Creamy Parmesan Orzo with Shrimp and Asparagus (One Pan)
This creamy parmesan orzo with shrimp and asparagus is cozy, a little fancy and made in just one skillet. The orzo simmers in chicken broth until it’s tender and creamy, almost like risotto, then gets finished with cream, Parmesan, tender asparagus and garlicky shrimp.
It’s the kind of dinner that feels like a treat on a Tuesday night, and it’s ready in about 30 minutes. If you love this, you’ll also want to try our one skillet salmon with lemon orzo.
My favorite part is how the orzo soaks up all the flavor from the pan. You cook the shrimp first, take them out, then build the orzo in the same buttery skillet so nothing goes to waste.
Ingredients You’ll Need
Orzo is a small rice-shaped pasta, so you’ll find it in the pasta aisle. Thin asparagus spears cook faster and are more tender, but thicker ones just need an extra minute or two. Heavy cream makes the sauce rich, and half-and-half works if you want it a little lighter.
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Ingredients
1 lb large shrimp, peeled and deveined
1/2 tsp salt, divided
1/4 tsp black pepper
1/2 tsp garlic powder or paprika (optional, for the shrimp)
2 tbsp butter, divided
2 to 3 cloves garlic, minced
1 cup dry orzo
2 cups chicken broth, plus a splash more if needed
1 bunch asparagus (about 1 lb), trimmed and cut into 1-inch pieces
1/2 cup heavy cream
1/2 cup grated Parmesan
Fresh parsley, chopped
Lemon wedges, for serving (optional)
Step-by-Step Guide
Use a large, deep skillet with a lid. Chop the asparagus and mince the garlic before you start so you’re not rushing once the orzo is simmering.
Directions
- Pat the shrimp dry and season with half the salt, the pepper and the garlic powder or paprika.
Melt 1 tablespoon of butter in a large skillet over medium-high heat.
Add the shrimp in one layer and cook about 1 1/2 to 2 minutes per side, until pink and just cooked through.
Move them to a plate and set aside. Don’t wash the pan, those browned bits are flavor. - Turn the heat down to medium and add the remaining tablespoon of butter.
Add the garlic and cook for about 30 seconds, until fragrant.
Stir in the dry orzo and toast it for 1 to 2 minutes, stirring often, until a few pieces look lightly golden. This gives the orzo a nutty flavor. - Pour in the chicken broth and scrape the bottom of the pan to loosen any browned bits.
Bring it to a boil, then lower the heat to a gentle simmer.
Cover and cook for about 7 minutes, stirring a couple of times so the orzo doesn’t stick, until it’s almost tender but still has a little bite. - Add the asparagus pieces and stir them in.
Cover again and cook 3 to 4 minutes, until the asparagus is bright green and tender and most of the broth is absorbed.
If the pan looks dry before the orzo is done, add a splash more broth. - Turn the heat to low and pour in the heavy cream.
Add the Parmesan and remaining salt and stir until the sauce is smooth and creamy, about 1 minute.
Keeping the heat low helps the cheese melt smoothly instead of clumping. - Return the shrimp and any juices on the plate back to the skillet.
Stir gently for a minute just to warm them through.
Taste and adjust the salt and pepper, then sprinkle with parsley and serve with lemon wedges.
Serve & Enjoy!
What to Serve With It
This is a full meal on its own, but a crisp green salad, garlic bread or a few roasted cherry tomatoes go really well with it.
Easy Variations
Use peas or broccoli instead of asparagus. Swap the shrimp for diced chicken breast (cook it 5 to 6 minutes). Add a handful of sun-dried tomatoes or a squeeze of lemon zest with the cream if you like more brightness.
Important Recipe Notes
- Don’t overcook the shrimp. Cook them just until pink in step 1. They warm back up in the orzo at the end, and cooking them twice makes them rubbery.
- Toast the orzo. It only takes a minute and gives the dish a deeper, nutty flavor.
- Stir the orzo while it simmers. Orzo likes to stick to the bottom of the pan. A quick stir every couple of minutes keeps it creamy.
- Keep the heat low for the cream. High heat can make the Parmesan clump. Low and gentle gives you a silky sauce.
- Loosen leftovers. Orzo keeps soaking up liquid. Add a splash of broth or milk when reheating.
- Storage. Keeps 2 to 3 days in the fridge. Freezing isn’t recommended because the cream sauce and shrimp change texture.
More Easy Shrimp and Orzo Recipes
- One Skillet Salmon with Lemon Orzo
- Chicken Orzo Salad with Feta
- Crispy Shrimp with Stir-Fried Pepper and Onion
- Creamy Garlic White Pasta Sauce
Creamy Parmesan Orzo with Shrimp and Asparagus
Course: Recipes4
servings10
minutes20
minutes520
kcalIngredients
1 lb large shrimp, peeled and deveined
1/2 tsp salt, divided
1/4 tsp black pepper
1/2 tsp garlic powder or paprika (optional, for the shrimp)
2 tbsp butter, divided
2 to 3 cloves garlic, minced
1 cup dry orzo
2 cups chicken broth, plus a splash more if needed
1 bunch asparagus (about 1 lb), trimmed and cut into 1-inch pieces
1/2 cup heavy cream
1/2 cup grated Parmesan
Fresh parsley, chopped
Lemon wedges, for serving (optional)
Directions
- Season the shrimp with salt, pepper and garlic powder. Cook in 1 tbsp butter over medium-high heat 1 1/2 to 2 minutes per side until pink, then set aside.
- Lower the heat to medium, add the remaining butter and garlic for 30 seconds, then toast the orzo 1 to 2 minutes.
- Add the broth, bring to a boil, then cover and simmer about 7 minutes, stirring occasionally.
- Stir in the asparagus, cover and cook 3 to 4 minutes until tender and most of the broth is absorbed.
- Reduce the heat to low and stir in the cream, Parmesan and remaining salt until creamy.
- Return the shrimp to the pan, warm through, season to taste and garnish with parsley.
