Description
A creamy and flavorful one-pot shrimp and orzo dish that’s quick to make and perfect for weeknight dinners. This recipe features succulent shrimp cooked with garlic, tender orzo pasta simmered in chicken broth, and enriched with heavy cream and herbs for a comforting, all-in-one meal.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 pound shrimp, peeled and deveined
- 2 cloves garlic, minced
- 1 cup orzo pasta
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Cook the Shrimp: Heat olive oil in a large skillet over medium heat. Add the shrimp and cook for 2-3 minutes on each side until they turn pink and are cooked through. Remove the shrimp from the skillet and set aside to prevent overcooking.
- Sauté Garlic: In the same skillet, add the minced garlic and cook for about 30 seconds until fragrant, ensuring it doesn’t burn.
- Cook Orzo: Add the orzo pasta and chicken broth to the skillet. Bring the mixture to a simmer and cook for 8-10 minutes, stirring occasionally, until the orzo becomes tender and the liquid is mostly absorbed.
- Add Cream and Seasonings: Stir in the heavy cream, dried thyme, red pepper flakes (if using), and season with salt and pepper to taste. Mix well to combine all the flavors.
- Combine Shrimp and Garnish: Return the cooked shrimp to the skillet and gently stir to incorporate. Garnish with freshly chopped parsley before serving for a fresh, vibrant finish.
Notes
- For a spicier kick, increase the amount of red pepper flakes.
- You can substitute chicken broth with vegetable broth for a lighter flavor.
- To keep shrimp tender, avoid overcooking by removing them as soon as they turn pink.
- Fresh lemon juice can be added just before serving for a bright citrus note.
- Use gluten-free orzo pasta if you need this dish to be gluten-free.
