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Creamy Shrimp Protein Orzo - Comforting, Fast, and Satisfying

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound large shrimp, peeled and deveined (tails on or off)
  • 8 ounces orzo (look for high-protein or chickpea/lentil orzo if preferred)
  • 2 tablespoons olive oil, divided
  • 2 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1 small shallot, finely chopped (or 1/2 small onion)
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon red pepper flakes (optional, to taste)
  • 1/2 teaspoon kosher salt, plus more to taste
  • Freshly ground black pepper, to taste
  • 2 1/2 cups low-sodium chicken or seafood broth
  • 1/2 cup dry white wine (or sub more broth)
  • 1/2 cup half-and-half or heavy cream (or 1/3 cup Greek yogurt stirred in off heat)
  • 1/2 cup freshly grated parmesan, plus more for serving
  • Zest and juice of 1/2 lemon
  • 1 cup baby spinach or chopped kale
  • 2 tablespoons chopped fresh parsley or basil
  • Optional protein boost: 1/2 cup cottage cheese, blended smooth

Method
 

  1. Season the shrimp: Pat shrimp dry. Toss with a pinch of salt, pepper, and half the smoked paprika. Set aside.
  2. Sear the shrimp: Heat 1 tablespoon olive oil in a large skillet over medium-high. Add shrimp in a single layer. Cook 1–2 minutes per side until just pink. Transfer to a plate. Do not overcook.
  3. Build the base: Reduce heat to medium. Add remaining 1 tablespoon olive oil and the butter. Stir in shallot and a pinch of salt. Cook 2–3 minutes until translucent. Add garlic, remaining smoked paprika, and red pepper flakes. Cook 30 seconds until fragrant.
  4. Deglaze: Pour in white wine. Scrape up any browned bits. Simmer 1–2 minutes to reduce slightly.
  5. Add orzo: Stir in orzo to coat with the aromatics. Cook 1 minute to lightly toast.
  6. Simmer: Pour in broth. Bring to a gentle boil, then reduce to a steady simmer. Stir often so the orzo doesn’t stick. Cook 8–10 minutes until al dente and most liquid is absorbed. Add splashes of broth or water if it dries out too quickly.
  7. Creamy finish: Lower heat to medium-low. Stir in half-and-half (or remove pan from heat and stir in Greek yogurt to prevent curdling). Mix in parmesan until melted and glossy. If using, fold in blended cottage cheese for an extra protein boost.
  8. Greens and shrimp: Add spinach and cook 1 minute until wilted. Return shrimp and any juices to the pan. Warm through 1 minute.
  9. Brighten: Stir in lemon zest and a squeeze of lemon juice. Taste and adjust salt and pepper.
  10. Serve: Top with parsley or basil and extra parmesan. The sauce should be creamy and slightly loose; add a splash of warm water or broth if it tightens.