One-Pot Delight: Creamy Shrimp and Lemon Orzo in Just 30 Minutes

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!

Creamy Shrimp and Lemon Orzo

A 30-minute one-pot creamy shrimp and lemon orzo that eats like a risotto without the effort: orzo toasted with onion, garlic and white wine, simmered in chicken stock, then finished with peas, shrimp, lemon zest and a little cream cheese.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Italian

Ingredients Method Notes

Ingredients

  

• 1 pound medium to large shrimp peeled and deveined
• 1 tablespoon olive oil
• 1 medium onion finely diced
• 3 tablespoons minced garlic
• 1 teaspoon dried chives
• 1 cup dried orzo
• 1/3 cup white wine one you would drink
• 3 1/2 cups chicken stock or broth divided
• 1/2 teaspoon kosher salt
• 1 lemon zested, plus 2 teaspoons juice
• 1 cup frozen peas
• 1/2 teaspoon pepper
• 1 oz reduced-fat cream cheese
• fresh chives for garnish

Method

 

1. Peel and devein the shrimp.
2. Heat the olive oil in a Dutch oven over medium heat. Add the onion, garlic and dried chives and cook about 5 minutes until the onion is tender and translucent.
3. Add the orzo and stir to coat. Add the white wine, bring to a boil and cook about 2 minutes until most of the liquid evaporates.
4. Add 2 cups of the stock and the salt. Bring to a boil, reduce to low and simmer about 15 minutes until the orzo has absorbed most of the liquid. Stir in the remaining 1 1/2 cups stock and the lemon zest.
5. Stir in the peas and shrimp and cook about 5 minutes, stirring, until the shrimp are pink. Remove from the heat.
6. Stir in the lemon juice, pepper and cream cheese. Let sit a few minutes to thicken, then serve in bowls topped with fresh chives.

Notes

Tastes like a slow-cooked risotto with a fraction of the stirring.