What makes this recipe truly special is how the orzo cooks directly in the savory broth, absorbing all those wonderful flavors while releasing its starch to create a naturally creamy consistency. No need for heavy cream or complicated techniques—just honest ingredients coming together in perfect harmony. Whether you’re cooking for a date night or simply treating yourself to something special, this one-pot wonder delivers maximum flavor with minimal cleanup.
Why I Love These
This dish strikes the perfect balance between elegant and effortless, making it my go-to for impressing guests without spending hours in the kitchen.
The way the orzo absorbs the flavors of the broth while the shrimp remains tender and juicy creates a harmonious dish where every bite delivers pure comfort.
I make this whenever I need a quick but impressive dinner that feels special enough for celebrations but simple enough for weeknights.
Ingredients
- 1 pound shrimp, peeled and deveined, thawed if frozen
- 2 tablespoons sun-dried tomato oil (reserved from jar)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon smoked paprika
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1/4 teaspoon crushed red chili pepper flakes
- 3 cups low-sodium chicken broth
- 1/4 cup heavy cream
- 8 ounces orzo pasta (about 2 cups uncooked)
- 1 teaspoon Italian seasoning
- 1/2 cup sun-dried tomatoes, drained and julienned
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup Parmesan cheese, freshly grated
- 2 cups baby spinach, packed
- Fresh parsley or basil leaves, minced or sliced, for garnish
How To Make
- In a medium bowl, toss the shrimp with the sun-dried tomato oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and smoked paprika until evenly coated. Heat a large, deep skillet or Dutch oven over medium heat. Add the seasoned shrimp and cook for about 2 minutes per side until they turn pink and are just cooked through. Be careful not to overcook. Remove the shrimp from the pan and set aside on a plate. If the shrimp have released any water into the pan, pour it off and quickly wipe the pan dry with a paper towel.
- Return the skillet to medium heat and add the butter. Once melted, add the minced garlic and crushed red pepper flakes. Sauté for about 2 minutes until fragrant, stirring frequently to prevent the garlic from burning.
- Add the chicken broth, heavy cream, orzo pasta, Italian seasoning, sun-dried tomatoes, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper to the skillet. Stir to combine all ingredients. Bring the mixture to a simmer, then reduce the heat to low. Cover the skillet and cook for approximately 10 minutes, or until the orzo is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking.
- Once the orzo is tender, remove the lid and stir in the grated Parmesan cheese until melted and incorporated. Add the baby spinach and stir until it wilts into the pasta, about 1-2 minutes. Taste and adjust seasoning with additional salt and pepper if needed.
- Gently fold the cooked shrimp back into the orzo mixture, allowing them to warm through for about 1 minute. Garnish with minced fresh parsley or sliced basil leaves. Serve immediately in shallow bowls while hot, with additional Parmesan cheese on the side if desired.
Nutrition
This one-pot shrimp and orzo dish offers a well-balanced nutritional profile with lean protein from the shrimp, complex carbohydrates from the orzo, and a variety of vitamins and minerals from the vegetables and herbs. It’s particularly suitable for those looking for a satisfying meal that isn’t overly heavy or calorie-dense.
Shrimp provides high-quality protein and is naturally low in fat while being rich in selenium, vitamin B12, and iodine. The addition of spinach boosts the iron, vitamin K, and folate content, while tomatoes contribute lycopene, a powerful antioxidant. For a lighter version, you can increase the vegetable ratio and reduce the orzo slightly.
This dish contains shellfish (shrimp) and dairy (butter and feta), making it unsuitable for those with these allergies. For a dairy-free version, substitute olive oil for butter and either omit the feta or use a plant-based alternative. The recipe is naturally nut-free, and while orzo typically contains gluten, you can substitute gluten-free orzo for those with gluten sensitivities.
Tips & Variations
- Prep all ingredients before starting to cook, as this recipe moves quickly once you begin. You can even clean and season the shrimp up to 4 hours ahead, keeping them refrigerated until needed.
- For a Spanish-inspired twist, add a pinch of saffron to the broth and substitute chorizo for some of the shrimp, finishing with smoked paprika instead of red pepper flakes.
- Make this dish dairy-free by using only olive oil instead of butter and replacing feta with nutritional yeast or simply omitting it altogether—the dish will still be flavorful from the aromatic base and herbs.
Ways To Serve Them
- With a simple arugula salad dressed with lemon vinaigrette to add a peppery, fresh contrast
- Alongside grilled lemon halves for squeezing over the dish for an extra burst of brightness
- With crusty garlic bread for soaking up the flavorful sauce
- For a complete Mediterranean feast, serve with a side of marinated olives, roasted red peppers, and a glass of chilled Pinot Grigio or Sauvignon Blanc
Proper Storage
- Fridge: Allow the dish to cool completely before transferring to an airtight container. Store in the refrigerator for up to 2 days. The orzo will continue to absorb liquid, so the texture may become softer.
- Freezer: This dish doesn’t freeze well as the texture of both the shrimp and orzo will deteriorate. It’s best enjoyed fresh or from refrigerated leftovers.
- Reheat: Warm gently in a covered skillet over medium-low heat, adding a splash of broth or water to loosen the orzo. Stir occasionally until heated through (about 5-7 minutes). Alternatively, microwave in 30-second intervals, stirring between each until warmed through. Be careful not to overheat, as shrimp can become tough.
Ingredients
- 1 pound shrimp, peeled and deveined, thawed if frozen
- 2 tablespoons sun-dried tomato oil (reserved from jar)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon smoked paprika
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1/4 teaspoon crushed red chili pepper flakes
- 3 cups low-sodium chicken broth
- 1/4 cup heavy cream
- 8 ounces orzo pasta (about 2 cups uncooked)
- 1 teaspoon Italian seasoning
- 1/2 cup sun-dried tomatoes, drained and julienned
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup Parmesan cheese, freshly grated
- 2 cups baby spinach, packed
- Fresh parsley or basil leaves, minced or sliced, for garnish
Steps
- In a medium bowl, toss the shrimp with the sun-dried tomato oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and smoked paprika until evenly coated. Heat a large, deep skillet or Dutch oven over medium heat. Add the seasoned shrimp and cook for about 2 minutes per side until they turn pink and are just cooked through. Be careful not to overcook. Remove the shrimp from the pan and set aside on a plate. If the shrimp have released any water into the pan, pour it off and quickly wipe the pan dry with a paper towel.
- Return the skillet to medium heat and add the butter. Once melted, add the minced garlic and crushed red pepper flakes. Sauté for about 2 minutes until fragrant, stirring frequently to prevent the garlic from burning.
- Add the chicken broth, heavy cream, orzo pasta, Italian seasoning, sun-dried tomatoes, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper to the skillet. Stir to combine all ingredients. Bring the mixture to a simmer, then reduce the heat to low. Cover the skillet and cook for approximately 10 minutes, or until the orzo is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking.
- Once the orzo is tender, remove the lid and stir in the grated Parmesan cheese until melted and incorporated. Add the baby spinach and stir until it wilts into the pasta, about 1-2 minutes. Taste and adjust seasoning with additional salt and pepper if needed.
- Gently fold the cooked shrimp back into the orzo mixture, allowing them to warm through for about 1 minute. Garnish with minced fresh parsley or sliced basil leaves. Serve immediately in shallow bowls while hot, with additional Parmesan cheese on the side if desired.
Nutrition (per serving)
- Calories: 547 kcal
Notes
- Prep all ingredients before starting to cook, as this recipe moves quickly once you begin. You can even clean and season the shrimp up to 4 hours ahead, keeping them refrigerated until needed.
- For a Spanish-inspired twist, add a pinch of saffron to the broth and substitute chorizo for some of the shrimp, finishing with smoked paprika instead of red pepper flakes.
- Make this dish dairy-free by using only olive oil instead of butter and replacing feta with nutritional yeast or simply omitting it altogether—the dish will still be flavorful from the aromatic base and herbs.