Tuscan Shrimp Orzo
A creamy and bright Italian-style dish featuring shrimp, sun-dried tomatoes, spinach, and orzo, all coming together in under 30 minutes.
Ingredients
Main Ingredients
- 8 oz orzo pasta Substitute: small shells or acini di pepe in a pinch
- 1 lb shrimp, peeled and deveined 16–20 count works well; frozen shrimp can be used if thawed
- 1 cup sun-dried tomatoes, chopped Packed in oil or rehydrated dry works
- 3 cloves garlic, minced
- 1 cup spinach leaves
- 1/2 cup chicken broth Or vegetable broth for a lighter taste
- 1/2 cup heavy cream For a lighter version, use half-and-half
- 1/4 cup Parmesan cheese, grated Use freshly grated for best melt and flavor
- 2 tbsp olive oil
- Salt and freshly ground black pepper to taste
- Fresh basil for garnish
Instructions
Preparation
- Bring a large pot of salted water to a boil. Cook the orzo according to package directions until al dente. Drain and set aside.
- Heat 2 tablespoons olive oil in a large skillet over medium heat.
- Add minced garlic and sauté just until fragrant, about 30–60 seconds — don’t let it brown.
Cooking
- Add the shrimp in a single layer. Cook until pink and opaque, flipping once, about 3–4 minutes total depending on size. (Shrimp is done at 145°F or when it’s uniformly opaque.) Remove shrimp to a plate if you prefer to finish the sauce separately.
- Stir the chopped sun-dried tomatoes into the skillet, pour in the chicken broth, and bring to a gentle simmer.
- Pour in the heavy cream and simmer for a minute to thicken slightly. Return shrimp to the pan if removed.
- Add the cooked orzo and spinach. Toss until the spinach wilts and the orzo is warmed through.
- Stir in grated Parmesan. Taste and season with salt and pepper. Serve hot, garnished with chopped fresh basil.
Notes
For an herbier edge, add a teaspoon of lemon zest with the Parmesan. For a vegetarian swap, replace shrimp with sauteed mushrooms and white beans. Store leftovers in an airtight container and consume within 3 days.