Creamy Tuscan Shrimp and Orzo

A rich and satisfying one-pot meal featuring succulent shrimp, tender orzo pasta, and a creamy garlic-Parmesan sauce. Bursting with sun-dried tomatoes, spinach, and Italian herbs, this Tuscan-inspired dish brings comforting flavors to your table in under 30 minutes.

Why You’ll Love This Recipe

• Quick and easy – Ready in just 30 minutes.
• One-pan wonder – Minimal cleanup with all ingredients cooked in a single skillet.
• Tuscan flavors – Creamy, garlicky, and packed with herbs and veggies.
• Hearty and comforting – Orzo and shrimp make a satisfying combo.
• Perfect for weeknights – A gourmet meal without the fuss.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 cup orzo pasta
• 1 tbsp olive oil
• 2 tbsp butter
• 3 cloves garlic, minced
• 1 small onion, finely chopped
• 1/2 cup sun-dried tomatoes, chopped
• 2 cups baby spinach
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• 1/4 tsp red pepper flakes (optional)
• 2 1/4 cups chicken broth
• 1/2 cup heavy cream
• 1/3 cup grated Parmesan cheese
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)

Directions

1. Heat olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add shrimp, season with salt and pepper, and cook for 2–3 minutes per side, or until pink and cooked through. Remove and set aside.
2. In the same skillet, melt the remaining butter. Add onion and cook for 2–3 minutes until softened. Stir in garlic, sun-dried tomatoes, oregano, basil, and red pepper flakes, and cook for 1 minute.
3. Add the orzo and toast for 1–2 minutes, stirring frequently.
4. Pour in the chicken broth and bring to a simmer. Cook uncovered for 8–10 minutes, stirring occasionally, until the orzo is al dente and most of the liquid is absorbed.
5. Stir in the heavy cream, Parmesan cheese, and spinach. Cook until the spinach wilts and sauce thickens slightly.
6. Return the cooked shrimp to the skillet and stir to combine.
7. Season with additional salt and pepper to taste. Garnish with fresh parsley and serve hot.

Servings and Timing

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 450 kcal | Servings: 4 servings

Variations

• Vegetarian Option: Omit shrimp and add mushrooms or artichoke hearts.
• Dairy-Free: Use coconut milk and nutritional yeast instead of cream and Parmesan.
• Low-Carb: Substitute orzo with riced cauliflower (adjust liquid accordingly).
• Add Lemon: A splash of lemon juice brightens the flavor.
• Swap Greens: Use kale or arugula instead of spinach.

Storage/Reheating

• Refrigeration: Store in an airtight container in the fridge for up to 3 days.
• Freezing: Not recommended due to the cream sauce, which may separate.
• Reheating: Warm gently on the stove with a splash of broth or cream to loosen the sauce.

FAQs

Can I use frozen shrimp?

Yes, thaw completely and pat dry before cooking.

What is orzo?

Orzo is a small rice-shaped pasta that cooks quickly and absorbs flavors beautifully.

Can I make this ahead?

Yes, cook the orzo base ahead and add shrimp just before serving for best texture.

Can I use pre-cooked shrimp?

Yes, but add at the very end to warm through without overcooking.

How do I make it spicier?

Add extra red pepper flakes or a pinch of cayenne.

What’s the best skillet to use?

A large, deep non-stick or stainless steel skillet works best.

Can I use shell-on shrimp?

Yes, but it will take longer to prep and eat.

Can I use vegetable broth instead of chicken?

Absolutely, for a vegetarian-friendly twist.

Will frozen spinach work?

Yes, just thaw and drain it before adding.

Is this recipe gluten-free?

Not with orzo, but you can substitute with gluten-free pasta or rice.

Conclusion

This Creamy Tuscan Shrimp and Orzo is a crowd-pleasing, comforting one-pot wonder that brings the rustic charm of Italian flavors right to your table. Quick, creamy, and packed with herbs and seafood goodness, it’s the perfect dish to elevate any weeknight dinner.

Creamy Tuscan Shrimp and Orzo

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• Author: Chef Clara
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

A creamy one-pot dish with shrimp, orzo, garlic-Parmesan sauce, sun-dried tomatoes, spinach, and herbs—Tuscan comfort in 30 minutes!

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Ingredients

Scale 1x2x3x

• 1 lb large shrimp, peeled and deveined

• 1 cup orzo pasta

• 1 tbsp olive oil

• 2 tbsp butter

• 3 cloves garlic, minced

• 1 small onion, finely chopped

• ½ cup sun-dried tomatoes, chopped

• 2 cups baby spinach

• ½ tsp dried oregano

• ½ tsp dried basil

• ¼ tsp red pepper flakes (optional)

• 2¼ cups chicken broth

• ½ cup heavy cream

• ⅓ cup grated Parmesan cheese

• Salt and black pepper, to taste

• Fresh parsley, chopped (for garnish)

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Instructions

• Cook the Shrimp:

  • Heat olive oil and 1 tbsp butter in a large skillet over medium heat.

  • Season shrimp with salt and pepper and cook 2–3 minutes per side until pink.

  • Remove from pan and set aside.

• Sauté Aromatics:

  • Melt remaining butter in the same skillet.

  • Add onion and cook 2–3 minutes until soft.

  • Stir in garlic, sun-dried tomatoes, oregano, basil, and red pepper flakes. Cook 1 minute.

• Toast Orzo:

  • Stir in the orzo and cook 1–2 minutes, stirring often.

• Simmer:

  • Add chicken broth and bring to a simmer.

  • Cook uncovered for 8–10 minutes, stirring occasionally, until orzo is al dente and most liquid is absorbed.

• Make it Creamy:

  • Stir in heavy cream, Parmesan cheese, and spinach.

  • Cook until spinach wilts and sauce thickens.

 

• Finish & Serve:

  • Return shrimp to the pan and stir to combine.

  • Adjust seasoning. Garnish with parsley and serve hot.

Notes

• Use half-and-half instead of cream for a lighter version.
• Swap in kale or arugula if you don’t have spinach.
• Add more broth if orzo thickens too much during cooking.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Skillet
• Cuisine: Italian-Inspired