One Pan Creamy Parmesan Orzo with Shrimp Recipe

There’s something almost magical about watching a simple collection of ingredients transform into a restaurant-quality meal right before your eyes. And when that transformation happens in just one pan? Well, that’s when cooking becomes pure joy rather than a chore.

This One Pan Creamy Parmesan Orzo with Shrimp is exactly that kind of recipe — the kind that makes you feel like a culinary genius while keeping things refreshingly simple. No juggling multiple pots, no mountain of dishes waiting in the sink, just one beautiful pan bringing together plump shrimp, creamy orzo, and that irresistible combination of garlic and Parmesan that makes everything better.

What makes this dish particularly special is how the orzo gets toasted first, developing those deeper, nuttier flavors that you just can’t achieve any other way. Then it slowly absorbs all that savory chicken broth and cream, becoming perfectly al dente while creating its own silky sauce. It’s pasta technique meets one-pan convenience, and the results are nothing short of spectacular.

What Makes This Recipe So Special?

Let’s be honest — we’ve all had those nights when the thought of cooking feels overwhelming. Between work, family, and everything else life throws our way, the last thing anyone wants is a complicated recipe that requires half the contents of your spice cabinet and every pot you own.

That’s where this orzo dish shines. It understands that sometimes the best meals are the ones that don’t fight you every step of the way. The prep is minimal — mostly just patting some shrimp dry and mincing garlic. The technique is straightforward but smart, building layers of flavor without unnecessary complexity.

And here’s the beautiful part: while you’re stirring occasionally and watching the orzo absorb all those wonderful flavors, your kitchen starts smelling like the kind of place where good things happen. That combination of garlic hitting hot olive oil, the gentle bubbling of cream and broth, the fresh brightness of lemon at the end — it’s aromatherapy disguised as dinner prep.

Ingredients Needed for the Recipe

The ingredient list for this dish reads like a greatest hits collection of pantry staples and fresh favorites. You’ll need:

• 2 tablespoons butter — for that rich, silky base
• 1 pound large shrimp, uncooked and tail-off — the star protein
• 1 teaspoon salt (seasoned salt works beautifully here)
• 1 teaspoon black pepper, divided
• 2 teaspoons extra virgin olive oil
• 6-8 cloves garlic, minced — don’t be shy with this
• 2 cups uncooked orzo pasta
• 2 cups chicken broth — the foundation of flavor
• 3/4 cup half and half — for that dreamy creaminess
• 1/2 teaspoon cayenne pepper — adjust to your heat preference
• 1 teaspoon dried basil
• 1 teaspoon onion powder
• 5 ounces baby spinach
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 2 tablespoons fresh lemon juice

What’s wonderful about this list is how each ingredient plays a specific role. The butter and olive oil create different layers of richness, while the chicken broth and half-and-half work together to create that perfect creamy consistency without being too heavy. The seasonings — cayenne, basil, onion powder — build a warm, complex flavor profile that complements both the shrimp and the orzo beautifully.

How to make One Pan Creamy Parmesan Orzo with Shrimp?

Step 1: Prepare and Season the Shrimp

Start by patting your shrimp completely dry with paper towels. This might seem like a small detail, but it’s crucial for getting that beautiful golden sear. Wet shrimp will steam rather than sear, and you’ll miss out on all those lovely caramelized flavors.

Season both sides generously with your seasoned salt and black pepper. Don’t be timid here — shrimp can handle bold seasoning, and since they cook so quickly, this is your main opportunity to get flavor into the protein itself.

Step 2: Sear the Shrimp to Perfection

Heat your butter in a large pan over medium-high heat. Once it’s melted and beginning to foam, add your seasoned shrimp. The key here is not to overcrowd — if your shrimp are touching too much, they’ll steam instead of sear.

Cook for 2-3 minutes per side, resisting the urge to move them around. You want that golden-brown crust that adds so much flavor to the final dish. Once they’re beautifully seared and just cooked through, remove them from the pan and set aside. They’ll finish cooking later when you add them back in.

Step 3: Build the Aromatic Base

Add your olive oil to the same pan — and yes, keep all those beautiful browned bits from the shrimp. That’s liquid gold right there. Reduce the heat to medium and add your minced garlic.

Cook for about a minute, stirring constantly, until the garlic becomes fragrant and just begins to turn golden. This is one of those moments where your kitchen transforms into something that smells absolutely incredible. Don’t let the garlic brown too much, though — bitter garlic can overpower the entire dish.

Step 4: Toast the Orzo

Add the uncooked orzo directly to the pan with the garlic, along with a pinch of salt and pepper. This toasting step is what sets this recipe apart from ordinary pasta dishes. Stir the orzo around for 1-2 minutes, letting it get lightly golden and nutty.

You’ll actually hear the difference — the orzo will start to sound different as it toasts, almost like popcorn beginning to pop. This develops those deeper, more complex flavors that make people wonder what your secret ingredient is.

Step 5: Create the Creamy Base

Pour in your chicken broth and half-and-half, then add the cayenne, basil, and onion powder. Stir everything together and bring it to a gentle simmer. This is where patience becomes your friend.

Cover the pan and let the orzo work its magic, stirring every few minutes to prevent sticking. The orzo will gradually absorb the liquid, becoming tender while creating its own creamy sauce. If it seems to be getting too dry, add a bit more broth or water. The whole process takes about 10-15 minutes, and you’ll know it’s ready when the orzo is al dente and most of the liquid has been absorbed.

Step 6: Add the Finishing Touches

Once your orzo reaches that perfect tender-but-still-with-bite texture, stir in the Parmesan cheese and baby spinach. Watch as the cheese melts into the warm orzo, creating an even richer, more luxurious sauce, while the spinach wilts down into silky green ribbons.

Finally, stir in the lemon juice — this bright, acidic note is what brings the entire dish into perfect balance. Taste and adjust seasoning as needed.

Step 7: Bring It All Together

Return your beautifully seared shrimp to the pan, nestling them right into that creamy, cheesy orzo. They’ll warm through quickly in the residual heat. Serve immediately, topped with extra Parmesan cheese and perhaps a few more drops of fresh lemon juice.

Why Does One Pan Cooking Work So Well Here?

There’s something almost alchemical about one-pan cooking when it’s done right. It’s not just about convenience — though the minimal cleanup is certainly appealing. It’s about how flavors build and meld when they’re all cooking together in the same space.

In this recipe, every ingredient benefits from what came before it. The shrimp leaves behind those gorgeous browned bits that flavor the garlic. The toasted orzo absorbs every drop of seasoned liquid, becoming more flavorful than it ever could on its own. The spinach wilts in all those accumulated flavors, and the cheese melts into a sauce that’s been building complexity from the very first step.

This technique also means your timing becomes much more forgiving. There’s no juggling multiple pots at different stages, no worrying about one component overcooking while you finish another. Everything happens in sequence, but in the same cozy space, creating layers of flavor that feel much more sophisticated than the simple technique would suggest.

Tips for a Perfect Orzo Dish

The difference between a good dish and a great one often comes down to small details. Here’s how to elevate your orzo:

1. Toast the Orzo: Don’t skip this step, even if you’re in a hurry. It adds a nutty depth of flavor. The orzo should smell slightly toasted and look golden before adding liquids.
2. Control the Liquid: Too much liquid turns it soupy, too little makes it dry. Keep extra warm broth on hand and add gradually until you reach a creamy, saucy texture.
3. Use Large Shrimp: Bigger shrimp hold up better during cooking and won’t disappear into the orzo. If using smaller shrimp, reduce cooking time to avoid overcooking.
4. Medium Heat: Too high a heat burns garlic, sticks the orzo, and toughens shrimp. Stick to medium to medium-high for better control and flavor development.
5. Adjust Seasonings: Taste as you go! Add a bit more lemon, cayenne, or Parmesan as you see fit to make the dish truly your own.

Can You Make It Ahead?

You can prep most of the dish in advance. Stop just before adding spinach and lemon juice, cool it, and refrigerate. When ready to serve, reheat gently with a splash of broth or cream, then stir in the spinach and lemon.

For storage, it lasts 3 days in the fridge. Add extra moisture (broth or cream) when reheating, especially since the orzo will absorb more liquid. To prevent mushy orzo, undercook it slightly when prepping ahead. Shrimp reheat well if done gently over low heat.

Ingredient Substitutions

This recipe is versatile:

• Protein: Chicken or scallops work well in place of shrimp. Chicken needs an extra minute or two to cook through.
• Vegetarian: Omit shrimp and add more veggies like cherry tomatoes, asparagus, or mushrooms. Add heartier veggies early, delicate ones later.
• Cream: Swap half-and-half for heavy cream for richness or whole milk for a lighter option. Plant-based milk works too, just thicken with a bit of flour or cornstarch.
• Cheese: Parmesan is ideal, but Pecorino Romano or sharp Cheddar can also work.
• Herbs: Fresh basil can replace dried, using about three times as much and adding it at the end to keep its flavor.

This recipe is flexible—experiment with what you have on hand while sticking to the core technique: layer flavors, toast the orzo, and finish with bright, fresh touches.

Print Recipe

One Pan Creamy Parmesan Orzo with Shrimp Recipe

Author: Kelsey Perez Cooking Method: Sauteing, Simmering Cuisine: American, Italian Courses: Dinner Recipe Keys: C creamy O one-pan O orzo S shrimp

Difficulty: easy Prep Time 10 mins Cook Time 20 mins Total Time 30 mins

Servings: 4 Estimated Cost: $ 14.00 Calories: 520

Best Season: Spring, Summer, Fall, Winter

Description

This One Pan Creamy Parmesan Orzo with Shrimp is the ultimate weeknight dinner — quick, delicious, and all cooked in a single skillet! Tender shrimp, perfectly toasted orzo, and a rich, creamy Parmesan sauce come together in under 30 minutes. Packed with spinach and brightened with lemon, it's a balanced, satisfying meal that's as easy to make as it is to clean up.

Ingredients

Servings

Main Ingredients

• 2 Tbsp butter
• 1 lb shrimp (large, uncooked, tail-off)
• 1 tsp kosher salt (or seasoned salt)
• 1 tsp black pepper (divided)
• 2 tsp extra virgin olive oil
• 6-8 garlic cloves (minced)
• 2 cups orzo (uncooked)
• 2 cups chicken broth (or water with bouillon)
• ³⁄₄ cup half and half (or heavy cream for richer sauce)
• ¹⁄₂ tsp cayenne (adjust to taste)
• 1 tsp dried basil
• 1 tsp onion powder
• 5 oz baby spinach (fresh)
• ¹⁄₂ cup Parmesan cheese (grated, plus extra for serving)
• 2 Tbsp lemon juice (fresh, more to taste)

Instructions

1. Prep and Cook Shrimp

   Pat the shrimp dry with paper towels. Season both sides generously with salt and black pepper.
2. Heat butter in a large skillet over medium-high heat. Add shrimp and cook for 2–3 minutes per side until pink and opaque. Remove from the pan and set aside.

3. Sauté Garlic and Toast Orzo

   Add olive oil to the same pan over medium heat. Stir in minced garlic and cook for about 1 minute until fragrant.
4. Add uncooked orzo, a pinch of salt, and a dash of black pepper. Toast for 1–2 minutes, stirring frequently, until lightly golden.

5. Simmer Orzo in Broth and Cream

   Pour in chicken broth and half and half. Add cayenne, dried basil, and onion powder. Stir well to combine.
6. Bring the mixture to a simmer, then cover and cook for 10–15 minutes, stirring occasionally to prevent sticking. Add more broth or water if needed. Cook until orzo is al dente and most liquid is absorbed.

7. Finish with Cheese, Spinach, and Lemon

   Stir in grated Parmesan and baby spinach. Cook until the cheese is melted and the spinach is wilted, about 2 minutes.
8. Stir in fresh lemon juice. Return the cooked shrimp to the pan and toss to combine. Taste and adjust seasoning if needed.

9. Serve

   Serve hot, garnished with extra grated Parmesan, a squeeze of lemon, and additional black pepper if desired.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 520kcal

% Daily Value *

Total Fat 23g36%

Saturated Fat 12g60%

Trans Fat 0.5g

Cholesterol 195mg65%

Sodium 850mg36%

Potassium 580mg17%

Total Carbohydrate 45g15%

Dietary Fiber 3g12%

Sugars 4g

Protein 34g68%

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Calcium 320 mg

Iron 3.0 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Make it spicier: Increase cayenne or add red pepper flakes for more heat.
• Dairy-free option: Use olive oil instead of butter, coconut cream instead of half and half, and nutritional yeast instead of Parmesan.
• Add veggies: Toss in sun-dried tomatoes, roasted red peppers, or artichoke hearts for extra flavor and texture.
• Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
• Reheating: Gently reheat on the stovetop with a splash of broth or water to loosen the sauce. Finish with a fresh squeeze of lemon.
• Use frozen shrimp: Thaw completely and pat dry before cooking to ensure proper searing.

Keywords: creamy parmesan orzo, one pan orzo, shrimp orzo recipe, easy shrimp dinner, one pot pasta, creamy orzo with shrimp