Creamy Lemon Garlic Shrimp Orzo

Ingredients

• 180 g orzo (dry)
• 250 g large shrimp, peeled and deveined
• 2 tbsp unsalted butter
• 4 cloves garlic, minced
• 1 lemon (zest)
• 2 tbsp lemon juice
• 700 ml chicken broth (or low-sodium broth)
• 120 ml heavy cream (or half-and-half)
• 40 g parmesan cheese, finely grated
• 1 tbsp olive oil
• 0.5 tsp kosher salt
• 0.25 tsp black pepper
• 2 tbsp fresh parsley, chopped(optional)

Instructions

1. 1

   Prep (10 minutes): Pat shrimp dry and season with a pinch of salt and black pepper. Zest and juice the lemon; mince the garlic; grate the parmesan and chop parsley if using.

2. 2

   Cook orzo (about 12 minutes): In a medium saucepan, heat olive oil and 1 tbsp butter over medium heat. Add garlic and cook 30–60 seconds until fragrant. Add chicken broth and bring to a gentle simmer. Stir in orzo, reduce to a steady simmer, and cook until al dente, stirring occasionally (about 10–12 minutes).

3. 3

   Finish shrimp and sauce (about 8 minutes): While the orzo cooks, melt the remaining 1 tbsp butter in a skillet over medium-high heat. Add shrimp in a single layer and cook 1–2 minutes per side until just pink and opaque. Remove from heat.

4. 4

   Combine (about 2 minutes): Lower heat under the orzo to low. Stir in heavy cream, lemon zest, lemon juice, and parmesan until glossy and creamy. If needed, add a splash of broth to loosen. Fold in cooked shrimp and cook just 30–60 seconds to warm through without overcooking.

5. 5

   Serve: Taste and adjust salt, pepper, and lemon. Top with parsley if using and serve immediately.