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Creamy Shrimp Orzo Risotto

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

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https://www.delscookingtwist.com/creamy-shrimp-orzo-risotto/