This creamy orzo and shrimp skillet is a cozy, one-pan dinner that tastes like it came from an Italian restaurant, and it’s on the table in about 30 minutes.

Juicy garlic shrimp, tender orzo and sweet green peas come together in a silky lemon parmesan sauce. The orzo cooks right in the broth, so it soaks up all the flavor and turns creamy on its own, almost like risotto (without all the stirring).

Each serving has about 55 grams of protein.

The secret to the extra creaminess is a little blended cottage cheese stirred in at the end. Nobody can tell it’s there, but it makes the sauce rich and adds a nice protein boost.

I always sear the shrimp first and take them out, so they stay tender instead of rubbery.

If you love this, you’ll also want to try our Blackstone Shrimp Skewers with Rice.

Why You Will Love This Recipe

• One pan: the shrimp, orzo and sauce all cook in the same skillet.
• Ready in 30 minutes: perfect for busy weeknights.
• 55g of protein per serving: from shrimp, parmesan and cottage cheese.
• Creamy without heavy cream: the orzo starch, parmesan and cottage cheese do the work.
• Bright, fresh flavor: garlic, lots of lemon, sweet peas and parmesan.
• Easy to customize: swap the shrimp for chicken or add more vegetables.

Ingredients for Creamy Orzo and Shrimp Skillet

Everything here is easy to find at any grocery store. Here’s what each ingredient does and what you can swap.

Shrimp

Use large raw shrimp (about 21 to 25 per pound), peeled and deveined. Frozen shrimp is perfect, just thaw it in cold water for 10 minutes and pat it very dry. Tail-on looks nice, but tail-off is easier to eat in a creamy skillet.

Orzo

Orzo is a small, rice-shaped pasta. It cooks right in the broth and releases starch, which is what makes the sauce creamy. You can find it in the pasta aisle.

Chicken Broth and Milk

Low-sodium chicken broth flavors the orzo as it cooks. A splash of milk at the end makes the sauce creamy. Any milk works; whole milk is the richest.

Parmesan and Cottage Cheese

Freshly grated parmesan melts into the sauce and adds a salty, nutty flavor. Blended cottage cheese makes the sauce silky and adds extra protein. Blend it until completely smooth.

Green Peas

Frozen peas add sweetness, color and a little extra protein (about 8 grams per cup). There’s no need to thaw them, they warm through in the hot sauce in 2 minutes.

Garlic, Butter, Lemon and Seasonings

Garlic and a little butter make the base of the sauce. A whole lemon (zest and juice) is what makes this skillet taste fresh, so don’t skip it. The zest goes in with the cream and the juice at the very end. Smoked paprika, Italian seasoning, salt, pepper and a pinch of red pepper flakes season the shrimp.

How to Make Creamy Orzo and Shrimp Skillet

You’ll need a large, deep skillet (12 inch) with a lid. Have everything chopped and measured before you start, because this recipe moves quickly.

Step 1: Season the Shrimp

Pat 2 lb peeled shrimp very dry with paper towels. Dry shrimp sear; wet shrimp steam.

Toss them with 1/2 teaspoon smoked paprika, 1/2 teaspoon Italian seasoning, 1/2 teaspoon salt, 1/4 teaspoon pepper and a pinch of red pepper flakes.

Step 2: Sear the Shrimp

Heat 1 tablespoon butter in the skillet over medium-high heat. Add the shrimp in a single layer (work in two batches if needed) and cook for 1 minute per side, just until they turn pink on the outside.

Move them to a plate. They should still be slightly undercooked, they’ll finish cooking in the sauce later.

Step 3: Toast the Orzo

Turn the heat to medium. Add the remaining 1 tablespoon butter, 4 minced garlic cloves and 1/2 small diced onion. Cook 2 minutes, until soft and fragrant.

Stir in 1 cup dry orzo and toast it for 2 minutes, stirring often, until it smells nutty and some pieces turn light golden. Toasting adds flavor and helps the orzo hold its shape.

Step 4: Simmer the Orzo

Pour in 3 cups low-sodium chicken broth and scrape up any browned bits from the bottom of the pan. Bring it to a boil.

Turn the heat to medium-low, cover and simmer for 8 to 10 minutes. Stir every couple of minutes so the orzo doesn’t stick. The orzo is ready when it’s tender and most of the broth is absorbed.

Step 5: Make It Creamy

While the orzo simmers, blend 1/2 cup cottage cheese until smooth.

Turn the heat to low. Stir in 1/2 cup milk, the blended cottage cheese, 1/3 cup grated parmesan and the zest of 1 lemon. Stir until the sauce is smooth and glossy. Keep the heat low so the cheese melts smoothly instead of clumping.

Step 6: Add the Peas and Shrimp

Stir in 1 cup frozen peas and cook 2 minutes, until they’re bright green and warmed through.

Nestle the shrimp and any juices from the plate back into the skillet. Cover and cook for 2 to 3 minutes, until the shrimp are pink, opaque and curled into a loose C shape.

Step 7: Finish and Serve

Turn off the heat. Squeeze in 2 to 3 tablespoons lemon juice (about half to all of the lemon). Taste and add more salt, pepper or parmesan if needed.

Let it sit for 2 minutes so the sauce thickens slightly, then top with chopped parsley and extra parmesan.

Tips for the Best Creamy Orzo and Shrimp Skillet

Pat the shrimp dry.
Moisture keeps them from searing and makes them watery.

Don’t overcook the shrimp.
Sear briefly, then let them finish in the sauce. Shrimp shaped like a tight O are overcooked.

Stir the orzo often.
Orzo likes to stick to the bottom of the pan, especially toward the end.

Add dairy over low heat.
High heat can make parmesan clump and cottage cheese grainy.

Loosen it with broth.
Orzo keeps absorbing liquid as it sits. If the skillet gets too thick, stir in a splash of warm broth.

Finish with lemon.
A little lemon juice at the end makes all the flavors pop.

How to Serve Creamy Orzo and Shrimp Skillet

Serve it straight from the skillet in shallow bowls with extra parmesan and lemon wedges. It’s a full meal, but these sides go well with it:

• Roasted asparagus or broccoli
• A simple arugula salad with lemon and olive oil
• Garlic bread or toasted ciabatta
• Steamed green beans
• Caprese salad

How to Store & Customize Creamy Orzo and Shrimp Skillet

• Fridge: store leftovers in an airtight container for up to 3 days.
• Reheat: warm in a skillet over medium-low heat with a splash of broth or milk, stirring gently. The microwave works too, in 30-second bursts.
• Freeze: not recommended. Shrimp turns rubbery and the sauce can separate.
• Use chicken: swap the shrimp for 1.5 lb bite-size chicken breast. Brown it in step 2 and simmer 4 to 5 minutes at the end until it reaches 165°F.
• Add vegetables: stir in chopped asparagus or broccoli florets with the peas.
• Make it spicy: add more red pepper flakes or a spoon of Cajun seasoning to the shrimp.
• Gluten free: use a gluten free orzo or swap in arborio rice and simmer longer.

Creamy Orzo and Shrimp Skillet FAQ

Can I use frozen shrimp?

Yes. Thaw it in a bowl of cold water for about 10 minutes, then pat it very dry before seasoning.

Is orzo pasta or rice?

Orzo is pasta. It’s just shaped like a large grain of rice.

How do I keep the orzo from getting mushy?

Toast it first, simmer on medium-low and start checking at 8 minutes. Take it off the heat as soon as it’s tender.

Can I make it without cottage cheese?

Yes. Use 1/4 cup more parmesan and an extra splash of milk, or stir in 2 tablespoons cream cheese.

How much protein is in this recipe?

About 55 grams per serving, mostly from the shrimp, with extra from the parmesan and cottage cheese.

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