Orzo Shrimp Risotto

Creamy, dreamy, and bursting with flavor, this Orzo Shrimp Risotto is a luxurious twist on classic risotto that swaps traditional rice for tender orzo pasta. Perfectly seared shrimp add a succulent protein to this one-pan wonder, while a medley of garlic, onion, and dry white wine infuses each bite with savory depth. Slowly cooked in a warm chicken or vegetable stock, the orzo achieves a velvety texture, pulled together with a generous dose of grated Parmesan, zesty lemon, and fresh parsley. Quick enough for a weeknight dinner yet elegant enough for entertaining, this dish is a true crowd-pleaser. Serve it with a squeeze of fresh lemon juice for a bright finish, and prepare to wow your family or guests. Whether you're looking for a seafood pasta recipe, an orzo dish, or a risotto-inspired creation, this recipe has it all!

Nutriscore Rating: 67/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup Orzo pasta
• 12 large Shrimp (peeled and deveined)
• 2 tablespoons Olive oil
• 2 tablespoons Unsalted butter
• 1 small Yellow onion (finely chopped)
• 3 cloves Garlic (minced)
• 4 cups Chicken or vegetable stock
• 0.5 cup Dry white wine
• 0.5 cup Parmesan cheese (grated)
• 1 teaspoon Lemon zest
• 2 tablespoons Fresh parsley (chopped)
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 0.25 teaspoon Red pepper flakes (optional)

Directions

Step 1

Heat the chicken or vegetable stock in a saucepan over low heat to keep it warm throughout the cooking process.

Step 2

In a large skillet or saucepan, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat.

Step 3

Add the shrimp to the pan. Season with a pinch of salt and black pepper. Cook for 2-3 minutes on each side until the shrimp is pink and cooked through. Remove from the pan and set aside.

Step 4

In the same pan, add the remaining olive oil and butter. Add the chopped onion and garlic, cooking until the onion is translucent and fragrant, about 2-3 minutes.

Step 5

Stir in the orzo and toast it for 1-2 minutes, ensuring it is evenly coated in the oil and butter.

Step 6

Deglaze the pan by adding the white wine. Stir constantly until most of the wine has been absorbed by the orzo, about 2 minutes.

Step 7

Begin adding the warm stock, one ladleful at a time, stirring frequently. Allow the liquid to be mostly absorbed before adding the next ladleful. Continue this process for about 15 minutes, or until the orzo is tender and creamy.

Step 8

Lower the heat and stir in the grated Parmesan cheese, lemon zest, and chopped parsley. Adjust seasoning with salt, black pepper, and red pepper flakes, if using.

Step 9

Gently fold the cooked shrimp back into the pan. Let everything warm through for 1-2 minutes.

Step 10

Serve immediately, garnished with additional parsley, a sprinkle of Parmesan cheese, and a wedge of lemon on the side if desired.

Nutrition Facts

Serving size	1725.6 grams (1725.6g)

Amount per serving	% Daily Value*
Calories	2051

Total Fat 93.00g	119%
Saturated Fat 40.60g	203%
Polyunsaturated Fat 2.70g
Cholesterol 509mg	170%
Sodium 6790mg	295%
Total Carbohydrate 173.50g	63%
Dietary Fiber 12.90g	46%
Total Sugars 10.00g
Protein 121.40g	243%

Vitamin D 322IU	1610%
Calcium 1519mg	117%
Iron 10mg	53%
Potassium 1082mg	23%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.5%

Protein: 24.1%

Carbs: 34.4%