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This orzo and shrimp dish with paprika offers a tasty twist on traditional risotto. Made with tiny orzo pasta instead of rice, it's much easier to whip up. I've added grated zucchini for amazing softness and tossed in garlic and paprika-flavored shrimp. The end result? A creamy, comforting meal ready in just 30 minutes that works great for both date nights and family dinners.
The first time I made this dish, I couldn't believe how easy it was. Unlike traditional risotto that needs constant attention, this one gives me time to toss together a side salad while keeping an eye on the cooking. My family fell in love with it right away, and now it's a regular feature in our weekly meals.
Key ingredients
- Orzo pasta - These tiny rice-shaped pastas form our risotto base. Go for good quality ones that hold their shape when cooked
- Fresh shrimp - Pick peeled raw shrimp to save time. If you can, go for wild-caught ones as they taste better
- Zucchini - They add freshness and softness. Look for firm, shiny ones without spots or soft parts
- Parmesan - This gives the risotto its character. Buy a block and grate it yourself for the best flavor
- Paprika - This spice adds nice color and a slightly smoky taste. Check its freshness by smelling it – it should be aromatic
- Vegetable broth - The cooking liquid that flavors the pasta. Homemade is best, but a good quality stock cube works too
- Sour cream - This adds the final creaminess. Choose cream with at least 30% fat for a richer result
- Garlic and onion - These aromatics form the flavor base. Fresh garlic works better than dried for stronger flavor
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Step-by-step cooking
- Cook the tasty shrimp
- Heat a pan and add some olive oil. Toss in the peeled shrimp, sprinkle with paprika, salt and pepper. Add the minced garlic and cook for 2-3 minutes on each side until they turn pink with slight browning. Set them aside under foil to stay warm while making the risotto.
- Create the flavor base
- In a large pot, sauté the finely chopped onion in olive oil until it looks clear. Add the chopped garlic and cook for another minute to release all the flavors without letting the garlic brown.
- Cook the orzo pasta
- Pour the orzo into the pot and stir for a minute to coat with oil. Gradually add the hot broth, about 200ml at a time, stirring often. Let it absorb before adding the next portion, similar to traditional risotto but with less constant watching.
- Mix in the vegetables
- When half the broth is absorbed (after about 8 minutes), add the squeezed grated zucchini. Keep cooking and adding the rest of the broth until the pasta is al dente and the mix looks creamy, about 7-8 more minutes.
- Finish the risotto
- Off the heat, stir in the sour cream and grated parmesan. Mix well to create a smooth texture. Taste and add salt and pepper as needed. Top with the paprika shrimp and serve right away.
I'm a big fan of orzo in this dish. These little pastas can soak up flavors amazingly while keeping a nice texture. The first time I tried this in Italy, I was blown away by how something so simple could pack so much flavor. Now I make it regularly at home, often swapping the shrimp for mushrooms when I have vegetarian guests over.
Fancy serving
This orzo and shrimp risotto works great as a main dish on its own. For a fancier look, serve it in warmed deep plates and top with some fresh parsley or chopped chives. A lightly dressed green salad makes a perfect side to balance the richness. Wine lovers will enjoy a slightly oaky chardonnay or a crisp, cold pinot grigio that goes well with the seafood flavors.
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Creative twists
You can easily change this recipe based on what you like or what's in your fridge. Swap shrimp for sautéed chicken chunks, cooked mushrooms, or even peas for a tasty vegetarian option. For a Mediterranean touch, mix in some sliced sun-dried tomatoes and pitted olives. If you enjoy spicier food, add some Espelette pepper or red pepper flakes when cooking the shrimp.
Storage tips
This orzo risotto keeps well in the fridge in an airtight container for 2-3 days. When reheating, add a splash of broth or water to bring back its creamy texture, then warm it on low heat while stirring often. The shrimp taste best eaten the same day but can be stored separately for one more day. Don't freeze this dish as it would ruin its delicate texture.
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This orzo and shrimp risotto hits the sweet spot between fancy and simple. It's the kind of dish that wows guests while still being doable for everyday meals. I really love how versatile it is and how I can adapt it to whatever I have on hand. If you're like me and enjoy comforting yet sophisticated food, this recipe definitely deserves a spot in your cooking lineup.
Frequently Asked Questions
- → What exactly is orzo?
- Orzo, also known as 'risoni' in some regions, is tiny pasta shaped like rice grains. It cooks faster than risotto rice and offers a similar creamy texture, while being easier to prepare as it doesn't need constant stirring.
- → Can shrimp be swapped for something else?
- Of course! Orzo works great with scallops, diced chicken, or even just veggies for a vegetarian option. Be sure to adjust cooking times to match your chosen ingredient.
- → How do I know if orzo is cooked right?
- Orzo is done when it's tender with a slight firmness (al dente). Taste it after 8–10 minutes of cooking and adjust as needed. Unlike classic risotto, orzo won’t feel as creamy before adding the sauce.
- → Can this dish be prepped ahead?
- It's best enjoyed fresh, but you can cook the orzo in advance and reheat it gently with a bit of broth or cream. Cook the shrimp just before serving to ensure they stay juicy and soft.
- → What wine pairs well with shrimp orzo?
- This dish shines with a crisp, dry white wine like Vermentino, Pinot Grigio, or Sauvignon Blanc. The citrusy notes in these wines go wonderfully with the lemon zest and light flavors of the dish.