One Pan Parmesan Orzo with Shrimp Recipe

Introduction

This One Pan Parmesan Orzo with Shrimp is a quick and satisfying meal that combines tender shrimp with creamy, flavorful orzo pasta. With a blend of spices and fresh spinach, it’s perfect for a busy weeknight dinner that doesn’t skimp on taste.

Ingredients

• 14 ounces shrimp (peeled and deveined)
• Black pepper (to taste)
• Salt (to taste)
• ½ tsp sweet paprika
• 3 tbsp olive oil (divided)
• 2 tbsp salted butter
• 1 shallot (finely chopped)
• 3 garlic cloves (minced)
• 7 ounces orzo
• ½ tsp red pepper flakes
• 1 tsp dried oregano
• 1 tsp za’atar
• 2 ½ cups low sodium chicken broth
• 3.5 ounces spinach
• 1 tbsp lemon juice
• 2 ounces grated Parmesan (more for serving)
• 3.5 ounces crumbled feta
• Toasted pine nuts (for topping, optional)

Instructions

1. Step 1: Combine the shrimp with sweet paprika, salt, black pepper, and 1 tablespoon of olive oil. Toss to coat evenly and set aside while preparing the garlic and shallot.
2. Step 2: Heat the remaining 2 tablespoons of olive oil and butter in a large pan over medium-high heat. Place the shrimp in a single layer and sear for 1 minute. Flip and sear the other side for another minute, then remove the shrimp from the pan.
3. Step 3: In the same pan, add the chopped shallot and minced garlic. Cook over low heat until fragrant and softened, about 2 minutes.
4. Step 4: Stir in the orzo, then season with dried oregano, red pepper flakes, za’atar, and a pinch of black pepper. Pour in the chicken broth and bring to a boil over high heat, scraping the browned bits from the bottom of the pan as you stir.
5. Step 5: Reduce heat to low, cover the pan, and simmer for 10 to 15 minutes. Stir occasionally until the orzo is tender and most of the liquid is absorbed.
6. Step 6: Stir in the spinach and cook just until it begins to wilt. Add lemon juice, grated Parmesan, and crumbled feta. Taste and adjust seasoning with salt and pepper as needed. If the mixture seems dry, add a little more broth to keep it creamy.
7. Step 7: Return the shrimp along with any juices back to the pan. Stir to combine and heat for 1 more minute.
8. Step 8: Serve the orzo topped with extra Parmesan and toasted pine nuts if desired. Enjoy your flavorful one-pan meal!

Tips & Variations

• For a vegetarian version, omit the shrimp and add mushrooms or chickpeas instead.
• Use vegetable broth instead of chicken broth to make it suitable for vegetarians.
• Adjust the red pepper flakes to control the spiciness to your liking.
• Try swapping feta with goat cheese for a different tangy flavor.
• Toast the pine nuts in a dry pan for a minute or two until golden to enhance their flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a pan over low heat, adding a splash of broth or water to restore creaminess. Avoid reheating in a microwave if possible to keep the shrimp tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp. Just make sure to thaw them completely and pat dry before seasoning to ensure they sear nicely without steaming.

Is it okay to use a different type of pasta?

Orzo works best because of its small size and ability to absorb flavors, but small pasta shapes like acini di pepe or couscous could be used as alternatives.

One Pan Parmesan Orzo with Shrimp Recipe

Print Recipe

★★★★★

4.9 from 85 reviews

This One Pan Parmesan Orzo with Shrimp is a creamy, flavorful Mediterranean-inspired dish combining tender orzo pasta, succulent seared shrimp, fresh spinach, and a blend of aromatic spices like za’atar and oregano. Finished with tangy feta, grated Parmesan, and a squeeze of lemon, it’s a comforting, easy-to-make skillet meal perfect for weeknights or casual dinners.

• Author: Kai
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Mediterranean

Ingredients

Scale 1x2x3x

Shrimp and Seasoning

• 14 ounces shrimp (peeled and deveined)
• ½ tsp sweet paprika
• Salt (to taste)
• Black pepper (to taste)
• 1 tbsp olive oil (for shrimp)

Cooking Base

• 2 tbsp salted butter
• 2 tbsp olive oil (remaining)
• 1 shallot (finely chopped)
• 3 garlic cloves (minced)

Orzo and Spices

• 7 ounces orzo
• ½ tsp red pepper flakes
• 1 tsp dried oregano
• 1 tsp za’atar
• 2 ½ cups low sodium chicken broth

Finishing Touches

• 3.5 ounces spinach
• 1 tbsp lemon juice
• 2 ounces grated Parmesan (plus more for serving)
• 3.5 ounces crumbled feta
• Toasted pine nuts (for topping, optional)

Instructions

1. Seasoning the shrimp: Combine the shrimp with sweet paprika, salt, black pepper, and 1 tablespoon of olive oil. Toss well to coat and set aside to marinate briefly while you prepare the other ingredients.
2. Searing the shrimp: Heat the remaining 2 tablespoons of olive oil and 2 tablespoons of salted butter in a large pan over medium-high heat. Arrange the shrimp in a single layer and sear for 1 minute on one side, then flip and sear for another minute until just cooked. Remove the shrimp from the pan and set aside.
3. Cooking shallot and garlic: In the same pan with remaining oils and seasoning bits, add the finely chopped shallot and minced garlic. Cook over low heat until fragrant and softened, about 2 minutes, stirring frequently to avoid burning.
4. Adding orzo and spices: Stir in the orzo pasta to the pan. Season with dried oregano, red pepper flakes, za’atar, and black pepper. Mix everything well so the orzo coats with the flavors.
5. Simmering with broth: Pour in 2 ½ cups of low sodium chicken broth and bring the mixture to a boil over high heat, stirring to scrape up any browned bits from the pan’s base. Then, reduce the heat to low, cover the pan, and let it simmer for 10 to 15 minutes, stirring occasionally, until the orzo is tender and has absorbed most of the liquid.
6. Incorporating greens and cheese: Stir in the fresh spinach and continue stirring just until it begins to wilt. Add the lemon juice, grated Parmesan, and crumbled feta cheese. Taste and adjust salt and pepper as needed. If the orzo looks dry, add a splash more broth to achieve a creamy, sticky consistency.
7. Reintroducing shrimp: Return the seared shrimp and any accumulated juices to the pan. Stir gently to combine and heat everything together for about 1 minute until warm throughout.
8. Serving: Serve the orzo and shrimp hot, garnished with extra Parmesan and toasted pine nuts if desired. Enjoy this hearty, flavorful one-pan meal!

Notes

• Use peeled and deveined shrimp for convenience and faster cooking.
• Adjust the red pepper flakes to your heat preference.
• To keep this dish gluten free, substitute orzo with gluten-free pasta or rice.
• To toast pine nuts, place them in a dry pan over medium heat and stir frequently until golden and fragrant.
• Adding lemon juice at the end brightens the flavors and balances the creamy cheeses.
• Leftovers keep well refrigerated for up to 2 days and reheat gently on stovetop or microwave.

Keywords: one pan, parmesan, orzo, shrimp, easy dinner, Mediterranean, creamy, skillet meal, weeknight recipe