Parmesan Orzo with Shrimp, Asparagus & Tomatoes

April 4, 2022
Recipes/Savory
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Disclosure: This post is sponsored by Calphalon. All opinions are my own.
Spring is finally here! And kicking off the warm weather season means cooking with seasonal ingredients in my recipes including tons of fresh ingredients. This Parmesan Orzo with Shrimp, Asparagus & Tomatoes is the perfect Spring dish!

What is Orzo?

Orzo is a form of short-cut pasta, shaped like a large grain of rice. A lot of times people mistake orzo for rice because it looks very similarly to it. Buts it’s made from semolina flour, unlike rice, which is actually grown.

What did I use the cook the Parmesan Orzo with Shrimp, Asparagus & Tomatoes in?

This dish is made in the 12 inch Fry Pan from the Calphalon Premier™ Hard-Anodized Nonstick Cookware Set.
The Calphalon Premier™ Hard-Anodized Nonstick Cookware delivers a 40% longer-lasting, superior nonstick performance for effortless food release, so you can cook and serve even the most delicate food with ease. The durable, 3-layer nonstick interior is tough enough to withstand metal utensils and holds up to everyday use.  This amazing pan heats evenly across the large surface area, so shrimp are cooked evenly and prefect!

How is this Orzo dish made?

To make this Parmesan Orzo with Shrimp, Asparagus & Tomatoes, start with cutting up and sautéing the asparagus and tomatoes.
These Spring vegetables were chopped using the Calphalon Classic™ Antimicrobial Self-Sharpening Cutlery, which cut through the vegetables with ease.
The Calphalon Classic™ Antimicrobial Self-Sharpening Cutlery features SilverShield® antimicrobial technology that uses small amounts of silver ions to prevent unwanted bacteria growth on knife handles. SharpIN™ technology keeps knives staying sharp for a lifetime, with ceramic sharpeners built into the knife block.
Remove the vegetables from the pan, then season and sauté the shrimp. Remove them from the pan as well.
Add butter, then cook the onions and garlic. Add the orzo, wine and chicken broth. Season with salt and pepper. Let the liquid cook down, then add the parmesan cheese. If you want the orzo to be on the creamier side, you can add 1/2 of heavy cream at this point as well.

Tips for Making The Parmesan Orzo with Shrimp, Asparagus & Tomatoes:

  • You can substitute seafood or vegetable broth for the chicken broth. The broth won’t change the deliciousness of the recipe.
  • Feel free to add or substitute other Spring Vegetables in the dish.
  • If you don’t want to use wine in the orzo, just add that same amount of broth to the dish in addition to the 2 cups of broth already in the recipe.
  • Be sure to sauté the shrimp before adding them to the orzo. Don’t add them in raw because they would not be browned first.
  • Add 1/2 cup of heavy cream to the orzo if you want the dish to be more creamy.

Calphalon cookware and cutlery completely elevate my cooking, so I always feel confident in the kitchen.
You can get this cookware and knife set at Calphalon.com.
Use code PEACHES25 for 25% off sitewide (excluding sale items)

Other Dishes Perfect for Spring:

Parmesan Orzo with Shrimp, Asparagus & Tomatoes

This Parmesan Orzo with Shrimp, Asparagus & Tomatoes is the perfect Spring dish!

  • 2 tbsp olive oil
  • 1/2 lb asparagus
  • 1/2 cup grape tomatoes
  • 1 lb jumbo shrimp peeled and deveined
  • 1 tsp onion powder
  • 2 tsp garlic powder
  • 1 tsp paprika
  • Salt & pepper
  • 2 tbsp butter
  • 1/2 small onion, chopped
  • 3 cloves of garlic, minced
  • 1 1/2 cups orzo
  • 1/2 cup white wine
  • 2 cups chicken broth
  • Salt and black pepper to taste
  • 1/4 cup grated Parmesan cheese
  • Fresh parsley chopped for garnish
  • Fresh dill to garnish

  1. Season shrimp with salt, pepper to taste, onion powder, garlic powder and paprika. set aside.

    Chop the tips off of the asparagus. Cut the grape tomatoes in half. Heat 1 tablespoon of olive oil in a fry pan over medium high heat. Sauté the asparagus & tomatoes until just the start of getting tender. Remove from pan and set aside.

    Add second tablespoon of olive oil in the pan. Sear shrimp on each side until cooked. Remove the shrimp from the pan and set aside.

    Add the the butter to the pan over medium heat. Add garlic, and onions to pan and sauté until the onions have become translucent, about 3 minutes. Stir in orzo and cook until lightly browned and toasted about 1-2 minutes. Deglaze pan with the wine. Simmer until the wine is mostly cooked out. Stir in chicken broth one cup at a time. Add the second cup after the first cup is cooked down. Cook and stir until pasta is just about cooked through, about 10 minutes.

    Add the Parmesan cheese and and stir. Add the vegetables and shrimp back to the pan. Season with salt and pepper to taste. Garnish with chopped parsley and additional parmesan cheese if desired.

    *Optional: add 1/3 cup heavy cream before adding parmesan cheese to make the dish more creamy.

Main Course
Italian
Calphalon, easy recipe, orzo, Spring, vegetables

Peaches2Peaches

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