One-Pot Creamy Lemon Dill Shrimp and Orzo

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter, divided
• 1/2 yellow onion, finely diced
• 3 cloves garlic, minced
• 1 1/2 cups orzo pasta
• 3 cups chicken broth
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 lemon, zested and juiced
• 2 tablespoons fresh dill, chopped
• 1/2 teaspoon red pepper flakes
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped, for garnish

Method

1. 1

   Pat the shrimp dry and season with half the salt and black pepper.

2. 2

   Heat the olive oil in a 9-inch skillet or Dutch oven over medium-high heat. Add the shrimp in a single layer and sear 1 to 2 minutes per side until just opaque. Transfer to a plate.

   2:00 · Sear shrimp
3. 3

   Melt 1 tablespoon of butter in the same skillet over medium heat. Add the onion and cook until softened, about 4 minutes.

   4:00 · Soften onion
4. 4

   Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds.

   0:30 · Cook garlic
5. 5

   Add the orzo and remaining butter, stirring to coat the pasta, and toast for 1 minute.

   1:00 · Toast orzo
6. 6

   Pour in the chicken broth and remaining salt, scraping up any browned bits. Bring to a simmer, then reduce heat to medium-low, cover, and cook, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.

   10:00 · Simmer orzo
7. 7

   Stir in the heavy cream and Parmesan cheese until the sauce is smooth and creamy.

   2:00 · Stir in cream
8. 8

   Return the shrimp to the skillet along with the lemon zest, lemon juice, and dill. Toss gently to combine and warm through.

   2:00 · Warm shrimp through
9. 9

   Taste and adjust seasoning with additional salt and pepper as needed, then garnish with fresh parsley before serving.