An easy and delicious one pot shrimp and squash orzo recipe. It gets such a creamy texture from the squash, and a boost of flavor from feta cheese.
Do you ever just have those days where you don’t want to adult?
Meaning you want to ignore all responsibilities and let your inner child out?
Well this morning was one of them. Picture me: carrying a two-year old, his bag for day care, my purse, and a blanket for him for the car. Pushing a shovel in front of us because there was at least 3 inches of snow on the ground. In that impressively multi-tasking moment I thought to myself “Wah. I do NOT want to adult today!”
Does this happen when you haven’t had enough fun? If so, I need more fun in my life and less chores (although my house tells me that I actually need to do more chores).
Well anyway, this One Pot Shrimp and Squash Orzo means more time for fun in my life and less time washing dishes. So that’s a good start!
This recipe was tested with three different types of squash! Because I’ve been loving butternut squash a little too much and I thought it would be good to branch out and see what else is out there.
The first time I tested it with acorn squash, and the flavors were really great with the shrimp, feta, and creamy orzo.
The second time I tested it with kabocha squash, which is what is pictured here. I didn’t actually like this squash in the pasta. It was actually a bit dry, and the kabocha squash had a much stronger flavor that overpowered the shrimp, feta and orzo.
So. Round three. Mom to the rescue! My mom (HI MOM!) tested this recipe with butternut squash for me (so that Ben didn’t have to eat this for the 3rd time in a week), and says it was excellent.
So here are my recommendations: acorn squash or butternut squash. They won’t make a pasta that looks quite as orange as this one, but the flavors will be much better with the shrimp, feta and orzo.
This shrimp and squash orzo is SO creamy, thanks to the starch from the pasta and also from the squash….you’d think there is a bunch of cream or cheese in there, but nope! Pure healthy comfort food here!
The feta cheese and a squeeze of lemon before serving brings a bit of brightness to the dish, and a splash of sherry in the cooking liquid gives it some depth.
This is definitely one of my favorite one-pot pasta recipes on the blog.
Try it! Then come make some snow angels with me. No more adulting for us!
More easy peasy one pot dinners for us:
- here’s a round up with 19 Healthy One Pot Pasta Recipes for us to ogle
- and this One Pan Gnocchi with Sundried Tomatoes and White Beans gets rave reviews
- and this Chili Lime Sweet Potato and Chicken Skillet is popular as well
- 2 tablespoons olive oil
- 4-5 cups squash, cut into ½ inch cubes (see note)
- 1 small red onion, diced
- 4 cloves garlic, minced
- ⅓ cup sherry (white wine should work fine)
- 2 cups chicken stock
- 8 oz uncooked orzo (1⅓ cups)
- ¼ teaspoon salt
- 12 oz/340g shrimp, thawed from frozen
- ⅓ cup feta cheese, crumbled
- 2 tablespoons parsley, chopped
- lemon wedges
- Heat olive oil over medium heat in a large (12-inch) pan with a cover.
- Add the squash and onion to the pan, and cook uncovered, stirring occasionally for 5 minutes.
- Add ½ cup water to the pan and cover. Cook for another 5 minutes until a fork goes into squash easily. There should be no water left at this point.
- Add the garlic to the pan and cook for 30 seconds-1 minute, until fragrant.
- Add the sherry to the pan and scrape up all brown bits from the pan.
- Add the chicken stock, salt and orzo. Cover and cook, stirring every couple of minutes, until orzo is al dente, roughly 10-12 minutes. If pasta seems to be getting dry, add additional liquid as needed (Up to 1 extra cup chicken stock).
- Stir in the shrimp, cover and cook for 5 more minutes, or until shrimp are cooked through. You will want to stir it every minute or so to prevent the orzo from sticking to the pan.
- Sprinkle with feta and parsley and serve with lemon wedges.
Calories 350 // Fat 8 g // Saturated Fat 2 g // Cholesterol 118 mg // Sodium 891 mg // Carbohydrate 43 g // Fiber 4 g // Sugars 4 g // Protein 24 g
I recommend using acorn squash or butternut squash in this recipe. I do not recommend kabocha squash.