Imported from Instagram

One-Pan Creamy Lemon Shrimp Orzo

Name: One-Pan Creamy Lemon Shrimp Orzo
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: olive oil (For heating the skillet; amount not specified); 1 lb jumbo shrimp (Peeled and deveined); 1 tsp Italian seasoning (For seasoning the shrimp); 0.5 tsp crushed red pepper (For seasoning the shrimp); 1 tsp black pepper (For seasoning the shrimp); 1 tsp smoked paprika (For seasoning the shrimp); 2 tsp butter garlic seasoning (For seasoning the shrimp); 1 onion (Small and diced); 5 cloves garlic (Minced); 1 tbsp Calabrian chilis; 2 tbsp fresh basil (Finely chopped); 2 cups orzo (Dry); 1 lemon lemon zest (Zest of 1 lemon); 2 tsp butter garlic seasoning (Added while toasting the orzo); 0.5 cup dry white wine; 4 cups chicken broth; 3.5 sprigs fresh thyme (Use 3–4 sprigs); 0.5 cup heavy cream; 1 tbsp butter; 0.25 cup Parmesan (Freshly grated); 0.5 lemon lemon juice (Juice of ½ lemon); 2.5 tbsp fresh basil (Torn, for finishing; use 2–3 tbsp)

Recipe by Kiana Gray @_cookingwithkiana · Instagram

Imported by Niki Su on SeeMeCook

Juicy shrimp and tender orzo come together in one skillet with a bright lemon, garlic, herb, cream, and Parmesan sauce. It is a flavorful weeknight dinner with a light summer feel.

4 servings30 minMediterranean

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Ingredients

olive oil (For heating the skillet; amount not specified)
1 lb jumbo shrimp (Peeled and deveined)
1 tsp Italian seasoning (For seasoning the shrimp)
0.5 tsp crushed red pepper (For seasoning the shrimp)
1 tsp black pepper (For seasoning the shrimp)
1 tsp smoked paprika (For seasoning the shrimp)
2 tsp butter garlic seasoning (For seasoning the shrimp)
1 onion (Small and diced)
5 cloves garlic (Minced)
1 tbsp Calabrian chilis
2 tbsp fresh basil (Finely chopped)
2 cups orzo (Dry)
1 lemon lemon zest (Zest of 1 lemon)
2 tsp butter garlic seasoning (Added while toasting the orzo)
0.5 cup dry white wine
4 cups chicken broth
3.5 sprigs fresh thyme (Use 3–4 sprigs)
0.5 cup heavy cream
1 tbsp butter
0.25 cup Parmesan (Freshly grated)
0.5 lemon lemon juice (Juice of ½ lemon)
2.5 tbsp fresh basil (Torn, for finishing; use 2–3 tbsp)

Steps

1
Heat olive oil in a large skillet over medium-high heat. Toss the peeled and deveined shrimp with the Italian seasoning, crushed red pepper, black pepper, smoked paprika, and the first 2 teaspoons of butter garlic seasoning.
2
Add the seasoned shrimp to the hot skillet and sear for 1–2 minutes per side, until just cooked through. Remove the shrimp from the pan and set it aside.
3
In the same pan, sauté the diced onion until soft and translucent.
4
Add the minced garlic, Calabrian chilis, and finely chopped basil. Cook for 30–45 seconds, until fragrant, taking care not to burn the garlic or chilis.
5
Stir in the dry orzo and toast it for 1–2 minutes. Add the lemon zest and the second 2 teaspoons of butter garlic seasoning while the orzo toasts.
6
Deglaze the pan with the white wine and let it reduce by half.
7
Pour in the chicken broth and add the fresh thyme sprigs. Simmer for about 8 minutes, stirring occasionally, until the orzo is tender.
8
Remove the thyme sprigs from the pan. Stir in the heavy cream, butter, freshly grated Parmesan, and lemon juice.
9
Add half of the reserved shrimp back into the pan and let it heat through.
10
Top the orzo with the remaining shrimp and torn fresh basil. Serve immediately.

Notes

The post does not specify the amount of olive oil. The transcript mentions different butter quantities and a longer orzo-toasting time, but the author-provided written directions and ingredient list are used as the primary recipe. The source does not specify exact servings or storage instructions.