Orzo Risotto with Shrimp, Peas & Bacon
This post may contain affiliate links. Read my full disclosure policy.
Rice-shaped orzo is cooked like risotto in this easy, one-pot pasta dish.
In this easy one-pot recipe, rice-shaped orzo pasta is cooked like risotto, an Italian dish of rice slowly cooked in broth with other ingredients like meat, seafood, and vegetables. However, unlike traditional risotto, orzo “risotto” doesn’t require constant tending to and stirring – all of the broth is added at once and the pasta cooks almost unattended. My starting point for the recipe was a simple shrimp and orzo risotto from The Ultimate Meal Prep Cookbook by America’s Test Kitchen, but I added crispy bacon, peas, and Creole seasoning to amp up the flavor and give the dish a little Southern flair.
What You’ll Need To Make Orzo Risotto with Shrimp, Peas & Bacon
Step-by-Step Instructions
Melt one tablespoon of the butter in a Dutch oven or large pot over medium-high heat and add the bacon.
Cook, stirring frequently, until crisp, 6 to 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside.
Reduce the heat to medium and add the onion.
Cook, stirring frequently, until softened, about 3 minutes. Add the garlic and cook 1 minute more. Do not brown.
Stir in the orzo and cook, stirring frequently, until lightly toasted, 2 to 3 minutes.
Stir in the broth, salt, pepper, and Cajun/Creole seasoning and bring to a boil.
Reduce the heat to low, cover, and simmer, stirring once midway through, until the orzo is creamy and nearly tender, about 10 minutes.
Stir the shrimp and peas into the orzo.
Cover and cook over low heat until the shrimp are opaque throughout and the orzo is tender, about 5 minutes. Off the heat, stir in the remaining tablespoon of butter, the lemon juice, and chives. Right before serving, stir in the crispy bacon.
Taste and adjust seasoning, if necessary, then spoon into bowls and serve.
You May Also Like
- Summer Pasta Primavera
- Spring Risotto with Asparagus & Peas
- Shrimp & Grits
- Street-Style Shrimp Tacos with Corn, Bacon and Lime Crema
- Paella
- 20 Best Shrimp Recipes For Weeknight Dinners
Orzo Risotto with Shrimp, Peas & Bacon
Rice-shaped orzo is cooked like risotto in this easy, one-pot pasta dish.
Ingredients
- 2 tablespoons unsalted butter, divided
- 5 slices (5 oz) bacon, diced
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1½ cups orzo
- 4 cups chicken broth
- Heaping ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1¼ teaspoons Cajun or Creole seasoning, such as Emeril's Essence
- 2 pounds extra-large (21/25) shrimp, peeled and deveined
- 1 cup frozen green peas (no need to thaw)
- 2 tablespoons fresh lemon juice (from 1 lemon)
- 3 tablespoons chopped fresh chives
Instructions
- Melt one tablespoon of the butter in a Dutch oven or large pot over medium-high heat. Add the bacon and cook, stirring frequently, until crisp, 6 to 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside.
- Reduce the heat to medium and add the onion. Cook, stirring frequently, until softened, about 3 minutes. Add the garlic and cook 1 minute more. Do not brown. Stir in the orzo and cook, stirring frequently, until lightly toasted, 2 to 3 minutes. Stir in the broth, salt, pepper, and Cajun/Creole seasoning and bring to a boil. Reduce the heat to low, cover, and simmer, stirring once midway through, until the orzo is nearly tender, about 10 minutes.
- Stir the shrimp and peas into the orzo (it will be quite creamy/brothy at this point; that's normal). Cover and cook over low heat until the shrimp are opaque throughout and the orzo is tender, about 5 minutes.
- Off the heat, stir in the remaining tablespoon of butter, the lemon juice, and chives. Right before serving, stir in the crispy bacon. Taste and adjust seasoning, if necessary, then spoon into bowls and serve.
Nutrition Information
Powered by 
- Per serving (4 servings)
- Calories: 639
- Fat: 26 g
- Saturated fat: 10 g
- Carbohydrates: 50 g
- Sugar: 9 g
- Fiber: 4 g
- Protein: 49 g
- Sodium: 1,868 mg
- Cholesterol: 322 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
This went together quickly and was tasty and looked so appetizing. I would reduce the salt so I could add more Creole seasoning (which had salt as its first ingredient). Hubby likes a bit more spice! I also think this would be great with leftover grilled chicken or even slices of andouille sausage in place of the shrimp.
If this is being served along side of beef tenderloin, would the recipe be sufficient for 8 servings?
You can get away with it, but the portions will definitely be small. You may want to have one other side.
I just made this tonight, it was delicious! My husband said it looked like a dish we’d get in a restaurant. Thank you for a delicious and easy recipe. Will definitely be making this again. Sorry I forgot to take a pic, couldn’t wait to eat it
My family loved this dish. I will definitely make again.
can this be made a day ahead?
Beth
Hi Beth, This is a dish that’s really best if eaten right after it’s prepared — sorry!
absolutely delicious!! Followed the recipe as is and turned out perfect…
Absolutely delicious! We had it two days in a row. Bacon is key. Thank you for another fantastic recipe. 🙂
Delicious! Will make again.
Delicious! Fast and comfort food status.
Could this be made with rice instead of orzo?
Hi Chris, that should work — just keep in mind that the cooking time for the rice may be different than for the orzo so I’d follow the package directions. I’d love to hear how it turns out!
This is amazing! Simply and delicious. I was surprised, it is a keeper!!
I need to triple this, would you triple everything the same?
Yep 🙂
Fantastic! I don’t often add meals to “rotation.” I am far too disorganized for that kind of planning, but this one deserves to be eaten regularly – even when made with turkey bacon, half the butter, and scallions instead of chives. I only had extra jumbo shrimp, so it took quite a bit longer to cook off the extra broth (of which there was a lot). I guess that’s why this recipe is called “Orzo Risotto.” I had to turn up the heat, and it ended up a kind of soupy stew. The broth was so wonderful, it did not matter. Note to self: make sure you have shrimp with shells off. I just tossed in the frozen shrimp (with shells and tails), and I loved the flavor the shells imparted, but what a pain in the a** to have to remove the shells while eating this lovely dish. I felt like I had performed a little magic trick when the peas came out perfectly cooked.
Delicious! My husband and I loved it. Best shrimp dish we’ve had in ages, Restaurant quality.
Thank you for a super easy, yummy recipe.😊
Easy recipe to follow. Turned out delicious. Very flavorful.
Quick and easy, plus very delicious. I used thick cut turkey bacon since I don’t eat pork. Since I didn’t have the rendered fat to cook the onion in, I added 1T of olive oil before cooking the onion. This is a perfect weeknight dinner when you don’t have a lot of time to chop and assemble ingredients. I thought the flavors were wonderful, a uniform hint of heat with every bite. All the ingredients in this recipe are very well-balanced.
This recipe looks amazing. Do you think it would still work with scallops instead of shrimp?
Thanks Jenn for all your delicious recipes my family loves!
Yep 👍
My husband actually posted on FB a ‘yum.’ Only did 3 strips/diced of pre-cooked Costco bacon. I’m a leek fan vs. onion for this type of recipe. Made my own Essence with a recipe online. This recipe does need to be served as soon as possible before peas loose color and texture.
I’ve made this twice and it is sooo good!
Such a great recipe and easy!! I added more shrimp!! You can’t go wrong with more!!
O-M-G!! This is AHHHHH-MAZING! Perfect! Jen I thank you so much for sharing your recipes and making everything clear on how to do it! I am a person who can’t cook but thanks to you, I feel like an amateur chef! So glad that you make cookbooks we can buy as well! Thank you so much! You are kind, humble and talented and I pray GOD’s blessings on you and your family!
Came out excellent, l added just a tad ground Chipotle, I like it’s smokiness
As usual your recipe was a hit, Jenn! I’m always looking for a new way to make shrimp as it’s a “go to” weekly meal for us. The complexity of the flavors was incredible with the Creole seasoning and the simplicity of this one dish meal makes it a Home Run!!! Your recipes are always so reliably tasty and I’m always able to find a recipe to make with what I have on hand in my fridge and pantry. Keep them coming!
Thanks Jenn. Another great recipe! Comes together quickly and has really good flavor. Your recipes never disappoint!
I loved the heck out of this dish. I did alter it a bit to suit my own tastes.
1. My pot of orzo required a much longer cooking time with the lid off to cook down to the consistency shown in the photo. I let it continue to cook until most of the liquid evaporated or absorbed.
2. I sauteed my shrimp until just shy of done and added them right before serving. Fry about ~1 min on each side in 1 tbsp butter on medium (pan ~ 350 degrees). Splash in a little white wine at the end. Pour the sauce and all into the pan at the end.
3. I splashed in a little heavy cream instead of butter at the end. Just my preference.
4. I used Italian parsley in place of chives because I had no chives.
5. Garnished the bowel with a little cheese at the end to mix in. I used cheddar. Will try parmesan next time. I think the parmesan would make the dish a bit stickier and more similar to real risotto.
Would using spanish chorizo instead of bacon work??
Sure, that should work. Please LMK how it turns out with the chorizo!
Just made this, and it’s very easy to make and so tasty! I didn’t have any Cajun seasoning so I just googled how to make my own and did that. Other than that, I made exactly as directed. Worked out great! Very filling, and good comfort food on this rainy day.