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Shrimp Orzo Recipe
Ben Carraoli

Shrimp Orzo Recipe

I recently made this shrimp orzo recipe, and honestly, I can't stop raving about it! Imagine tender shrimp paired with creamy, flavorful orzo and vibrant veggies, all cooked to perfection in one pan. It’s simple, comforting, and absolutely delicious.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner
Calories: 690
Ingredients Method Notes

Ingredients
  

  • 1 lb raw shrimp peeled and deveined: Use large shrimp for the best texture. Avoid pre-cooked shrimp as they tend to get rubbery.
  • 1 teaspoon smoked paprika: Enhances the smoky flavor of the shrimp.
  • ½ teaspoon Italian seasoning: A blend of thyme oregano, and basil adds a herby aroma.
  • ¼ teaspoon salt and pepper each: Balances flavors while seasoning the shrimp and sauce.
  • 5 garlic cloves minced: Garlic adds a punch of rich flavor while complementing the shrimp.
  • 2 tablespoons olive oil: Perfect for searing shrimp and preventing sticking.
  • 1 cup uncooked orzo: This pasta cooks fast and absorbs the creamy sauce beautifully.
  • 2 cups chicken broth: Helps cook the orzo while adding depth to the dish. Substitute with vegetable broth for a vegetarian version.
  • ⅓ cup sun-dried tomatoes chopped: Brings in a slight tang and sweetness.
  • 4 oz fresh spinach: Use fresh for the best color and texture; frozen spinach works too if well-drained.
  • 14 oz artichoke hearts chopped (1 cup): These add a subtle tang to the dish.
  • 1 cup heavy cream: Creates that irresistibly creamy sauce. Can substitute with half-and-half for fewer calories.

Method
 

  1. Season Shrimp: Season shrimp with smoked paprika, Italian seasoning, salt, and pepper.
  2. Sear Shrimp: Heat olive oil in a skillet over medium-high heat. Sear shrimp for 2 minutes on each side until pink and cooked through. Remove and set aside.
  3. Toast Orzo: In the same skillet, add chopped sun-dried tomatoes, orzo, and olive oil. Toast for 2 minutes until golden and fragrant.
  4. Cook Orzo in Broth: Add chicken broth, bring to a boil, then simmer for 10 minutes, stirring occasionally.
  5. Add Veggies and Cream: Stir in chopped spinach, artichokes, and heavy cream. Cook on low until spinach wilts and sauce thickens.
  6. Combine and Heat: Add shrimp back, stir gently, and cook for 2-3 minutes. Taste and adjust seasoning.

Notes

  • Use fresh garlic: It’s so much more aromatic than pre-minced varieties.
  • Don’t overcook the shrimp: They only need 2-3 minutes per side. Overcooking makes them chewy.
  • Serve immediately: Cream-based dishes taste best fresh. Reheating can change their texture.
  • Thin out the sauce if needed: Add a splash of broth or cream if the sauce thickens too much when cooling.
  • Be mindful of orzo cooking time: Check it regularly, as overcooked orzo can turn mushy.