Loading...

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

In a medium bowl, toss the shrimp with Italian seasoning, crushed red pepper, black pepper, smoked paprika, and butter garlic seasoning until evenly coated.

Sear the seasoned shrimp in the hot skillet for 1 to 2 minutes per side, until just cooked through. Remove the shrimp from the pan and set aside.

In the same pan, add the diced onion and sauté until soft and translucent, about 3 to 5 minutes.

Add the minced garlic, Calabrian chilis, and finely chopped basil to the pan. Cook for 30 to 45 seconds until fragrant, being careful not to brown the garlic.

Stir in the orzo and toast for 1 to 2 minutes. While toasting, add the lemon zest and garlic herb seasoning to release their oils.

Deglaze the pan with the dry white wine and let it reduce by half, or until the liquid is mostly absorbed into the orzo.

Pour in the chicken broth and add the fresh thyme sprigs. Bring to a simmer and cook for about 8 minutes, stirring occasionally, until the orzo is tender and most of the liquid has been absorbed.

Remove the fresh thyme sprigs from the pan.

Stir in the heavy cream, butter, grated Parmesan cheese, and lemon juice until well combined and creamy.

Add half of the cooked shrimp back into the pan and stir gently to heat through.

Serve immediately, topping with the remaining shrimp and torn fresh basil.


Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

In a medium bowl, toss the shrimp with Italian seasoning, crushed red pepper, black pepper, smoked paprika, and butter garlic seasoning until evenly coated.

Sear the seasoned shrimp in the hot skillet for 1 to 2 minutes per side, until just cooked through. Remove the shrimp from the pan and set aside.

In the same pan, add the diced onion and sauté until soft and translucent, about 3 to 5 minutes.

Add the minced garlic, Calabrian chilis, and finely chopped basil to the pan. Cook for 30 to 45 seconds until fragrant, being careful not to brown the garlic.

Stir in the orzo and toast for 1 to 2 minutes. While toasting, add the lemon zest and garlic herb seasoning to release their oils.

Deglaze the pan with the dry white wine and let it reduce by half, or until the liquid is mostly absorbed into the orzo.

Pour in the chicken broth and add the fresh thyme sprigs. Bring to a simmer and cook for about 8 minutes, stirring occasionally, until the orzo is tender and most of the liquid has been absorbed.

Remove the fresh thyme sprigs from the pan.

Stir in the heavy cream, butter, grated Parmesan cheese, and lemon juice until well combined and creamy.

Add half of the cooked shrimp back into the pan and stir gently to heat through.

Serve immediately, topping with the remaining shrimp and torn fresh basil.
