Welcome to the ultimate recipe for Shrimp Orzo—a quick, flavorful dish that you can make in just 30 minutes! This one-pan meal is ideal for busy weeknights when you crave something comforting yet delicious. If you’re a fan of easy Italian-inspired dinners, you’re going to love this recipe!
Ingredients
Scale
For the Shrimp:
1 lb raw shrimp (16 or 20 count per pound, peeled and deveined)
1 teaspoon smoked paprika
½ teaspoon Italian seasoning (a blend of thyme, basil, oregano, and rosemary)
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
5 cloves garlic, minced
2 tablespoons olive oil
For the Orzo and Sauce:
⅓ cup sun-dried tomatoes, chopped
1 cup orzo (uncooked)
2 cups chicken stock
¼ teaspoon salt
1 can artichoke hearts (14 oz, drained and chopped)
4 oz fresh spinach
1 cup heavy cream
Salt and pepper to taste
Optional substitutions:
For a lighter option, use coconut cream instead of heavy cream.
Swap the chicken stock with vegetable stock to make it vegetarian.
Use gluten-free orzo to accommodate gluten allergies.
Instructions
Step 1: Season and Sear the Shrimp
Season the shrimp: Start by tossing your shrimp in a mix of smoked paprika, Italian seasoning, salt, and black pepper.
Sear the shrimp: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is hot, add the shrimp and minced garlic. Cook the shrimp for about 2 minutes per side, ensuring that they turn a beautiful golden brown. You may need to cook in batches to avoid overcrowding the pan.
Tip: To get a good sear on your shrimp, make sure they’re in a single layer and not too crowded in the pan.
Step 2: Toast the Orzo
Toast the orzo: Once the shrimp are done, remove them from the skillet and set aside. In the same skillet, add the chopped sun-dried tomatoes and orzo, along with a tablespoon of olive oil. Toast the orzo over medium heat for 2-3 minutes, stirring frequently to ensure even browning.
Step 3: Cook the Orzo
Add the chicken stock: Pour 2 cups of chicken stock and ¼ teaspoon of salt into the skillet. Bring to a boil, then reduce the heat to a simmer. Stir occasionally, cooking for 8-10 minutes until the orzo is tender.
Tip: Stir the orzo frequently to prevent it from sticking to the pan.
Step 4: Add Spinach, Artichokes, and Cream
Finish the sauce: Once the orzo is tender, add the chopped artichoke hearts, fresh spinach, and 1 cup of heavy cream. Stir everything together over low-medium heat until the spinach wilts and the sauce is creamy and smooth.
Step 5: Combine and Serve
Combine the shrimp: Add the seared shrimp back into the skillet. Let everything simmer for about 2 minutes to ensure all the flavors meld together.
Serve: Season with additional salt, pepper, and a sprinkle of smoked paprika if desired. Serve hot and enjoy!
Notes
Use fresh shrimp: Fresh, raw shrimp are key to getting that juicy texture. If using frozen shrimp, ensure they are fully thawed and patted dry before cooking.
Toast the orzo: Browning the orzo before adding liquid enhances the flavor and gives it a slightly nutty taste.
Cream alternatives: For a healthier version, you can use half-and-half or even Greek yogurt instead of heavy cream. If you want a dairy-free option, try coconut milk.
