Garlic Shrimp & Orzo Lazy Risotto
Chef Jay
Rated 5.0 stars by 1 users
Author:
Chef Jay
Servings
3
Prep Time
15 minutes
Cook Time
25 minutes
Hey there, it’s Chef Jay! 🍤✨ Tonight we're keeping it cozy with my Garlic Shrimp & Orzo Lazy Risotto, all the creamy, buttery comfort of classic risotto without the constant stirring. We toast the orzo, simmer it in rich broth and a splash of wine, melt in Parmesan and lemon for that silky, dreamy finish… then crown it with garlicky butter-poached shrimp that’s tender, juicy, and full of citrusy heat.
It’s fast, fancy, and ridiculously satisfying, comfort food that tastes like you worked way harder than you did 😌🍋🧈🌿
Ingredients
For the Orzo Risotto:
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1½ cups orzo pasta
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2 tbsp olive oil
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2 tbsp butter, plus more if needed
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3 garlic cloves, minced
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3 cups chicken or vegetable broth (low-sodium)
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½ cup dry white wine (optional, or use more broth)
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½ cup grated Parmesan cheese
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Zest and juice of ½ lemon
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Salt and freshly ground black pepper, to taste
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Chopped parsley, for garnish
For the Garlic Shrimp:
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1 lb (450 g) shrimp, peeled and deveined
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1 tbsp olive oil
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2 tbsp butter
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3 garlic cloves, minced
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½ tsp red pepper flakes (optional)
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Salt and freshly ground black pepper, to taste
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Juice of ½ lemon
Mise en Place 🔪
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Large skillet or sauté pan (with lid)
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Medium skillet (for shrimp)
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Wooden spoon or spatula
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Ladle or measuring cup
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Zester or microplane
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Knife
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cutting board
Directions
Prep 🥒
Pat dry 1 lb shrimp, season lightly with salt and pepper, and set aside.
Mince 6 garlic cloves total (3 for the orzo, 3 for the shrimp).
Zest and juice 1 whole lemon, dividing half for the orzo and half for the shrimp.
Measure 3 cups broth and ½ cup white wine (or more broth).
Grate ½ cup Parmesan and chop 2 tbsp parsley for garnish.
Have 3 tbsp olive oil and 4 tbsp butter ready (2 tbsp each for the orzo, 1 tbsp oil + 2 tbsp butter for the shrimp).
How to Cook 🍳
In a large skillet or pot, heat 2 tbsp olive oil over medium heat.
Add 1½ cups orzo and toast for 2–3 minutes, stirring often, until lightly golden.
Add 3 cloves garlic and cook 30 seconds, just until fragrant.
Pour in 3 cups broth and ½ cup wine (or extra broth). Stir once, cover, and bring to a gentle simmer.
Reduce heat to low and cook 12–15 minutes, stirring halfway through.
In a separate skillet, heat 1 tbsp olive oil and 2 tbsp butter over medium-high heat.
Add 3 cloves garlic and ½ tsp red pepper flakes (if using). Sauté 30 seconds.
Add shrimp in a single layer and season with salt and pepper. Cook 1–2 minutes per side, until pink and slightly golden.
Squeeze in juice of ½ lemon, toss to coat, and remove from heat. Keep warm.
When the orzo is tender and most of the liquid has absorbed, stir in 2 tbsp butter, ½ cup Parmesan, lemon zest, and juice of ½ lemon.
If too thick, add a splash of hot water or broth. Season with salt and black pepper.
Fold the cooked shrimp (along with their buttery pan juices) into the orzo, or spoon on top for presentation. Garnish with chopped parsley and extra Parmesan.