This Shrimp Orzo is the ultimate easy weeknight meal! Tender pasta grains coated in a garlicky cream sauce with juicy chunks of shrimp
Elegance made easy
According to my husband, pasta tastes the same, so he can’t understand why I need penne, spaghetti, orecchiette, fettuccine,… and the list goes on. He didn’t actually name them because I’m pretty sure he doesn’t know what they’re called. He knows, ‘they’re all pasta that comes in various shapes’
This conversation came to me when I was rummaging through the back of the pantry and found a forgotten container of orzo. Perfect time to test husband’s pasta skills for fun! ‘What’s this?’ I asked. He peered into my hand and immediately said, ‘rice,’ giving me a puzzle look.
I didn’t bother telling him it’s pasta because there was no need for another silly pasta disagreement. So, I just said, ‘Ah, rice with extra large grains!’ I have to give him credit though because he did realise it was pasta when he tried this creamy shrimp orzo.
Craving a luscious, creamy pasta overflowing with plump, juicy prawns? Look no further than shrimp orzo. A truly irresistible dish. Rich and silky using simple ingredients: butter, garlic, cream, parmesan cheese, lemon juice, and parsley.
This elegant yet comforting meal pairs perfectly with a chilled glass of your favorite white wine. So quick and easy it can be prepared for a weekday meal; it’s ready to serve in 30 minutes!
Shrimp Orzo
What is Orzo?
Orzo, also known as risoni, is a type of pasta that’s shaped like large grains of rice. It’s made from semolina flour, just like most traditional pastas. Orzo becomes tender and slightly creamy, making it perfect for absorbing the flavour from the sauce it’s cooked in.
What prawns should I use orzo?
Use raw, fresh or frozen large prawns. Avoid precooked prawns as they’ll get tough during cooking and you won’t get delicate bouncy texture. I save lots of time by using thawed frozen prawns which came conveniently shelled, deveined, and cleaned.
What else goes well with creamy orzo?
Not a fan of prawns? No worries, this creamy orzo will go beautifully with salmon, scallop, chicken, mushrooms or peas. Adjust the cooking time to whatever you choose and you may also wish to pan fry or sear the meat/vegetable before adding it to the orzo.
Why is orzo easy to prepare? (compared to risotto)
Orzo cooks just like pasta, so it only takes about 8 to 10 minutes. Risotto requires slowly adding hot broth, one ladle at a time, while stirring constantly for 20–30 minutes.
We can just drain any excess liquid (broth/stock) or splash more liquid to get the preferred consistency when cooking with Orzo. With risotto, we have to manage texture while cooking as it may get dry or too wet.
More amazing pasta recipes to try:
Ingredients for Shrimp Orzo
Large raw prawns (shrimp) – We need about 500 gm / 1.1 lbs of prawns weighed after removing their heads and shells. For convenience, I used large raw frozen prawns which were defrosted overnight in the fridge. They come pre-cleaned, deveined and shelled. I separated some whole prawns use as garnish. To save time, you could just chop all the prawns and combine with the pasta.
Orzo (Risoni) is dried pasta that is shaped like large rice grains. Risoni or Orzo is not the same as Arborio or Carnaroli short-grained rice, which is used to make risotto.
Chicken stock or chicken broth – I like to use salt reduced / low sodium stock as we have more control of the salt levels in our dishes.
Thickened cream – In Australia, thickened cream contains at least 35% or more of fat and usually has gelatine or thickening agents to help hold its shape. Heavy cream or whipping cream can be used in place of thickened cream.
Parmesan cheese – When making sauces, it’s best to use freshly grated Parmesan cheese as it’ll melt into the sauce. Pre-grated cheese contains anti-caking agents, which may cause the sauce to go grainy. Also, freshly grated Parmesan has a stronger flavour and aroma!
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How to make Shrimp Orzo
Step-by-step guide with photos
For prawn topping (optional) – Dab the prawns dry using paper towels. Heat the olive oil in a large, deep frying pan over medium-high heat. Place in 8 prawns and fry for 1 to 2 minutes per each side or until cooked through. Transfer prawns onto a plate, then cover loosely with foil to keep warm.
If attached, remove the tail shell from the remaining prawns, then chop into little chunks.
Use paper towels and carefully wipe the same frying pan clean. Melt the butter over medium heat, then add the garlic and sauté for a minute. Stir in the orzo to cover it in butter, then pour in the stock. Add the salt and stir regularly during cooking so it doesn’t catch on the bottom of the pan. Cook until most of the liquid absorbs into the pasta; this should take about 8 to 10 minutes.
Try the orzo, it should be al dente like regular pasta, tender but slightly firm. If the orzo isn’t done and the liquid looks low, add a little more stock a little at a time until you get the right consistency. Alternatively, if the orzo is done, and it’s too wet, use a spoon to remove some liquid.
Stir in the chopped prawns, and cook until they change colour, then add the cream and Parmesan cheese. Continue to stir until the cheese has melted into the sauce. Cook for another 5 minutes or until the pasta has heated though. Add the lemon juice and parsley, stir to combine, then remove from heat.
Have a taste and adjust to your liking by adding more salt, pepper, or lemon juice if needed. Top orzo with prawns (if using) and serve with more Parmesan and parsley if desired. This pasta is best served immediately. Enjoy!
How to store Shrimp Orzo
Leftovers – Shrimp orzo is best served immediately after cooking. To store, allow pasta to cool completely at room temperature, then transfer them to an airtight container. Keep in fridge for up to 3 days.
I’ve used a third-party application to calculate the calories and nutritional information, so please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements. For specific details and conversions, visit our Australian Cooking Measurements page.
I would love your feedback and support if you made this recipe. To do this, please rate this recipe and provide a comment by scrolling down this page or by clicking that green circle on the bottom left. An email address is required (for spam), but it won’t be published. I would also love to see your dish, so don’t forget to tag me on my Instagram account ‘3catsfoodie’
Cheers – Cat T
Creamy Shrimp Orzo (Prawn Risoni)
Video
Ingredients
- 1 tbsp (20ml / 0.7floz) olive oil
- 500g / 1.1lb large peeled raw prawns or shrimps, cleaned and deveined (NOTE 1)
- 40g / 1.4oz unsalted butter
- 5 (20g / 0.7oz) garlic cloves, peeled and minced
- 2 cups (385g / 13.6oz) dried Orzo or Risoni pasta (NOTE 2)
- 4 cups (1L / 1qt) salt reduced or low sodium chicken stock (NOTE 3)
- ½ Tsp salt
- ¾ cup (180ml / 6floz) thickened cream or heavy cream (NOTE 4)
- ½ cup (45g / 1.6oz) freshly shredded Parmesan cheese (NOTE 5)
- 1 tbsp (20ml / 0.7floz) freshly squeezed lemon juice
- ⅓ cup (15g / 0.5oz) finely chopped flat-leaf parsley
Instructions
- For prawn topping (optional) – Dab the prawns dry using paper towels. Heat the olive oil in a large, deep frying pan over medium-high heat. Place in 8 prawns and fry for 1 to 2 minutes per each side or until cooked through. Transfer prawns onto a plate, then cover loosely with foil to keep warm.
- If attached, remove the tail shell from the remaining prawns, then chop into little chunks.
- Use paper towels and carefully wipe the same frying pan clean. Melt the butter over medium heat, then add the garlic and sauté for a minute. Stir in the orzo to cover it in butter, then pour in the stock. Add the salt and stir regularly during cooking so it doesn't catch on the bottom of the pan. Cook until most of the liquid absorbs into the pasta; this should take about 8 to 10 minutes.
- Try the orzo, it should be al dente like regular pasta, tender but slightly firm. If the orzo isn't done and the liquid looks low, add a little more stock a little at a time until you get the right consistency. Alternatively, if the orzo is done and it's too wet, use a spoon to remove some liquid.
- Stir in the chopped prawns, and cook until they change colour, then add the cream and Parmesan cheese. Continue to stir until the cheese has melted into the sauce. Cook for another 5 minutes or until the pasta has heated though. Add the lemon juice and parsley, stir to combine, then remove from heat.
- Have a taste and adjust to your liking by adding more salt, pepper, or lemon juice if needed. Top orzo with prawns (if using) and serve with more Parmesan and parsley if desired. This pasta is best served immediately. Enjoy!
