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close up shot of shrimp and squash orzo
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5 from 2 votes

One Pot Shrimp and Squash Orzo

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 mins
Cook Time30 mins
Total Time45 mins
Course: Dinner
Cuisine: Italian
Servings: 4 -6
Calories: 350kcal

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)
  • 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:

  • 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

Serving: 1/6 of batch | Calories: 350kcal | Carbohydrates: 43g | Protein: 24g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 118mg | Sodium: 891mg | Fiber: 4g | Sugar: 4g