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Creamy orzo and shrimp skillet with peas and parmesan
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Creamy Orzo and Shrimp Skillet

A one-pan creamy orzo and shrimp skillet with garlic, sweet peas and a silky lemon parmesan sauce. About 55g protein per serving.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4 servings
Calories: 530kcal

Ingredients

For the Shrimp

  • 2 lb large raw shrimp peeled and deveined
  • 1/2 tsp smoked paprika
  • 1/2 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • pinch red pepper flakes
  • 1 tbsp butter

For the Creamy Orzo

  • 1 tbsp butter
  • 4 cloves garlic minced
  • 1/2 small onion finely diced
  • 1 cup dry orzo
  • 3 cups low-sodium chicken broth plus more if needed
  • 1/2 cup milk
  • 1/2 cup cottage cheese blended smooth
  • 1/3 cup grated parmesan plus more for serving
  • 1 cup frozen peas no need to thaw
  • extra lemon wedges for serving
  • 1 lemon zested and juiced
  • fresh parsley chopped, for serving

Instructions

  • Pat the shrimp dry and toss with paprika, Italian seasoning, salt, pepper and red pepper flakes.
  • Melt 1 tbsp butter in a large deep skillet over medium-high heat. Sear the shrimp 1 minute per side until just pink, then move to a plate.
  • Reduce heat to medium. Add the remaining butter, garlic and onion and cook 2 minutes. Stir in the orzo and toast 2 minutes.
  • Add the broth, scrape up the browned bits and bring to a boil. Cover and simmer on medium-low 8 to 10 minutes, stirring often, until the orzo is tender.
  • Reduce heat to low and stir in the milk, blended cottage cheese, parmesan and lemon zest until creamy.
  • Stir in the peas and cook 2 minutes, return the shrimp and juices, cover and cook 2 to 3 minutes until the shrimp are opaque.
  • Off the heat, add the lemon juice, season to taste, rest 2 minutes and top with parsley and parmesan.

Notes

  • Pat the shrimp very dry so they sear instead of steam.
  • Sear the shrimp briefly, they finish cooking in the sauce.
  • Keep the heat low after adding the dairy so the sauce stays smooth.
  • Add a splash of broth if the orzo gets too thick.
  • Keeps 3 days in the fridge. Not recommended for freezing.
  • Swap the shrimp for chicken breast if you like.