Description
A creamy one-pot dish with shrimp, orzo, garlic-Parmesan sauce, sun-dried tomatoes, spinach, and herbs—Tuscan comfort in 30 minutes!
Ingredients
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1 lb large shrimp, peeled and deveined
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1 cup orzo pasta
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1 tbsp olive oil
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2 tbsp butter
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3 cloves garlic, minced
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1 small onion, finely chopped
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½ cup sun-dried tomatoes, chopped
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2 cups baby spinach
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½ tsp dried oregano
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½ tsp dried basil
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¼ tsp red pepper flakes (optional)
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2¼ cups chicken broth
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½ cup heavy cream
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⅓ cup grated Parmesan cheese
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Salt and black pepper, to taste
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Fresh parsley, chopped (for garnish)
Instructions
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Cook the Shrimp:
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Heat olive oil and 1 tbsp butter in a large skillet over medium heat.
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Season shrimp with salt and pepper and cook 2–3 minutes per side until pink.
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Remove from pan and set aside.
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Sauté Aromatics:
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Melt remaining butter in the same skillet.
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Add onion and cook 2–3 minutes until soft.
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Stir in garlic, sun-dried tomatoes, oregano, basil, and red pepper flakes. Cook 1 minute.
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Toast Orzo:
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Stir in the orzo and cook 1–2 minutes, stirring often.
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Simmer:
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Add chicken broth and bring to a simmer.
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Cook uncovered for 8–10 minutes, stirring occasionally, until orzo is al dente and most liquid is absorbed.
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Make it Creamy:
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Stir in heavy cream, Parmesan cheese, and spinach.
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Cook until spinach wilts and sauce thickens.
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Finish & Serve:
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Return shrimp to the pan and stir to combine.
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Adjust seasoning. Garnish with parsley and serve hot.
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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
