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One Pot Garlic Butter Shrimp and Orzo Recipe

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4.4 from 13 reviews

A creamy and flavorful one-pot dish featuring succulent garlic butter shrimp and tender orzo pasta, enhanced with fresh herbs, lemon, and Parmesan cheese for a comforting, quick, and easy meal.

Ingredients

Shrimp

  • 2 tablespoons unsalted butter
  • 1 1/2 pounds medium shrimp, peeled and deveined
  • 1 clove garlic, minced
  • Kosher salt and freshly ground black pepper, to taste
  • 1 tablespoon lemon zest
  • 1 tablespoon freshly squeezed lemon juice

Orzo

  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 2 large shallots, diced
  • 2 tablespoons all-purpose flour
  • 1/3 cup dry white wine
  • 3 cups chicken stock (or more, as needed)
  • 1 cup orzo pasta
  • Kosher salt and freshly ground black pepper, to taste
  • 1/3 cup freshly grated Parmesan cheese
  • 1/4 cup heavy cream
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons chopped fresh parsley leaves
  • 2 tablespoons chopped fresh dill

Instructions

  1. Cook the shrimp: Melt 2 tablespoons unsalted butter in a Dutch oven over medium heat. Add the peeled and deveined shrimp in batches along with 1 clove of minced garlic. Season with kosher salt and freshly ground black pepper to taste. Cook the shrimp, stirring occasionally, until they turn pink, about 2-3 minutes.
  2. Add lemon flavor: Stir in 1 tablespoon lemon zest and 1 tablespoon freshly squeezed lemon juice into the cooked shrimp. Set the shrimp mixture aside and keep warm.
  3. Prepare the orzo base: In the same Dutch oven, melt 2 tablespoons unsalted butter over medium heat. Add 2 cloves of minced garlic and 2 diced large shallots. Cook, stirring occasionally, until tender, approximately 3 minutes.
  4. Make a roux: Whisk in 2 tablespoons all-purpose flour into the butter, garlic, and shallot mixture. Cook until the flour is lightly browned, about 1 minute, stirring constantly to avoid burning.
  5. Deglaze and add liquids: Stir in 1/3 cup dry white wine and 3 cups chicken stock, scraping up any browned bits from the bottom of the Dutch oven to incorporate flavor.
  6. Add orzo and season: Stir in 1 cup orzo pasta and season with kosher salt and freshly ground black pepper to taste.
  7. Cook the pasta: Bring the mixture to a boil, then reduce heat and simmer, stirring occasionally until the orzo is cooked through, about 6 minutes. If the orzo becomes too thick, add more chicken stock as needed to achieve your desired consistency.
  8. Finish the dish: Stir in 1/3 cup freshly grated Parmesan, 1/4 cup heavy cream, 1 tablespoon freshly squeezed lemon juice, 2 tablespoons chopped fresh parsley, and 2 tablespoons chopped fresh dill. Season again with salt and pepper to taste.
  9. Combine shrimp and orzo: Return the cooked shrimp to the Dutch oven and stir to combine all ingredients evenly.
  10. Serve: Serve the garlic butter shrimp and orzo immediately, garnishing if desired with additional fresh herbs or Parmesan.

Notes

  • For a wine substitute, use additional chicken stock or a splash of white grape juice.
  • Adjust the amount of chicken stock to achieve your preferred orzo creaminess.
  • Use fresh herbs for best flavor; dried can be substituted but reduce quantity by half.
  • Ensure shrimp is peeled and deveined for the best texture and taste.
  • This dish can be easily doubled for larger gatherings using a larger pot.

Find it online: https://dishcooks.com/one-pot-garlic-butter-shrimp-and-orzo-recipe/