This site runs ads and generates income from affiliate links. Read my disclosure policy.
Creamy one-pan shrimp orzo with zucchini, garlic, fresh basil, and two cheeses makes an easy 30-minute dinner that’s packed with fresh flavor.
Know Before You Scroll
What You’ll Need
extra-large shrimp, orzo, zucchini, shallot, garlic, chicken broth, white wine, parsley, Pecorino Romano, Parmesan, basil, and lemon zest
Flavor Profile
Creamy, fresh, and lemony with juicy shrimp, tender-crisp zucchini, savory garlic, basil, and a subtle kick from red pepper flakes.
Difficulty Level
Easy
Equipment Needed
Large skillet with lid, wooden spoon, microplane, chef’s knife
Top Tip
Pat the shrimp completely dry before cooking so they sear instead of steam.
Time-Saving Tips
Use peeled and deveined shrimp, and prep the shallot, garlic, zucchini, herbs, and cheeses before you start. Once the skillet is hot, the dish comes together fast.
Ingredient Swaps
Use yellow squash instead of zucchini, swap scallops for shrimp, or add spinach, cherry tomatoes, broccoli, asparagus, mushrooms, or toasted pine nuts.
Why This Recipe Works
I love a one-pan pasta, but only when cooking everything together actually makes the recipe better. In this case, it does. Instead of boiling the orzo separately and making a sauce to go with it, the pasta cooks right in the broth and white wine. As it cooks, its starch thickens the liquid into a silky sauce without needing cream.
The trickiest part was getting all three main components—shrimp, orzo, and zucchini—to finish at the right time. Shrimp can go from juicy to rubbery quickly, while zucchini can turn soft long before pasta is ready. That’s why I give the shrimp a quick head start, remove them, and add the zucchini only after the orzo has begun cooking.
The final Pecorino, Parmesan, lemon zest, basil, and a squeeze of lemon pull everything together. You get creamy pasta, tender shrimp, and zucchini that still has some texture, with enough freshness to keep the dish from feeling heavy.
Ingredient Notes
The Pasta
Best Choice
Use regular dried orzo rather than a quick-cooking variety. Although it looks like rice, orzo is pasta, and its starch is important here—it helps turn the cooking liquid into the creamy sauce.
Substitutions
Small pasta shapes like ditalini or stelline work, but cooking times may vary.
The Shrimp
Best Choice
Extra-large shrimp are ideal here because their size gives you a little more room for error during the two-stage cooking method. Look for shrimp labeled approximately 26/30 count per pound.
Substitutions
Large shrimp work well—just reduce the cooking time slightly.
The Vegetables
Best Choice
Small to medium zucchini with firm skin and few seeds.
Substitutions
Yellow squash works just as well.
Where to Find
Produce department year-round.
The Cheese
Best Choice
I use both Pecorino Romano & Parmesan because they do different jobs. Parmesan brings nutty richness, while Pecorino adds a sharper, saltier bite that works especially well with the lemon and shrimp.
Substitutions
You can use ½ cup Parmesan if you don’t have Pecorino Romano.
Where to Find
Refrigerated specialty cheese section.
You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.
Step By Step Instructions
1
Season & Sear the Shrimp
Pat the shrimp very dry before seasoning them. Any surface moisture will turn to steam in the skillet, so drying them well gives you better browning and more flavor.
Heat the olive oil over medium-high heat and arrange the shrimp in a single layer. Let them cook undisturbed until the undersides are pink and lightly golden, then turn them and cook just until the centers become opaque.
Take them out of the skillet as soon as they’re cooked. Shrimp don’t need to simmer along with the pasta, and removing them now keeps them juicy while you finish the rest of the dish.
2
Build the Flavor Base
Lower the heat slightly and add the remaining olive oil, followed by the shallot, garlic, and red pepper flakes. Cook just until the shallot begins to soften and the garlic smells fragrant. Keep stirring so the garlic doesn’t brown.
3
Cook the Orzo & Zucchini
Pour in the broth and white wine, then add the parsley and orzo. Scrape the bottom of the skillet as you stir—you want all those browned bits left from cooking the shrimp incorporated into the cooking liquid.
Bring the liquid to a boil, then reduce the heat and cover the skillet for 2 minutes before adding the zucchini. That short head start matters. Orzo needs longer to cook than zucchini, so putting them in together from the beginning would leave you choosing between undercooked pasta and overly soft squash.
4
Finish with Cheese
Give the mixture a stir once or twice, paying particular attention to the bottom and edges of the pan where the pasta is most likely to stick.
Don’t wait for every drop of liquid to disappear. When the orzo is ready, you want a small amount of starchy liquid remaining. That’s what will combine with the cheese to create the creamy finish.
If the pan looks dry but the pasta still has too much bite, add a splash of broth and continue cooking.
5
Make It Creamy & Finish
Remove the skillet from the heat and stir in the Pecorino, Parmesan, and lemon zest. The residual heat will melt the cheese into the starchy cooking liquid, creating a creamy sauce without cream.
Stir in the basil, then gently fold in the cooked shrimp just long enough to warm through. Taste and add fresh lemon juice as needed to brighten and balance the richness. Serve right away with extra Pecorino or Parmesan.
More One Pot Meals
Recipe
One-Pan Orzo with Shrimp and Zucchini
Ingredients
- 1 pound extra-large shrimp (peeled and deveined)
- Kosher salt (to taste)
- Black pepper (to taste)
- 3 tablespoons olive oil (divided)
- 1 shallot (minced)
- 4 cloves garlic (minced)
- ¼ teaspoon red pepper flakes
- 1½ cups chicken broth
- 1 cup dry white wine
- 2 tablespoons chopped fresh parsley
- 1¼ cups orzo
- 1 medium zucchini (about 8 ounces, quartered lengthwise and sliced into ¼-inch pieces)
- ¼ cup grated Pecorino Romano cheese
- ¼ cup grated Parmesan cheese
- ½ teaspoon grated lemon zest
- ¼ cup chopped fresh basil
- Fresh lemon juice (as needed)
- Extra Pecorino and Parmesan cheese (for serving)
Instructions
- Pat the shrimp thoroughly dry with paper towels and season with kosher salt and black pepper.
- Heat 1 tablespoon of the olive oil in a large skillet with a lid over medium-high heat. Add the shrimp in a single layer and cook for about 1½ to 2 minutes on the first side. Turn and cook for another 1 to 2 minutes, just until the shrimp are opaque and cooked through. Transfer to a plate and set aside.
- Reduce the heat to medium and add the remaining 2 tablespoons olive oil. Add the shallot, garlic, and red pepper flakes. Cook for about 1 minute, stirring frequently, until fragrant but not browned.
- Stir in the chicken broth, white wine, parsley, and orzo. Scrape the bottom of the skillet to loosen any flavorful browned bits left from the shrimp. Bring to a boil.
- Reduce the heat to medium-low, cover, and cook for 2 minutes.
- Stir in the zucchini, cover again, and cook for another 6 to 7 minutes, stirring once or twice, until the orzo is tender and most of the liquid has been absorbed. There should still be a little creamy liquid in the pan; if the orzo becomes dry before it is tender, add a small splash of broth.
- Remove the skillet from the heat. Stir in the Pecorino Romano, Parmesan, and lemon zest until the cheese melts and the orzo becomes creamy.
- Stir in the basil, then gently fold the cooked shrimp back into the orzo. Let them sit in the hot pasta for about 30 seconds to warm through.
- Taste and adjust with kosher salt, black pepper, and fresh lemon juice as needed. Serve immediately with extra Pecorino and Parmesan.
Tips
Erren’s Top Tips
- Pat the shrimp completely dry before cooking so they sear instead of steam.
- Add the zucchini halfway through cooking so it keeps some texture.
- Grate the cheese yourself for the smoothest, creamiest sauce.
- Taste before adding more salt—the Pecorino adds plenty of seasoning.
- Finish with fresh lemon juice right before serving to brighten the whole dish.
Variations & Add-Ins
- Stir in fresh baby spinach during the last minute of cooking.
- Add halved cherry tomatoes for extra sweetness.
- Replace zucchini with asparagus or broccoli florets.
- Use scallops instead of shrimp.
- Add sautéed mushrooms for a heartier meal.
- Finish with toasted pine nuts for crunch.
Storage & Freezing
Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheating: Warm gently over low heat with a splash of chicken broth to loosen the sauce. Freezing: The orzo softens after freezing, so this recipe is best enjoyed fresh. If freezing, store for up to 2 months and thaw overnight before reheating gently.
Save to favoritesYour saved recipes will be right here waiting for you every time you visit, so you can easily find and make the meals you love.
FAQs
Can I use frozen shrimp?
Yes. Thaw them completely and pat them very dry before cooking so they sear instead of releasing excess moisture.
Can I skip the wine?
Absolutely. Replace it with an equal amount of chicken broth and add an extra squeeze of lemon juice before serving.
Why did my orzo stick to the pan?
Keep the heat at a gentle simmer and stir once or twice during cooking. If it becomes too dry before the orzo is tender, simply add a splash of warm broth.
Can I make this ahead?
It’s best served immediately, but leftovers reheat well with a splash of broth to restore the creamy texture.
What should I serve with shrimp orzo?
A simple green salad, roasted asparagus, garlic bread, or crusty Italian bread all pair beautifully.
Leave a Reply