One-Pot Cheddar, Corn, and Basil Orzotto with Shrimp

4 servings



total time


1 pound peeled, deveined shrimp

2 garlic cloves, grated

Zest of 1 lemon

1 tbsp olive oil

1/2 tsp kosher salt

2 tbsp unsalted butter

1 large shallot, minced

1 cup orzo

2 cloves, grated

2 to 2 1/2 cups chicken stock

1 cup fresh (or frozen) English peas

2 ears ears of corn, kernels removed

4 ounces (1 cup) grated white cheddar cheese

1 ounce (1/4 cup) grated Parmesan cheese

1/4 cup small basil leaves


Toss 1 pound of peeled, deveined shrimp, 2 grated garlic cloves, the ZEST ONLY of 1 lemon, 1 tablespoon olive oil, and 1/2 teaspoon kosher salt in a medium bowl. Refrigerate if you aren’t cooking right away, otherwise allow the shrimp to marinate at room temperature.

Melt 2 tablespoons unsalted butter in a heavy-bottomed pot, preferably a Dutch oven or braiser, over medium heat. Add 1 large, minced shallot and cook for 2 to 3 minutes, until softened.

Stir in 1 cup orzo and 2 grated garlic cloves and stir until the orzo is coated in butter and the garlic starts to smell fragrant, 30 seconds to 1 minute.

Stir in 2 1/2 cups chicken stock and raise the heat to a boil over high heat, then reduce to low and cover for 8 to 10 minutes, until the orzo is tender but there’s still about 1/2 cup liquid in the skillet.

Stir in 1 cup fresh English peas and the kernels from 2 ears of corn. If your skillet is starting to look dry, stir in 1/4 cup chicken stock. Place the shrimp in an even layer over the orzo and re-cover the pot for an additional 4 to 5 minutes.

When most of the shrimp are pink but some are still slightly translucent (uncooked), remove skillet from heat and stir in 4 ounces (1 cup) cheddar cheese, 1 ounce (1/4 cup) grated Parmesan cheese, and the juice from HALF of the zested lemon. The shrimp will finish cooking in the residual heat.

Garnish with 1/4 cup small basil leaves.

4 servings



total time
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