Gouda & Viognier Orzo

Gouda orzo and shrimp with oak creek vineyards Viognier

Gouda & Viognier Orzo with Shrimp

It's National Pasta Day, so naturally we needed to make a pasta recipe that showcases our wine for cooking and pairing!
Not Too Terribly Long... 0 minutes
Course Main Course
Servings 4


For the Shrimp

  • 1/2 lb Peeled and deveined shrimp
  • 1 tbsp Cumin
  • 1 tbsp Chili powder
  • 1 tbsp Garlic powder
  • 1 tbsp Paprika
  • 3 tbsp Butter
  • Salt and pepper

For the Orzo

  • 2 Cups Orzo
  • 3 tbsp Butter
  • 2 tbsp Flour
  • 1 Cup Milk
  • 8 Ounces Gouda Cheese
  • 1/2 Cup Pancetta
  • 1/4 Cup Oak Creek Vineyards Viognier
  • Salt and pepper


  • First off, of course, pop open that bottle of Viognier and pour yourself a glass!

For the Orzo

  • In a saucepan with boiling water, cook orzo according to instructions on package. Once cooked, set aside. Cook pancetta in pan in 1 tablespoon butter until crispy.
  • Melt 1 tablespoon butter in a pan and cook the pancetta until crispy.
  • Melt 2 tablespoons butter in a sauce pan. Once melted, add flour and stir until combined.
  • Once combined, add milk, stirring until combined and thick, then add in the Gouda cheese.
  • Add in wine and continue to mix until combined.
  • Season with salt and pepper to desired taste. Once the Gouda is fully melted, add orzo and mix until all orzo is covered.

For the Shrimp

  • Season the shrimp with all spices.
  • Melt 3 tablespoons butter in a sauce pan, once melted add shrimp to pan.
  • Cook until pink and slightly charred on one side then flip. Once a crust has formed on the other side, remove shrimp from the pan.


  • Place gouda orzo into a bowl, top with 2 tablespoons pancetta and 4 shrimp. Enjoy with a glass of Oak Creek Viognier!
Keyword gouda, orzo, pasta, shrimp, viognier

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