One Pot Shrimp and Squash Orzo

5 from 2 votes

This tasty one pot shrimp and squash orzo is made with butternut squash, shrimp, orzo, feta and a squeeze of lemon juice. It is packed with flavor, cooks in a single pot, and has the creamiest sauce...with no cream added.

Prep Time15

Cook Time30

Total Time45

Course: Dinner

Cuisine: Italian

Servings: -6

Calories: 350kcal

Author: Denise Bustard

Ingredients

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 (1 ⅓ cups)
¼ teaspoon salt
12 oz large shrimp (thawed, tails removed)

To serve:

⅓ cup feta cheese (crumbled)
2 tablespoons parsley (chopped)
lemon wedges

Instructions

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.

Notes

* I recommend using acorn squash or butternut squash in this recipe. I do not recommend kabocha squash.

Storage

This recipe is best served fresh, but leftovers can be stored in the fridge for up to 2 days.

Nutrition