One-Pot Cheddar, Corn, and Basil Orzotto with Shrimp
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 shrimp, 2 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
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!
So great to know that small farfalle worked!! Thank you so much for letting me know!
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.
Yesss big time approve of doubling the garlic, always!!! <3