This is hands-down the easiest dish you can make during a hectic week. Just throw everything into a pot, uncooked and frozen solid, and come back to a delicious dish. Add a crusty baguette and salad for a complete meal.

Recipe Summary

20 mins
35 mins
15 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Combine milk, shrimp, scallops, orzo, onion, mushrooms, carrots, Romano cheese, butter, parsley, salt, garlic, herbes de Provence, and seasoned pepper in a medium to large pot over high heat. Cover and bring to a low boil. Stir and reduce heat to low.

  • Cook, covered, until shrimp and scallops are opaque and flavors have melded, about 15 minutes. Stir and serve.

Cook's Notes:

It is very important to put everything in the pot uncooked and still frozen solid. The additional moisture is needed and it delays the cooking process so the seafood is not overcooked. Your dish should be soupy and served in a bowl with a spoon.

To make prep time even faster on a busy weeknight: Replace minced garlic with 3/4 teaspoon powdered garlic, replace fresh mushrooms with jarred or canned mushrooms, and replace diced onion with 3/4 teaspoon onion powder.

Feel free to use Parmesan cheese instead of Romano, if preferred.

After simmering for 15 minutes, you can alternatively continue cooking, uncovered, until thickened slightly, 2 to 3 minutes more.

Nutrition Facts

467 calories; protein 27.9g; carbohydrates 50.3g; fat 17.5g; cholesterol 133.8mg; sodium 974.2mg. Full Nutrition