This One-Pot Pesto Orzo with Shrimp and Beans is the perfect weeknight dinner. Packed with protein, fiber, and fresh flavor, it comes together in a single pot for easy cleanup. It also highlights the best of the season, combining late spring and early summer produce in one vibrant, satisfying meal.
I am obsessed with orzo - for more yummy orzo recipes try my lemon butter orzo or my mediterranean orzo.
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Why you'll love this high protein pesto orzo
High-protein + balanced. Shrimp and white beans add plenty of protein while broccolini brings fiber and nutrients for a meal that will keep you full and satisfied.
Fresh + flavorful. Homemade pesto adds bright basil flavor that pairs perfectly with the shrimp, broccolini, and creamy beans.
One pot dinner. Everything cooks in a single pot for easy cleanup and minimal effort.
Great for meal prep. The leftovers reheat beautifully, making this a great option for lunches throughout the week.
Ingredients
- Basil – The fresh, herbaceous base of the pesto.
- Cashews – Add richness and creaminess. Pine nuts can be substituted.
- Olive oil – Helps create a smooth, silky pesto.
- Lemon juice – Brightens the flavor and balances the richness.
- Parmesan cheese – Adds savory, salty flavor.
- Garlic – Gives the pesto a bold, aromatic kick.
- Salt + black pepper – Enhances all of the flavors.
- Shrimp – Adds lean protein and cooks quickly.
- Smoked paprika – Gives the shrimp a subtle smoky flavor.
- Butter – Used to sear the shrimp and build flavor.
- Italian seasoning – Adds classic herb flavor.
- Shallot – Creates a flavorful base for the dish.
- Garlic – Adds depth and savory flavor.
- Orzo – Cooks directly in the broth and absorbs all of the flavors.
- Broth – Helps cook the orzo while adding richness.
- Great northern beans – Add protein, fiber, and creaminess.
- Broccolini – Adds color, texture, and nutrients.
- Salt + pepper – Used throughout to season the dish.
See the recipe card for full information on ingredients and quantities.
Substitutions
- Shrimp: swap the shrimp for chicken sausage, grilled chicken, or salmon.
- Pesto: use store-bought pesto to save time.
- Great northern beans: Substitute cannellini beans or butter beans for the great northern beans.
- Broccolini: Regular broccoli can be used in place of broccolini.
- Cashews: Pine nuts, walnuts, or almonds can be substituted for the cashews.
- Broth: Use vegetable broth to make the recipe pescatarian-friendly.
Step-by-Step Instructions
Step 1
Season and cook shrimp.
Step 2
Cook aromatics and then simmer orzo.
Step 3
Cook broccolini and then fold in shrimp.
Step 4
Add your favorite toppings, serve and enjoy.
Storage instructions
You can store the extra orzo in a sealed container in your fridge for up to 5 days. I recommend reheating on the stove.
Recipe Pro-Tips
Use a good quality parmesan for the best tasting orzo - I used and recommend parmigiano reggiano.
Pat the shrimp dry before seasoning to help them sear properly.
Stir the orzo halfway through cooking to prevent it from sticking.
Use bone broth if you would like to bump up the protein in this recipe.
Taste before serving and adjust the salt as needed, since broth and parmesan can vary in saltiness.
Recipe FAQS
Yes! Substitute the homemade pesto with about ½ cup prepared pesto.
Yes, it reheats well.
Yes. Just thaw completely and pat dry before seasoning and cooking. I used the frozen shrimp from costco as they are a great deal.
Other high protein dinner recipes
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One-Pot Pesto Orzo with Shrimp and Beans
Equipment
- 1 food processor only needed if you are making homemade pesto
- 1 skillet
Ingredients
pesto*
orzo
- ~20 medium shrimp I used wild caught gulf shrimp
- ½ teaspoon smoked paprika regular paprika is fine but smoked adds good flavor
- ¼-1/2 teaspoon salt
- pinch black pepper
- 1 tablespoon butter
- 1 teaspoon italian seasoning
- 1 shallot - finely chopped
- 2 cloves garlic - minced
- 1 cup orzo uncooked + dry
- 3** cups broth of choice I used bone broth
- 15 oz can great northern beans - drained
- 1 bunch broccolini
- salt/pepper to taste
optional toppings
- red pepper flakes
- additional shredded parm
- drizzle olive oil
Instructions
- If you are making your own pesto add all pesto ingredients to a food processor and blend until smooth.
- Pat shrimp dry and toss them with salt, pepper and paprika.
- Heat butter in a skillet over medium heat. Sear shrimp for 90 seconds each side and remove from the pan.
- If the pan is dry add a splash of oil or butter. Add in shallot and garlic and cook for 5 minutes. Add in italian seasoning and a tiny pinch of salt and pepper. Cook for 1 minute and then add all ingredients to the pot except for the cooked shrimp and the broccolini. Stir until everything is combined.
- Bring to a gentle simmer and cover. Cook for 10 minutes, stirring halfway through. Uncover and add in broccolini. Stir and then cover and cook for another 5 minutes.
- Turn heat to low and fold in the shrimp. Cook for 1 minute to meld all the flavors. Turn off the heat and taste and add in additional salt and pepper if desired. Add in your favorite toppings and dig in.
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