By: Denise Bustard22 Comments
Posted: 11/24/15Updated: 8/28/20
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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.
One pan meals are such dinner superheroes. From chicken curry to zucchini noodle pad thai, I love how they make cooking so easy and clean up even easier! This one pot shrimp and squash orzo cooks up in a single pan, and you are going to be blown away by the flavor.
Shrimp, squash, orzo and feta cheese might sound like a kind of strange mixture of ingredients, but trust me on this one...they work so incredibly well together!
As the orzo and butternut squash cook, they release starches that help thicken the sauce. Sprinkle with feta and a squeeze of lemon, and you're in for a real treat!
Why you'll ♡ one pot shrimp and squash orzo
- it cooks up in one pot
- it's creamy and rich, with no cream actually used
- it's perfect for fall
Which type of squash?
This recipe has been tested with three different types of squash, and my top two picks are acorn squash and butternut squash. If using acorn squash, you do not need to peel it, but know that it won't look as pretty as with butternut squash. I do not recommend using kabocha squash as the texture was just not right and the flavors were overpowering.
Whichever type of squash you choose, make sure to cut them into small ½ inch cubes, and try to cut them as evenly as possible so they cook through at the same time.
Use the right pan
This recipe serves 4-6, and you will need a large covered pan (12 inches in diameter) to fit the full batch. If you don't have a pan this size, you can use a pot, but I recommend stirring frequently while cooking so that the heat gets distributed evenly while cooking so that your orzo cooks through fully.
Make sure that each time you stir the pot that you replace the lid.
Notes on the liquid
While cooking, if you find the pan getting dry at any point, feel free to add ¼ to ½ cup of additional liquid. All pans cook slightly differently, so use your best judgment while cooking.
Recipe tips
- this recipe was tested using orzo, which is small, rice-shaped pasta. I do not recommend swapping with a different type of pasta as that could potentially alter the cook time and liquid required
- the recipe calls for uncooked large shrimp. If you swap for jumbo, colossal or any other size, you will need to alter the cook time
- this recipe is best served fresh, but you can store leftovers in the fridge for up to 2 days (I personally have a 2-day rule with shrimp)
- while the recipe calls for sherry, you could swap for white wine if you don't have any
- I find fresh butternut squash to have the best flavor, but in a pinch you could swap for frozen, cubed butternut squash. Thaw completely before cooking
More one pot meals:
- 19 Healthy One Pot Pasta Recipes
- One Pan Gnocchi with Sundried Tomatoes and White Beans
- Chili Lime Sweet Potato and Chicken Skillet
- Hearty Lentil Soup
- Easy Red Lentil Dal
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
One Pot Shrimp and Squash Orzo
5 from 2 votesPrep Time: 15 minutes mins
Cook Time: 30 minutes mins
Total Time: 45 minutes mins
Print Rate
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.
4 -6
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.
Tips:
* 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 Information
Serving: 1/6 of batch, Calories: 350kcal, Carbohydrates: 43g, Protein: 24g, Fat: 8g, Saturated Fat: 2g, Cholesterol: 118mg, Sodium: 891mg, Fiber: 4g, Sugar: 4g
Author: Denise Bustard
Course: Dinner
Cuisine: Italian
© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Meet Denise Bustard
Denise Bustard is the creator of Sweet Peas and Saffron, a meal prep-focussed food blog. With a PhD in biochemistry, Denise takes a scientific approach to perfecting her recipes. You can find Denise's work featured on Huffington Post, MSN, Self and more.
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Reader Interactions
Leave a Comment
Anjelica Struble says
YUM!! So happy I tried this recipe! I googled “ shrimp and squash” because that’s all I had left over from the week and didn’t want to go to the store. Holy smokes this is SO delicious. Never would have thought Of these flavors myself. I used brown rice rather than orzo just added extra chicken stock and cooked until done. So yummy!Reply
Denise Bustard says
Hi Anjelica, I'm so happy to hear you enjoyed this recipe! Thank you for sharing your modifications, and for coming back to leave a review 🙂
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Kelsey says
Wow, this was so tasty and easy! I used barley instead of orzo, which took about 45 minutes to cook. The creamy squash with the wine and shrimp felt very decadent. It made a very generous amount.Reply
Denise says
Glad it worked with barley! Thanks for reporting back!
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Francine says
I would like to know you say the recipe is for 4 servings and then at the end the nutrition information says serving 1 of 6 ? So are the info for the exact recipe but separate in 6 serving instead of 4. Sorry for my english I am french but love all your recipe. Thanks !
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Denise says
You are right, that's confusing! The recipe serves 4-6. I've updated it, sorry for the confusion!
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Meg says
How do you think this would be with rice instead of orzo?
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Denise says
Hi Meg, sorry for my late reply! I honestly can't say, I've only tested it as written. If you did try it, you'd likely need to increase the liquids and cook for longer. I hope that helps!
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Hannah says
Could I use something instead of orzo? My little boy is gluten-free. This looks so yummy!
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Denise says
Hi Hannah, sorry for the delay (I've been travelling). Unfortunately I have no experience working with gluten-free pasta, so I can't say for sure how it would work with it. I wish I could be more helpful.
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David @ CookingChat says
looks delicious! I need to start introducing shrimp to more of my recipes. Just added some to a potato soup tonight with good results.
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Denise says
We don't eat a lot of shrimp, but it's always nice to mix it up...plus they cook so quickly! Thanks, David 🙂
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Ashley | The Recipe Rebel says
UGH to just have one day without responsibilities! What a dream, hey? Thankfully there are one pot meals to make dinner time a less awful responsibility in our adult days 😉
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Denise says
Ha ha YES!! I didn't know how good I had it as a child 😉 THanks, Ashley!
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Gayle @ Pumpkin 'N Spice says
Oh one pot meals are my favorite! Love the shrimp and squash combo. Sounds like a perfect dinner!
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Denise says
Thanks so much, Gayle! Shrimp + squash is such a good combo!
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Sarah @Whole and Heavenly Oven says
Yes, yes, YES to one-pot all the things and squash! Oh, and carbs because ALWAYS! 😉 I seriously need this comfort food in my face asap!
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Denise says
Ha ha I agree with EVERYTHING 🙂 🙂 🙂
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Nora | Savory Nothings says
I LOOOVE healthy comfort food! And even better if it's made in one pot, because our home is telling me to adult it a bit more often, too... Whoops! I'm so looking forward to January, when I can... Well... Do more chores I guess? Haha!
I really, really love this recipe, Denise! It's going on our dinner plan some time soon!
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Denise says
Yes My house is telling me that I need to get up and CLEAN. LOL.
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Danielle says
You always make the best one pot recipes, Denise! How sweet of your mom to test the recipe for you too, I totally wish my mom would do that ;). I love squash this time of year, so this sounds perfect!
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Denise says
Thank you so much, Danielle! I was so grateful that my mom could test the recipe for me because we ate this for lunch and dinner for I think 4 days in one week...there is such a thing as too much of a good thing, ha ha!
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