Recipes › Seafood › Italian Shrimp Orzo Recipe

Italian Shrimp Orzo Recipe

Recipe by Pedro M. A. Neves

This Italian Shrimp Orzo combines tender rice-shaped pasta with succulent shrimp, fresh tomatoes, and aromatic garlic in a light white wine sauce. A coastal Italian classic, this dish comes together quickly and delivers restaurant-quality flavor in under 30 minutes. Perfect as a main course or elegant first course, it showcases the simplicity and elegance of Mediterranean cooking.

Ingredients

• 400g (14 oz) orzo pasta
• 500g (1.1 lb) large shrimp, peeled and deveined
• 400g (14 oz) canned crushed tomatoes
• 120ml (½ cup) dry white wine
• 60ml (¼ cup) extra virgin olive oil
• 4 cloves garlic, minced
• 1 medium onion, finely diced
• 250ml (1 cup) shrimp or vegetable stock
• 1 lemon, zest and juice
• 30g (¼ cup) fresh parsley, chopped
• 8-10 fresh basil leaves, torn
• ½ teaspoon red pepper flakes
• Salt and black pepper to taste
• 50g (½ cup) grated Pecorino Romano cheese

Instructions

1. Bring a large pot of salted water to a boil. Add orzo pasta and cook according to package directions until al dente, approximately 9-10 minutes. Drain and set aside, reserving 120ml (½ cup) of pasta water.

2. While pasta cooks, pat shrimp dry with paper towels and season with salt, pepper, and red pepper flakes.

3. Heat 30ml (2 tablespoons) of olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and sear for 2 minutes per side until just opaque. Transfer to a plate.

4. In the same skillet, add remaining 30ml (2 tablespoons) of olive oil. Sauté diced onion over medium heat until softened and translucent, approximately 3-4 minutes.

5. Add minced garlic and cook for 30 seconds, stirring constantly, until fragrant.

6. Pour in white wine and scrape the bottom of the skillet with a wooden spoon to release browned bits. Let wine reduce by half, about 2 minutes.

7. Add crushed tomatoes, stock, lemon zest, and lemon juice. Bring to a simmer and cook for 5 minutes to meld flavors.

8. Return shrimp to the skillet, add cooked orzo, and stir gently. If the sauce is too thick, add reserved pasta water until reaching desired consistency. Cook for 2-3 minutes to heat through.

9. Remove from heat and stir in fresh parsley and torn basil. Taste and adjust seasoning with salt and pepper.

10. Divide among serving bowls and garnish generously with Pecorino Romano cheese and additional fresh parsley. Serve immediately.

Substitutions

• Substitute shrimp with scallops or white fish fillets cut into bite-sized pieces for alternative seafood options
• Replace white wine with dry vermouth or additional stock if preferred
• Use feta cheese or Parmigiano-Reggiano instead of Pecorino Romano
• Substitute fresh basil with fresh oregano or mint for different flavor profiles

Tips

• Do not overcook shrimp; it becomes tough and rubbery. Remove it from heat as soon as it turns opaque
• Reserve pasta water before draining—it acts as a natural thickener and helps create a cohesive sauce
• For best results, use fresh shrimp rather than frozen, or thaw frozen shrimp completely and pat dry
• Finish the dish with fresh herbs and cheese just before serving to preserve their bright flavors and texture

Italian Shrimp Orzo reflects the coastal cooking traditions of southern Italy and Sicily, where fresh seafood and simple preparations highlight quality ingredients. The dish demonstrates the Italian principle of cucina povera—peasant cooking—where a few excellent ingredients create a sophisticated, elegant meal.

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