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