Orzo with Bacon and Shrimp Recipe – Italian Special
When you want something that feels special yet comes together in no time, this Orzo with Bacon and Shrimp recipe is your answer. Merging Italian seafood flavors with the smoky crisp of bacon and succulent shrimp, all tossed over tender orzo in a pasta skillet. With garlic, onion, white wine, and fresh parsley underscoring the rich, savory profile, this dish is protein-rich, satisfying, and perfect for a quick dinner when you want depth of flavor without hours in the kitchen.
- Prep Time15 min
- Cook Time35 min
- Total Time50 min
Orzo with Bacon and Shrimp Ingredients :
- 1 cup orzo pasta
- 4 slices bacon, chopped
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1/2 cup white wine (or chicken broth)
- 1/2 cup cherry tomatoes, halved
- 1/2 cup frozen peas, thawed
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- Salt and pepper, to taste
- 1 lemon, cut into wedges (for serving)
How to make Orzo with Bacon and Shrimp :
Cook Orzo: In a large pot of salted boiling water, cook the orzo according to package instructions until al dente. Drain and set aside.
Cook Bacon: In a large skillet over medium heat, cook the chopped bacon until crispy. Remove with a slotted spoon and drain on paper towels. Discard excess fat from the skillet, leaving about 1 tablespoon.
Cook Shrimp: Add the shrimp to the skillet and cook for 2-3 minutes on each side, or until pink and cooked through. Remove from the skillet and set aside.
Sauté Aromatics: In the same skillet, add olive oil. Sauté the onion until translucent, about 3 minutes. Add garlic and cook for another minute.
Deglaze and Add Vegetables: Pour in the white wine and scrape up any browned bits from the bottom of the skillet. Add the cherry tomatoes and cook for 2 minutes until they start to soften.
Combine and Finish: Stir in the cooked orzo, peas, and bacon. Toss to combine and heat through. Return the shrimp to the skillet and mix gently.
Garnish and Serve: Stir in Parmesan cheese and fresh parsley. Season with salt and pepper to taste. Serve with lemon wedges on the side.
Recipe Notes:
Ingredient Substitutions:
If bacon isn’t your thing, try pancetta or smoked ham for a similar smoky note.
For shrimp alternatives, scallops or chunks of firm white fish also work well.
Replace orzo with small pasta shapes like ditalini or acini di pepe if desired.
Cooking Time Guide:
Cook the orzo just until al dente so it holds up when tossed with bacon and shrimp. Shrimp cooks very quickly (2-3 minutes per side); remove as soon as it turns pink to avoid rubbery texture.
Flavor Tweaks:
Add red pepper flakes for heat, or finish with lemon zest or a squeeze of lemon to brighten the dish. Parmesan gives richness—but a sprinkle at the end is enough so it doesn’t overpower delicate seafood.
Serving Suggestions:
Garnish with extra parsley for freshness. Serve with lemon wedges on the side. Pair with steamed greens or a crisp salad to balance the richness.
Storage Tips:
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat—add a splash of broth or water if the orzo has absorbed too much liquid.
