One-Pot Cheddar, Corn, and Basil Orzotto with Shrimp

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One-Pot Cheddar, Corn, and Basil Orzotto with Shrimp

Servings 4 people

Equipment

  • Wide, low-rimmed pot such as a saucepan or Le Creuset braiser
  • Cutting board
  • Chef’s knife

Ingredients

Shrimp

  • 1 pound peeled, deveined shrimp
  • 2 garlic cloves, grated
  • Zest of 1 lemon
  • 1 tbsp olive oil
  • 1/2 tsp kosher salt 

Orzotto

  • 2 tbsp unsalted butter
  • 1 large shallot, minced
  • 1 cup orzo 
  • 2 cloves, grated
  • 2 to 2 1/2 cups chicken stock
  • 1 cup fresh (or frozen) English peas
  • 2 ears ears of corn, kernels removed
  • 4 ounces (1 cup) grated white cheddar cheese
  • 1 ounce (1/4 cup) grated Parmesan cheese
  • 1/4 cup small basil leaves 

Instructions

  • Toss 1 pound of peeled, deveined shrimp2 grated garlic cloves, the ZEST ONLY of 1 lemon, 1 tablespoon olive oil, and 1/2 teaspoon kosher salt in a medium bowl. Refrigerate if you aren’t cooking right away, otherwise allow the shrimp to marinate at room temperature.
  • Melt 2 tablespoons unsalted butter in a heavy-bottomed pot, preferably a Dutch oven or braiser, over medium heat. Add 1 large, minced shallot and cook for 2 to 3 minutes, until softened. 
  • Stir in 1 cup orzo and 2 grated garlic cloves and stir until the orzo is coated in butter and the garlic starts to smell fragrant, 30 seconds to 1 minute. 
  • Stir in 2 1/2 cups chicken stock and raise the heat to a boil over high heat, then reduce to low and cover for 8 to 10 minutes, until the orzo is tender but there’s still about 1/2 cup liquid in the skillet. 
  • Stir in 1 cup fresh English peas and the kernels from 2 ears of corn. If your skillet is starting to look dry, stir in 1/4 cup chicken stock. Place the shrimp in an even layer over the orzo and re-cover the pot for an additional 4 to 5 minutes. 
  • When most of the shrimp are pink but some are still slightly translucent (uncooked), remove skillet from heat and stir in 4 ounces (1 cup) cheddar cheese, 1 ounce (1/4 cup) grated Parmesan cheese, and the juice from HALF of the zested lemon. The shrimp will finish cooking in the residual heat. 
  • Garnish with 1/4 cup small basil leaves. 

Shrimp

  • 1 pound peeled, deveined shrimp
  • 2 garlic cloves, grated
  • Zest of 1 lemon
  • 1 tbsp olive oil
  • 1/2 tsp kosher salt 

Orzotto

  • 2 tbsp unsalted butter
  • 1 large shallot, minced
  • 1 cup orzo 
  • 2 cloves, grated
  • 2 to 2 1/2 cups chicken stock
  • 1 cup fresh (or frozen) English peas
  • 2 ears ears of corn, kernels removed
  • 4 ounces (1 cup) grated white cheddar cheese
  • 1 ounce (1/4 cup) grated Parmesan cheese
  • 1/4 cup small basil leaves 
Author: Caroline Chambers

Join the Conversation

  1. Cindy Neal says:

    E A S Y ! I made this for dinner last night. Not only was it delicious, it was beautiful. I didn’t have orzo, so I used small farfalle (and just skipped over sautéing the dry pasta). I will definitely make this again!

    1. caroline chambers says:

      So great to know that small farfalle worked!! Thank you so much for letting me know!

  2. Made this tonight and it was perfect! I doubled the garlic in both areas and salt and pep to taste at the end – otherwise everything was as stated in the recipe. Easy to make and really tasty.

    1. caroline chambers says:

      Yesss big time approve of doubling the garlic, always!!! <3

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