One-Pan Spicy Shrimp Orzo with Burrata
This One-Pan Spicy Shrimp Orzo with Burrata is a bold, flavor-packed meal made in just one skillet! Tender orzo simmers in a zesty tomato sauce with juicy shrimp, garlic, and chili flakes, then gets topped with creamy burrata cheese for a luxurious finish. It’s satisfying, spicy, and ready in under 40 minutes—no side dishes needed!
Time Required:
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Ingredients:
For the Shrimp Orzo:
1 lb (450g) shrimp, peeled and deveined
1 1/2 cups dry orzo pasta
2 tablespoons olive oil
1 small onion, finely chopped
3 garlic cloves, minced
1/2 teaspoon red pepper flakes (adjust to taste)
1/2 teaspoon smoked paprika (optional)
1/2 teaspoon dried oregano or Italian seasoning
1 can (14 oz) crushed tomatoes or tomato puree
2 1/2 cups low-sodium chicken or vegetable broth
Salt and pepper, to taste
Juice of 1/2 lemon
1–2 tablespoons fresh basil or parsley, chopped (for garnish)
For Serving:
1 large ball of burrata (or 2 small), torn or whole
Extra olive oil and chili flakes for drizzling (optional)
Instructions:
Season and Sear the Shrimp:
Toss shrimp with a pinch of salt, pepper, and a little paprika. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add shrimp and cook for 1–2 minutes per side until just pink. Remove and set aside.
Sauté the Aromatics:
In the same skillet, reduce heat to medium. Add another tablespoon olive oil. Sauté chopped onion for 2–3 minutes until soft. Add garlic, red pepper flakes, and oregano. Stir until fragrant (about 1 minute).
Toast the Orzo:
Add the dry orzo to the skillet. Toast for 1–2 minutes, stirring frequently, to add flavor.
Simmer the Base:
Pour in crushed tomatoes and broth. Stir and bring to a gentle boil. Reduce heat, cover loosely, and simmer for 10–12 minutes, stirring occasionally, until orzo is tender and sauce is slightly thickened.
Add the Shrimp Back In:
Return the cooked shrimp to the pan. Simmer for another 2 minutes to heat through. Adjust seasoning with salt, pepper, and lemon juice.
Finish with Burrata:
Turn off heat. Tear burrata over the hot orzo and let it melt slightly into the dish. Drizzle with olive oil and sprinkle with extra chili flakes and herbs.
Serve:
Serve warm straight from the pan, garnished with basil or parsley and more lemon if desired.
Tips for Success
Use Raw Shrimp:
For the best texture, use raw shrimp. If using pre-cooked shrimp, add it at the very end just to warm through—overcooking will make it rubbery.
Don’t Overcook the Orzo:
Stir occasionally and watch the liquid—if it evaporates too quickly, add a splash of broth or water. Orzo should be tender but not mushy.
Let the Burrata Sit:
Once added, let the burrata sit on top of the hot orzo for a minute or two to soften and slightly melt. Avoid stirring it in completely unless you want a super creamy texture.
Control the Spice:
Start with 1/4 tsp red pepper flakes for mild heat, and increase to 1/2 tsp or more for a spicy kick.
Use a Large, Deep Skillet:
Orzo expands while cooking, so use a large enough pan to prevent spills and ensure even cooking.
Variations
Creamier Version:
Stir in 2–3 tablespoons of cream, mascarpone, or a splash of milk before adding the burrata for an ultra-creamy sauce.
Add Greens:
Toss in fresh baby spinach, kale, or arugula during the last 2 minutes of cooking for a boost of color and nutrients.
Try a Tomato-Basil Twist:
Use cherry tomatoes instead of canned tomatoes and add extra fresh basil for a sweet, summery flavor.
Make It Vegetarian:
Omit the shrimp and use chickpeas, mushrooms, or roasted zucchini instead. You can also swap the broth with vegetable broth.
Use Different Pasta:
If orzo isn’t available, use small pasta shapes like ditalini, couscous, or even rice (though cook time and liquid ratio will change).
Add Wine:
Deglaze the skillet with 1/4 cup white wine after sautéing garlic and onions for deeper flavor.
Spice It Up More:
Add a pinch of cayenne or harissa paste for a bolder heat profile.
Q&A – Frequently Asked Questions
Q: Can I make this dish ahead of time?
A: It’s best served fresh, but you can prep the shrimp and chop your veggies ahead. Reheating is possible, though the burrata won’t have the same texture once melted and stored.
Q: Can I substitute the burrata?
A: Yes! You can use fresh mozzarella, ricotta, or even a dollop of crème fraîche for a creamy finish if burrata isn’t available.
Q: Is orzo gluten-free?
A: Traditional orzo is not gluten-free. However, gluten-free orzo made from rice or corn flour is available at specialty or health food stores.
Q: Can I use frozen shrimp?
A: Absolutely. Just thaw them completely and pat dry before cooking to prevent excess water in the pan.
Q: How spicy is this recipe?
A: Mild to medium spicy depending on the amount of chili flakes used. Adjust to your personal preference.
Nutrition Information (Per Serving – Approximate)
Calories: 480–520
Protein: 32g
Fat: 24g
Saturated Fat: 8g
Carbohydrates: 35g
Sugar: 5g
Fiber: 2g
Cholesterol: 185mg
Sodium: 650mg
Note: Exact values may vary based on brands and portion sizes used.
Conclusion
This One-Pan Spicy Shrimp Orzo with Burrata brings together bold flavors, creamy textures, and an easy cleanup—all in under 40 minutes. The heat from the chili flakes pairs beautifully with juicy shrimp and tangy tomato, while the burrata melts luxuriously into the dish. It’s a cozy, restaurant-quality meal you can whip up at home—ideal for both casual weeknights and date-night dinners.