Creamy Shrimp Orzo (Prawn Risoni)
This fancy Shrimp Orzo is the ultimate easy weeknight meal! Tender pasta grains coated in a garlicky cream sauce with juicy chunks of shrimp
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!
Notes
(NOTE 1) 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.
(NOTE 2) 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.
(NOTE 3) 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.
(NOTE 4) 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.
(NOTE 5) 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!
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.
Cheers – Cat T
Nutrition
Serving: 1 ServingCalories: 537kcalCarbohydrates: 53gProtein: 27gFat: 24gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 159mgSodium: 850mgPotassium: 448mgFiber: 2gSugar: 3gVitamin A: 1030IUVitamin C: 6mgCalcium: 185mgIron: 2mg