If you’re looking for a restaurant-quality dinner that comes together in about 30 minutes, this Creamy Tuscan Shrimp Orzo is about to become your new weeknight hero. Imagine plump, perfectly seasoned shrimp nestled in a bed of tender orzo pasta, all swimming in a luxuriously creamy sauce infused with sun-dried tomatoes, spinach, and garlic. It’s the kind of dish that looks impressive enough for company but is easy enough to whip up on a busy Tuesday night.
This one-pan wonder combines the comfort of pasta with the elegance of shrimp, all tied together with those classic Tuscan flavors we can’t get enough of—garlic, Parmesan, and sun-dried tomatoes. Whether you’re cooking for your family, meal prepping for the week, or trying to impress a date, this creamy Tuscan shrimp orzo delivers on flavor, texture, and visual appeal. The best part? Everything cooks in one pan, which means minimal cleanup and maximum flavor as the orzo absorbs all that delicious creamy sauce while it cooks.
Serve this for a cozy date night at home, a family dinner that everyone will actually enjoy, or even as your go-to dish when you need to bring something impressive to a potluck. Trust me, once you master this recipe, you’ll be making it on repeat!
History / Background
While “Tuscan” has become somewhat of a culinary buzzword in American cooking, the flavors in this dish are genuinely inspired by the beautiful region of Tuscany in central Italy. Tuscany is renowned for its simple yet sophisticated cuisine that celebrates high-quality ingredients without overcomplying them. The region is famous for its sun-drenched tomatoes, fragrant garlic, fresh spinach and herbs, and generous use of quality olive oil and cheese.
Traditional Tuscan cuisine doesn’t typically feature heavy cream-based sauces—that’s more of a northern Italian influence. However, the combination of sun-dried tomatoes, garlic, spinach, and Parmesan cheese definitely draws from the Tuscan pantry. This recipe is what food writers call “Tuscan-inspired” American cooking, where we’ve taken those signature Mediterranean flavors and adapted them to suit American tastes and cooking styles.
The popularity of “Tuscan” dishes in American restaurants and home cooking really took off in the 1990s and 2000s, when Italian-American cuisine evolved beyond red sauce and meatballs to embrace the lighter, more refined flavors of different Italian regions. The addition of shrimp makes this a coastal twist on landlocked Tuscan flavors—though Italy’s coastal regions certainly have their own rich seafood traditions.
Orzo itself is a rice-shaped pasta that’s incredibly versatile. While it’s Greek in origin (the word “orzo” means “barley” in Italian), it’s used throughout Mediterranean cooking. The genius of cooking orzo risotto-style, where it absorbs the cooking liquid right in the pan, comes from traditional Italian risotto techniques. This method creates that creamy, cohesive dish where the pasta and sauce become one beautiful entity rather than separate components.
Why You’ll Love This Recipe
This Creamy Tuscan Shrimp Orzo hits all the right notes for busy home cooks who refuse to compromise on flavor. It’s the perfect balance of comfort food and something special, delivering restaurant-quality results without requiring restaurant-level skills or a million dirty dishes.
Here’s why this recipe is a total winner:
- One-pan simplicity – Everything cooks in a single skillet, meaning less cleanup and more time to actually enjoy your evening
- Ready in 30 minutes – From start to finish, you’re looking at about half an hour, making it perfect for weeknight dinners
- Restaurant-quality at home – The creamy, flavorful sauce and perfectly cooked shrimp taste like something you’d order at an upscale Italian restaurant
- Crowd-pleaser – Even picky eaters love this dish—the creamy sauce appeals to kids while the sophisticated flavors impress adults
- Customizable – Easily adapt it to your dietary needs or what you have in your pantry
- Budget-friendly – Shrimp and orzo are both relatively affordable, and a little goes a long way in this recipe
- Meal prep friendly – Makes great leftovers and can be partially prepped ahead of time
- Impressive presentation – This dish looks absolutely gorgeous, making it perfect when you want to wow guests without the stress
- Packed with protein and veggies – You’re getting shrimp and spinach in every bite, so it’s more nutritious than your average pasta dish
- Comforting yet light – Creamy and satisfying without being overly heavy
Ingredient Notes
Let’s talk about what makes this dish so special, ingredient by ingredient. Understanding your ingredients helps you make smart substitutions and really nail the flavors.
Shrimp: I recommend using large or jumbo shrimp (16-20 count per pound or 21-25 count). Fresh or frozen works perfectly—just make sure frozen shrimp is fully thawed and patted dry before cooking. Pre-peeled and deveined shrimp save tons of time. You can leave the tails on for presentation or remove them for easier eating.
Orzo pasta: This rice-shaped pasta is the star of the show. Don’t substitute regular rice—the pasta texture is essential to the dish. Look for it in the pasta aisle, usually near other specialty shapes.
Heavy cream: This creates that luscious, restaurant-quality sauce. Half-and-half can work in a pinch, but the sauce won’t be quite as rich. For a lighter version, you can use half chicken broth and half half-and-half.
Chicken or seafood broth: Low-sodium is best so you can control the seasoning. Seafood broth adds an extra layer of flavor, but chicken broth is more commonly available and works beautifully.
Sun-dried tomatoes: Use the kind packed in oil for the most flavor. Drain them before adding, and you can even use a bit of that flavorful oil for sautéing. Julienne-cut or chopped varieties save prep time.
Fresh spinach: Baby spinach is easiest since it doesn’t need stemming. It wilts down significantly, so don’t worry if it seems like a lot at first. Frozen spinach can work—just thaw, squeeze out all the water, and add it at the end.
Garlic: Fresh minced garlic is non-negotiable here. Pre-minced jarred garlic won’t deliver the same punch of flavor. You want about 4-5 cloves.
Parmesan cheese: Freshly grated is infinitely better than the shelf-stable kind. It melts smoothly and adds that nutty, salty depth that makes the sauce irresistible.
Italian seasoning: This blend typically includes basil, oregano, rosemary, and thyme. You can make your own blend or use whatever Italian seasoning you have on hand.
Olive oil and butter: The combination adds richness and helps create a flavorful base for sautéing.
Equipment Needed
You don’t need a fancy kitchen to make this recipe, but having the right tools makes everything easier and more enjoyable:
- Large, deep skillet or sauté pan (12-inch is ideal) – Must have a lid or you can use a baking sheet to cover it
- Sharp knife – For mincing garlic and chopping tomatoes
- Cutting board – Preferably one designated for proteins and one for vegetables
- Measuring cups and spoons – For accurate ingredient amounts
- Wooden spoon or silicone spatula – For stirring without scratching your pan
- Grater – If you’re grating fresh Parmesan (highly recommended!)
- Colander or strainer – For draining sun-dried tomatoes and rinsing shrimp
- Paper towels – Essential for patting shrimp dry for a better sear
- Tongs – Makes flipping and removing shrimp much easier
- Ladle or large spoon – For serving
Pro tip: If you have a braiser (a wide, shallow pot with a lid), it’s absolutely perfect for this recipe since it gives you plenty of surface area for browning the shrimp while being deep enough to cook the orzo.
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Creamy Tuscan Shrimp Orzo Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Creamy Tuscan Shrimp Orzo is a restaurant-quality one-pan dinner that’s ready in just 30 minutes. Succulent shrimp, tender orzo pasta, and fresh spinach come together in a rich, creamy sauce flavored with sun-dried tomatoes, garlic, and Parmesan cheese. Perfect for busy weeknights or impressive enough for entertaining!
Ingredients
For the Shrimp:
- 1 pound large shrimp, peeled and deveined (16-20 count or 21-25 count)
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika (optional, for color)
For the Orzo:
- 2 tablespoons olive oil
- 1 tablespoon butter
- 4-5 cloves garlic, minced
- ½ cup sun-dried tomatoes packed in oil, drained and chopped
- 1½ cups orzo pasta
- 2½ cups chicken or seafood broth (low-sodium recommended)
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese
- 3 cups fresh baby spinach
- 1 teaspoon Italian seasoning
- ½ teaspoon salt (or to taste)
- ¼ teaspoon red pepper flakes (optional)
- Fresh basil or parsley for garnish (optional)
- Extra Parmesan for serving
Instructions
- Season the shrimp: Pat the shrimp completely dry with paper towels. In a medium bowl, toss shrimp with Italian seasoning, salt, pepper, and paprika until evenly coated. Set aside.
- Sear the shrimp: Heat 1 tablespoon olive oil in a large, deep skillet over medium-high heat. Once the oil is shimmering, add the shrimp in a single layer (work in batches if needed). Cook for 2 minutes per side until pink and just cooked through. Transfer shrimp to a plate and set aside.
- Sauté the aromatics: In the same skillet, reduce heat to medium and add the remaining tablespoon of olive oil and butter. Once butter melts, add minced garlic and cook for 30-60 seconds until fragrant but not browned. Add the chopped sun-dried tomatoes and stir for another 30 seconds.
- Toast the orzo: Add the dry orzo to the skillet and stir constantly for 1-2 minutes to lightly toast it. This adds a nutty flavor and helps prevent the pasta from getting mushy.
- Add liquids: Pour in the chicken broth and stir, scraping up any browned bits from the bottom of the pan. Bring to a boil, then reduce heat to medium-low. Stir in the Italian seasoning.
- Cook the orzo: Cover the skillet and let the orzo simmer for 10-12 minutes, stirring every 3-4 minutes to prevent sticking. The orzo should absorb most of the liquid and be tender but still have a slight bite.
- Make it creamy: Once the orzo is cooked, reduce heat to low. Stir in the heavy cream and Parmesan cheese until the cheese melts and creates a creamy sauce. If the mixture seems too thick, add a splash of broth or water.
- Add spinach and shrimp: Stir in the fresh spinach and let it wilt into the sauce (this takes about 1-2 minutes). Return the cooked shrimp to the skillet, nestling them into the orzo. Gently stir to combine and heat the shrimp through, about 1-2 minutes.
- Season and serve: Taste and adjust seasoning with additional salt, pepper, or red pepper flakes if desired. Remove from heat. Garnish with fresh basil or parsley and extra Parmesan cheese. Serve immediately while hot and creamy.
Notes
- Orzo consistency: The orzo will continue to absorb liquid as it sits. If you’re making this ahead or have leftovers, you may need to add a splash of broth or cream when reheating to loosen the sauce.
- Don’t overcook the shrimp: Shrimp cook very quickly. They’re done when they turn pink and opaque. Overcooked shrimp become rubbery and tough.
- Dairy-free option: Use coconut cream and nutritional yeast in place of heavy cream and Parmesan for a dairy-free version.
- Protein swaps: This recipe works beautifully with chicken (cubed and cooked through), scallops, or even chickpeas for a vegetarian version.
- Sun-dried tomato substitution: If you don’t have sun-dried tomatoes, you can use ½ cup cherry tomatoes (halved) or 1 tablespoon tomato paste for a different but still delicious flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Main Course
- Method: Stovetop, One-Pan
- Cuisine: talian-American, Tuscan-Inspired
Nutrition
- Serving Size: 1/4 of recipe (approximately 2 cups)
- Calories: 620
- Sugar: 5g
- Sodium: 890mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 235mg
Nutrition information is an estimate and will vary based on specific ingredients and portions used. This calculation is based on using heavy cream, full-fat Parmesan, and regular orzo pasta.
Tips & Variations
One of the best things about this recipe is how easily you can customize it to fit your preferences, dietary needs, or what you happen to have in your pantry. Here are some delicious variations to try:
Protein Variations:
- Chicken Tuscan Orzo: Replace shrimp with 1 pound of cubed chicken breast. Season and cook until golden and cooked through (internal temp 165°F), then proceed with the recipe.
- Scallops: Swap shrimp for sea scallops for an even more elegant dish. Pat them very dry and sear for 2-3 minutes per side.
- Salmon: Use 1 pound of salmon cut into bite-sized pieces. The richness pairs beautifully with the creamy sauce.
- Vegetarian: Skip the protein or add white beans, chickpeas, or cubed firm tofu for a plant-based version.
Spice It Up:
- Add ½-1 teaspoon of red pepper flakes for a spicy kick
- Include a few dashes of hot sauce to the cream sauce
- Use spicy Italian sausage alongside or instead of the shrimp
Veggie Boost:
- Add mushrooms (sliced and sautéed with the garlic)
- Include roasted red peppers for extra sweetness
- Toss in some artichoke hearts
- Add broccoli florets or asparagus pieces
- Include diced zucchini or yellow squash
Lighter Version:
- Use half-and-half or a mixture of Greek yogurt and milk instead of heavy cream
- Reduce the Parmesan or use a lighter cheese
- Add extra vegetables and less orzo to reduce carbs
- Use cauliflower rice instead of orzo for a low-carb option
Cheese Options:
- Try Pecorino Romano for a sharper, saltier flavor
- Add a dollop of cream cheese for extra richness
- Mix in some crumbled feta for a Mediterranean twist
- Use Asiago for a nuttier, more complex cheese flavor
Pro Chef Tips
Want to take this dish from delicious to absolutely restaurant-worthy? Here are some professional techniques that make all the difference:
1. Dry your shrimp thoroughly: This is the #1 tip for getting a beautiful sear. Wet shrimp will steam instead of sear, and you’ll miss out on that gorgeous golden color and flavor development. Pat them obsessively with paper towels.
2. Don’t crowd the pan: If your skillet isn’t large enough to fit all the shrimp in a single layer with space between them, cook them in two batches. Crowding = steaming = gray, sad shrimp instead of golden, delicious ones.
3. Toast the orzo: That minute or two of toasting the dry pasta in the oil creates a nutty depth of flavor and helps the orzo maintain its shape better during cooking. Don’t skip this step!
4. Use the shrimp browning for flavor: All those little brown bits left in the pan after searing the shrimp? That’s pure flavor (called fond). Make sure to scrape them up when you add the broth—they add incredible depth to your sauce.
5. Stir the orzo regularly: Unlike traditional pasta that cooks in tons of water, this risotto-style orzo needs stirring to prevent sticking and ensure even cooking. Stir every few minutes while it simmers.
6. Temperature control matters: If your heat is too high, the garlic will burn and taste bitter. If it’s too low, you won’t get that gorgeous sear on the shrimp. Medium to medium-high is your sweet spot.
7. Finish with fresh herbs: The garnish isn’t just for looks. Fresh basil or parsley added at the end brightens the entire dish and adds a pop of freshness that balances the richness of the cream.
8. Let the cheese do the work: Add the Parmesan off heat or on very low heat. Too much heat can cause the cheese to become grainy instead of melting smoothly into the sauce.
9. Adjust consistency at the end: Orzo absorbs liquid quickly. If your dish looks too thick, add broth or cream a tablespoon at a time until you reach your desired consistency. The sauce should be creamy but not soupy.
Common Mistakes to Avoid
Even straightforward recipes can go wrong if you’re not careful. Here are the most common pitfalls and how to avoid them:
1. Overcooking the shrimp: Shrimp cook incredibly fast—we’re talking 2 minutes per side. They should be opaque and pink, with a slight C-curve. If they curl into tight O-shapes, they’re overcooked and will be tough. Remove them from heat as soon as they’re just cooked through since they’ll continue to cook a bit from residual heat.
2. Burning the garlic: Garlic goes from perfectly golden to burnt and bitter in seconds. Always add garlic to a pan that’s not screaming hot, and keep stirring. If you see it turning brown, it’s too late—you’ll need to start over because burnt garlic will ruin the entire dish.
3. Not stirring the orzo enough: Unlike boiled pasta, this absorption-method orzo needs regular stirring or it will stick to the bottom of the pan and burn. Set a timer to remind yourself to stir every 3-4 minutes.
4. Using pre-grated Parmesan: That shelf-stable stuff in the green can doesn’t melt properly and has additives that prevent clumping. It’ll make your sauce grainy and weird. Spend the extra couple minutes grating fresh Parmesan—your sauce will be silky smooth.
5. Adding the spinach too early: If you add the spinach when the orzo is still cooking, it’ll become overcooked and slimy. Wait until the very end, then just stir it in and let the residual heat wilt it perfectly.
6. Making the sauce too thick: Orzo is a starch sponge. It continues absorbing liquid even after you take it off the heat. Keep your sauce slightly looser than you think it should be, because it’ll thicken as it sits.
7. Forgetting to season: Taste your dish before serving and adjust the salt, pepper, and red pepper flakes as needed. Under-seasoned food is the fastest way to make a dish fall flat.
Storage & Meal Prep
This Creamy Tuscan Shrimp Orzo stores beautifully, making it great for meal prep or enjoying leftovers throughout the week.
Refrigerator Storage: Transfer leftovers to an airtight container and refrigerate for up to 3 days. The orzo will continue to absorb the sauce as it sits, so your leftovers will be thicker than the fresh dish. This is totally normal and easily fixable.
Reheating Instructions:
- Stovetop method (best): Place leftovers in a skillet over medium-low heat. Add 2-4 tablespoons of chicken broth, cream, or even just water to loosen the sauce. Stir frequently and heat until warmed through, about 5-7 minutes. This method keeps the shrimp tender and the sauce creamy.
- Microwave method: Place in a microwave-safe bowl and add a splash of liquid. Cover loosely and microwave in 1-minute intervals, stirring between each, until heated through. Be careful not to overheat the shrimp or they’ll become rubbery.
Portion Control: If you’re meal prepping, divide the recipe into individual portions before storing. This makes grabbing lunch or dinner a breeze and ensures you’re reheating only what you’ll eat.
Best Practices: Let the dish cool to room temperature before refrigerating (but don’t leave it out longer than 2 hours). The flavors actually meld and develop overnight, so many people think this tastes even better the next day!
Make-Ahead & Freezer Notes
Planning ahead can make weeknight dinners even easier. Here’s how to prep components in advance:
Make-Ahead Options:
- Season the shrimp: Season shrimp up to 4 hours ahead and keep refrigerated until ready to cook.
- Prep your ingredients: Mince garlic, chop sun-dried tomatoes, grate cheese, and measure out your orzo and seasonings. Store everything in separate containers in the fridge for up to 24 hours.
- Partial cook method: Cook the orzo until it’s about 75% done, then spread it on a baking sheet to cool. When ready to serve, reheat it with a bit of broth and continue with adding the cream, cheese, and spinach.
Freezer Instructions: Honestly, this isn’t the best dish for freezing because cream-based sauces can separate when frozen and thawed, and shrimp can become rubbery. However, if you want to freeze it:
- Let the dish cool completely
- Transfer to freezer-safe containers, leaving some headspace for expansion
- Freeze for up to 1 month (not longer, as the quality deteriorates)
- Thaw overnight in the refrigerator
- Reheat on the stovetop over low heat, adding extra cream or broth to bring the sauce back together
- Expect the texture to be slightly different from fresh
Better Freezer Strategy: Instead of freezing the complete dish, consider freezing just the cooked, seasoned shrimp separately. Then you can make fresh orzo and sauce anytime and add the pre-cooked shrimp at the end. This gives you the convenience of make-ahead without sacrificing quality.
Serving Suggestions
This dish is hearty enough to stand on its own, but pairing it with the right sides creates a complete, restaurant-quality meal.
Bread:
- Garlic bread or garlic knots for scooping up every last bit of that creamy sauce
- Crusty Italian bread, slightly toasted with butter
- Warm focaccia with herbs
- Garlic Parmesan breadsticks
Salads:
- Simple arugula salad with lemon vinaigrette to cut through the richness
- Classic Caesar salad (a steakhouse favorite that pairs perfectly with shrimp)
- Caprese salad with fresh mozzarella, tomatoes, and basil
- Mixed green salad with balsamic dressing
Vegetables:
- Roasted asparagus with lemon and Parmesan
- Sautéed green beans with garlic
- Roasted Brussels sprouts
- Grilled zucchini and summer squash
- Steamed broccoli with butter
Wine Pairings:
- White wine: Pinot Grigio, Chardonnay, or Sauvignon Blanc complement the creamy sauce and shrimp beautifully
- Rosé: A dry rosé works wonderfully with the sun-dried tomatoes
- Light red: If you prefer red, try a light Pinot Noir that won’t overpower the dish
Complete Meal Ideas:
- Serve with garlic bread and Caesar salad for a classic Italian-American dinner
- Pair with roasted vegetables and white wine for an elegant date night
- Add a simple arugula salad and focaccia for a casual but impressive dinner party
- Serve alongside grilled asparagus for a lighter spring or summer meal
FAQs Section
Q: Can I use a different type of pasta instead of orzo? A: While orzo works best for this recipe because of its size and how it absorbs the sauce, you could use other small pasta shapes like ditalini, small shells, or even broken-up angel hair. However, you’ll need to adjust the cooking time and liquid amounts based on the package directions for your chosen pasta. The risotto-style cooking method works best with orzo and other small pasta shapes.
Q: My sauce is too thick/too thin. How do I fix it? A: If your sauce is too thick, simply stir in chicken broth, cream, or even pasta water (if you have any) one tablespoon at a time until you reach your desired consistency. If it’s too thin, let it simmer uncovered for a few extra minutes to reduce, or stir in a bit more Parmesan cheese which will both thicken and add flavor.
Q: Can I make this dish dairy-free? A: Absolutely! Substitute the heavy cream with full-fat coconut cream (not coconut milk—it’s too thin). Use nutritional yeast instead of Parmesan cheese for a cheesy flavor, or try a dairy-free Parmesan alternative. Use olive oil instead of butter. The result will taste different but still delicious!
Q: What if I don’t have sun-dried tomatoes? A: You have several options. Cherry or grape tomatoes (halved) work great and add a fresh, slightly sweeter flavor. You could also use a tablespoon of tomato paste for depth, or even skip them entirely and add extra garlic and herbs. Roasted red peppers from a jar are another excellent substitution that keeps that sweet, concentrated flavor.
Q: Can I use frozen shrimp? A: Yes! Just make sure to thaw them completely first. The best method is to place frozen shrimp in a colander and run cold water over them for a few minutes until thawed. Then pat them very dry with paper towels before seasoning and cooking. Never cook shrimp from frozen for this recipe—they won’t sear properly.
Q: How do I know when the orzo is done? A: The orzo should be tender but still have a slight bite to it (al dente), similar to any pasta. Taste a piece after about 10 minutes of simmering. Most of the liquid should be absorbed, and the orzo should have expanded and softened. If it’s still too firm, add a splash more broth and cook for another 2-3 minutes.
Q: Can I add other vegetables to this dish? A: Definitely! Mushrooms, roasted red peppers, artichoke hearts, cherry tomatoes, zucchini, and broccoli all work wonderfully. If using heartier vegetables like broccoli or mushrooms, sauté them with the garlic before adding the orzo. Softer vegetables like spinach or tomatoes can be stirred in at the end.
Q: Is this recipe gluten-free? A: The original recipe isn’t gluten-free because orzo is a wheat-based pasta. However, you can easily make it gluten-free by using gluten-free orzo (several brands make it from rice or corn) or by substituting cauliflower rice for a low-carb, gluten-free version. Everything else in the recipe is naturally gluten-free.
Conclusion
There you have it—your complete guide to making the most incredible Creamy Tuscan Shrimp Orzo right in your own kitchen! This recipe truly delivers on every front: it’s quick enough for busy weeknights, impressive enough for company, and absolutely delicious enough to become a regular rotation in your dinner lineup.
The magic of this dish lies in its simplicity and those bold Tuscan-inspired flavors. Sun-dried tomatoes, garlic, Parmesan, and fresh spinach create a sauce that’s both comforting and sophisticated, while the one-pan cooking method means you can have a restaurant-quality meal on the table in 30 minutes with minimal cleanup.
Whether you’re a seasoned home cook or just starting your culinary journey, this recipe is forgiving, customizable, and practically foolproof. The step-by-step instructions and pro tips ensure that even first-timers will nail it, while the variations give experienced cooks plenty of room to make it their own.
I’d love to hear how your Creamy Tuscan Shrimp Orzo turns out! Did you add any special tweaks? Did your family devour it? Leave a comment below sharing your experience, and don’t forget to rate the recipe if you loved it. Your feedback helps other home cooks decide to give it a try.
Save this recipe to your Pinterest boards so you can find it easily when you need a quick, impressive dinner idea! Pin the image to your “Easy Dinner Recipes,” “Pasta Dishes,” or “Seafood Recipes” boards. And if you make this dish, snap a photo and tag me—I love seeing your beautiful creations!
Happy cooking, and here’s to many delicious dinners ahead!
