Ingredients
- 1 pound shrimp, peeled and deveined
- 1 cup orzo
- 1 cup sweet corn (fresh, canned, or frozen)
- 1 cup heavy cream (or half-and-half)
- 3 cloves garlic, minced
- 1 onion, chopped
- 1/2 cup Parmesan cheese, grated
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 1 teaspoon lemon zest
- Olive oil for sautéing
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat. Add minced garlic and chopped onion. Sauté until fragrant and translucent, about 3-4 minutes.
- Add the shrimp to the skillet, sprinkle with salt and pepper, and cook until the shrimp turns pink, about 2-3 minutes per side. Remove shrimp and set aside.
- In the same skillet, add orzo and pour in vegetable or chicken broth. Bring to a boil and then reduce heat, simmering until orzo is al dente, about 8-10 minutes.
- Stir in corn, heavy cream, Parmesan cheese, and fresh herbs. Return shrimp to skillet and bring to a gentle simmer.
- Taste and adjust seasoning. Serve garnished with extra herbs and a sprinkle of cheese.
Notes
For lighter options, substitute heavy cream with half-and-half or a plant-based cream. You can also add vegetables like spinach or peas for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Southern
- Diet: Pescatarian