Description
This one-pan Tuscan shrimp orzo dish is a creamy, flavorful sensation, bursting with tender shrimp, sun-dried tomatoes, and rich Parmesan cheese. It’s a quick and easy weeknight meal that tastes like an elegant Italian escape.
Ingredients
Scale
- 1 tbsp olive oil (or oil from sun-dried tomato jar)
- 1 lb large or jumbo shrimp, peeled and deveined
- ½ tsp salt, divided
- ¼ tsp black pepper, divided
- ¼ tsp red pepper flakes, plus more to taste
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- ½ cup oil-packed sun-dried tomatoes, chopped
- 1 tsp dried oregano
- ½ tsp dried basil
- 3 cups low-sodium chicken or vegetable broth
- 1 cup orzo pasta, uncooked
- ½ cup heavy cream
- 5 oz fresh baby spinach
- ½ cup freshly grated Parmesan cheese, plus more for garnish
Instructions
- Prep Ingredients: Pat shrimp dry and season with ¼ tsp salt, ¼ tsp pepper, and red pepper flakes. Mince garlic, dice onion, and chop sun-dried tomatoes.
- Sauté Aromatics: In a large skillet over medium heat, add olive oil. Sauté onion for 3-5 minutes until softened. Add garlic and sun-dried tomatoes; cook for 1-2 minutes until fragrant.
- Cook Shrimp: Push aromatics aside. Add seasoned shrimp to the empty side of the pan. Cook 1-2 minutes per side until pink. Remove shrimp and set aside.
- Deglaze and Add Liquids: Add oregano and basil to aromatics; stir 30 seconds. Pour in broth, scraping up any browned bits. Bring to a gentle simmer.
- Simmer Orzo: Stir orzo into simmering broth. Reduce heat to medium-low, cover, and simmer 8-10 minutes, stirring occasionally, until orzo is tender and liquid is absorbed.
- Stir in Spinach and Cheese: Remove from heat. Stir in heavy cream, baby spinach (it will wilt), and ½ cup Parmesan cheese until melted and creamy. Taste and adjust remaining ¼ tsp salt and pepper as needed.
- Serve Immediately: Gently fold cooked shrimp back into the orzo to warm through. Serve immediately, garnished with extra Parmesan and fresh basil if desired.
- Prep Time: 15 mins
- Cook Time: 20 mins