One Pot Garlic Butter Shrimp and Orzo
A cozy, quick-cooking one pot meal with juicy shrimp and the dreamiest, most velvety, creamy orzo. Made in 40 min! So easy, so so good.
Ingredients
for the shrimp
- 2 tablespoons unsalted butter
- 1 ½ 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
for the orzo
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 2 large shallots, diced
- 2 tablespoons all-purpose flour
- ⅓ 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
- ⅓ cup freshly grated Parmesan
- ¼ cup heavy cream
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons chopped fresh parsley leaves
- 2 tablespoons chopped fresh dill
Equipment
Instructions
for the shrimp
- Melt 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.
- Stir in lemon zest and lemon juice; set aside and keep warm.
for the orzo
- Melt butter in the Dutch oven. Add garlic and shallots, and cook, stirring occasionally, until tender, about 3 minutes.
- Whisk in flour until lightly browned, about 1 minute.
- Stir in wine and chicken stock, scraping any browned bits from the bottom of the Dutch oven. Stir in orzo; season with salt and pepper, to taste.
- Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 6 minutes. If the orzo is too thick, add more chicken stock as needed until desired consistency is reached.
- Stir in Parmesan, heavy cream, lemon juice, parsley and dill; season with salt and pepper, to taste. Return shrimp to the Dutch oven.
- Serve immediately.