Shrimp and Orzo Dinner Recipe

My Grandson’s Favorite Dinner

My grandson Leo calls this “the fancy pasta.” It makes me smile. He thinks shrimp is a treat for special days. I tell him any Tuesday can be special. That’s the first “why this matters.” Good food turns ordinary days into little celebrations.

This dish comes together in one big skillet. I love that. It means less washing up. I can talk to family while I stir. What’s a meal you think makes a day feel special? I’d love to know.

A Simple Start in the Pan

Let’s begin. Get your orzo boiling in a pot. Now, heat your oil in the skillet. Toss the shrimp with salt and pepper. The smell is already so good. Cook them just until pink. Two minutes per side usually does it.

Take the shrimp out and set them aside. They’ll go back in later. This keeps them from getting tough. Fun fact: Orzo means “barley” in Italian, but it’s really pasta! I still laugh at that. It looks like big grains of rice.

The Magic of the Sizzle

In that same skillet, you’ll cook the onions and garlic. Use the shrimp’s lovely oil. Add a pinch of red pepper. It gives a gentle warmth. Doesn’t that smell amazing? Cook until the onions get soft.

Next, add your cherry tomatoes. I slice them in half. They cook for just three minutes. They get soft and sweet. Their juices mix with the oil. This makes a simple, tasty sauce. No need for a jar.

Bringing It All Together

Now, the fun part. Add the cooked orzo back to the skillet. Put your shrimp in too. Sprinkle the cheese and fresh basil over everything. Give it one good, gentle stir. Let it heat through for a minute.

That’s it! See how easy? The cheese melts into the warmth. The basil gets fragrant. This is the second “why this matters.” Cooking from scratch is just simple steps, one after another. Anyone can do it. Do you prefer dishes that mix everything in one pan, or separate parts on a plate?

Stories from My Table

I first made this for my book club. My friend Martha asked for the recipe. She said her husband ate three bowls! That’s the best compliment. Food tastes better when shared.

You can change it up, too. No shrimp? Try cooked chicken. Use parsley if you have no basil. Cooking is about using what you have. What’s your favorite “swap” in a recipe? Tell me about a time you changed an ingredient and it worked.

Ingredients:

Ingredient	Amount	Notes
orzo, uncooked	1 cup
olive oil, divided	2 tablespoons
salt, divided	3/4 teaspoon
black pepper, divided	1/4 teaspoon
shrimp, peeled and deveined	1 pound
onion, chopped	1 cup
minced garlic	1 tablespoon
crushed red pepper	1/4 teaspoon
cherry tomatoes	1 1/2 cups	sliced in half
Asiago Romano cheese, grated	1/3 cup
fresh basil, chopped	1/3 cup

My Cozy Shrimp & Orzo Supper

Hello, my dear. Come sit at the table. Let’s talk about supper. This shrimp and orzo dish is a real hug in a bowl. It reminds me of sunny evenings by the water. The tomatoes get sweet, and the basil smells like summer. I still laugh at how my grandson calls orzo “tiny rice.” It cooks so quickly, which I love. We’ll have dinner on the table in no time. Doesn’t that sound nice?

Now, let’s get our hands busy. I’ll walk you through it. Remember, cooking is about feeling, not just following. Use your nose. Listen to the sizzle. I’ll share a little story in the steps. Ready? Here we go.

• Step 1: First, get your orzo cooking. Just follow the time on its box. Mine usually takes about nine minutes. Don’t add any butter or salt to the water yet. We want it plain. Drain it and let it wait in the colander. It’s patient, like a good friend.
• Step 2: Now, let’s cook our shrimp. Heat one spoon of oil in your big skillet. Toss the shrimp with some salt and pepper. When the oil is hot, add them. They cook fast, just two minutes per side. You’ll see them turn pink and curl. Take them out and set them aside. (A hard-learned tip: Don’t crowd the shrimp! Cook them in two batches if your pan is small. They steam instead of sear if they’re too cozy.)
• Step 3: In that same pan, add the other spoon of oil. Toss in your onion, garlic, and a pinch of red pepper. Oh, that smell is amazing! It makes my stomach rumble. Stir it often for about two minutes. The onions should look a little see-through. Can you guess which ingredient makes the kitchen smell so good first? Is it the garlic or the onion? Share below!
• Step 4: Time for the cherry tomatoes. Slice them in half and add them to the pan. Let them cook for three minutes. They will get soft and juicy. They might pop a little! That’s their flavor coming out. Gently stir them now and then.
• Step 5: Here comes the magic. Add the cooked orzo and shrimp back to the skillet. Sprinkle in the rest of your salt and pepper. Now, the good stuff: the grated cheese and fresh basil. Stir it all together for one last warm minute. Everything becomes one happy family. Then, it’s ready to eat!

Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Dinner, Seafood

Three Fun Twists to Try

This recipe is like your favorite sweater. You can dress it up different ways! Here are three ideas I love. They are all so simple and tasty.

• The Garden Twist: Skip the shrimp. Add zucchini and bell peppers with the onions. It’s a lovely veggie feast.
• The Lemon Zing: Add the zest of one lemon with the garlic. Squeeze lemon juice over the finished dish. It’s so bright and fresh.
• The Creamy Dream: Stir in a big spoonful of cream cheese at the very end. It makes the sauce silky and rich. Which one would you try first? Comment below!

How to Serve Your Masterpiece

This dish is wonderful all on its own. But I like to make a little occasion of it. Serve it in shallow bowls. It feels more special that way. A simple green salad on the side is perfect. Some crusty bread for soaking up the juices is a must in my house.

For a drink, I have two choices. For a grown-up treat, a crisp glass of Pinot Grigio pairs beautifully. For everyone, sparkling water with a slice of lemon is just right. Which would you choose tonight?

Keeping Your Shrimp and Orzo Cozy

Let’s talk about leftovers. This dish keeps well in the fridge for two days. Just pop it in a sealed container. The orzo soaks up the flavors overnight.

You can freeze it for a busy night, too. I pack single servings in small containers. Thaw it in the fridge before reheating. Reheat it gently on the stove with a splash of water.

I once reheated it too fast. The shrimp got a little tough. A low heat fixes that. Batch cooking this means a good meal is always ready.

That matters on tired evenings. You deserve a good dinner without the work. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Hiccups

First, the orzo can get sticky. Just rinse it with cool water after draining. This stops the cooking. Your orzo will stay nice and separate.

Second, shrimp cooks very fast. I remember when I overcooked mine. They were like little rubber erasers. Cook them just until pink and curled.

Third, the dish might seem dry. Add a spoonful of pasta water or broth. This brings it all together. Getting these steps right builds your confidence.

It also makes the flavors sing. Good technique is the secret ingredient. Which of these problems have you run into before?

Your Questions, My Answers

Q: Can I make this gluten-free? A: Yes! Use a gluten-free orzo or small pasta. Check the package cooking time.

Q: Can I make it ahead? A: You can chop the onion and basil early. Cook the shrimp and orzo fresh for best results.

Q: What if I don’t have Asiago Romano? A: Parmesan or Pecorino cheese work great. Use what you have in your fridge.

Q: Can I double the recipe? A: Absolutely. Use your biggest skillet. You might need to cook in two batches.

Q: Any optional tips? A: A squeeze of lemon at the end is lovely. *Fun fact: Orzo means “barley” in Italian, but it’s pasta!* Which tip will you try first?

From My Kitchen to Yours

I hope you love this cozy dinner. It always reminds me of summer evenings. My kitchen window faces the garden. The smell of basil fills the air.

I would love to see your creation. Sharing food stories connects us all. Have you tried this recipe? Tag us on Pinterest! You can find me at @AnnaWhitmoreKitchen. I can’t wait to see your table.

Happy cooking!
—Anna Whitmore.