Ingredients
Scale
Here’s what you’ll need to create this mouthwatering One-Pot Garlic Shrimp Orzo:
- 1 tablespoon Olive Oil, extra virgin: The foundation for sautéing, adding a fruity note.
- 1 tablespoon Unsalted Butter: Adds richness and helps create a creamy sauce base.
- 1 medium Yellow Onion, finely chopped (about 1 cup): Provides a sweet and savory aromatic base.
- 4–6 cloves Garlic, minced (about 2 tablespoons): The star aromatic, adjust to your garlic preference!
- 1 ½ cups Orzo Pasta, uncooked: Small, rice-shaped pasta that cooks beautifully in one pot.
- 4 cups Chicken Broth or Vegetable Broth, low sodium: The cooking liquid for the orzo, infusing it with flavor. Use vegetable broth for a pescatarian option.
- 1 teaspoon Dried Oregano: Adds a classic Mediterranean herbal note.
- ½ teaspoon Red Pepper Flakes (optional, adjust to taste): For a gentle kick of heat.
- 1 pound Large Shrimp, peeled and deveined (raw): The protein powerhouse, ensure they are thawed if frozen.
- Zest of 1 Lemon: Bright, aromatic oils from the lemon peel that liven up the dish.
- Juice of ½ to 1 Lemon (about 2–3 tablespoons): Adds a crucial tangy brightness to cut through the richness.
- ½ cup Grated Parmesan Cheese, plus more for serving: Imparts a salty, umami depth and contributes to the creamy texture.
- 2 cups Fresh Baby Spinach, loosely packed: Wilts down to add color, nutrients, and a slight earthy flavor.
- ¼ cup Fresh Parsley, chopped (plus more for garnish): Adds a fresh, herbaceous finish.
- Salt and Black Pepper, to taste: Essential for seasoning every layer of flavor.
Instructions
Follow these simple steps for a perfectly cooked One-Pot Garlic Shrimp Orzo:
- Sauté Aromatics: Heat the olive oil and butter in a large, heavy-bottomed pot or Dutch oven over medium heat. Once the butter is melted and foamy, add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and red pepper flakes (if using) and cook for another 1-2 minutes until fragrant. Be careful not to burn the garlic.
- Toast Orzo: Add the uncooked orzo pasta to the pot. Stir continuously for 1-2 minutes to toast the orzo lightly. This step enhances its nutty flavor and helps prevent it from clumping.
- Add Broth and Seasonings: Pour in the chicken or vegetable broth and add the dried oregano. Bring the mixture to a gentle simmer. Season with a pinch of salt and black pepper – remember you can adjust later, and the broth and Parmesan will add saltiness.
- Cook Orzo: Once simmering, reduce the heat to low, cover the pot, and let the orzo cook for about 10-12 minutes, or until most of the liquid has been absorbed and the orzo is al dente (tender but with a slight bite). Stir occasionally to prevent sticking, especially towards the end of the cooking time.
- Add Shrimp: Uncover the pot. Scatter the peeled and deveined shrimp over the orzo. Nestle them gently into the pasta. Cover the pot again and cook for another 3-5 minutes, or until the shrimp are pink, opaque, and cooked through. Cooking time will depend on the size of your shrimp. Avoid overcooking, as this will make them tough.
- Incorporate Final Flavors: Remove the pot from the heat. Stir in the lemon zest, lemon juice, grated Parmesan cheese, and fresh baby spinach. The residual heat will wilt the spinach perfectly.
- Rest and Finish: Stir everything gently to combine until the Parmesan is melted and the sauce is creamy. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed. Stir in the chopped fresh parsley.
- Serve: Serve immediately, garnished with extra Parmesan cheese and fresh parsley, if desired.
Nutrition
- Serving Size: one normal portion
- Calories: 650
- Fat: 25g
- Carbohydrates: 60g
- Protein: 40g