Cheesy Garlic Shrimp Tomato Orzo

Cheesy Garlic Shrimp Tomato Orzo

Savor tender jumbo shrimp and cherry tomatoes in a rich, garlicky orzo pasta, perfect for a quick and flavorful meal.

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Prep Time 30 minutes mins

Total Time 30 minutes mins

Course Main Course

Servings 6

Calories 550 kcal

Ingredients

  

• 1 lb cherry tomatoes
• 1-2 tablespoons olive oil
• 1 lb shrimp – I use jumbo shrimp, peeled and deveined, tails off
• 2 tablespoons butter
• 3 cloves garlic, sliced thinly
• 1 teaspoon coarse kosher salt
• 8 ounces uncooked orzo
• 1/2 cup half and half
• 1/4 cup grated Parmesan
• 2 tablespoons butter

Instructions

 

• Cook the orzo according to package directions for 8-10 minutes. Drain and toss with a little olive oil to prevent sticking. Set aside.
• Add the cherry tomatoes and 1-2 tablespoons of olive oil to a large skillet or pan over medium-high heat. Cover and cook for about 5 minutes until softened and slightly blistered.
• Gently smash the softened tomatoes with the back of a spoon or a plate until they are partially burst and releasing their juices.
• Make a clearing in the center of the pan and add the 2 tablespoons of butter. Once melted, add the shrimp seasoned with 1/2 teaspoon kosher salt and cook for 2 minutes per side, until pink and opaque.
• Add the sliced garlic and remaining 1/2 teaspoon kosher salt to the pan.
• Stir in the cooked orzo, half and half, and grated Parmesan cheese. Stir everything together over medium heat until the orzo is creamy and the shrimp are fully cooked, about 2-3 minutes.

Notes

– Use fresh, good-quality shrimp for the best flavor and texture.
– Don’t overcook the shrimp; they should be just pink and opaque.
– For extra flavor, add a pinch of red pepper flakes with the garlic.
– Ensure your Parmesan is finely grated for maximum creaminess.

Allergens: Milk, Shellfish, Wheat.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Keyword shrimp orzo

The technique that makes it

What makes this shrimp orzo dish work is how the orzo is cooked directly in the pan with the other ingredients, absorbing all the delicious flavors. This is a form of “one-pan” cooking, but with a specific technique that ensures the orzo becomes creamy and tender without becoming mushy. The process starts with building a flavor base: sautéing cherry tomatoes in olive oil until they begin to burst and release their juices. This creates a sweet and acidic foundation. Next, the shrimp is quickly seared. It’s crucial not to overcook the shrimp at this stage, as it will cook further in the sauce. The butter and garlic are then introduced, creating an aromatic layer. The uncooked orzo is added directly to this mixture and toasted slightly. This toasting step, while brief, helps the orzo grains maintain their shape and adds a subtle nutty depth. Then, liquid (in this case, implied by the half-and-half and the juices from the tomatoes and shrimp) is added, and the orzo simmers, absorbing the liquid and releasing its starches, which naturally thickens the sauce, creating a creamy texture without the need for heavy cream or a roux. Finally, the half-and-half and Parmesan cheese are stirred in, enriching the sauce and bringing everything together into a cohesive, flavorful dish. The residual heat is enough to finish cooking the shrimp and melt the cheese.

Troubleshooting

• Orzo is mushy or overcooked: This usually happens if too much liquid was added, or the orzo simmered for too long. Ensure you are measuring liquids accurately and monitor the orzo closely as it cooks. If it’s getting too soft, remove it from the heat earlier.
• Orzo is undercooked and hard: Insufficient liquid or not enough cooking time are the likely culprits. Add a splash more liquid (broth or water) and continue to simmer, covered, until tender.
• Sauce is too thin: The orzo may not have released enough starch, or there wasn’t enough liquid absorbed. Stirring in a little more Parmesan cheese and letting it sit for a minute can help thicken it, as can simmering uncovered for a few extra minutes.
• Shrimp is tough or rubbery: The shrimp was likely overcooked. Add the shrimp towards the end of the cooking process, allowing it to cook through in the residual heat of the sauce for just a few minutes.

Substitutions

• Shrimp: Scallops or firm white fish like cod or halibut can be used. Adjust cooking times as they may cook faster or slower than shrimp.
• Orzo: Ditalini, small shells, or even Arborio rice (risotto rice) can be substituted. Cooking times and liquid absorption will vary significantly, so adjust accordingly.
• Cherry Tomatoes: Diced canned tomatoes (drained) or sun-dried tomatoes (rehydrated and chopped) can offer a similar flavor profile, though the texture will differ.
• Half and Half: Heavy cream can be used for a richer sauce, or milk for a lighter version. Be mindful that milk may require a longer simmer to thicken adequately.

Pro tips

• Use fresh, good-quality shrimp for the best flavor and texture.
• Don’t overcook the shrimp; they should be just pink and opaque.
• For extra flavor, add a pinch of red pepper flakes with the garlic.
• Ensure your Parmesan is finely grated for maximum creaminess.

This garlic shrimp and tomato orzo is a versatile dish that’s perfect for any occasion. Enjoy it as is, or customize with your favorite herbs.

Try this next: Shrimp Scampi: Speedy & Savory 15-Minute Meal!

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Read also on TastyBend: El Dip Más Fácil y Cremoso de Queso.

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