Shrimp orzotto is a comforting Mediterranean seafood dish that combines the creamy technique of risotto with the simplicity of orzo pasta. In this modern Greek recipe, whole shrimp are gently seared and then folded into a rich tomato orzotto, allowing their natural flavor to infuse the dish.
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Cooking the shrimp with the head on may look rustic, but it’s the secret to creating an incredibly flavorful seafood orzotto.
What Is Orzotto?
Orzotto is a dish similar to risotto, but instead of rice, it uses orzo pasta. The cooking technique is nearly identical: liquid is added gradually and stirred into the pasta as it cooks.
This method allows the orzo to release its starches slowly, creating a naturally creamy texture while keeping the pasta perfectly al dente.
The result is a dish that’s silky, comforting, and full of flavor. To make this shrimp orzotto, you can use either hot water or stock.
Why Cook Shrimp With The Head On?
In many Mediterranean kitchens, including Greek, shrimp are cooked whole because most of their flavor lives in the head and shell. As they cook, those natural juices release into the dish, enriching the sauce and giving the orzotto a deeper seafood taste.
To prepare the shrimp for this dish:
- Leave the head and tail attached
- Remove only the center shell segments from the body
- Keep one shell segment near the head and one near the tail to hold everything together
This way, the shrimp stay intact while still being easy to eat.
If you prefer not to cook with whole shrimp, you can absolutely use cleaned shrimp instead. In that case, the best way to keep the flavor strong is to use shrimp stock to cook the orzo.
The Technique Behind a Perfect Orzotto
Just like risotto, orzotto is all about patience and gradual cooking.
Instead of boiling the pasta in a large pot of water, we add liquid a little at a time, letting each addition absorb before adding more. This method allows the orzo to release its starches, creating a naturally creamy texture.
The goal is al dente pasta, tender but with a slight bite.
Ingredients
- Whole shrimp (any size), prepared as described above
- Olive oil
- Onion, finely chopped
- Sweet red pepper, minced
- Garlic, minced
- Tomato paste (a small amount)
- Dried thyme
- Sweet paprika (sweet red pepper)
- Orzo pasta. I use medium-sized orzo if the package doesn't state the size; then it's most likely medium-sized.
- Dry white wine
- Fresh tomatoes, grated, skins discarded. Use sweet ripe tomatoes. Otherwise, substitute with 1 cup of canned, crushed tomatoes.
- Water or vegetable stock
- Fresh parsley, to garnish
How to Make Shrimp Orzotto
1. Sear the Shrimp
Heat olive oil in a wide sauté pan over medium heat. Add the whole shrimp and sear them briefly on both sides until they just begin to color.
Remove the shrimp and set them aside. Their flavor will already have begun to build in the pan.
2. Build the Flavor Base
In the same pan, add the chopped onion and sauté until soft.
Stir in:
- minced red pepper
- minced garlic
- a small spoon of tomato paste
Cook everything together for about a minute until fragrant.
3. Toast the Orzo
Add the orzo directly into the pan and sauté it for about a minute. This step lightly toasts the pasta and deepens its flavor.
4. Deglaze with Wine
Pour in a splash of white wine and scrape the bottom of the pan to release all the delicious bits left from searing the shrimp.
Let the wine drain completely.
5. Add Fresh Grated Tomatoes
Grate fresh tomatoes on a box grater, stopping when you reach the skins. Discard the skins and add the fresh tomato pulp to the pan.
This gives the orzotto a light, fresh tomato flavor without heaviness. Like in this Shrimp Spaghetti with Fresh Tomato Sauce.
6. Cook the Orzotto
Start by adding a small splash of water or vegetable stock.
Let the liquid absorb, then add another splash. Continue this process gradually, stirring occasionally, just like making risotto.
This slow cooking process allows the orzo to become creamy while staying perfectly al dente.
7. Finish with the Shrimp
Once the orzo is nearly cooked, return the shrimp to the pan and stir them into the orzotto.
Cook for about 2 more minutes, just long enough for the flavors to come together and the shrimp to finish cooking.
Serving Tips
Orzotto is best served immediately. Like risotto, it continues to absorb liquid as it sits and can become quite thick.
If it does thicken too much, simply stir in a small splash of water or stock to loosen it before serving.
Top with crumbled feta cheese if you like, which adds a wonderful salty contrast to the sweet shrimp and tomato base.
A Comforting Lenten Seafood Dish
This shrimp orzotto is especially wonderful during Lenten meals, when seafood dishes often take center stage. It’s comforting, flavorful, and satisfying without feeling heavy.
A bowl of warm orzotto, tender shrimp, sweet tomatoes, and a good piece of feta cheese (or some Kalamata olives during Lent), enjoy it while it’s hot!
Recipe
Saucy Shrimp Orzo Pasta
Ingredients
- 500 grams (17.6 ounces) whole shrimps any size you want
- olive oil
- 300 grams (1½ cups) orzo medium
- 100 grams (1 medium-sized) onion minced
- 3 garlic cloves minced
- 50 grams (½ medium-sized) sweet red pepper minced
- 2 teaspoons tomato paste
- 80 ml (⅓ cup) white wine
- 1 teaspoon sweet paprika
- 1 teaspoon dried thyme
- 1½ cups grated tomato pulp grate ripe tomatoes on the coarse scale of a box grater, like it's done in Strapatsada
- 750 ml (3 cups) hot water or vegetable stock
- fresh minced parsley to serve with
Instructions
- Prepare the shrimps. Pull and remove the legs. Then remove the middle shells from the body, leaving one shell at the top and one at the bottom to hold the head and the tail. You can remove the heads altogether; however, they contain most of the flavor, which will be released in the sauce.
- Heat a splash of olive oil in a saute pan or medium-sized cooking pot over high heat.
- Sear the shrimp on both sides for 3-4 minutes overall. Remove from the pan and keep aside warm.
- Add another splash of olive oil to the saute pan and drop the heat to medium.
- Saute the onion until soft. Then add the garlic and red pepper.
- Add the tomato paste and cook for a minute, stirring with a wooden spoon. Raise the heat to high.
- Add the orzo and cook for another minute, stirring so it won't stick.
- Pour in the wine. Stir and cook until it drains.
- Stir in the grated tomato, and cook for a minute or two more. Then add the sweet paprika and the thyme. Drop the heat to medium-low (low on a gas stove).
- Pour in the hot water or stock gradually. Begin with 1 cup, stir until it's almost absorbed, then add ½ cup, stir until thickened. Continue like this until the orzo is cooked to al dente and the dish looks saucy and glazy. Stir in the shrimp towards the last 3 minutes of cooking. NOTE: You might need slightly more or less water or stock.
- Serve right away (orzotto thickens very quickly, revive with a splash of hot water or stock). Garnish with freshly ground pepper and minced parsley.
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