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Creamy One-Pan Parmesan Orzo with Shrimp: A Weeknight Wonder That Feels Fancy

This creamy one-pan parmesan orzo with shrimp is a cozy, restaurant-style dish you can pull together on a busy weeknight. It’s rich and silky without being fussy — and if you enjoy one-pan orzo dinners, take a peek at this best ground turkey orzo recipe for another easy, family-friendly option.

why make this recipe
What makes this dish special is the combination of speed and texture: orzo cooks quickly and finishes ultra-creamy after a little cheese and milk are stirred in, while shrimp sears fast and adds protein with very little effort. The one-pan method means fewer dishes, flavorful fond from browning the shrimp and aromatics, and a meal that feels elevated without a long ingredient list or complicated technique.

Ingredients

1 pound large shrimp, peeled and deveined
1 tablespoon olive oil
1 teaspoon paprika
1/2 teaspoon garlic powder
Salt and pepper to taste
1 tablespoon butter
1 tablespoon olive oil
1 small yellow onion, finely diced
3 cloves garlic, minced
1 cup orzo pasta
2 ½ cups low-sodium chicken broth
1/2 cup grated Parmesan cheese
1/4 cup milk or half-and-half
Salt and pepper to taste
Fresh parsley or chives for garnish

Step-by-Step Guide to Making Creamy One-Pan Parmesan Orzo with Shrimp

Prep the shrimp: Pat the shrimp dry with paper towels so they sear instead of steam. Toss them in a bowl with 1 tablespoon olive oil, 1 teaspoon paprika, 1/2 teaspoon garlic powder, and a pinch of salt and pepper until evenly coated. This quick spice rub gives color and a subtle smoky flavor.
Sear the shrimp: Heat a large, heavy skillet (10–12 inches) over medium-high heat until shimmering. Add the shrimp in a single layer — don’t crowd the pan — and sear 1–2 minutes per side until just opaque and lightly browned. Remove the shrimp to a plate and tent loosely with foil to keep warm. They’ll finish cooking when returned to the pan later, so avoid overcooking now.
Build flavor in the same pan: Reduce heat to medium. Use the same skillet (don’t wash it — the browned bits are flavor gold). Add 1 tablespoon butter and 1 tablespoon olive oil. When the butter melts, add the finely diced yellow onion and sauté until soft and translucent, about 3–4 minutes. Scrape the pan occasionally to loosen browned bits.
Add garlic: Stir in the minced garlic and cook for about 30 seconds until fragrant. Garlic cooks quickly; watch it so it doesn’t turn bitter.
Toast the orzo: Add the dry orzo to the skillet and toast it, stirring constantly, for about 1 minute. Toasting deepens the nutty flavor and helps the orzo maintain a pleasant texture.
Add the broth: Pour in 2 ½ cups low-sodium chicken broth, scraping the bottom of the skillet to lift any fond. Increase heat to bring the mixture to a gentle simmer.
Simmer covered: Cover the skillet and reduce heat to maintain a low simmer. Cook for 8–10 minutes, stirring occasionally, until the orzo is tender and most of the liquid has been absorbed. Timing can vary slightly based on orzo brand and stove; start checking at 8 minutes.
Finish creamy: Reduce heat to low. Stir in 1/2 cup grated Parmesan cheese and 1/4 cup milk or half-and-half until the sauce becomes silky and coats the orzo. Taste and adjust seasoning with salt and pepper. If the orzo seems too thick, stir in a tablespoon of broth or milk at a time until you reach the desired consistency.
Return shrimp to the pan: Nestle the seared shrimp back into the orzo and warm through for a minute or two — you want the shrimp just cooked and plump, not rubbery.
Garnish and serve: Finish with a sprinkle of chopped fresh parsley or snipped chives for color and a fresh herbal note. Serve hot right from the skillet.

Notes on technique and timing

Shrimp size matters: Larger shrimp (16–20 count/lb) are ideal because they cook quickly and stay juicy. Smaller shrimp work but require closer attention.
Don’t skip toasting the orzo; that minute in the pan adds a subtle nutty depth.
Use low-sodium broth so you can control the final salt level — Parmesan adds a good amount of saltiness.
If you prefer a looser sauce, reserve a splash of broth before adding the cheese and milk, then stir it in at the end.

Best Way to Store Creamy One-Pan Parmesan Orzo with Shrimp

Refrigerator: Store leftovers in an airtight container for 2–3 days at 40°F (4°C) or below.
Freezer: Not recommended for best texture — shrimp tend to become rubbery and dairy can separate after freezing. If you must freeze, place only the orzo (no shrimp) in an airtight container for up to 1 month at 0°F (-18°C).
Reheating: Reheat gently on the stovetop over low heat with a splash of broth or milk to restore creaminess, or microwave in short bursts, stirring between intervals until warmed through.

Serving Suggestions for Creamy One-Pan Parmesan Orzo with Shrimp

Make it a simple weeknight plate: Serve with a crisp green salad tossed in lemon vinaigrette to cut through the richness.
Add bright contrasts: A squeeze of fresh lemon over each serving brightens flavors and adds acidity that pairs beautifully with Parmesan and shrimp.
Side vegetable ideas: Roasted asparagus, sautéed spinach, or blistered cherry tomatoes are great companions and add color and texture.
For entertaining: Transfer the finished orzo to a warm serving dish and top with extra grated Parmesan and a scattering of fresh herbs for a pretty, fuss-free presentation.

tips to make Creamy One-Pan Parmesan Orzo with Shrimp
Q: How do I keep the shrimp tender?
A: Pat them dry before cooking, sear quickly over medium-high heat, and don’t overcook — they should be just opaque when removed from the pan and warmed through at the end.

Q: My orzo stuck to the bottom — what went wrong?
A: Make sure you’re using a heavy skillet and keep the heat at a medium simmer. Stirring occasionally and scraping the pan to loosen stuck bits prevents burning; if it’s scorching, lower the heat and add a splash more broth.

Q: Can I make this dairy-free?
A: Yes — use a dairy-free cream substitute like unsweetened oat or almond creamer and a dairy-free parmesan alternative. The texture will be slightly different but still flavorful.

variation (if any)

Swap the protein: Replace shrimp with cooked diced chicken breast or Italian sausage for a different flavor profile. Use the same sear-and-set-aside approach to build fond in the pan.
Lemon vs. cream comparison: For a brighter, lighter version, reduce the Parmesan to 1/4 cup and finish with 2 tablespoons of fresh lemon juice and extra zest, skipping the milk. The result is tangier and a bit more Mediterranean; keeping the milk and full Parmesan yields a richer, creamier, more indulgent dish.

Why small details matter (a brief cook’s note)
Orzo is small and cooks quickly; small timing differences can change the dish from perfectly al dente to mushy. Keep a close eye in the final few minutes and use the texture of the orzo as your guide rather than an exact time. Also, resist the urge to over-season early on — the Parmesan will contribute significant saltiness, so taste at the end and adjust.

A few pantry-friendly substitutions

If you don’t have orzo, small pasta shapes like acini di pepe or risoni can sometimes be used, but cooking times will vary.
Vegetable broth can replace chicken broth for a vegetarian base (if substituting shrimp with a plant-based protein or hearty mushrooms).
If you don’t have half-and-half, whole milk works — for extra richness, stir in a small spoonful of cream cheese or a pat of butter.

FAQs
Q: Can I double this recipe for a crowd?
A: Yes, but use a very large skillet or a wide Dutch oven to maintain a single layer for searing and even cooking. You may need to increase cooking time slightly and stir more frequently when simmering the orzo.

Q: Is this meal gluten-free?
A: Not as written — orzo is a wheat-based pasta. For a gluten-free version, use a gluten-free orzo or a short gluten-free pasta and adjust cooking times as needed.

Q: Can I make this ahead and reheat?
A: You can assemble most of the dish ahead (cook the orzo but hold off on cheese and milk), then reheat and stir in dairy before serving. Cook shrimp separately and add them at the last minute so they remain tender.

Q: How can I make the sauce thicker or thinner?
A: For thicker sauce, cook the orzo a minute or two longer uncovered to reduce liquid before adding cheese. For thinner sauce, stir in extra broth or milk a tablespoon at a time until desired consistency.

Q: What herbs pair best with this dish?
A: Parsley and chives are classic; basil adds a sweet herbal lift; dill pairs well if you want a brighter, slightly more Scandinavian note with shrimp.

Final tips for flavor layering
Use the fond in the skillet — those browned bits left after searing the shrimp — to deepen the broth’s flavor. Toasting the orzo, sautéing the onion until soft, and adding garlic at the proper moment are small steps that create a big, cohesive flavor profile. Take your time on those steps even if you’re cooking weeknight-style; the dish rewards a little patience.

Conclusion

This one-pan recipe proves you don’t need hours or dozens of ingredients to make something that feels special at the table; it’s fast, comforting, and adaptable for many preferences. For a creamy, spinach-studded take on a one-pot parmesan orzo, check out this helpful guide at One-Pot Spinach Parmesan Orzo Recipe (Quick & Easy) | The Kitchn. If you’d like another shrimp-and-orzo variation with garlic-forward flavors and winter-friendly touches, see One Pan Creamy Garlic Orzo With Shrimp: A Winter Classic | Andy’s … for more inspiration.