Creamy Shrimp Orzo (Printable Version)

One-pan creamy orzo with sautéed shrimp, cherry tomatoes, spinach, lemon zest and grated Parmesan.

# What You'll Need:

→ Seafood

01 - 1 lb large shrimp, peeled and deveined

→ Pasta

02 - 1½ cups orzo pasta, uncooked

→ Vegetables & Aromatics

03 - 2 tbsp olive oil
04 - 1 small onion, finely chopped
05 - 3 cloves garlic, minced
06 - 1 cup cherry tomatoes, halved
07 - 2 cups baby spinach

→ Liquids & Dairy

08 - ½ cup dry white wine
09 - 3 cups low-sodium chicken or vegetable broth
10 - ½ cup heavy cream
11 - ½ cup freshly grated Parmesan cheese

→ Seasonings

12 - 1 tsp smoked paprika
13 - ¼ tsp crushed red pepper flakes
14 - Salt and black pepper to taste
15 - Zest of 1 lemon
16 - 2 tbsp fresh parsley, chopped

# How To Make:

01 - Heat olive oil in a large skillet over medium-high heat. Season shrimp with salt, pepper, and smoked paprika. Cook for 2–3 minutes per side until pink and just opaque. Remove and set aside.
02 - Reduce heat to medium. Add onion and sauté for 2–3 minutes until softened. Stir in garlic and cook for 1 minute until fragrant.
03 - Add cherry tomatoes and orzo to the skillet. Toast for 1 minute, stirring constantly to coat the pasta evenly.
04 - Pour in the white wine and scrape up any brown bits from the bottom of the pan. Simmer until the wine reduces by half.
05 - Add the broth, stir well, and bring to a gentle simmer. Cover and cook for 8–10 minutes, stirring occasionally, until the orzo is almost tender and most of the liquid is absorbed.
06 - Stir in heavy cream and Parmesan cheese until melted and smooth. Return the shrimp to the skillet, add baby spinach, and cook for 2–3 minutes until the spinach is wilted and the shrimp is heated through. Adjust seasoning as needed.
07 - Finish with fresh lemon zest and chopped parsley. Serve immediately while hot.

# Expert Tips:

01 -
  • The sauce thickens itself while the orzo cooks, meaning less stirring and more wine-sipping time
  • Shrimp stays tender because it's cooked separately and added back at the end
  • This looks fancy enough for dinner guests but takes less than 40 minutes from start to finish
02 -
  • The orzo continues absorbing liquid even after you remove it from heat, so the sauce should look slightly looser than you want when you finish cooking
  • Overcooked shrimp becomes rubbery and tough, so pull them from the pan as soon as they turn pink
  • Grating your own Parmesan makes a huge difference in how smoothly it melts into the sauce
03 -
  • Don't skip the wine reduction step—that concentrated flavor is what elevates this from weeknight dinner to something special
  • If the sauce gets too thick before serving, stir in a splash of warm broth rather than cold cream, which prevents separation

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