1 cup orzo pasta

2 tablespoons olive oil

1 pound large shrimp, peeled and deveined

3 cloves garlic, minced

1⁄2 teaspoon red pepper flakes (optional)

1 teaspoon lemon zest

1⁄4 cup freshly squeezed lemon juice

1⁄2 cup grated Parmesan cheese

2 tablespoons unsalted butter

1⁄4 cup chopped fresh parsley

Salt and pepper to taste

2 cups chicken broth

1⁄2 cup vegetable broth

Cook Mode Prevent your screen from going dark

Cook the orzo: In a large pot, bring the chicken broth to a boil. Add the orzo pasta and cook until al dente, about 8-10 minutes. Drain and set aside.
Cook the shrimp: In a large skillet, heat the olive oil over medium-high heat. Add the minced garlic and red pepper flakes (if using), and sauté for about 1 minute until fragrant. Add the shrimp, season with salt and pepper, and cook for 2-3 minutes per side until pink. Remove shrimp and set aside.
Make the sauce: In the same skillet, melt the butter, then add lemon zest and juice, cooking for 1 minute. Pour in the vegetable broth and cook until the sauce reduces by half, about 2-3 minutes.
Combine the orzo and shrimp: Add the cooked orzo to the skillet and stir in the Parmesan cheese. Mix until the orzo is well-coated with the sauce. Return the shrimp to the skillet and toss everything together.
Serve: Garnish with fresh parsley and serve immediately.

Frozen shrimp can be used, just thaw them completely before cooking to ensure even cooking.

If you prefer a vegetarian version, substitute the shrimp with sautéed mushrooms, zucchini, or your choice of vegetables.

If you don’t want to use white wine, simply skip it and use more chicken broth instead.

This dish can be prepared ahead of time, storing the orzo and sauce separately, and reheated before adding shrimp.

For a creamier texture, add heavy cream or a dollop of cream cheese to the sauce.

Feel free to substitute orzo with other small pasta shapes, adjusting cooking times as necessary.

Increase red pepper flakes or add cayenne pepper for a spicier dish.

Ensure shrimp is fully cooked when it turns pink and opaque all the way through.

Feel free to add more Parmesan cheese if desired or experiment with other cheeses like mozzarella.

To make this gluten-free, use gluten-free orzo and ensure your chicken broth is gluten-free.