Creamy Garlic Parmesan Orzo with Lemon Butter Shrimp

Instructions

Step 1: Cook the orzo according to package instructions until al dente, then drain and set aside./n
Step 2: Season the shrimp with salt, pepper, and paprika./n
Step 3: Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat, then cook the shrimp for 2–3 minutes per side until pink and opaque. Remove and set aside./n
Step 4: In the same skillet, melt the remaining butter and sauté the minced garlic until fragrant./n
Step 5: Pour in the heavy cream and chicken broth, stirring over medium-low heat until combined./n
Step 6: Add Parmesan cheese, garlic powder, and Italian seasoning, stirring until the sauce is smooth and creamy./n
Step 7: Stir in the lemon juice and lemon zest for brightness./n
Step 8: Add the cooked orzo to the sauce and mix until fully coated./n
Step 9: Return the shrimp to the skillet and gently combine.
Step 10: Garnish with chopped parsley and serve warm.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 2–3 days.

Reheat gently on the stovetop or in the microwave with a splash of broth or cream to maintain the creamy consistency.

Avoid overheating to prevent the shrimp from becoming rubbery.