Orzo Risotto with Shrimp, Peas & Bacon
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Creamy orzo with tender shrimp, smoky bacon, sweet peas, and a hint of Cajun spice—easy enough for a weeknight, special enough for company.
If you love risotto but not the constant stirring, this orzo “risotto” is for you. The rice-shaped pasta cooks right in the broth, turning creamy and tender with mostly hands-off cooking. Shrimp, crispy bacon, sweet peas, and a touch of Creole seasoning give it plenty of flavor and a bit of Southern flair. It’s simple, satisfying, and a nice change from the usual.
“This was absolutely delicious—a restaurant quality meal.”
What You’ll Need To Make Orzo Risotto with Shrimp, Peas & Bacon
- Bacon – Adds smoky, savory depth.
- Shrimp – The main protein; these are extra-large shrimp (you’ll get 21 to 25 per pound). You can leave the tails on for a prettier presentation or remove them for easier eating.
- Orzo – Cooks up creamy, risotto-style without the fuss.
- Onion & garlic – Build the flavor base.
- Chicken broth – Infuses the orzo with flavor as it cooks.
- Cajun or Creole seasoning, salt & pepper – Bring warmth, flavor, and a subtle kick.
- Peas – A pop of sweetness and color (no need to thaw).
- Butter & lemon juice – For richness and brightness at the end.
- Fresh chives – A fresh, mild oniony finish.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Step 1: Crisp the bacon. Melt 1 tablespoon of the butter in a Dutch oven or large pot over medium-high heat. Add the bacon and cook, stirring occasionally, until crisp, about 6 to 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel–lined plate and set aside.
Step 2: Cook the aromatics. Reduce the heat to medium and add the onion. Cook, stirring frequently, until softened, about 3 minutes. Add the garlic and cook for another minute, just until fragrant—don’t let it brown.
Step 3: Toast the orzo. Stir in the orzo and cook, stirring frequently, until lightly toasted, 2 to 3 minutes. This step adds a subtle nutty flavor.
Step 4: Simmer the orzo. Stir in the broth, salt, pepper, and Cajun/Creole seasoning and bring to a boil. Reduce the heat to low, cover, and let it simmer, stirring once or twice, until the orzo is creamy and just about tender, about 10 minutes.
Step 5: Add the shrimp and peas. 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.
Step 6: Finish the dish. Remove the pot from the heat and stir in the remaining tablespoon of butter, the lemon juice, and the chives. Just before serving, fold in the crispy bacon. Serve and enjoy!
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Orzo Risotto with Shrimp, Peas & Bacon
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 lb extra-large, (21/25) shrimp, peeled and deveined, thawed if frozen
- 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
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.
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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.