This 30-minute creamy shrimp and lemon orzo is perfect for anyone who loves fresh, comforting foods that won’t leave you feeling stuffed or undoing your jeans after dinner! Cooking Light always shares healthy meals with a cozy, comfort-food vibe, and this dish is no exception.
It reminds me of a classic Italian risotto but skips the time and perfection the signature dish demands. It’s contentment in a bowl with a bright, cheery face for the spring and summer! With less than 500 calories per serving, there’s no need to feel guilty after eating this creamy shrimp and lemon orzo.
Why You’ll Love this Creamy Shrimp and Lemon Orzo
This recipe incorporates simple ingredients, cooks quickly in one pot, and delivers big flavor with minimal effort. Whether you’re looking for a light weeknight dinner or an easy meal to impress guests, this dish hits all the right notes.
Now, let me show you how to make this delicious creamy shrimp and lemon orzo:
Step 1: Clean the Shrimp
Start by cleaning 1 pound of medium to large shrimp. In case you are new to cooking, here are some helpful tips on how to peel and devein shrimp before eating.
Step 2: Begin the Base with Onion and Garlic
Now, pull out your Dutch oven or large pot. Heat 1 tablespoon of olive oil over medium heat. Add in 1 medium onion diced into small pieces and 3 tablespoons of minced garlic.
As that begins to cook, sprinkle in a teaspoon of dried chives. Cook the onion until it is tender and translucent, probably about 5 minutes.
Step 3: Add the Orzo and White Wine
Pour in one cup of dried orzo and stir it around so that it is thoroughly coated. Add in 1/3 cup of white wine and bring it to a boil. Let it cook about 2 minutes until most of the liquid evaporates.
When cooking with wine, it’s important to choose one you would normally drink. The white cooking wine off the shelf is the least flavorful option, but if you want the wine flavor without opening a whole bottle, this can work.
I normally cook with riesling because it’s a middle-of-the-road white wine that is neither too sweet nor too dry. If you’d rather not use wine at all, simply skip this step.
Step 4: Simmer with Chicken Stock
Add in 2 cups of chicken stock (or broth) and 1/2 teaspoon of kosher salt. Bring it to a boil, then reduce the heat to low and let it simmer for about 15 minutes or until the orzo has soaked up a lot of the liquid.
Stir in the remaining 1 1/2 cups of stock and zest one lemon into the mixture.
Step 5: Add Peas and Shrimp
Stir in 1 cup of frozen peas and add the shrimp you peeled earlier. Cook for about 5 minutes or until the shrimp turns pink. Continue to stir the mixture until the shrimp is done, then remove it from the heat.
Step 6: Incorporate Cream Cheese and Lemon Juice
Stir in 2 teaspoons of lemon juice, 1/2 teaspoon of pepper, and 1 oz of reduced-fat cream cheese. This is my favorite part because the orzo gets nice and creamy, and the zest of the lemon hits my nose with a bright, citrusy aroma! Let the mixture sit for a few minutes to cool off as well as absorb any remaining liquid.
Step 7: Garnish and Enjoy
Now scoop out the orzo into bowls and sprinkle with fresh chives. I love this creamy shrimp and lemon orzo because it’s reminiscent of a slow-cooked risotto without all the time and effort risotto demands.
A Quick Weeknight Favorite for Everyone
This creamy shrimp and lemon orzo is an easy 30-minute, one-pot dinner that won’t leave you with a mountain of dishes to clean! The kids love its creamy texture; my husband enjoys having leftovers; and I’m thrilled that it’s both healthy and satisfying. Any meal that keeps me full without guilt is a must-have!
Give this recipe a whirl and share it with your friends! For more tasty 30-minute dinner ideas or one-pot wonders, check out my recipe index or follow my boards on Pinterest. Happy cooking y’all!
