Ingredients:

  • 1 tbsp olive oil (15 ml)
  • 1 lb large shrimp, peeled and deveined (450g)
  • 4 cloves garlic, minced
  • 1/4 tsp red pepper flakes (optional)
  • 1 cup orzo pasta (200g)
  • 4 cups chicken broth (950ml)
  • 1/2 cup heavy cream (120ml)
  • 1/2 cup grated Parmesan cheese, plus more for serving (50g)
  • 1/4 cup chopped fresh parsley (10g)
  • Salt and black pepper to taste
  • 1 tablespoon butter (15g)
  • 1/4 cup dry white wine (60ml), optional

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook until pink and opaque, about 2-3 minutes per side. Season with salt, pepper, red pepper flakes (if using), and minced garlic during the last minute of cooking. Remove shrimp from the skillet and set aside.
  2. Melt the butter in the same skillet. If using, deglaze the pan with white wine, scraping up any browned bits. Add orzo pasta to the skillet and toast for 1-2 minutes, stirring constantly.
  3. Pour in chicken broth. Bring to a simmer, reduce heat to low, cover, and cook for 12-15 minutes, or until orzo is tender and most of the liquid has been absorbed. Stir occasionally to prevent sticking.
  4. Stir in heavy cream and Parmesan cheese until the sauce is creamy and cheese is melted. Season with salt and pepper to taste.
  5. Return the cooked shrimp to the skillet. Toss to coat and heat through.
  6. Garnish with fresh parsley and extra Parmesan cheese. Serve immediately.