This 30-minute creamy shrimp orzo risotto will make you rethink the whole concept of risotto. Prepared with orzo pasta instead of arborio rice, it’s quicker and easier to make, and just as creamy and comforting.

This 30-minute creamy shrimp orzo risotto is prepared with orzo pasta instead of arborio rice and is both quicker and easier to make.

If you love the idea of a risotto but are always nervous about making it right, you are going to fall in love with orzo risotto. Prepared with the oval-shape short pasta, it’s way quicker to make and does not require much effort. Still you get the same creamy and cheesy flavors from your favorite risotto recipe.

This 30-minute creamy shrimp orzo risotto is prepared with orzo pasta instead of arborio rice and is both quicker and easier to make.

I added hidden veggies (grated zucchini) to the orzo risotto for extra nutrients and served it with seared garlic shrimps with paprika. The dish itself looks fancy and works equally well for a date night with your love one than for a comforting weeknight meal. I hope you enjoy!

Shrimp orzo risotto, in short:

  • Easier and quicker than a traditional risotto
  • Loaded with creamy and cheesy flavors
  • Perfect for a date night or a weeknight meal
This 30-minute creamy shrimp orzo risotto is prepared with orzo pasta instead of arborio rice and is both quicker and easier to make.

What is orzo risotto?

Ok, so you’ve heard we’re making risotto out of orzo here. You get the idea. But what does it mean exactly? In other words, does an orzo risotto resemble a traditional risotto made out of rice? Well, while the two recipes have similarities, they’re also different in many ways.

In a traditional risotto, the rice is slowly cooked with broth and infused with white wine until it gets creamy. In this particular recipe, patience is key to achieve the desired creamy texture. In an orzo risotto however, the short orzo pasta that resembles short grain rice cooks way quicker than rice. Unlike for a traditional risotto, the recipe does not call for wine and does involve cream (which you would never find in a risotto made out of rice). For both versions, you add grated parmesan cheese at the very end of the cooking time and get a perfectly creamy texture, loaded with cheesy flavors.

What is orzo? Orzo is a short Italian dried pasta, with an oval-shape. It can be used in soups and casseroles to make them filling and add texture, as a base for salads or to make an orzo risotto.

An easy 2-step recipe

Making shrimp orzo risotto comes together in two main steps. First, you’ll need to season and sear the shrimps on both sides. Then, gently wipe the skillet and proceed to the orzo risotto until orzo is fully cooked and the texture creamy. Add the shrimps, and serve right away!

Tips for success

  • Cook the shrimps first and set aside, covered, so they remain warm while you’re making the orzo risotto.
  • When adding the grated zucchini, leave the water from the grating process behind so you don’t end up with too much liquid while cooking.
  • Don’t overcook. Taste while cooking to ensure orzo is al-dente. If you overcook the orzo risotto, the pasta will become mushy.
  • Add the grated parmesan cheese at the very end. Once orzo is fully cooked and the vegetable broth absorbed, then you can add the grated cheese.
This 30-minute creamy shrimp orzo risotto is prepared with orzo pasta instead of arborio rice and is both quicker and easier to make.
This 30-minute creamy shrimp orzo risotto is prepared with orzo pasta instead of arborio rice and is both quicker and easier to make.
This 30-minute creamy shrimp orzo risotto is prepared with orzo pasta instead of arborio rice and is both quicker and easier to make.

How to store and reheat orzo shrimp risotto

I recommend eating the shrimps when freshly cooked. Orzo risotto leftovers however keep very well in the refrigerator for a few days. Store in an airtight container and simply warm up in the microwave until creamy again. If you want to reheat on the stovetop you may need to add a little water/broth or cream to avoid the risotto to dry up from the heat.

Recipe variations

Make it vegetarian! You can make this creamy shrimp orzo risotto exactly as described, or you can enjoy the zucchini orzo risotto as is, without the shrimps. It’s still absolutely delicious in a vegetarian version!

Skip the zucchini. The use of grated zucchini adds extra nutrient to the recipe and it’s a great way to eat your greens without noticing it (especially if you have picky eaters around you). For a quicker version, you can skip the zucchini entirely, or replace with sautéed zucchini if easier.

This 30-minute creamy shrimp orzo risotto is prepared with orzo pasta instead of arborio rice and is both quicker and easier to make.

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Creamy Shrimp Orzo Risotto

This 30-minute creamy shrimp orzo risotto is prepared with orzo pasta instead of arborio rice and is both quicker and easier to make.
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  • Author: Delphine Fortin
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Mains

This 30-minute creamy shrimp orzo risotto will make you rethink the whole concept of risotto. Prepared with orzo pasta instead of arborio rice, it’s quicker and easier to make, and just as creamy and comforting.

Ingredients

Scale

For the shrimps:

  • 1 pound (450g) shrimps,* peeled and deveined
  • 1 Tablespoon paprika
  • ½ teaspoon oregano
  • Salt and freshly ground pepper
  • 5 cloves garlic, minced
  • 2 Tablespoons olive oil

For the orzo risotto:

  • 3 to 4 Tablespoons olive oil
  • 2 small shallots, minced
  • 4 cloves garlic, minced
  • 1 pound (450g) orzo
  • 2 Tablespoons fresh thyme
  • 1 medium zucchini, grated
  • 3 cups (75 cl) vegetable broth
  • 1 lemon, zest + juice
  • Salt and freshly ground pepper
  • ½ cup (120 ml) heavy whipping cream
  • ¾ cup (70g) parmesan cheese, grated + more for serving
  • Fresh basil leaves, for serving

Instructions

  1. Place the shrimps in a medium bowl and season with paprika, oregano, salt and pepper.
  2. Heat 2 Tablespoons of olive oil in a large skillet placed over medium-high heat. Once hot, add shrimps, minced garlic, and cook for about 2 minutes per side, making sure they do not overlap. Transfer the shrimps to a plate, cover to keep warm, and set aside.
  3. Wipe the skillet so it’s ready to reuse. Heat 2 Tablespoons olive oil, and once hot, saute the shallots and garlic until fragrant and translucent, stirring often. Stir in the orzo, thyme leaves, and cook for about 2 minutes until golden, adding more oil if necessary. Add the grated zucchini, and pour about ½ cup (120 ml) vegetable broth to de-glaze the pan. Add the lemon zest, juice, and season with salt and pepper. Slowly continue to pour in the remaining vegetable broth and bring to a boil over high heat. Simmer for about 8-10 minutes until the orzo is al dente, stirring often. It should become very creamy.
  4. Stir in the heavy cream, parmesan, and cook for a few more minutes, until warmed through and perfectly creamy. If the orzo thickens a little, add a splash of more broth or water to thin.
  5. Add the shrimps on top, more grated parmesan, fresh basil leaves, and drizzle with olive oil. Serve immediately while still warm and perfectly creamy.

Notes

* Or about 16 to 20 large shrimps.

Family-Friendly, Pasta, Pasta & Noodles, Pescatarian, Quick & Easy, Year Round

Did you make this recipe?

Lastly, if you make this Creamy Shrimp Orzo Risotto, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!