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A hearty, quick one-pot meal with juicy shrimp and super fluffy, creamy, creamy orzo. Done in 40 minutes! Very simple, very good.
reasons to make one pot garlic butter shrimp and orzo
- Easy, quick one-pot cooking. This dish is made in one pot in just 40 minutes, start to finish, with very little cleanup.
- Creamy orzo goodness. We’re talking buttery, garlicky, juicy shrimp swimming in super creamy, super dreamy orzos.
- Fancy enough company for the weekend. This recipe is definitely weeknight friendly but it’s also good (and awesome) enough to serve up for weekend company, friends and family.
- Great with crusty bread. Shrimp and creamy orzo is best served with crusty homemade bread serving as the perfect vehicle to soak up every last drop of this delicious goodness.
- A versatile, forgiving recipe. One-pot orzo dishes are incredibly flexible, using what you have on hand. Swap out the shrimp for boneless chicken, skinless chicken or andouille sauce, or add in any seasonal vegetables or leafy greens for those picky eaters!
What is orzo?
Orzo is a type of pasta that cooks quickly, similar in shape to a long grain of rice. Orzo can be added to one-pot dishes, helping to thicken the dish naturally by releasing the starch as it cooks in the broth, yielding a rich, smooth consistency.
the key ingredients in this garlic one pot are shrimp and orzo
Shrimp
If using frozen shrimp, thaw overnight in the refrigerator or choose to thaw quickly under cold running water. Use medium sized shrimp that have been peeled and rinsed to reduce the preparation time even more.
Garlic and shallots
For all added flavor.
White wine and chicken stock
These are the liquids that help cook the orzo, and keep everyone happy and sweet. Extra chicken stock can be used for the white wine, if needed.
Orzo
Orzo is the miracle ingredient here, it cooks quickly in the same pot as everything else (no need to boil the orzo separately), turning this dish into the creamiest, most delicious goodness.
Parmesan
Freshly grated cheese always goes a long way, adding salty, nutty flavors to the dish. Stir at the end, and more to serve.
Heavy cream
A small amount (1/4 cup) of heavy cream or half and half will add an even creamier, sweeter consistency to the dish.
Lemonade
Lemon juice and fresh squeezed lemon juice will help lighten and balance all the flavors while reducing the richness of the dish.
Fresh herbs
Add the finishing touch with fresh parsley and dill (or your favorite herbs).
species of shrimp
Wild-caught shrimp versus farmed shrimp
Farmed shrimp are raised in a controlled environment, while wild shrimp are caught in their natural habitats by fishermen. Wild caught shrimp are often preferred over farmed shrimp mainly because of the taste.
Frozen vs. fresh shrimp
Unless you live in a coastal area, the “fresh shrimp” on display at your local grocery store is already frozen from the ocean. Frozen shrimp offer ultimate freshness (flash-frozen as soon as they are caught) and flexibility, using only what you need for dinner. Bottom line, frozen shrimp will taste better and cook better.
tips and tricks for success
- Know your shrimp size.Shrimp size is calculated by the number of shrimp per pound. The smaller the number, the bigger your shrimp. There are about 40-50 medium shrimp per pound.
- Buy frozen shrimp.For high quality and freshness, using frozen shrimp is fine (but avoid freezer bags), opting for quick thawing under cold running water.
- Cook in batches.Crowding the pan will lead to poor heat and chewy, rubbery shrimp.
- Choose a wine to drink.A dry white wine (pinot grigio or sauvignon blanc) is good here – it doesn’t have to be anything fancy or expensive. Just something you don’t have a problem drinking since you’ll have an open bottle.
- Use good quality stock.The better the quality of your stock, the better your orzo dish will be. Many brands like to pack in salt so always choose an unsalted or low sodium brand. Homemade stock is even better.
- Add the cream a little.Always add heavy cream at the end, pouring slowly to prevent curdling.
- Add to the leafy greens.This is a great recipe for sneaking in leafy greens for picky eaters. Spinach, kale, collard greens, swiss chard, or arugula are all good choices.
- Allow to sit for 5-10 minutes. This will give the orzo a chance to soak up all the lovely flavors of the stock until that desired creamy consistency is achieved.
- Serve with crusty bread.Serve with all the homemade crusty bread for dipping, dipping and dunking!
Many Favorite One Pot Meals
- Pot Sausage Pasta
- One Pot Chicken
- One pot of Garlic Parmesan Pasta
- One Pot Lemon Chicken and Orzo
- One pot Greek chicken and Orzo
Tools for this Recipe
Dutch oven
One Pot Garlic Butter Shrimp and Orzo: Frequently Asked Questions
Extra chicken stock can be used in white wine instead of non-alcoholic.
Heavy cream (or heavy cream) has one of the highest fat content with about 36-40% fat. Half and half or whole milk are suitable substitutes, but will produce a lighter result.
Lemon juice and lime juice help balance the flavor and richness of the dish.
Leftovers can be stored in an airtight container in the refrigerator for up to one day, adding stock or milk, if needed.
One Pot Garlic Butter Shrimp and Orzo
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Equipment
-
Dutch oven
Ingredients
for shrimp
- 2 of spoons unsalted butter
- 1 ½ pounds medium shrimp stripped and stripped
- 1 a clove garlic it is digested
- Kosher salt and freshly ground black pepper to taste
- 1 a spoon lemon juice
- 1 a spoon freshly squeezed lemon juice
for orzo
- 2 of spoons unsalted butter
- 2 cloves garlic it is digested
- 2 large shallots dice
- 2 of spoons all purpose flour
- â…“ 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
- â…“ cup Freshly grated Parmesan
- ¼ cup heavy cream
- 1 a spoon freshly squeezed lemon juice
- 2 of spoons chopped parsley leaves
- 2 of spoons chopped fresh dill
Instructions
for shrimp
-
Melt the butter in a dutch oven over medium heat. Working in batches, add shrimp and garlic; season with salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes.
-
Mix lemon juice and lemon juice; set aside and keep warm.
for orzo
-
Melt the butter in a dutch oven. Add the garlic and shallots, and cook, stirring occasionally, until soft, about three minutes.
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Toast the flour until lightly browned, about 1 minute.
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Add the wine and chicken stock, scraping up any browned bits from the bottom of the Dutch oven. Add the orzo; season with salt and pepper, to taste.
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Boil; reduce the heat and boil, stirring occasionally, until the pasta is cooked, about 6 minutes. If the orzo is too thick, add more chicken stock as needed until the desired consistency is reached.
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Mix Parmesan, heavy cream, lemon juice, parsley and dill; season with salt and pepper, to taste. Return the shrimp to the Dutch oven.
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Serve immediately.
