Garlic. Butter. Shrimp. Cheese. Orzo. That’s it. That’s the list. If those five words don’t already have you sprinting to the kitchen, allow me to elaborate: this meal is filthy in the best possible way. The shrimp are seared to perfection, tossed in a garlic butter bath, and then folded into a cheesy orzo situation that can only be described as aggressively comforting. You will crave this on Mondays. You will crave this on Thursdays. There’s even a chance you might gatekeep it from your coworkers. I won’t judge.
What makes this one special isn’t just the flavor—though yeah, it’s insane. It’s the fact that it feels like something from your favorite bistro, but it’s actually built for the lunchbox grind. High protein? Check. Balanced carbs? Yup. Creamy enough to feel indulgent, but clean enough to hit your goals without the post-meal nap? You bet.
This is the kind of prep that gets you excited to eat your lunch again. It’s easy to make, it looks beautiful in a container, and it’ll make you forget chicken even exists. So go ahead—double it, batch it, do what you’ve got to do. Add it to your rotation now—future you (and your macros) will thank you.
Garlic Parmesan Shrimp Orzo
Equipment
Ingredients
For the Shrimp:
- 2 lbs raw shrimp peeled & deveined
- 1 tbsp olive oil
- 4 cloves garlic minced
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes optional
For the Orzo:
- 1.75 cups dry orzo pasta
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 3 cloves garlic minced
- 2 cups low-sodium chicken broth
- 1/2 cup milk 2% or whole
- 3/4 cup grated Parmesan cheese
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 2 tbsp chopped parsley for garnish
Instructions
Prep the Shrimp
- In a bowl, toss shrimp with olive oil, minced garlic, paprika, salt, pepper, and red pepper flakes.2 lbs raw shrimp, 1 tbsp olive oil, 4 cloves garlic, 1 tsp smoked paprika, 1/2 tsp salt, 1/2 tsp black pepper, 1/2 tsp red pepper flakes
- Set aside to marinate while you start the orzo.
Start the Orzo
- In a jumbo cooker over medium heat, melt butter and olive oil.1 tbsp olive oil, 2 tbsp unsalted butter
- Add minced garlic and sauté for 30–60 seconds until fragrant.3 cloves garlic
- Stir in the dry orzo and toast for 2–3 minutes, stirring frequently.1.75 cups dry orzo pasta
Simmer the Orzo
- Pour in the chicken broth and bring to a light boil.2 cups low-sodium chicken broth
- Reduce heat to a simmer, cover, and cook for 8–10 minutes, stirring occasionally, until orzo has absorbed most of the liquid.
- Stir in milk, salt, pepper, garlic powder, and onion powder. Simmer uncovered for another 3–5 minutes until creamy.1/2 cup milk, 1/2 tsp salt, 1/2 tsp black pepper, 1/4 tsp garlic powder, 1/4 tsp onion powder
Sear the Shrimp
- While orzo simmers, heat a separate skillet over medium-high heat.
- Sear shrimp for 1–2 minutes per side until pink and opaque. Do this in batches if needed to avoid overcrowding.
- Set aside when cooked through.
Finish the Dish
- Stir Parmesan cheese into the orzo until fully melted and the sauce is creamy.3/4 cup grated Parmesan cheese
- Gently fold in the cooked shrimp. Adjust seasoning to taste.
Serve or Store
- Garnish with fresh parsley.2 tbsp chopped parsley
- Serve hot or divide into four meal prep containers. Keeps in the fridge for up to 4 days.
Nutrition
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Why You’ll Love This Garlic Parmesan Shrimp Orzo
There’s just something elite about a creamy garlic Parmesan pasta—especially when it’s packed with just under 50 grams of protein and doesn’t require a single strainer. This Garlic Parmesan Shrimp Orzo brings restaurant-level flavor to your weekly meal prep with none of the hassle.
It’s a one-pan masterpiece where the orzo soaks up garlicky chicken broth like a savory sponge, creating a creamy, risotto-style pasta base. Add in perfectly seared shrimp, a touch of red pepper heat, and a generous shower of real Parmesan—and you’ve got a dish that’s comforting, macro-friendly, and just flat-out delicious.
This one’s ideal if you’re craving something rich and satisfying without going completely off the rails. And it’s fast—done in under 40 minutes start to finish. Whether you’re meal-prepping for the week or impressing someone special, this recipe delivers.
💪 49g protein. ⏱️ Minimal cleanup. 🍤 Maximum flavor.
If you’re new here, this is the kind of recipe that defines Meaningful Macros.
Ingredient Substitutions & Customizations
This shrimp orzo is super customizable—here are a few easy tweaks to make it your own:
- Swap the protein: Not a shrimp fan? Use grilled chicken, seared scallops, or even a plant-based substitute like tofu or tempeh.
- Lower the fat: Use reduced-fat Parmesan and swap butter for a touch more olive oil or light cream.
- Add veggies: Stir in baby spinach, sautéed mushrooms, or roasted zucchini in the final few minutes for a boost of volume and nutrients.
- Make it spicier: Add chili flakes, a dash of cayenne, or a drizzle of chili oil.
- Make it dairy-free: Use a dairy-free Parmesan alternative and sub coconut milk or unsweetened almond milk for the creaminess.
This dish is versatile and forgiving—perfect for adapting to your tastes and dietary needs.
Expert Tips for Perfect Shrimp Orzo
Want to nail this recipe the first time? Here are a few tricks that make a big difference:
- Toast the orzo in butter & garlic before adding broth—this gives it that rich, nutty base you’d usually only get from risotto.
- Don’t overcook the shrimp — Shrimp cook FAST. Just 1–2 minutes per side is enough. They should be just opaque and curled into a “C” shape.
- Use freshly grated Parmesan for the creamiest texture. Pre-shredded cheese has anti-caking agents that can make sauces grainy.
- Stir orzo often as it simmers to prevent sticking and to help it absorb liquid evenly.
- Add a splash of milk when reheating to bring the sauce back to life if it tightens up in the fridge.
This one-pan method delivers flavor and texture that’ll make you forget all about boxed mac.
Serving Suggestions & Storage Tips
- Storage: Keep this shrimp orzo in airtight containers for up to 4 days in the fridge or freeze for up to 2 months.
- Reheating: Microwave in 90-second bursts, adding a splash of milk or broth and stirring halfway for best results.
- Pair it with: Roasted asparagus, a crisp arugula salad, or sautéed spinach to add greens without overwhelming the dish.
- Garnish it up: Fresh parsley, lemon zest, extra Parmesan, or a drizzle of garlic butter right before serving takes it over the top.
Optional Garnishes
- 🧄 Freshly grated Parmesan
- 🌿 Chopped parsley or basil
- 🍋 Lemon wedges for a citrus pop
- 🌶️ Red chili flakes for extra kick
- 🥄 A drizzle of garlic-infused olive oil
Frequently Asked Questions
Can I use frozen shrimp?
Yep! Just thaw them fully and pat them dry before searing. Excess moisture will steam them instead of giving you that golden crust.
Can I make this ahead of time?
Absolutely. It holds up great in the fridge for meal prep. Just reheat with a splash of milk or broth to keep things creamy.
What’s the best pan to use?
A jumbo nonstick skillet or enameled Dutch oven works great. You want something with high walls to hold all the orzo + liquid without spilling over.
Is this spicy?
Not unless you add the red pepper flakes. The base recipe is flavorful but mild, so feel free to spice it up to your liking.
Can I double the recipe?
Yes, but make sure your pan is large enough. You might want to use a Dutch oven or sauté pan with a lid to manage the volume.
More Shrimp Recipes You’ll Love
If you’re digging this shrimp and Parmesan combo, don’t miss these other high-protein shrimp meal prep winners:
- 🌟 Sun-Dried Tomato Shrimp Linguine – Creamy, tangy, and full of flavor.
- 🍝 Garlic Tomato Shrimp Fettuccini – Simple, saucy, and macro-friendly.
- 🌮 Fajita Shrimp Bowls – Sizzling flavors with protein-packed power.
- 🍽 Shrimp Pesto Mushroom Pasta – Creamy, earthy, and satisfying.
- 🌟 Baked Tandoori Salmon – A little curveball if you’re feeling like fish with flair.