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30 Minute Creamy Shrimp and Lemon Orzo in a White Bowl

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
Cook Time 25 minutes
Total Time 35 minutes
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.