Introduction

One Pan Parmesan Orzo with Shrimp is a creamy, flavorful dish perfect for busy weeknights. This recipe combines tender shrimp, cheesy orzo, and bright lemon in a single pan for an easy meal with minimal cleanup. It’s a crowd-pleaser even for picky eaters and comes together in under 45 minutes.

One Pan Parmesan Orzo with Shrimp Recipe - Recipe Image

Ingredients

1 pound orzo pasta
1.5 pounds shrimp, peeled and deveined
4 cups low-sodium chicken broth (or vegetable broth for vegetarian option)
½ cup dry white wine (optional; substitute with extra broth if preferred)
1 medium yellow onion, diced
4 cloves garlic, minced
1 cup freshly grated Parmesan cheese, plus extra for serving
½ cup heavy cream
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1 lemon, juiced and zested
¼ cup fresh parsley, chopped
¼ teaspoon red pepper flakes (optional)
Salt and black pepper, to taste

Instructions

Step 1: Heat olive oil and butter in a large oven-safe skillet or Dutch oven over medium heat. Add diced onion and cook until softened, about 5 minutes. Stir in minced garlic and red pepper flakes if using; cook another minute until fragrant, careful not to burn the garlic.
Step 2: Add orzo to the skillet and toast for 1-2 minutes, stirring constantly. If using white wine, pour it in now, scrape up any browned bits, and let it simmer for a minute to reduce slightly.
Step 3: Pour in chicken broth, add lemon zest, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes until the orzo is almost cooked and most liquid is absorbed.
Step 4: Uncover the pan and gently stir in the shrimp, nestling them into the orzo. Cover again and cook 3-5 minutes until shrimp are pink and opaque.
Step 5: Remove from heat. Stir in grated Parmesan and heavy cream until melted and the sauce is creamy.
Step 6: Add lemon juice and chopped parsley, tasting and adjusting salt and pepper as needed.
Step 7: Serve immediately, garnished with extra Parmesan and fresh parsley if desired.

Tips & Variations

Use fresh, high-quality Parmesan for the best flavor and creamy sauce.
Don’t overcook the shrimp; they’re done when pink and opaque to avoid rubberiness.
Toast the orzo before adding liquids to enhance its nutty flavor.
Add vegetables like peas, spinach, or roasted red peppers in the final minutes for extra color and nutrition.
To make it dairy-free, substitute butter with olive oil, cream with coconut or cashew milk, and use vegan Parmesan alternatives.
Adjust broth quantity as needed if the orzo absorbs liquid too quickly while cooking.
Omit wine or substitute with extra broth plus a splash of lemon juice for acidity.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat or in the microwave. Add a splash of broth or water during reheating to loosen the sauce if it has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, just be sure to thaw them completely, rinse under cold water if needed, and pat dry before cooking to ensure proper browning and texture.

What if I don’t have white wine?

You can substitute the white wine with an equal amount of chicken broth. The dish will still be delicious. Adding a splash of lemon juice early on can help mimic some acidity from the wine.

One Pan Parmesan Orzo with Shrimp Recipe

Print Recipe

★★★★★

5 from 117 reviews

One Pan Parmesan Orzo with Shrimp is a creamy, cheesy, and flavorful weeknight dinner that combines tender orzo pasta and succulent shrimp cooked together in a single skillet. With aromatic garlic, onion, and herbs layered with Parmesan cheese, heavy cream, and a hint of lemon, this dish offers rich yet balanced flavors in a fuss-free, easy-to-clean-up recipe perfect for busy evenings.

Author: Sophie
Prep Time: 15-20 minutes
Cook Time: 20-25 minutes
Total Time: 35-45 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Italian-American

Ingredients

Scale

Orzo and Shrimp

1 pound orzo pasta
1.5 pounds medium to large shrimp, peeled and deveined

Liquids and Dairy

4 cups low-sodium chicken broth
½ cup dry white wine (optional, e.g., Pinot Grigio or Sauvignon Blanc)
½ cup heavy cream
1 cup freshly grated Parmesan cheese, plus extra for serving

Vegetables and Aromatics

1 medium yellow onion, diced
4 cloves garlic, minced
1 lemon, juiced and zested
¼ cup fresh parsley, chopped

Fats and Seasonings

2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
¼ teaspoon red pepper flakes (optional)
Salt and black pepper, to taste

Instructions

Sauté Aromatics: Heat the olive oil and butter in a large oven-safe skillet or Dutch oven over medium heat. Add the diced onion and cook for about 5 minutes until softened. Stir in the minced garlic and red pepper flakes if using, cooking for another minute until fragrant but not burnt. This step builds the flavor base for the dish.
Add Orzo and Wine (Optional): Add the orzo pasta to the skillet and toast it for 1-2 minutes, stirring constantly to enhance its nutty flavor. If using, pour in the white wine and let it simmer for about a minute while scraping browned bits from the bottom of the pan. Allow the wine to reduce slightly to concentrate the flavor.
Pour in Broth and Simmer: Pour in the chicken broth, lemon zest, salt, and pepper. Bring the mixture to a boil, then reduce heat to low, cover the skillet, and let it simmer for 10-12 minutes until the orzo is almost cooked through and most of the liquid is absorbed, checking for al dente texture.
Add Shrimp and Cook: Uncover the skillet and gently stir in the shrimp, nestling them among the orzo so they are mostly submerged in the liquid. Cover again and cook for 3-5 minutes until the shrimp turn pink and opaque, indicating they are cooked through without overcooking.
Stir in Parmesan and Cream: Remove the skillet from heat. Stir in the grated Parmesan cheese and heavy cream until the cheese melts and the sauce becomes creamy and smooth, with the residual heat finishing the melting process.
Finish with Lemon Juice and Parsley: Add fresh lemon juice and chopped parsley. Taste and adjust the seasoning with salt and black pepper as needed. These ingredients balance and brighten the richness of the dish.
Serve Immediately: Serve the dish hot, garnished with extra Parmesan cheese and fresh parsley if desired, enjoying it warm and creamy for best flavor and texture.

Notes

Do not overcook the shrimp to avoid rubbery texture; they are done when pink and opaque.
Use freshly grated Parmesan for best melting and flavor.
Toast the orzo before adding liquid to enhance nuttiness.
Do not rinse the orzo after cooking to keep the creamy sauce texture.
Adjust broth quantity as needed based on stovetop and orzo absorption.
Use frozen shrimp only if fully thawed and patted dry.
For dairy-free or vegan versions, substitute cream with coconut or cashew cream, butter with olive oil, Parmesan with nutritional yeast or vegan alternatives, and shrimp with plant-based protein or extra vegetables.
Leftovers can be refrigerated up to 3 days; reheat gently with added broth to loosen the sauce.
You can double the recipe but use a larger pan and adjust cooking times slightly.
Add vegetables like peas, spinach, or asparagus during the last minutes of cooking for more variety.