{"id":7054458,"date":"2026-09-02T02:34:08","date_gmt":"2026-09-02T02:34:08","guid":{"rendered":"https:\/\/som2nypost.com\/uncategorized\/one-pan-orzo-with-shrimp-and-zucchini\/"},"modified":"2026-09-02T02:34:08","modified_gmt":"2026-09-02T02:34:08","slug":"one-pan-orzo-with-shrimp-and-zucchini","status":"publish","type":"post","link":"https:\/\/som2nypost.com\/?p=7054458","title":{"rendered":"One-Pan Orzo with Shrimp and Zucchini"},"content":{"rendered":"


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This site runs ads and generates income from affiliate links. Read my disclosure policy<\/a>.<\/p>\n<\/section>\n

Creamy one-pan shrimp orzo with zucchini, garlic, fresh basil, and two cheeses makes an easy 30-minute dinner that\u2019s packed with fresh flavor.<\/p>\n

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Know Before You Scroll<\/h2>\n
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Servings: <\/span>4<\/span><\/p>\n

Prep: <\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n

Cook: <\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n

Total Time: <\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n<\/div>\n

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extra-large shrimp, orzo, zucchini, shallot, garlic, chicken broth, white wine, parsley, Pecorino Romano, Parmesan, basil, and lemon zest<\/p>\n<\/div>\n<\/div>\n

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Creamy, fresh, and lemony with juicy shrimp, tender-crisp zucchini, savory garlic, basil, and a subtle kick from red pepper flakes.<\/p>\n<\/div>\n<\/div>\n

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Large skillet with lid, wooden spoon, microplane, chef\u2019s knife<\/p>\n<\/div>\n<\/div>\n

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Pat the shrimp completely dry before cooking so they sear instead of steam.<\/p>\n<\/div>\n<\/div>\n

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Use peeled and deveined shrimp, and prep the shallot, garlic, zucchini, herbs, and cheeses before you start. Once the skillet is hot, the dish comes together fast.<\/p>\n<\/div>\n<\/div>\n

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Use yellow squash instead of zucchini, swap scallops for shrimp, or add spinach, cherry tomatoes, broccoli, asparagus, mushrooms, or toasted pine nuts.<\/p>\n<\/div>\n<\/div>\n

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Why This Recipe Works<\/h2>\n

I love a one-pan pasta, but only when cooking everything together actually makes the recipe better. <\/strong>In this case, it does. Instead of boiling the orzo separately and making a sauce to go with it, the pasta cooks right in the broth and white wine. As it cooks, its starch thickens the liquid into a silky sauce without needing cream.<\/p>\n

The trickiest part was getting all three main components\u2014shrimp, orzo, and zucchini\u2014to finish at the right time. Shrimp can go from juicy to rubbery quickly, while zucchini can turn soft long before pasta is ready. That\u2019s why I give the shrimp a quick head start, remove them, and add the zucchini only after the orzo has begun cooking.<\/p>\n

The final Pecorino, Parmesan, lemon zest, basil, and a squeeze of lemon pull everything together. You get creamy pasta, tender shrimp, and zucchini that still has some texture, with enough freshness to keep the dish from feeling heavy.<\/strong><\/p>\n

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Ingredient Notes<\/h2>\n<\/p>\n
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Use regular dried orzo rather than a quick-cooking variety. Although it looks like rice, orzo is pasta, and its starch is important here\u2014it helps turn the cooking liquid into the creamy sauce.<\/p>\n<\/div>\n<\/div>\n

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Small pasta shapes like ditalini or stelline work, but cooking times may vary.<\/p>\n<\/div>\n<\/div>\n<\/div>\n

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Extra-large shrimp are ideal here because their size gives you a little more room for error during the two-stage cooking method. Look for shrimp labeled approximately 26\/30 count per pound.<\/p>\n<\/div>\n<\/div>\n

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Large shrimp work well\u2014just reduce the cooking time slightly.<\/p>\n<\/div>\n<\/div>\n<\/div>\n

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Small to medium zucchini with firm skin and few seeds.<\/p>\n<\/div>\n<\/div>\n

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Yellow squash works just as well.<\/p>\n<\/div>\n<\/div>\n

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Produce department year-round.<\/p>\n<\/div>\n<\/div>\n<\/div>\n

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I use both Pecorino Romano & Parmesan because they do different jobs. Parmesan brings nutty richness, while Pecorino adds a sharper, saltier bite that works especially well with the lemon and shrimp.<\/p>\n<\/div>\n<\/div>\n

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You can use \u00bd cup Parmesan if you don\u2019t have Pecorino Romano.<\/p>\n<\/div>\n<\/div>\n

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Refrigerated specialty cheese section.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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You can find the full, printable recipe at the top of this post<\/strong>, but you can read the detailed instructions with photos for each step below.<\/p>\n<\/div>\n

Step By Step Instructions<\/h2>\n
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Season & Sear the Shrimp<\/p>\n

Pat the shrimp very dry before seasoning them. Any surface moisture will turn to steam in the skillet, so drying them well gives you better browning and more flavor.<\/p>\n

Heat the olive oil over medium-high heat and arrange the shrimp in a single layer. Let them cook undisturbed until the undersides are pink and lightly golden, then turn them and cook just until the centers become opaque.<\/p>\n

Take them out of the skillet as soon as they\u2019re cooked. Shrimp don\u2019t need to simmer along with the pasta, and removing them now keeps them juicy while you finish the rest of the dish.<\/p>\n

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Build the Flavor Base<\/p>\n

Lower the heat slightly and add the remaining olive oil, followed by the shallot, garlic, and red pepper flakes. Cook just until the shallot begins to soften and the garlic smells fragrant. Keep stirring so the garlic doesn\u2019t brown.<\/p>\n

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Cook the Orzo & Zucchini<\/p>\n

Pour in the broth and white wine, then add the parsley and orzo. Scrape the bottom of the skillet as you stir\u2014you want all those browned bits left from cooking the shrimp incorporated into the cooking liquid.<\/p>\n

Bring the liquid to a boil, then reduce the heat and cover the skillet for 2 minutes before adding the zucchini. That short head start matters. Orzo needs longer to cook than zucchini, so putting them in together from the beginning would leave you choosing between undercooked pasta and overly soft squash.<\/p>\n

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Finish with Cheese<\/p>\n

Give the mixture a stir once or twice, paying particular attention to the bottom and edges of the pan where the pasta is most likely to stick.<\/p>\n

Don\u2019t wait for every drop of liquid to disappear. When the orzo is ready, you want a small amount of starchy liquid remaining. That\u2019s what will combine with the cheese to create the creamy finish.<\/p>\n

If the pan looks dry but the pasta still has too much bite, add a splash of broth and continue cooking.<\/p>\n

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Make It Creamy & Finish<\/p>\n

Remove the skillet from the heat and stir in the Pecorino, Parmesan, and lemon zest. The residual heat will melt the cheese into the starchy cooking liquid, creating a creamy sauce without cream.<\/p>\n

Stir in the basil, then gently fold in the cooked shrimp just long enough to warm through. Taste and add fresh lemon juice as needed to brighten and balance the richness. Serve right away with extra Pecorino or Parmesan.<\/p>\n

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Prep Time: <\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n

Cook Time: <\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n

Total Time: <\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n<\/div>\n<\/div>\n

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