Parmesan Roasted Red Pepper Orzo With Garlic Shrimp And Lemon Butter Swirl

Looking for a pasta dish that’s both comforting and bursting with flavor? This Parmesan Roasted Red Pepper Orzo with Garlic Shrimp and Lemon-Butter Swirl is exactly what you need! We’re taking classic orzo and elevating it with the sweetness of roasted red peppers, the richness of Parmesan, succulent garlic shrimp, and a bright, zesty lemon-butter finish. It’s a surprisingly easy recipe that delivers restaurant-quality results, perfect for a weeknight dinner or a special occasion. Get ready to experience a symphony of textures and tastes in every bite!

What You’ll Need: The Ingredient Lineup

• 250 g (2 cups) Orzo Pasta: Orzo, often called “rice pasta,” is a small, rice-shaped pasta that cooks quickly and absorbs flavors beautifully. Choose a high-quality orzo for the best texture.
• 500 g (1 lb) Raw Shrimp, Peeled and Deveined: We’re using raw shrimp for maximum flavor. Ensure they are peeled and deveined – you can buy them pre-prepared to save time. Medium to large shrimp work best in this recipe.
• 2 tbsp (30 ml) Olive Oil: Extra virgin olive oil is preferred for its robust flavor and health benefits. It’s used for searing the shrimp and building the flavor base of the sauce.
• 2 tbsp (30 g) Unsalted Butter, Divided: Butter adds richness and a silky texture to the sauce. Using unsalted butter allows you to control the saltiness of the dish. We’ll be using it in two stages – for sautéing and creating the lemon-butter swirl.
• 3 cloves Garlic, Minced: Freshly minced garlic is essential for that aromatic punch. Don’t skimp on the garlic!
• 1 small Onion, Finely Diced: A finely diced onion provides a subtle sweetness and depth of flavor to the sauce. Yellow or white onions work well.
• 200 g (7 oz) Roasted Red Pepper Puree (about 1 cup): This is the star of the show! Roasted red pepper puree brings a vibrant color and sweet, smoky flavor. You can make your own by roasting red bell peppers, or purchase a pre-made puree for convenience.
• 1 tsp (2 g) Smoked Paprika: Smoked paprika adds a subtle smoky depth that complements the roasted red peppers beautifully.
• 120 ml (½ cup) Heavy Cream: Heavy cream creates a luscious, creamy sauce that coats the orzo perfectly.
• 60 g (2 oz) Grated Parmesan Cheese: Freshly grated Parmesan cheese is a must! It adds a salty, umami-rich flavor and helps thicken the sauce.
• Zest of 1 Lemon: Lemon zest brightens the dish with its citrusy aroma and flavor. Use a microplane to zest the lemon finely.
• 1 tbsp (15 ml) Fresh Lemon Juice: Freshly squeezed lemon juice adds a tangy acidity that balances the richness of the cream and Parmesan.
• ½ tsp (2.5 g) Salt, plus more to taste: Salt enhances all the flavors in the dish. Start with ½ tsp and adjust to your preference.
• ¼ tsp (1 g) Freshly Ground Black Pepper: Freshly ground black pepper adds a subtle spice and complexity.
• 2 tbsp (30 g) Toasted Pine Nuts: Toasted pine nuts provide a delightful crunch and nutty flavor. Toast them in a dry skillet until golden brown.
• 2 tbsp (8 g) Chopped Fresh Parsley: Fresh parsley adds a pop of color and freshness.

Ingredient Substitutions

Don’t have everything on hand? Here are a few simple substitutions you can make:

• Shrimp: Chicken breast cut into bite-sized pieces or scallops can be used instead of shrimp.
• Heavy Cream: Half-and-half or crème fraîche can be used as a lighter alternative, but the sauce won’t be as rich.
• Parmesan Cheese: Pecorino Romano cheese can be substituted for Parmesan, offering a slightly sharper flavor.
• Pine Nuts: Sliced almonds or chopped walnuts can be used in place of pine nuts.

Step-by-Step Instructions for Parmesan Roasted Red Pepper Orzo

1. Cook the Orzo: Bring a large pot of generously salted water to a rolling boil. Adding enough salt is crucial – it seasons the pasta from the inside out. Add the orzo pasta and cook according to package directions, usually 8-10 minutes, until al dente. ‘Al dente’ means ‘to the tooth’ in Italian, indicating the pasta should be firm to the bite. Once cooked, drain the orzo immediately and set aside. Don’t rinse it, as the starch helps the sauce adhere.
2. Sear the Shrimp: While the orzo is cooking, prepare the shrimp. Pat the peeled and deveined shrimp dry with paper towels – this ensures a good sear. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the shrimp lightly with salt and pepper. Add the shrimp to the hot skillet in a single layer (work in batches if necessary to avoid overcrowding). Sear for 2-3 minutes per side, until pink and opaque and just cooked through. Overcooked shrimp will be rubbery, so watch carefully. Transfer the cooked shrimp to a plate, cover loosely with foil to keep warm, and set aside.
3. Sauté Aromatics: Reduce the heat to medium. Add 1 tablespoon of butter to the same skillet you used for the shrimp. Once melted, add the finely diced onion and sauté for about 2 minutes, until translucent and softened. Add the minced garlic and cook for another 30 seconds, until fragrant. Be careful not to burn the garlic, as it will become bitter.
4. Build the Roasted Red Pepper Sauce: Stir in the roasted red pepper puree and smoked paprika. The smoked paprika adds a lovely depth of flavor that complements the sweetness of the roasted peppers. Let the mixture simmer for 2 minutes, stirring occasionally, to allow the flavors to meld.
5. Create the Creamy Parmesan Sauce: Pour in the heavy cream and stir well to combine. Let the sauce simmer gently for 3 minutes, allowing it to thicken slightly. Reduce the heat to low and whisk in the grated Parmesan cheese, lemon zest, lemon juice, salt, and pepper. Continue whisking until the cheese is completely melted and the sauce is smooth and glossy. The lemon zest and juice brighten the sauce and balance the richness of the cream and Parmesan.
6. Combine Orzo and Sauce: Return the cooked orzo to the skillet with the sauce. Toss gently to coat the pasta evenly. Add the remaining 1 tablespoon of butter in small spoonfuls. Using a spatula, gently swirl the butter through the mixture. This creates beautiful, glossy ribbons of butter that add richness and visual appeal.
7. Finish with Shrimp and Serve: Fold the cooked shrimp back into the pan, mixing gently to re-warm them for about 1 minute. Taste the dish and adjust the seasoning with salt and pepper as needed. To serve, spoon the creamy orzo onto shallow bowls or plates, allowing the vibrant orange-red sauce to be visible. Drizzle any remaining sauce around the edges. Garnish with toasted pine nuts and chopped fresh parsley for added texture and freshness.

Why Roasted Red Peppers Elevate the Orzo

Roasting red peppers intensifies their natural sweetness and creates a smoky depth of flavor that’s simply unmatched by jarred peppers. The roasting process breaks down the cell walls, resulting in a smoother, more concentrated puree. This puree forms the base of our sauce, providing a vibrant color and a complex flavor profile that perfectly complements the Parmesan cheese and garlic shrimp. Using a high-quality roasted red pepper puree (or making your own!) is key to achieving the best possible taste.

The Science of the Lemon-Butter Swirl

The lemon-butter swirl isn’t just for aesthetics; it’s a culinary technique that enhances both flavor and texture. Butter, being a fat, coats the pasta and creates a luxurious mouthfeel. The swirling action emulsifies the butter into the sauce, creating a stable emulsion that prevents separation. The lemon juice adds acidity, which cuts through the richness of the butter and cream, balancing the flavors and preventing the dish from feeling too heavy. This technique is a simple yet effective way to elevate a classic pasta dish.

Tips for Perfectly Cooked Shrimp

Achieving perfectly cooked shrimp is all about timing and heat control. Start with dry shrimp – patting them dry with paper towels before searing is essential for a good sear. Don’t overcrowd the pan, as this will lower the temperature and result in steamed, rather than seared, shrimp. Look for shrimp that are opaque and pink all the way through, and slightly curled. Avoid overcooking, as this will make them tough and rubbery. A quick sear is all you need!

Variations and Additions

Feel free to customize this dish to your liking! For a spicier kick, add a pinch of red pepper flakes to the sauce. Sun-dried tomatoes would also be a delicious addition, adding a chewy texture and intense flavor. If you don’t have pine nuts, toasted slivered almonds or chopped walnuts would work well as a garnish. You could also add some spinach or kale during the last few minutes of cooking for a boost of nutrients.

Frequently Asked Questions

Can I use pre-cooked shrimp?

While you can use pre-cooked shrimp, the flavor and texture won’t be as good as freshly seared shrimp. If using pre-cooked shrimp, add them to the sauce at the very end just to warm through.

Can I make the sauce ahead of time?

Yes, the sauce can be made ahead of time and stored in the refrigerator for up to 2 days. Reheat gently before adding the orzo and shrimp.

Is there a substitute for heavy cream?

You can use half-and-half, but the sauce won’t be as rich and creamy. You could also try using a cashew cream for a dairy-free option.

Enjoy this vibrant and flavorful Parmesan Roasted Red Pepper Orzo with Garlic Shrimp and Lemon-Butter Swirl! Don’t forget to save this recipe to Pinterest for later inspiration!

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