Description

Creamy Orzo Shrimp Broccoli is a delightful main course featuring tender shrimp, tender-crisp broccoli, and creamy Parmesan sauce cooked together with orzo pasta. This quick and easy dish combines a buttery garlic base, toasted orzo, and a rich sauce made from heavy cream and Parmesan cheese, creating a comforting and flavorful meal perfect for busy weeknights or casual dinners.

Ingredients

Seafood

1 pound large shrimp, peeled and deveined

Vegetables & Aromatics

2 cups chopped broccoli florets
2 cloves garlic, minced

Dry Goods & Pasta

1 cup orzo pasta

Liquids & Dairy

2 1/2 cups chicken broth
1/2 cup heavy cream
1/2 cup grated Parmesan cheese

Fats & Oils

1 tablespoon olive oil
1 tablespoon butter

Seasonings

Salt and pepper, to taste
1/4 teaspoon red pepper flakes (optional)
1 teaspoon lemon zest (optional)

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Instructions

Prepare the Shrimp: Pat the shrimp dry thoroughly with paper towels and season generously with salt and pepper to ensure the best sear during cooking.
Cook the Shrimp: Heat olive oil in a skillet over medium-high heat. Add the shrimp in a single layer and cook for 2–3 minutes per side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
Sauté Garlic: Reduce the heat slightly and add butter to the same skillet. Once melted, add the minced garlic and sauté for about 30 seconds, stirring constantly to prevent browning, until fragrant.
Toast the Orzo: Add the orzo pasta to the skillet, stirring to coat it evenly with the butter and garlic mixture. Toast the orzo for about 1 minute until it is lightly golden, stirring occasionally to avoid burning.
Add Broth and Simmer: Pour in the chicken broth and bring the mixture to a boil. Reduce heat to medium-low, cover the skillet, and let it simmer for about 5 minutes, stirring occasionally to prevent sticking.
Cook Broccoli with Orzo: Add the chopped broccoli florets to the skillet, gently stir to combine with the orzo and broth, then cover and cook for another 4–5 minutes until the broccoli is tender-crisp.
Make the Creamy Sauce: Lower the heat to low and stir in the heavy cream and grated Parmesan cheese. Continue stirring until a smooth, creamy sauce forms. Taste and adjust seasoning with additional salt and pepper as needed.
Finish the Dish: Fold the cooked shrimp back into the skillet, stirring gently to combine everything evenly. Adjust seasoning to taste and optionally sprinkle with red pepper flakes and lemon zest for added flavor and brightness.

Notes

Patting the shrimp dry before cooking ensures a perfect sear.
Toasting the orzo adds a nutty flavor to the dish.
Chop broccoli small so it cooks evenly and quickly with the orzo.
Taste as you go and adjust seasoning to preference.
For a lighter sauce, swap half the cream for milk without losing creaminess.
Serve with warm garlic bread, a fresh green salad, or a crisp white wine like Sauvignon Blanc.
Add fresh herbs like parsley or basil before serving for brightness.
Substitute shrimp with chicken or tofu for variation.
Use gluten-free pasta or quinoa to make it gluten-free.
For a vegan version, use plant-based cream and skip cheese and shrimp, replacing them with appropriate alternatives.
Store leftovers in an airtight container in the fridge up to 3 days, reheat gently with broth or cream to loosen sauce.
Freezing is possible but remove shrimp first; freeze orzo, broccoli, and sauce up to one month.
Always discard leftovers left out over 2 hours and reheat until steaming hot.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: American