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This one-pan shrimp orzo is creamy, garlicky, and on the table in 30 minutes. The orzo soaks up all that flavor from the broth and sun-dried tomatoes while the shrimp stays perfectly juicy on top.
Why you’ll love it
Honestly? This recipe feels way fancier than it has any right to for a 30-minute weeknight dinner. The orzo cooks right in the skillet — no separate pot needed — and soaks up all the garlicky, brothy flavor as it goes. By the time you stir in the cream and spinach, it looks like something you’d order at a restaurant.
The shrimp get seared separately first, so they stay juicy and don’t turn rubbery from overcooking. And the asparagus gives just enough texture and freshness to balance out the richness. It’s the kind of meal that becomes a regular very fast.
Helpful Tips
- Don’t overcrowd the pan when searing the shrimp. Cook in a single layer so they sear instead of steam — that’s where all the good color comes from.
- Toast the orzo. Two minutes of stirring it dry in the pan before adding broth gives it a slightly nutty flavor. Don’t skip it.
- The orzo will continue absorbing liquid as it sits. If it thickens up too much before serving, stir in a splash of broth to loosen it.
- Taste before seasoning at the end. Sun-dried tomatoes and broth both bring salt, so go easy and adjust only after you’ve tried it.
You’ll need
How to make shrimp orzo
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
- Season and sear the shrimp. Toss the shrimp with smoked paprika, Italian seasoning, salt, and pepper. Heat olive oil in a skillet over medium-high heat and cook the shrimp 1–2 minutes per side until pink. Add the garlic during the last 30 seconds, stir until fragrant, then transfer the shrimp to a plate.
- Toast the orzo. In the same skillet, add the sun-dried tomatoes and dry orzo. Stir over medium heat for about 2 minutes until the orzo smells nutty and looks lightly golden.
- Cook in broth. Pour in the chicken broth, bring to a boil, then reduce to a gentle simmer. Cook until the orzo is tender and most of the liquid is absorbed.
- Add the vegetables. Stir in the asparagus and cook until just tender. Add the spinach and heavy cream and cook until the spinach wilts and the sauce turns creamy.
- Return the shrimp. Nestle the seared shrimp back into the pan and simmer 1 minute to warm through. Season with salt and pepper.
Substitutions and variations
This recipe is very flexible:
- Swap the shrimp for chicken. Slice boneless thighs or breasts thin and sear them the same way, just a couple extra minutes per side.
- No asparagus? Broccolini, zucchini, or frozen peas all work great. Add peas right at the end with the spinach.
- Make it lighter. Swap heavy cream for half-and-half.
- Add more heat. A pinch of red pepper flakes stirred in with the garlic gives it a nice kick.
- No baby spinach? Chopped kale works — just give it an extra minute to wilt. Arugula added off heat is great too.
What to serve with shrimp orzo
Honestly, this is a full meal on its own — protein, veg, and carbs all in one pan. But if you want to round it out:
- Warm crusty bread for scooping up the creamy sauce
- A simple green salad with lemon vinaigrette to cut through the richness
- Garlic bread — because you can never go wrong
Leftovers and storage
- Orzo keeps absorbing liquid as it sits, so leftovers will be thicker than when you first made it. Refrigerate in an airtight container for up to 3 days.
- To reheat, warm in a skillet over low heat and add a splash of chicken broth or water to loosen it back up. Microwaving works too — cover it loosely and stir halfway through.
- We wouldn’t freeze this one. The cream sauce can separate and the orzo gets mushy. It’s best fresh — which is easy since it only takes 30 minutes anyway!
FAQs
Yes! Just make sure they’re fully thawed and patted dry before seasoning. Excess moisture will steam them instead of sear them, and you’ll lose that nice color. Run them under cold water for a few minutes, then pat with paper towels.
Absolutely. Vegetable broth works great here and keeps the dish lighter. The flavor will be slightly different but still delicious — especially with all those sun-dried tomatoes and garlic doing the heavy lifting.
Just add a splash more broth or water, a few tablespoons at a time, and keep stirring. Orzo can be thirsty depending on the pan and heat level. Keep the heat on medium-low and give it a minute to absorb before adding more.
It’s best made fresh, but you can prep it ahead — season the shrimp, chop the asparagus, and measure everything out. Then it comes together in about 20 minutes when you’re ready to cook. Full leftovers reheat fine for 2–3 days with a splash of broth to loosen.
More Orzo Recipes to Try!
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Shrimp Orzo
Ingredients
For the Shrimp:
- 1 pound large raw shrimp, peeled and deveined (15–20 count)
- 1 teaspoon smoked paprika
- ½ teaspoon Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- 4 cloves garlic, minced
For the Orzo:
- ⅓ cup sun-dried tomatoes, chopped
- 1 cup dry orzo
- 2 cups chicken broth
- 1 cup asparagus, cut into 1-inch pieces
- 4 cups fresh baby spinach
- ½ cup heavy cream
- salt and pepper, to taste
Instructions
- Toss the shrimp with smoked paprika, Italian seasoning, salt, and pepper. Heat olive oil in a large skillet over medium-high heat and cook the shrimp for about 1–2 minutes per side, until pink and just cooked through. Add the garlic during the last 30–60 seconds of cooking and stir until fragrant. Transfer to a plate.
- In the same skillet, add the sun-dried tomatoes and orzo. Cook over medium heat for about 1 minute, stirring, until the orzo is lightly toasted.
- Pour in the chicken broth. Bring to a boil, then reduce to a gentle simmer. Cook 8–10 minutes, stirring occasionally, until the orzo is tender.
- Stir in the asparagus and cook 2–3 minutes, until just tender. Add the spinach and heavy cream and cook until the spinach wilts and the sauce becomes creamy.
- Return the shrimp to the skillet and simmer 1 minute to warm through. Season with salt and pepper to taste. Serve warm with grated Parmesan cheese on top, if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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One pan and done—my favorite kind of dinner. The orzo turned out perfectly creamy.
Same here, Kevin—less dishes is always a win 😄 Glad it worked out so well!
Made this on a weeknight and it felt way fancier than the effort I put in.
That’s the goal! Easy but impressive 😄 Glad you enjoyed it, Laura!
Light but still filling. The shrimp and orzo combo worked perfectly.
Hi Brian! So glad you liked that balance—exactly what I was going for!
Light, flavorful, and came together fast. Great combo.
Hi Derek! Love hearing that—it’s one of my favorite quick meals too!
Really liked how quickly this came together. Great flavor too.
Hi Ben! Fast and flavorful is always a win—glad you liked it!