Crab Orzo:
Fold in 1/2 cup cooked lump crab meat at the end.
Garlic Butter Seafood Orzo:
Increase the butter to 3 tablespoons and add an extra clove of garlic.
Spicy Seafood Orzo:
Add 1/2 teaspoon red pepper flakes or a little cayenne pepper.
Nutritional Information
Approximate per serving, based on 6 servings:
Calories: 480
Protein: 29 g
Carbohydrates: 47 g
Fiber: 3 g
Net Carbs: 44 g
Fat: 20 g
Saturated Fat: 9 g
Cholesterol: 205 mg
Sodium: 650 mg
Sugar: 4 g
Nutrition will vary depending on the broth, Parmesan, cream, and shrimp used.
Q&A
Q: Can I use frozen shrimp?
A: Yes. Thaw them completely and pat them very dry before cooking.
Q: Can I use cooked shrimp?
A: Yes, but add them only during the final 1–2 minutes so they don’t become rubbery.
Q: Can I substitute half-and-half for heavy cream?
A: Yes. The sauce will be slightly lighter and less rich.
Q: Can I make this without Parmesan?
A: Yes. The dish will still be creamy, but Parmesan adds flavor and helps thicken the sauce.
Q: Can I use another pasta instead of orzo?
A: Small pasta such as ditalini or small shells can work, but the cooking time and liquid amount may need adjustment.
Q: Can I use frozen broccoli?
A: Yes. Add it during the final 5–6 minutes of cooking. You may need to cook it slightly longer than fresh broccoli.
Q: How do I prevent the orzo from becoming mushy?
A: Keep it at a gentle simmer, stir frequently, and start checking it a couple of minutes before the recommended cooking time.
Q: Can I make this ahead of time?
A: It is best served fresh because orzo continues absorbing liquid as it sits. If reheating, add a splash of broth or cream to loosen the sauce.
Q: How long do leftovers last?
A: Store refrigerated in an airtight container for up to 3 days. Reheat gently until steaming hot.
Q: Can I freeze creamy shrimp orzo?
A: Freezing is not ideal because the cream sauce and orzo can change texture. For the best results, enjoy it fresh or refrigerated.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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