Creamy Cilantro Orzo with Shrimp & Butternut Squash

This dish is a study in contrasts. It's sweet and salty, warm and fresh, creamy and bright. It centers around a vibrant green sauce made from fresh cilantro and jalapeño, blended into heavy cream until thick and pale green.

The sweetness comes from the butternut squash, which is boiled right alongside the orzo to save time and meld the textures. When tossed with the cool bite of feta cheese, the brine of Kalamata olives, and tender shrimp, it becomes a complete meal that feels both comforting and surprisingly light. It is a wonderful way to bring a burst of garden color to the table, even in the colder months.

The Recipe

Yields: 4 to 6 Servings | Prep time: 15 minutes | Cook time: 15 minutes

Ingredients

The Green Cream Sauce

• 4 garlic cloves, peeled
• 1 jalapeño, seeded (leave seeds for extra heat if desired)
• 3 cups coarsely chopped fresh cilantro
• 1 cup whipping cream
• 1 1/2 tbsp fresh lemon juice
• Salt and black pepper to taste

The Pasta & Squash

• 12 oz orzo pasta
• 8 oz butternut squash, peeled and cut into 1/2-inch pieces
• 1 lb cooked large shrimp (tails removed)
• 4 oz feta cheese, crumbled
• 1/3 cup brine-cured black olives (such as Kalamata), pitted and halved

Instructions

1. Prepare the Green Sauce In a food processor, drop the garlic cloves and seeded jalapeño through the feed tube while the motor is running to finely chop them. Stop and add the fresh cilantro; process until finely minced. Pour in the whipping cream. Pulse using on/off turns, scraping down the sides of the bowl as needed, until the mixture is blended and thickened. Stir in the fresh lemon juice and season generously with salt and pepper. Set aside.

2. Boil the Orzo and Squash Bring a large pot of salted water to a rolling boil. Add the orzo and cook for 5 minutes. Then, carefully drop the diced butternut squash into the same boiling water with the pasta. Continue cooking until both the pasta and the squash are tender but still firm to the bite (al dente). Drain well.

3. Assemble Return the hot drained pasta and squash to the empty pot. Pour the green cilantro cream mixture over the top and toss gently to blend. The heat from the pasta will release the aroma of the herbs.

4. Finish and Serve Stir in the cooked shrimp, most of the crumbled feta, and most of the olives. Transfer to a large serving bowl. Top with the remaining reserved feta and olives for garnish. Serve warm.

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