Name: One Pot Marry Me Shrimp And Orzo Pasta Recipe
Prep time: 10 min
Cook time: 25 min
Ingredients: 1 pound shrimp (thawed, drained, and patted dry — I use large tail-off shrimp for easy eating and serving.); 2 tablespoons sun-dried tomato oil (reserved from the jar — it carries intense flavor; don’t discard it.); Kosher salt — start sparingly and adjust later.; Freshly ground black pepper — for fresh depth.; 1 teaspoon smoked paprika — gives a hint of smokiness that suits seafood.; 2 tablespoons butter — helps build that silky sauce base.; 4 cloves garlic (minced — fresh garlic is so much more vibrant than powdered.); ¼ teaspoon crushed red chili flakes — just a pinch adds a little heat without overpowering.; 3 cups low-sodium chicken broth — using low-sodium lets you control the salt so it doesn’t get too salty.; ¼ cup heavy cream — adds richness and silkiness to the sauce.; 8 oz orzo (about 2 cups uncooked — its rice-like shape absorbs sauce and blends elegantly.); 1 teaspoon Italian seasoning — a touch of dried herbs makes the sauce more rounded.; ½ cup sun-dried tomatoes (drained and julienned — adds texture and bursts of umami.); ½ cup freshly grated Parmesan cheese — grate yourself so it melts seamlessly.; 2 cups baby spinach — it wilts gently without becoming mushy.; Fresh parsley or basil (minced — for a bright garnish top.)

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One Pot Marry Me Shrimp & Orzo Pasta Recipe | Creamy & Easy

I had to try making the One Pot Marry Me Shrimp And Orzo Pasta Recipe after seeing its mouthwatering photos—and wow, it did not disappoint. As I stirred the creamy sauce and watched the shrimp turn pink and tender.

I couldn’t wait to dig in, and it turned out to be one of those meals that feels fancy but is totally doable. After making it a few times, I’ve learned little tricks that elevate the dish.

You can also enjoy similar easy skillet meals like Chicken Taco Tortellini Skillet Recipe for another flavorful dinner option.

One Pot Marry Me Shrimp And Orzo Pasta Recipe

Ingredients

Here’s what you’ll need. I include tips so each ingredient does its job beautifully.

1 pound shrimp (thawed, drained, and patted dry) — I use large tail-off shrimp for easy eating and serving.
2 tablespoons sun-dried tomato oil (reserved from the jar) — it carries intense flavor; don’t discard it.
Kosher salt — start sparingly and adjust later.
Freshly ground black pepper — for fresh depth.
1 teaspoon smoked paprika — gives a hint of smokiness that suits seafood.
2 tablespoons butter — helps build that silky sauce base.
4 cloves garlic, minced — fresh garlic is so much more vibrant than powdered.
¼ teaspoon crushed red chili flakes — just a pinch adds a little heat without overpowering.
3 cups low-sodium chicken broth — using low-sodium lets you control the salt so it doesn’t get too salty.
¼ cup heavy cream — adds richness and silkiness to the sauce.
8 oz orzo (about 2 cups uncooked) — its rice-like shape absorbs sauce and blends elegantly.
1 teaspoon Italian seasoning — a touch of dried herbs makes the sauce more rounded.
½ cup sun-dried tomatoes, drained and julienned — adds texture and bursts of umami.
½ cup freshly grated Parmesan cheese — grate yourself so it melts seamlessly.
2 cups baby spinach — it wilts gently without becoming mushy.
Fresh parsley or basil, minced — for a bright garnish top.

Note: serves about 4

Variations

Want to tweak this to your taste or dietary needs? Here are some ideas:

Dairy-free: swap heavy cream with coconut cream or a cashew cream blend; use nutritional yeast instead of Parmesan.
Lower fat: reduce cream quantity or replace with half-and-half; skip butter and use extra olive oil.
Extra veggies: fold in roasted red peppers, artichoke hearts, or zucchini cubes.
Spice it up: add a splash of hot sauce or more red pepper flakes.
Herb twist: substitute basil for parsley, or stir in fresh thyme or tarragon near the end.
Protein swap: use chicken or salmon instead of shrimp for variety, or try Ground Turkey Sweet Potato Taco Skillet Recipe for another easy protein-packed skillet option.

Cooking Time

Here’s how long it takes:

Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes

Equipment You Need

Large deep skillet or sauté pan — to cook shrimp and simmer orzo all in one pot
Sharp knife — for mincing garlic and chopping sun-dried tomatoes
Measuring cups and spoons — to keep flavors balanced
Wooden spoon or silicone spatula — to stir gently without scratching
Cheese grater — to grate Parmesan fresh

How to Make One Pot Marry Me Shrimp And Orzo Pasta?

Prepare the Shrimp

First, season the thawed, dried shrimp with the reserved sun-dried tomato oil, salt, pepper, and smoked paprika. Sear in medium heat just until pink and cooked through, then remove and set aside.

Build the Sauce Base

In the same pan, melt butter and sauté minced garlic with red chili flakes briefly until fragrant. Add chicken broth, heavy cream, sun-dried tomatoes, Italian seasoning, and orzo. Bring it to a simmer.

Cook Orzo and Combine

Reduce heat and cover, letting the orzo cook until tender (about 10 minutes). Then stir in Parmesan and spinach until creamy and wilted. Return shrimp to the pan and stir gently until everything is heated through.

Additional Tips for Making this Recipe Better

From my own experience:

I always pat the shrimp very dry so they sear instead of steaming.
I reserve some sun-dried tomato oil — that extra depth makes a big difference.
I stir gently and frequently while orzo cooks, so nothing sticks or burns.
I taste and adjust seasoning at the end; sometimes I need just a pinch more salt or pepper.
I let the dish rest a minute off heat so flavors marry and sauce thickens naturally.

How to Serve One Pot Marry Me Shrimp And Orzo Pasta?

This dish looks as good as it tastes. Serve it straight from the skillet into shallow bowls so swirls of cream and shrimp show. Garnish with fresh parsley or basil and a little extra grated Parmesan.

For visuals, place a few shrimp artfully on top, sprinkle microgreens, and serve with a wedge of lemon on the side. A drizzle of extra olive oil or a swirl of cream around the edge adds elegance.

Nutritional Information

Here’s a ballpark per-serving breakdown:

Calories: ~547 kcal
Protein: ~42 g
Carbohydrates: ~57 g
Fat: ~18 g

Make Ahead and Storage

Refrigerating & Reheating

Store leftovers in an airtight container in the fridge. It stays good for up to 3 days.
To reheat, gently warm on the stove or in the microwave, adding a splash of broth or cream to loosen the sauce.

Freezing

I don’t recommend freezing fully assembled—it can change texture. Instead, freeze cooked shrimp and orzo separately (without spinach) in freezer-safe containers for up to one month.

Restoring

When ready to eat, thaw overnight in the fridge. Reheat gently, stirring in fresh spinach and cheese last so texture stays right.

Why You’ll Love This Recipe?

Here are reasons I fell for it:

It’s super easy—only one pot to wash, which is a lifesaver on busy nights.
The flavor is rich and balanced—sun-dried tomatoes, cream, garlic, and shrimp make a perfect combo.
You can adapt it for dietary needs (dairy-free, lean protein, extra veggies).
It’s comforting yet elegant, great for a weeknight or a cozy dinner for guests.
The shrimp cooks fast, so your total time is reasonable but the result feels special.

Ben Carraoli