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Garlic Butter Shrimp and Creamy Parmesan Orzo dish garnished with herbs.

Garlic Butter Shrimp and Creamy Parmesan Orzo

A cozy and elegant meal that combines shrimp, orzo, and a creamy garlic sauce for a comforting weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Seafood
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Large shrimp, peeled and deveined Tail on for presentation, tail off for easier eating.
  • 1 cup Orzo Cooks like pasta but has a risotto-like texture.
  • 4 tbsp Butter Do not be shy with the butter for flavor.
  • 4 cloves Garlic, minced Fresh is best, but use what you have.
  • 2 cups Chicken broth or seafood stock For cooking the orzo.
  • 1 cup Heavy cream For a creamy finish.
  • 1 cup Parmesan cheese, grated Use real parmesan if possible.
  • 1 medium Lemon, zested and juiced Lifts the flavor of the dish.
  • 1 tsp Red pepper flakes Optional for a bit of heat.
  • to taste Salt and black pepper For seasoning.
  • 1 tbsp Parsley, chopped For garnish and freshness.

Method
 

Preparation
  1. Pat the shrimp dry and season with salt and pepper.
  2. In a large skillet, melt some butter over medium heat. Add the shrimp and cook for about 1 to 2 minutes per side until they turn pink and firm. Remove from the skillet.
Cooking the Orzo
  1. In the same skillet, add more butter along with garlic and red pepper flakes. Stir for about 30 seconds until fragrant.
  2. Add the orzo and stir it around for a minute to coat it in the garlicky butter.
  3. Pour in the broth and bring to a gentle simmer. Stir often and let the orzo cook until tender, about 8 to 10 minutes. Add more broth or water if the pan looks dry.
Finishing Touches
  1. Lower the heat, then stir in the cream, parmesan, lemon zest, and juice. Taste and adjust seasoning.
  2. Add the shrimp back to warm through for about 1 minute. Garnish with parsley and additional lemon juice if desired.

Notes

For storage, keep leftovers in a sealed container in the fridge for 2 to 3 days. To reheat, add a splash of liquid to maintain creaminess. Avoid freezing if possible due to potential texture issues with the shrimp.