One Pot Shrimp and Squash Orzo
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.
Nutrition Facts
Ingredients
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.
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Continue Reading at Sweetpeasandsaffron →Chef's Notes
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.




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Reviews from the Original Source
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!
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.
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