This Creamy Corn Orzo Pasta with Shrimp is a balanced, flavorful meal that’s perfect for when you want something fresh yet comforting. The sauce is made with blended sweet corn for a smooth, velvety base without any cream. It’s tossed with tender orzo, grated zucchini, and chickpeas for added protein and fiber. Rounded out with lemon basil shrimp, this brings together the best of summer produce in one unique and satisfying dinner!
There’s truly something special about in-season, summer sweet corn! I’ve been unintentionally adding it to like….all…of my recipes lately, and I’m not mad about it. And I had a sneaky suspicion that it would make for the most delicious, creamy sauce when blended up. So I got to work and after a few iterations, am happy to share this creamy corn orzo pasta with shrimp!
Now this wouldn’t be a Munchin’ with Maddie recipe if I didn’t transform it into a full-balanced meal that hits all the macronutrients. So naturally I added in some grated zucchini (which you can’t even tell is in there) and a whole can of chickpeas, for added fiber and some nice texture. Then, I rounded it out with some lemon basil marinated shrimp for lean protein and ta-da…your next summer dinner is served!
I really am so excited for you to try this creamy corn orzo pasta with shrimp. It’s the best of summer produce in one dish, and probably unlike anything you’ve ever tried before! The sauce is incredibly rich and creamy, yet there’s actually no cream involved. It’s easy enough for a weeknight, but also feels fancy enough to make on a weekend. Hope you love!
Why You’ll Love this Creamy Corn Orzo Pasta with Shrimp
- The sauce is made from blended corn, which makes it perfectly creamy & sweet!
- This is a unique dinner recipe that utilizes the best of summer produce.
- It’s balanced with protein, carbs, fiber and healthy fats.
- This orzo pasta with shrimp recipe can easily be made gluten free.
- It’s an easy way to sneak in your veggies and fiber!
What You Need to Make this Creamy Corn Orzo Pasta with Shrimp
For the Creamy Corn Sauce:
- Olive Oil: For sautéing the shallots, garlic and corn in.
- Shallot: Shallot adds a mild and slightly sweet onion-y flavor to the creamy corn sauce.
- Garlic: Fresh minced garlic is best here.
- Corn: Tis the season for fresh, sweet corn! You will need about 4 ears of corn for this recipe, kernels cut off. This yields about 1 lb of corn kernels. Feel free to substitute an equal amount of canned or frozen corn, but I have not tested this myself.
- Broth: Thin out the creamy corn sauce with whatever broth you prefer (I used chicken bone broth for added nutrients). You could also use some pasta water, but the result will be slightly less flavorful.
- Parmesan Cheese: I highly recommend using freshly and very finely grated parmesan cheese rather than store-bought shredded cheese. This will help it to melt into the corn sauce easier.
- Kosher Salt & Black Pepper: Season to taste.
For the Orzo:
- Orzo: Orzo is a small pasta shape that almost looks like rice. If you’re gluten free, you can try substituting a gluten free orzo such as this one from DeLallo.
- Zucchini: You can’t even tell there’s hidden veggies in this orzo recipe! Just shred one medium zucchini (about 0.5 lb) using the largest holes on your grater.
- Chickpeas: This is an optional addition, for added protein and fiber and also some texture variation. You will need 1 can (15oz), drained and rinsed.
- Basil: For garnishing the creamy corn orzo pasta with shrimp.
For the Shrimp:
- Raw Shrimp: I prefer to use extra-large shrimp for this recipe, but any size will work – you will just need to adjust the cook time slightly. For aesthetic purposes, I like to keep the tails on but it’s more practical to remove them!
- Olive Oil: For marinating the shrimp.
- Lemon Juice & Zest: To add some bright, tangy flavor to the shrimp.
- Garlic: Fresh minced is best, but you can substitute about 1/2 tsp garlic powder in a pinch.
- Dried Basil, Kosher Salt & Black Pepper: Season up those shrimp with a few simple, pantry staples.
How To Make this Sweet Corn Orzo Pasta with Shrimp
Marinate the Shrimp:
First, prepare the shrimp marinade by stirring together the olive oil, lemon zest and juice, dried basil, kosher salt & black pepper in a medium bowl. Add shrimp, and stir to coat. Set aside to marinate for about 15 minutes while you begin to prepare the creamy corn sauce.
Cook Orzo to Al-Dente:
Bring a medium pot of water to a boil. Heavily salt it, then add orzo and cook to al-dente according to package instructions. Be sure to reserve some of the pasta water when draining off the orzo.
Saute Shallots, Corn & Garlic:
Meanwhile, bring a large pan to medium heat. Once hot, add oil. Then, add shallots and saute, stirring occasionally, for 3 minutes. Add in garlic, and cook for 30 seconds longer. Add in corn kernels, season with salt & pepper, and sauté, stirring often, for about 4-5 minutes. Transfer sautéed corn mixture to a blender and add in the broth. Blend until smooth. Set aside for now.
Cook the Shrimp:
Next, return the large pan to medium heat. Then, coat the pan with a bit of oil. Remove shrimp from the marinade and add to the pan, making sure there’s as little overlap as possible. Cook for 2 minutes, then flip and continue cooking for 1-2 more minutes, or until done through. Remove shrimp from the pan and discard any excess juices left in the pan.
Finish Creamy Corn Sauce & Add in Zucchini and Chickpeas:
Reduce heat to medium-low and add in the creamy corn sauce. Make sure to scrape the blender to get it all out! Gradually add in the grated parmesan until fully melted into the sauce. Then, add in the chickpeas, zucchini and a few tablespoons of reserved pasta water to thin out the sauce. Let cook, stirring occasionally, for about 3 minutes, until zucchini has softened up.
Stir in Orzo & Shrimp, Garnish & Enjoy:
Finally, add in the cooked orzo and shrimp, and stir to combine. Taste and adjust the amount of salt & pepper as needed. Remove from heat and garnish with chopped basil. Enjoy!
Can I Make this Recipe Gluten Free? Dairy Free?
Although orzo looks very similar to rice, it’s actually pasta! Therefore, it’s not safe for those who are celiac or following a gluten free diet. Luckily, there are a few brands that carry a gluten free orzo that you can substitute in this recipe. I have heard great things about the DeLallo gluten free orzo. Jovial Foods also sells a gluten and grain free orzo made from cassava flour, but I do notice it’s prone to getting mushy. Lastly, this orzo pasta with shrimp should also work with Banza rice (which is more like orzo than it is rice). Let me know how it goes if you try a gluten free version!
The only dairy-containing ingredient in this creamy corn orzo pasta with shrimp is some grated parmesan cheese! So, if you need to modify this recipe to make it dairy free, you can simply omit that or substitute it with a dairy-free parmesan that you know melts well. It will still be delicious without it!
How Should I Store Leftover Creamy Corn Orzo Pasta with Shrimp?
Allow the leftover creamy corn orzo pasta with shrimp to cool down, then transfer it to an airtight container and store in the fridge for up to 4 days. If the sauce gets too thick, you can always add a bit more broth to thin it out before re-heating in a pan or the microwave. Enjoy!
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for More Orzo Recipes?
- Cacio e Pepe Orzo with Chicken
- Creamy Cajun Chicken Orzo
- Leftover Turkey Tuscan Orzo Skillet
- One-Pan Buffalo Chicken Orzo
- Creamy Shrimp Scampi Orzo
Creamy Corn Orzo Pasta with Shrimp
Equipment
- microplane zester
- medium bowl
- large pan
- spatula
- cheese grater
- small pot
- colander
Ingredients
For the Creamy Corn Sauce:
- 1 tbsp olive oil
- 2 shallots diced
- 2 garlic cloves minced
- 4 ears of corn kernels cut off the cob (about 1 lb of kernels)
- kosher salt & black pepper to taste
- ½ cup broth of choice (I used chicken bone broth)
- 1 oz freshly & finely grated parmesan cheese (roughly 1 cup)*
For the Orzo:
- 1 cup dry orzo **
- 1 medium zucchini (½ lb), grated on the large holes of your grater
- 1 can chickpeas drained & rinsed (15oz)
- fresh basil optional, for garnish
For the Shrimp:
- 1 lb extra large raw shrimp peeled, de-veined & tail on or off
- 1 tbsp olive oil
- juice + zest from 1 small lemon
- ½ tsp dried basil
- ½ tsp kosher salt
- ¼ tsp black pepper
Instructions
- First, prepare the shrimp marinade by stirring together the olive oil, lemon zest and juice, dried basil, kosher salt & black pepper in a medium bowl. Add shrimp, and stir to coat. Set aside to marinate for about 15 minutes while you begin to prepare the creamy corn sauce.1 tbsp olive oil, juice + zest from 1 small lemon, ½ tsp dried basil, ½ tsp kosher salt, ¼ tsp black pepper, 1 lb extra large raw shrimp
- Bring a medium pot of water to a boil. Heavily salt it, then add orzo and cook to al-dente according to package instructions. Be sure to reserve some of the pasta water when draining off the orzo.1 cup dry orzo
- Meanwhile, bring a large pan to medium heat. Once hot, add oil. Then, add shallots and saute, stirring occasionally, for 3 minutes. Add in garlic, and cook for 30 seconds longer. Add in corn kernels, season with salt & pepper, and sauté, stirring often, for about 4-5 minutes. Transfer sautéed corn mixture to a blender and add in the broth. Blend until smooth. Set aside for now.1 tbsp olive oil, 2 shallots, 2 garlic cloves, 4 ears of corn, kosher salt & black pepper, ½ cup broth of choice
- Return the large pan to medium heat. Then, coat the pan with a bit of oil. Remove shrimp from the marinade and add to the pan, making sure there's as little overlap as possible. Cook for 2 minutes, then flip and continue cooking for 1-2 more minutes, or until done through. Remove shrimp from the pan and discard any excess juices left in the pan.
- Reduce heat to medium-low and add in the creamy corn sauce. Make sure to scrape the blender to get it all out! Gradually add in the grated parmesan until fully melted into the sauce. Then, add in the chickpeas, zucchini and a few tablespoons of reserved pasta water to thin out the sauce. Let cook, stirring occasionally, for about 3 minutes, until zucchini has softened up.1 oz freshly & finely grated parmesan cheese, 1 medium zucchini, 1 can chickpeas
- Add in the cooked orzo and shrimp, and stir to combine. Taste and adjust the amount of salt & pepper as needed. Remove from heat and garnish with chopped basil. Enjoy!fresh basil
Video
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.