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Brown Butter Shrimp with Parmesan Basil Corn Orzo

This brown butter shrimp is served on top of a creamy parmesan basil corn orzo and blistered cherry tomatoes for the perfect summer date night meal.

We’ve been eating out A LOT lately.

Nothing fancy, usually pizza to be honest, or better yet, chicken parm subs (I’m having a moment with them recently) but the amount of money going out the window on food is getting slightly ridiculous. Especially when you’re renovating a master bathroom, redecorating the entire upstairs, putting new tires on TWO cars (hi, that’s more than my mortgage payment), among other exorbitant boring adult expenses, etc. etc.

I felt the need to reign the dinner scene in. And so, this brown butter shrimp with parmesan basil corn orzo came to be.

This brown butter shrimp is served on top of a creamy parmesan basil corn orzo and blistered cherry tomatoes for the perfect summer date night meal.

It’s summer date night food and it’s good. Like really good. 

As if butter isn’t delicious enough, here’s its good-looking cousin, brown butter.

These jumbo shrimp get hella cozy with some of it in a skillet before being placed on top of some of the creamiest orzo you’ve ever had.

This orzo actually acts more like risotto than pasta. It’s made with just enough broth and milk so that once it’s cooked, it absorbs almost all the liquid in a creamy, parmesan-laced way before getting tossed with fresh summer corn right off the cob (or make this in the winter by learning how to freeze corn on the cob) and basil. Pan-blistered cherry tomatoes cooked with some red wine vinegar for a bit of tanginess round things out.

First bite in and you might be fooled to think you were eating out at a fancy restaurant, not in your own kitchen.

More date night dinner inspiration: skillet lamb chops and cipollini onions, balsamic dijon crusted beef tenderloin
A bed of creamy parmesan orzo with summer corn and basil is topped with simple brown butter shrimp for an easy, elegant summer meal.

Here’s the thing about a date night dinner in our house though: I like wine and he doesn’t.

A meal like this, to me, is basically screaming for a new bottle of wine to be opened, whereas Ulysses can’t drink a sip without cringing his face in disgust like a toddler tasting a vegetable.

Therein used to lie my dilemma: do I open a bottle and end up wasting half of it because there’s only so much wine I can drink by myself or do I settle for a bottle of cider like my husband will undoubtedly grab even though it’s not at all what I want to drink with a meal like this?

Thankfully, I don’t have to make that tradeoff any more having now discovered zzysh®.

zzysh® was created so that you can now easily enjoy a single glass of wine or champagne without having to worry about what happens to the taste and flavor of the rest of the bottle. It’s an easy and affordable way to preserve the contents of your open bottle so that the second glass will taste just as good as the first glass. Literally, the perfect solution for me and my wine-hating husband household!

The zzysh® wine system is made up of 3 simple parts:
-the stopper
-the hand piece
-the cartridge

Zzysh is the perfect solution to a half-empty bottle of wine. It preserves the flavor with a simple two-step system so your next glass is just as tasty as the first.

Once you’re ready to preserve your bottle of wine, you simply place the stopper in the wine bottle (where the cork would normally go), make sure a new cartridge (filled with 99.9% pure argon gas) is secured in the hand piece, connect the hand piece to the stopper, press down for 3-4 seconds and listen for the “zzysh” sound.

The “zzysh” is actually the argon gas replacing the air in the bottle, enveloping the wine in a protective atmosphere so no oxidation occurs for weeks.

This is what protects the flavor, color and quality of the wine in the bottle.

They make a zzysh® just for champagne too in case that’s more your style.

This elegant summer meal of brown butter shrimp with creamy parmesan orzo is perfect for a date night in.

I’ll stick to the wine though and a big bowl of these brown butter shrimp with parmesan basil corn orzo.

Summer date night dinner perfection.

Love this brown butter shrimp recipe?

Try these other shrimp recipes: Shrimp Caesar Salad Stuffed Sweet PotatoesCitrus Grilled Shrimp Skewers, and Blackened Shrimp Tacos with Grilled Corn Cherry Salsa.

This brown butter shrimp is served on top of a creamy parmesan basil corn orzo and blistered cherry tomatoes for the perfect summer date night meal.

Brown Butter Shrimp with Parmesan Basil Corn Orzo

This brown butter shrimp is served on top of a creamy parmesan basil corn orzo and blistered cherry tomatoes for the perfect summer date night meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 servings



  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 1 1/2 cups broth any kind
  • 1 cup milk 2% or whole is best for creamiest consistency
  • 6 ounces orzo
  • 1/2 cup grated parmesan
  • 1 ear corn kernels sliced off
  • 1/4 cup chopped basil
  • salt & pepper to taste


  • 1/2 pint cherry tomatoes
  • 1 tablespoon olive oil
  • 1 tablespoon red wine vinegar


  • 10 jumbo shrimp peeled and deveined
  • 3 tablespoons butter



  • Place the butter in a medium sauce pot over medium heat. Once melted, add the flour and whisk until well combined. Cook for 1 minute, whisking constantly.
  • Add the broth and milk to the pot, whisk thoroughly to combine. Whisking frequently, bring to a simmer. Add the orzo to the pot, stir, reduce heat to medium-low and cook for about 8 minutes, stirring frequently. Mixture will thicken substantially by the end of 8 minutes.
  • Add corn, basil and parmesan cheese, stir to combine and remove from heat. Season with salt and pepper to taste.


  • Place the olive oil in a skillet over medium-high heat. Add the tomatoes and toss to combine in the oil. Add the vinegar to the skillet, shake and cook for about 5 minutes until blistered on all sides. Remove from heat and set aside.


  • In a large, clean skillet add the butter over medium heat. Stir gently and let butter become foamy and start to darken. Once this happens, add the shrimp to the pan in the melted butter. Cook for about 2 minutes per side until pink and cooked through.
  • To serve, spoon the orzo in the bottom of a bowl, top with shrimp and tomatoes. Garnish with additional basil and parmesan.

Nutrition Facts

Serving: 1SERVING | Calories: 825kcal | Carbohydrates: 72g | Protein: 37g | Fat: 44g | Saturated Fat: 22g | Polyunsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 203mg | Sodium: 1579mg | Fiber: 4g | Sugar: 15g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

Cuisine American
Course Main Dishes
Keyword brown butter shrimp, brown butter shrimp and orzo, parmesan basil corn orzo

This is a sponsored conversation written by me on behalf of Zzysh. The opinions and text are all mine.

Gina Matsoukas is the writer, founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients as much as possible. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

Recipe Rating


Friday 25th of August 2017

I made this orzo last night and served it with pan seared scallops. We loved it! I added an extra ear of corn kernels but otherwise followed the recipe. Super fresh tasting and quick and easy to make. I did have to cook a couple minutes longer as the orzo was a little crunchy at 8 minutes. Will definitely make this again.

Running to the Kitchen

Sunday 27th of August 2017

glad you enjoyed it!

Lindsay | With Salt and Pepper

Friday 18th of August 2017

Is there anything better than brown butter?!? This looks so delicious!!!!

Rachel @ Rachel Cooks

Thursday 17th of August 2017

What a cool gadget! I need to get my hands on one. And this orzo is stunning! Anything with brown butter is something I want to eat. :)


Wednesday 16th of August 2017

Does the corn need to be cooked before its cut off the cob?


Running to the Kitchen

Wednesday 16th of August 2017

No, you can cut it off raw.

Brenda @ a farmgirl's dabbles

Wednesday 16th of August 2017

That wine stopper looks AWESOME. As well as the shrimp and orzo...especially when I have everything on hand right now to make it!