Ingredients
- 1 tablespoon olive oil
- 1 pound shrimp, peeled and deveined
- 2 cloves garlic, minced
- 1 cup orzo pasta
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Add the shrimp and cook for 2-3 minutes on each side until pink and fully cooked. Remove from the skillet and set aside.
- In the same skillet, add the minced garlic and cook for 30 seconds until fragrant.
- Add the orzo and chicken broth, then bring to a simmer. Cook for 8-10 minutes, stirring occasionally, until the orzo is tender and the liquid is absorbed.
- Stir in the heavy cream, thyme, red pepper flakes (if using), salt, and pepper.
- Return the shrimp to the skillet and stir to combine. Garnish with fresh parsley before serving.
Notes
- For a spicier dish, adjust the amount of red pepper flakes to your preference.
- This dish can be made gluten-free by substituting the orzo with gluten-free pasta.
- Best served fresh, but leftovers can be stored in the refrigerator for up to 2 days.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: One-Pot
- Cuisine: Italian
- Diet: Low Calorie
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 21 g
- Cholesterol: 120 mg
