Description
Creamy, savory one-pot shrimp and orzo pasta packed with sun-dried tomatoes, Parmesan, spinach, and Italian spices. Ready in 30 minutes!
Ingredients
Scale
- 1 pound shrimp, thawed, drained, and patted dry
- 2 tablespoons sun-dried tomato oil (from the jar)
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon smoked paprika
- 2 tablespoons butter
- 4 cloves garlic, minced
- ¼ teaspoon crushed red chili pepper flakes
- 3 cups low-sodium chicken broth
- ¼ cup heavy cream
- 8 oz orzo (about 2 cups uncooked)
- 1 teaspoon Italian seasoning
- ½ cup sun-dried tomatoes, drained and julienned
- ½ cup Parmesan cheese
- 2 cups baby spinach
- Minced fresh parsley or sliced basil leaves for garnish
Instructions
- Cook Shrimp: Toss shrimp with sun-dried tomato oil, salt, pepper, and smoked paprika. Sauté over medium heat until pink and cooked through. Remove shrimp and set aside.
- Build Flavor Base: Melt butter in the same pan. Sauté garlic and chili flakes for about 2 minutes.
- Cook Orzo: Add chicken broth, heavy cream, orzo, Italian seasoning, sun-dried tomatoes, salt, and pepper. Bring to a simmer, reduce heat, cover, and cook for 10 minutes or until orzo is tender.
- Finish the Dish: Stir in Parmesan cheese and spinach until wilted. Adjust seasoning as needed.
- Add Shrimp and Garnish: Return shrimp to the pan, stir gently, and garnish with parsley or basil. Serve hot.
Notes
- Adjust spice level with chili flakes.
- Toast orzo in butter for added depth of flavor.
- Substitute heavy cream with coconut milk for a dairy-free option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: One-Pot
- Cuisine: Italian-American