Garlic Parmesan Shrimp Orzo is an easy, fancy-feeling one pan dinner! Cajun seasoned shrimp are served with orzo that’s made flavorful with parmesan, garlic, spinach, and a splash of zesty lemon.
Garlic Parmesan Shrimp Orzo
Want to know what I love most about this recipe? The shrimp and orzo are cooked in the same pan! Cleanup is a breeze when you don’t have to juggle multiple pots and pans. I also love how rich and creamy the orzo turns out, but it never feels too heavy thanks to the fresher ingredients like lemon juice and spinach. What really makes everything pop is the shrimp! It’s seasoned with cajun seasoning, smoked paprika, and more, so it’s anything but bland. This impressive (yet oh-so easy) orzo dinner is perfect for dinner guests and family weeknights alike.
Check out more of my favorite easy orzo recipes like creamy chicken orzo, broccoli cheddar orzo, and white bean orzo!
Why is my orzo sticking to the skillet?
Orzo has a tendency to settle onto the bottom as it cooks. To avoid anything sticking or burning, simply give it a stir every so often and keep the heat at a gentle simmer rather than a hard boil.
How to Make Garlic Parmesan Shrimp Orzo
- Season the shrimp. Season the shrimp with the Cajun seasoning, smoked paprika, garlic powder, onion powder, salt, and pepper.
- Cook the shrimp. Heat oil in a large deep skillet or Dutch oven over medium-high heat. Cook the shrimp in batches for 1-2 minutes per side until just cooked through, then transfer them to a plate and cover with foil.
- Sauté the garlic. Reduce the heat to medium, add the remaining tablespoon of olive oil, and cook the garlic for about 30 seconds until fragrant.
- Make it flavorful! Pour in the chicken broth, Cajun seasoning, oregano, basil, onion powder, salt, and pepper, and scrape any stuck bits from the bottom of the pan.
- Cook the orzo. Bring the mixture to a gentle simmer and add the orzo to cook for 6 minutes or until al dente.
- Add spinach and cream. Stir in the spinach and heavy cream until the spinach has softened completely, about 2 minutes.
- Add parmesan and lemon. Remove the skillet from the heat and stir in the Parmesan cheese until melted along with the lemon juice.
- Assemble and serve. Return the shrimp to the skillet and serve with freshly minced parsley, grated parmesan cheese, and lemon wedges if desired.
Storing
Store your leftovers in an airtight container in the fridge for up to 3 days. Do keep in mind that the orzo will absorb liquid the longer it sits, and shrimp is never as good reheated as it is fresh.
Ingredient Notes
For the shrimp:
- Shrimp – I like to use peeled shrimp with the tails on. If using frozen shrimp, thaw them completely first and pat them very dry with paper towels before seasoning. Removing excess moisture helps them sear instead of steam.
- Seasonings – No-salt cajun seasoning, smoked paprika, garlic powder, onion powder, salt, and pepper create the best flavor for the shrimp.
- Olive Oil – Avocado oil also works.
For the orzo:
- Garlic – Fresh garlic is pretty important to the overall flavor here! Measure with your heart.
- Chicken Broth – Low-sodium chicken broth will give you better control over how salty this dish is.
- Seasonings – No-salt Cajun seasoning, dried oregano, dried basil, onion powder, salt, and black pepper are what you need.
- Orzo – If the orzo absorbs all the broth before it cooks all the way through, just add another splash of broth to the pan.
- Baby Spinach – Fresh spinach, not frozen! Frozen spinach will add too much liquid and mess up the consistency of the creamy sauce.
- Half & Half – This gives the sauce creaminess without making it quite as rich as heavy cream.
- Parmesan Cheese – Freshly grated will yield the best flavor and consistency. Bagged parmesan cheese is coated in an anti-caking powder that will cause it to seize up in the heat and not mix with the other ingredients.
- Lemon Juice – Try not to use bottled juice! Fresh lemon juice will give you the very best flavor.
Enjoy!
~Nichole
Garlic Parmesan Shrimp Orzo
Ingredients
For the shrimp:
- 1 1/2 Pounds Large shrimp peeled, tail on
- 1 tsp No-salt Cajun seasoning
- 1 tsp Smoked paprika
- 1 tsp Garlic powder
- 1/2 tsp Onion powder
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- 1 Tbsp Olive oil
For the orzo:
- 1 Tbsp Olive oil
- 4 Cloves Garlic minced
- 4 1/2 Cups Chicken broth
- 1 tsp No-salt Cajun seasoning
- 1 tsp Dried oregano
- 1 tsp Dried basil
- 1/2 tsp Onion powder
- 1/2 tsp Salt
- 1/2 tsp Black pepper
- 1 16oz Package Orzo uncooked
- 4 Cups Baby spinach
- 1 Cup Half & half
- 1 Cup Freshly grated parmesan cheese
- 2 Tbsp Fresh lemon juice
Instructions
- Season the shrimp with the Cajun seasoning, smoked paprika, garlic powder, onion powder, salt, and pepper until evenly coated.
- Heat oil in a large deep skillet or Dutch oven over medium-high heat.
- Cook the shrimp in batches for 1-2 minutes per side until just cooked through, then transfer them to a plate, cover with foil, and set aside.
- Reduce the heat to medium, add the remaining tablespoon of olive oil, and cook the garlic for about 30 seconds until fragrant.
- Pour in the chicken broth, Cajun seasoning, oregano, basil, onion powder, salt, and pepper, and scrape any stuck bits from the bottom of the pan.
- Bring the mixture to a gentle simmer and add the orzo to cook for 6 minutes or until al dente.
- Stir in the spinach and heavy cream until the spinach has softened completely, about 2 minutes.
- Remove the skillet from the heat and stir in the Parmesan cheese until melted along with the lemon juice.
- Return the shrimp to the skillet and serve with freshly minced parsley, grated parmesan cheese, and lemon wedges if desired.
Notes
This garlic parmesan shrimp orzo can be stored in an airtight container in the fridge for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
