Creamy Shrimp Orzo
This Creamy Shrimp Orzo is made in one skillet with seasoned shrimp, tender orzo, spinach, Parmesan, and a creamy Cajun sauce. The shrimp cooks quickly, while the orzo soaks up all of the flavor left in the pan.
55 minutesServes 4
Seafood
The recipe
Creamy Shrimp Orzo
- Prep
- 15 minutes
- Cook
- 40 minutes
- Total
- 55 minutes
- Serves
- 4
Ingredients
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Method
Add the shrimp to a bowl with the salt, black pepper, garlic powder, onion powder, chili flakes, Cajun seasoning, and olive oil. Mix until the shrimp is evenly coated.
Heat a large skillet over medium heat. Add the shrimp and cook for about 4–5 minutes, turning as needed, until pink and cooked through. Remove the shrimp from the skillet and set aside, leaving the seasoning and juices in the pan.
Add the butter to the same skillet, followed by the diced onion. Cook for about 12–15 minutes, stirring occasionally, until the onion has softened.
Add the minced garlic and cook for another 1–2 minutes.
Add the orzo and mix it into the onions, scraping up the seasoning from the bottom of the skillet as you stir.
Pour in the water and heavy cream. Add the salt, chili flakes, and Cajun seasoning and mix everything together.
Cover and bring to a gentle simmer. Cook for about 12–15 minutes, stirring occasionally, until the orzo is tender. If the orzo absorbs the liquid too quickly, add a small splash of water.
Remove the lid and add the baby spinach. Stir until the spinach wilts into the orzo.
Add grated Parmesan and mix until melted. Return the cooked shrimp to the skillet and gently mix everything together.
Finish with more freshly grated Parmesan on top and serve.
Dilruba’s tips
For the onions, give them enough time to fully soften before moving on.
The shrimp cooks very quickly, so remove it from the pan as soon as it turns pink and opaque.
Keep an eye on the orzo while it simmers. If the mixture starts looking too thick before the orzo is tender, add a small splash of water.
Add the spinach near the end since it only needs a few minutes to wilt.
For the Parmesan, start with a small amount, mix it in, and add more depending on how creamy you want the orzo.
