Shrimp Orzo

5 from 5 votes

A quick one-pan shrimp orzo with sun-dried tomatoes, spinach, and asparagus in a creamy garlic sauce. Finish with grated Parmesan for a simple, flavorful dinner.

Prep Time10

Cook Time20

Total Time30

Course: Orzo recipes

Cuisine: American

Keyword: shrimp and orzo recipes, shrimp orzo recipe

Servings:

Author: Tatiana

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