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Creamy Parmesan Orzo with Shrimp and Asparagus Delight


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  • Author: wellness sleuth
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

    • 1 lb. jumbo shrimp, peeled and deveined

    • 1 tsp onion powder

    • 2 tsp garlic powder

    • 1 tsp smoked paprika (for a hint of warmth)

    • Salt and pepper, to taste

    • 1/2 lb. asparagus, tough ends trimmed and cut into 2-inch pieces

    • 1 cup grape tomatoes, halved

    • 3 tbsp olive oil, divided

    • 2 tbsp butter

    • 3 cloves garlic, minced

    • 1/2 small onion, finely chopped

    • 1 1/2 cups orzo

    • 1/2 cup dry white wine (or substitute with chicken broth)

    • 2 cups chicken broth

    • 1/3 cup heavy cream (optional, for extra creaminess)

    • 1/2 cup grated Parmesan cheese, plus extra for serving

    • Fresh parsley, chopped (for garnish)

    • Fresh dill, chopped (for garnish)


Instructions

Instructions

    1. Season the Shrimp:
      In a small bowl, toss the shrimp with onion powder, garlic powder, smoked paprika, and a pinch of salt and pepper. Set aside to let the flavors meld while you prep the veggies.

    1. Sauté the Veggies:
      Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the asparagus and tomatoes, and sauté for 3-4 minutes until the asparagus is bright green and slightly tender, and the tomatoes soften. Transfer to a plate and set aside.

    1. Cook the Shrimp:
      In the same skillet, add another tablespoon of olive oil. Sear the shrimp for 1-2 minutes per side until pink and opaque. Remove and set aside with the veggies.

    1. Build the Flavor Base:
      Reduce the heat to medium and add the butter to the skillet. Once melted, sauté the garlic and onion for 2-3 minutes until fragrant and the onion is translucent.

    1. Toast the Orzo:
      Stir in the orzo and cook for 1-2 minutes, toasting it lightly until it turns golden. This step adds a nutty depth to the dish.

    1. Deglaze and Simmer:
      Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes until the wine reduces by half.

    1. Cook the Orzo:
      Add the chicken broth, one cup at a time, stirring frequently. Let the first cup absorb before adding the second. Cook for about 10 minutes, or until the orzo is tender but still has a slight bite.

    1. Make it Creamy (Optional):
      If you’re craving a richer dish, stir in the heavy cream at this point. Let it warm through for 1-2 minutes.

    1. Bring it All Together:
      Stir in the Parmesan cheese until melted and creamy. Gently fold in the cooked shrimp, asparagus, and tomatoes. Let everything heat through for 2-3 minutes. Taste and adjust seasoning with salt and pepper if needed.

    1. Serve with Love:
      Garnish with a generous sprinkle of fresh parsley, dill, and extra Parmesan cheese. Serve warm with crusty bread or a simple green salad on the side.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
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