Description
This shrimp orzo is a one-pan, 30-minute meal that combines seared garlic shrimp with creamy orzo, sun-dried tomatoes, spinach, and artichokes. Inspired by Italian flavors, this easy dish is rich, flavorful, and perfect for weeknight dinners. It’s like risotto—but much easier!
Ingredients
For the Shrimp:
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1 lb large raw shrimp, peeled and deveined (16-20 count per pound)
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1 tsp smoked paprika
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1/2 tsp Italian seasoning (thyme, basil, oregano, rosemary)
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1/4 tsp salt
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1/4 tsp black pepper
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5 cloves garlic, minced
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2 tbsp olive oil
For the Orzo and Sauce:
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1/3 cup sun-dried tomatoes, chopped
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1 cup uncooked orzo
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2 cups chicken stock
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1/4 tsp salt
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14 oz artichoke hearts, drained and chopped (about 1 cup)
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4 oz fresh spinach
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1 cup heavy cream
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Salt and pepper, to taste
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1 tbsp olive oil (for cooking orzo)
Instructions
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Sear the Shrimp:
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In a bowl, toss shrimp with paprika, Italian seasoning, salt, and pepper.
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Heat 2 tbsp olive oil in a large skillet over medium-high heat.
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Add shrimp and garlic, cooking 2 minutes per side until pink and slightly golden.
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Remove shrimp from the skillet and set aside.
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Cook the Orzo:
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In the same skillet, add sun-dried tomatoes, uncooked orzo, and 1 tbsp olive oil.
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Sauté for 2 minutes on medium heat until orzo is lightly toasted.
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Pour in chicken stock and salt, bring to a boil, then reduce to a simmer.
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Cook for 5-10 minutes, stirring occasionally until orzo is tender.
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Make the Creamy Sauce:
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Add spinach, artichokes, and heavy cream, stirring until spinach wilts.
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Return the seared shrimp to the skillet, letting everything simmer for 2 minutes until warmed through.
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Final Touches & Serve:
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Season with salt, pepper, and extra smoked paprika, if desired.
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Serve hot and enjoy!
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Nutrition
- Serving Size: 1 serving
- Calories: 690
- Sugar: 5g
- Sodium: 870mg
- Fat: 35g
- Saturated Fat: 14g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 6g
- Protein: 40g
- Cholesterol: 220mg