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To make One-Pan Parmesan Orzo with Shrimp, you need: - 1 cup orzo pasta - 1 pound shrimp, peeled and deveined - 2 tablespoons olive oil - 3 cloves garlic, minced - 4 cups low-sodium chicken broth - 1 cup grated Parmesan cheese - 1 cup cherry tomatoes, halved - 1 cup spinach, chopped - 1 teaspoon Italian seasoning - Salt and pepper to taste - Fresh basil leaves for garnish For orzo pasta, I like Barilla or DeLallo. They cook evenly and have great flavor. For shrimp, look for wild-caught options if possible. Fresh shrimp tastes best, but frozen works too. Use good quality extra virgin olive oil like Pompeian or Colavita for the best taste. For Parmesan, Grana Padano or Parmigiano-Reggiano adds a nice depth of flavor. If you don’t have orzo, use any small pasta, like ditalini or couscous. For shrimp, you can try chicken or tofu for a different protein. Spinach can be swapped for kale or Swiss chard. If you want a dairy-free option, try nutritional yeast instead of Parmesan. You can also use vegetable broth for a vegetarian twist. 1. Gather all your ingredients. This makes cooking easier and faster. 2. Peel and devein the shrimp if not done already. This step is important for safety. 3. Mince the garlic. Fresh garlic gives the best flavor. 4. Halve the cherry tomatoes and chop the spinach. These add color and nutrition. 5. Measure out your orzo and cheese. Having everything ready saves time later. 1. Heat 2 tablespoons of olive oil in a large skillet over medium heat. 2. Add the minced garlic, cooking for about 1 minute. You want it fragrant, not brown. 3. Stir in 1 cup of orzo. Toast it for 2-3 minutes until it looks slightly golden. 4. Pour in 4 cups of low-sodium chicken broth. Turn up the heat to a gentle boil. 5. Once boiling, lower the heat and cover the skillet. Let it simmer for about 10 minutes. 6. Stir occasionally to stop the orzo from sticking. It should absorb most of the broth. 7. Add the shrimp, halved cherry tomatoes, and 1 teaspoon of Italian seasoning. Cover and cook for 5 more minutes. 8. The shrimp should turn pink and be fully cooked. 1. Fold in 1 cup of chopped spinach and 1 cup of grated Parmesan cheese. 2. Stir until the cheese melts and everything combines well. 3. Season with salt and pepper to taste. 4. Remove the skillet from heat and let it rest for a few minutes. 5. Garnish with fresh basil leaves before serving. This adds color and a nice aroma. To boost flavor, use fresh herbs. Fresh basil adds a bright taste. You can also add lemon zest for a zesty kick. A splash of white wine while cooking gives depth. Don’t forget to season with salt and pepper. Taste as you go to find the right balance. For perfect shrimp, do not overcook. Shrimp cooks fast and should turn pink. Cook shrimp just until they curl. If they are rubbery, they are overdone. Add them to the skillet at the right time. Stir gently when mixing with the orzo for even cooking. One common mistake is not stirring enough. This can cause the orzo to stick. Always check the liquid level and stir to keep it loose. Another mistake is adding too much salt at first. Taste after cooking and adjust as needed. Use fresh ingredients for better taste and texture. {{image_4}} To make this dish vegetarian, swap shrimp for vegetables. Try using bell peppers, mushrooms, or zucchini. These veggies add great flavor and texture. Just sauté them in olive oil until tender. Then, follow the same steps as the original recipe. You still get a creamy and cheesy meal that everyone will love. If you like heat, add red pepper flakes. Start with half a teaspoon when you add the garlic. Adjust the amount based on your spice level. This small change gives the dish a nice kick. It pairs well with the creamy Parmesan and fresh ingredients. You can use chicken or tofu instead of shrimp. For chicken, use boneless, cut into small pieces. Cook it in the skillet until browned before adding the orzo. If you choose tofu, use firm tofu and cut it into cubes. Add it in when you add the tomatoes to let it soak up the flavors. Both options create a tasty meal that fits your needs. To store leftovers, let the dish cool down first. Then, place the orzo and shrimp in an airtight container. This keeps it fresh and tasty. You can store it in the fridge for up to three days. Make sure to label the container with the date. If you want to freeze this dish, put it in a freezer-safe container. It will last for up to three months in the freezer. When freezing, leave some space in the container for expansion. To thaw, move it to the fridge overnight before reheating. Reheat the dish on the stove for best results. Add a splash of broth or water to keep it moist. Stir it gently over medium heat until hot. You can also use the microwave. Heat in short bursts, stirring in between. This helps it heat evenly. Yes, you can use other types of pasta. Try using small shapes like ditalini or even rice. Keep in mind that cooking times may change. Adjust the broth based on the pasta you choose. Always check the package for the right cooking time. To make this dish gluten-free, use gluten-free orzo. Many brands offer good options made from rice or corn. These types will cook similarly to regular orzo. Always read labels to confirm they are gluten-free. This dish pairs well with a fresh salad or crusty bread. A simple green salad adds a nice crunch. Garlic bread will soak up the tasty sauce. You can also serve it with a side of steamed veggies for more color. One-Pan Parmesan Orzo with Shrimp lasts about 3 days in the fridge. Store it in an airtight container to keep it fresh. Reheat it on the stove or in the microwave. Add a splash of broth to keep it moist. You’ve now learned about the key ingredients, step-by-step cooking, and helpful tips. We explored how to enjoy variations for different diets and preferences. Remember the storage tips to keep leftovers fresh. Cooking can be fun and easy with these guides. Don't fear mistakes—learn from them. Enjoy trying new flavors, and make this dish your own. Embrace the creative process and share your dish with others. Happy cooking!

One-Pan Parmesan Orzo with Shrimp

Indulge in a quick and delicious meal with this One-Pan Parmesan Orzo with Shrimp recipe! This flavorful dish combines tender shrimp, creamy Parmesan, and fresh veggies all cooked together in one skillet—perfect for busy weeknights. Discover how to make this delightful meal in just 30 minutes, with easy steps for a hassle-free dinner. Click through to explore this savory recipe and impress your family tonight!
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Ingredients
  

1 cup orzo pasta

1 pound shrimp, peeled and deveined

2 tablespoons olive oil

3 cloves garlic, minced

4 cups low-sodium chicken broth

1 cup grated Parmesan cheese

1 cup cherry tomatoes, halved

1 cup spinach, chopped

1 teaspoon Italian seasoning

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

Begin by heating the olive oil in a large skillet over medium heat. Once hot, add the minced garlic, and sauté for about 1 minute, allowing the garlic to become fragrant without browning.

    Next, add the orzo pasta to the skillet, stirring it to coat with the garlic-infused oil. Toast the orzo for 2-3 minutes until it turns slightly golden, enhancing its nutty flavor.

      Carefully pour in the low-sodium chicken broth, increasing the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the skillet, and allow it to simmer for approximately 10 minutes. Stir occasionally to prevent sticking.

        As the orzo approaches doneness, add the peeled and deveined shrimp, the halved cherry tomatoes, and the Italian seasoning. Cover the skillet again, cooking for another 5 minutes, or until the shrimp turns pink and is cooked through.

          Once the shrimp is ready, fold in the chopped spinach and grated Parmesan cheese. Stir until the cheese is fully melted and incorporated, and season with salt and pepper to taste.

            Remove the skillet from heat, allowing the dish to rest for a couple of minutes. This resting time lets the orzo absorb excess liquid and thicken slightly.

              Just before serving, garnish the dish with fresh basil leaves, adding a touch of color and aroma.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

                  - Presentation Tips: Serve the orzo mixture in shallow bowls, allowing for a generous sprinkle of freshly grated Parmesan on top and a few basil leaves for an elegant finish.