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
Scale
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