Description

A quick and easy dinner recipe featuring succulent shrimp seared with garlic and lemon, served over creamy orzo pasta blended with cream cheese and Parmesan for a luscious texture.

Ingredients

Scale

1 pound large shrimp, peeled and deveined (fresh or thawed frozen shrimp)
1 cup orzo pasta (about 180g)
4 cloves garlic, minced
Juice and zest of 1 large lemon
2 ½ cups low-sodium chicken broth (600ml)
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
½ cup freshly grated Parmesan cheese (about 50g)
2 tablespoons cream cheese, softened (optional)
2 tablespoons fresh parsley, chopped
¼ teaspoon red pepper flakes (optional)
Salt and pepper to taste

Instructions

Cook the orzo: In a medium saucepan, bring 2 ½ cups chicken broth to a boil. Add 1 cup orzo, reduce heat to medium-low, and simmer uncovered for 8–10 minutes or until tender but still firm to the bite. Stir occasionally to prevent sticking. Drain any excess liquid if needed, then set aside.
Sear the shrimp: While orzo cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add shrimp seasoned with salt and pepper. Cook for about 2 minutes per side until pink and opaque—do not overcrowd the pan; cook in batches if necessary. Remove shrimp and set aside.
Sauté garlic: Lower heat to medium, add 2 tablespoons butter to the skillet. Once melted, add minced garlic and ¼ teaspoon red pepper flakes (if using). Stir for about 1 minute until fragrant but not browned.
Combine lemon and orzo: Add cooked orzo to the skillet. Stir in lemon juice and zest, cream cheese, and Parmesan. Mix well to get a creamy texture. If too thick, add a splash of broth or water to loosen.
Return shrimp to pan: Nestle cooked shrimp back into the orzo mixture. Stir gently to combine and warm through, about 1–2 minutes.
Finish and garnish: Remove from heat. Sprinkle chopped fresh parsley over the top. Taste and adjust seasoning with salt, pepper, or more lemon juice if desired. Serve immediately.

Notes

Avoid overcooking shrimp to prevent rubbery texture. Add lemon juice at the end to prevent dairy from splitting. Reserve some orzo cooking liquid to adjust sauce consistency if needed. For gluten-free, substitute orzo with quinoa or cauliflower rice. For dairy-free, use coconut cream instead of cream cheese and omit Parmesan or use a plant-based alternative.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Cuisine: Mediterranean

Nutrition

Serving Size: 1 serving (about 1/4
Calories: 350
Sugar: 2
Sodium: 400
Fat: 12
Saturated Fat: 5
Carbohydrates: 30
Fiber: 2
Protein: 25

Keywords: lemon garlic shrimp, creamy orzo, easy dinner, quick shrimp recipe, weeknight meal, seafood pasta, garlic shrimp, lemon shrimp, creamy pasta