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Creamy Rosemary Orzo with Shrimp

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Prep Time 10 minutes
Cook Time 20 minutes
Course Dinner
Cuisine American
Servings 6

Equipment

  • Dutch Oven optional

Ingredients
  

  • 1 ½ Cups Orzo
  • 1 ½ Lbs Shrimp deveined and tails removed
  • 4 Cups Low Sodium Chicken Broth substitute vegetable broth
  • 4 Tbs Butter
  • 1 Yellow Onion Chopped
  • 4 Garlic Cloves Minced
  • 1 Tbsp Fresh Rosemary Chopped
  • ½ Cup Shredded Parmesan Use ¼ cup cheese for lightened up version
  • ½ Cup Milk See Notes
  • ¼ Lemon Juiced
  • ½ Tsp Black pepper
  • ½ Tsp Paprika
  • ½ Tsp Red Pepper Flakes
  • ¼ Tsp Nutmeg
  • Salt As needed

Instructions
 

  • Brown butter in a large skillet or dutch oven over medium high heat. Then add the chopped yellow onion. Cook until translucent, roughly 5 minutes then add the minced garlic. Cook for another 3 minutes, stirring often.
  • Add the dry orzo to the pan and toast it by stirring it around in the butter, onions, and garlic for 1 minute. Then add in the chicken broth.
  • Stir in the chopped rosemary, paprika, black pepper, and red pepper flakes. Let the orzo cook through until the chicken broth is mostly gone
  • When the orzo is 90% cooked through, add the milk and shredded parmesan cheese. Stir to combine. Add the juice of ¼ lemon.
  • Add the shrimp to the dish and stir so that the shrimp are cooked through. You want the shrimp to be pink all the way through.
  • Add extra rosemary or salt if desired. Serve and enjoy!

Notes

  • Any milk will work for this recipe. I prefer to use 2% milk, but you can substitute heavy cream or half and half - use ¼ cup instead. You can also use coconut milk - use ½ cup.