Orzo gets a lightly toasted flavor in the pan before simmering in broth until creamy. Fennel, lemon, and dill keep the dish fresh; the shrimp go in at the very end so they stay tender.
Orzo is small, rice-shaped pasta. Its shape makes it handy for a one-pan dish: the grains absorb broth and release a little starch at the same time, making the dish creamy. Briefly frying the pasta in olive oil before adding the broth gives it a lightly nutty note and helps the grains hold their shape. The result is risotto-like, but it doesn’t need constant stirring. Stirring occasionally does help keep the orzo from sticking to the bottom.
Fennel adds a gentle anise flavor that mellows as it cooks. Dice the bulb into small, even pieces so they soften at the same time and distribute well through the pasta. You can finely chop the green stalks and add them with the dill; use them only if they’re fresh and firm. Lemon zest adds fragrant citrus oil to the dish, while a little juice at the end brightens its creamy feel. Add the juice gradually and taste as you go: lemons vary in sharpness.
Shrimp need only a few minutes to cook. Add them when the orzo is almost done and take the pan off the heat as soon as they turn opaque and feel just firm. Cooking them longer makes them tough quickly. Raw, peeled shrimp are convenient, but frozen shrimp work too: thaw them completely and pat them dry so they don’t cool the pan unnecessarily. If you use larger shrimp, give them an extra minute if needed.
This combination is a good fit for days when you want something fresh but filling, without tying the dish to a particular season. Fennel is available in many supermarkets year-round. If its flavor is too pronounced for you, replace some of the fennel with finely chopped celery. No fresh dill on hand? A smaller amount of parsley works too, though the flavor will be less anise-like. Use regular small pasta only as an alternative, and follow the cooking time on the package; it may differ from that of orzo.
Serve the orzo right away, while the sauce is still loose. A green salad with a simple vinaigrette is all you need on the side; extra cheese isn’t necessary and can overpower the fresh flavor of lemon and fennel. Refrigerate leftovers covered within two hours and use them within two days. Reheat them thoroughly in a pan with a splash of water or broth. The shrimp will become a little firmer when reheated, so warm them gently and stir as little as possible.
Heat the olive oil in a large sauté pan over medium heat. Cook the shallot and fennel for 5 minutes, until they start to soften. Stir in the garlic and cook for 30 seconds.
Add the orzo and cook for 1–2 minutes, stirring regularly, until the grains are glossy and smell lightly toasted.
Pour 700 ml warm broth into the pan and stir to loosen the orzo. Simmer gently uncovered for 8 minutes, stirring occasionally. Add the remaining broth in splashes if the pan starts to dry out.
Stir in the shrimp and cook for 3–4 minutes, until they are opaque and feel just firm. Check whether the orzo is cooked; if needed, cook for another 1–2 minutes with a small splash of broth.
Take the pan off the heat. Stir in the lemon zest, 1 tablespoon lemon juice, and the dill. Season with salt, pepper, and a little more lemon juice if desired. Serve immediately.
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