One Pan Parmesan Orzo with Shrimp (Easy 30-Minute Dinner)

Here’s the deal: some recipes are here to impress your inner chef with sixteen steps, obscure spices, and cookware that you definitely don’t own. And then there’s this recipe. One Pan Parmesan Orzo with Shrimp is the hero of weeknight dinners: creamy, cheesy, lemon-kissed pasta cooked in one pan, with juicy shrimp that scream “fancy,” but secretly take five minutes.

It’s indulgent but approachable, elegant but practical. Basically, the kind of recipe you whip up when you want to look like you tried really hard… even though you mostly stirred things in a pan while humming along to your kitchen playlist.

Why You’ll Love It

Still not sold? Let me hit you with the highlights:

• It’s fast. Dinner in 30 minutes or less. You’ll spend more time debating what to stream afterward.
• Minimal cleanup. One pan means no sink full of pots, strainers, and spoons you “accidentally” used.
• Balanced but indulgent. Shrimp + spinach = healthy. Orzo + Parmesan = comfort food. Together? Harmony.
• Customizable. Don’t have spinach? Use peas. Not a shrimp fan? Swap the protein. Still works.
• Crowd-pleaser status unlocked. It looks restaurant-worthy, but the secret is you barely broke a sweat.

Ingredients for One Pan Parmesan Orzo with Shrimp

Here’s your shopping list. Don’t worry—it’s not one of those intimidating ingredient novels:

• Shrimp (1 lb, peeled & deveined) – Quick-cooking protein, basically the Beyoncé of seafood.
• Orzo pasta (1 cup) – Pasta shaped like rice, so it tricks your brain in the best way.
• Olive oil (2 tbsp) – The golden ticket for searing shrimp.
• Butter (2 tbsp) – Adds that rich, glossy flavor. Olive oil’s BFF.
• Garlic (3–4 cloves, minced) – The holy grail of flavor. Use extra if you love yourself.
• Onion (1 small, finely chopped) – A flavor base that makes your kitchen smell divine.
• Chicken or veggie broth (3 cups) – Adds depth and prevents boring pasta.
• Parmesan cheese (1 cup, grated) – Fresh is best, pre-grated is fine, powdered… eh, let’s not.
• Spinach (2 cups, roughly chopped) – Your daily greens, hiding in pasta.
• Lemon juice (½ lemon, fresh squeezed) – Brightens the whole dish.
• Salt & pepper – Flavor lifters, don’t skip.
• Optional: red pepper flakes – For a cheeky kick.

When mentioning shrimp, link to a post like: Creamy Garlic Shrimp Over Mashed Potatoes

Step-by-Step How To Make It

Cook the shrimp.

Heat olive oil in a big skillet. Add shrimp, season lightly, and sear 2 minutes per side. They should be pink and curled, not shriveled and sad. Remove to a plate.

Build your flavor base.

Add butter to the same pan. Toss in onions and garlic. Stir until translucent and fragrant. Warning: neighbors may show up uninvited.

Toast the orzo.

Add dry orzo to the pan. Stir for 2–3 minutes until it gets lightly golden. This toasting step makes it taste nutty and chef-like.

Add broth.

Pour in chicken (or veggie) broth. Stir, bring to a simmer, then reduce heat. Let it cook, stirring occasionally, until orzo absorbs most of the liquid (about 10 minutes).

Get cheesy.

Stir in grated Parmesan. It should melt into a creamy, dreamy sauce. If it’s too thick, add a splash more broth. If too thin, let it simmer another minute.

Go green.

Add spinach. It’ll look like a mountain, but trust me, it shrinks down faster than your laundry in the dryer.

Bring shrimp back.

Return shrimp to the pan. Stir gently until they’re coated in cheesy goodness and warmed through.

Finish strong.

Squeeze in lemon juice, season with salt, pepper, and optional red pepper flakes. Taste test (aka the chef’s privilege).

Tips & Tricks

• Don’t overcook shrimp. Pink + curled = perfect. White + rubbery = sad chew toys.
• Fresh Parmesan melts smoother. Pre-shredded is convenient but has anti-caking agents that stop it from going full creamy.
• Keep broth warm. Adding cold broth slows down cooking. Warm broth = faster, creamier orzo.
• Stir like risotto (but less obsessively). Occasional stirring helps orzo cook evenly without sticking.
• Season as you go. Shrimp, broth, orzo—each layer should have flavor. Salt at the end is too late.

Variations & Substitutions

• Protein swap. Chicken breast, scallops, or even crispy chickpeas if you’re going vegetarian.
• Different greens. Kale, arugula, peas, or zucchini work beautifully.
• Cheese variety. Pecorino Romano = sharper bite. Add a spoon of cream cheese for extra creaminess.
• Gluten-free? Use gluten-free orzo or even rice (adjust broth and time).
• Extra flavor boost. Add a splash of white wine when sautéing onion and garlic. It feels fancy, tastes amazing, and pairs well with a glass for you.

“Not a shrimp fan? Try swapping in chicken like in my Garlic Butter Baked Chicken”

How to Serve & Store Your One Pan Parmesan Orzo with Shrimp

• Sprinkle with extra Parmesan (no such thing as too much).
• Add fresh parsley or basil on top for a pop of green.
• Serve with a side of crusty bread—because you’ll want to mop up every drop.
• Pair with a crisp white wine (Sauvignon Blanc, Pinot Grigio, or honestly, whatever’s open).
• For extra flair: drizzle a little chili oil on top. Instant Instagram-worthy.

Storage / Make-Ahead / Reheating

• Fridge: Store leftovers in an airtight container for up to 3 days.
• Reheat: Add a splash of broth or water when reheating on the stove or microwave. Orzo loves to drink up sauce overnight.
• Freezer: Shrimp doesn’t freeze/reheat well here (rubbery alert). If you want to freeze, cook orzo + sauce only, then add fresh shrimp when reheating.
• Meal-prep hack: Cook shrimp separately and portion into containers. Combine with orzo when reheating for fresher results.

FAQ

1. Can I use frozen shrimp?
Totally. Just make sure you know the best way to thaw frozen shrimp first.

2. Do I have to use orzo?
Nope. Any small pasta works, but orzo gives the best creamy-risotto feel without the effort.

3. Can I make it dairy-free?
Yes—use nutritional yeast instead of Parmesan, and a drizzle of olive oil for creaminess.

4. What if I don’t have broth?
Water + a bouillon cube works. Water alone… will make you sad.

5. Can I double the recipe?
Yes, but use a giant pan. Orzo expands, shrimp need space, and overflow on the stove is no fun.

6. Will kids eat this?
Absolutely—just skip the chili flakes. It’s basically cheesy pasta with shrimp.

7. Is it fancy enough for guests?
One hundred percent. Plate it in a shallow bowl, sprinkle herbs, serve with wine—you’re suddenly the “I cook amazing dinners” friend.

Final Thoughts

And that’s it—One Pan Parmesan Orzo with Shrimp in all its creamy, lemony, cheesy glory. It’s one of those recipes that straddles the line between comfort food and “wow, I’m a gourmet genius.”

Make it once and you’ll be hooked: it’s weeknight-fast, dinner-party-fancy, and clean-up-easy. So go ahead—grab that skillet, channel your inner chef, and make some kitchen magic. And hey, don’t forget to share your masterpiece pics… preferably before you inhale the whole pan.

Save this creamy One Pan Parmesan Orzo with Shrimp to your Pinterest boards ↓