One Pot Marry Me Shrimp And Orzo Pasta Recipe

Ben Carraoli

One Pot Marry Me Shrimp And Orzo Pasta Recipe

I had to try making the One Pot Marry Me Shrimp And Orzo Pasta 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, my kitchen smelled like a little Tuscan dream.

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Prep Time 10

Cook Time 25

Servings: 4

Ingredients Method Notes

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.

Method

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.
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.
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.

Notes

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.