Shrimp orzo delivers the comforting creaminess of risotto with half the effort! This one-skillet, Italian-inspired dinner is ready in 30 minutes. Tender garlic-infused shrimp pairs beautifully with creamy orzo for a weeknight meal that feels elevated.
One-Pot Shrimp Orzo in 30 Minutes
Easy dinners made in a single skillet—like creamy chicken orzo or fan-favorite sausage gnocchi—are true kitchen heroes. This shrimp orzo recipe is both nourishing and satisfying, loaded with fiber from vegetables and lean protein from shrimp. The shrimp is seasoned with smoked paprika and Italian spices, then seared with garlic. The orzo is cooked in the same skillet, reducing cleanup time. Colorful veggies like spinach, sun-dried tomatoes, and artichokes make this creamy dish both vibrant and delicious. It’s a 30-minute dinner you’ll turn to again and again!
Why You’ll Love This
- Quick & fuss-free: This dish comes together with minimal ingredients and one pan—perfect for hectic evenings.
- Looks gourmet: With hardly any effort, you get a dish that looks restaurant-worthy and tastes just as impressive—without the high price tag.
What Is Orzo?
Orzo is a type of short-cut pasta shaped like rice. Made from flour, often semolina, it cooks similarly to pasta. I prefer a slightly larger orzo cut—like Delallo’s No. 65—for this recipe. Use a 1:2 ratio (1 cup orzo to 2 cups broth or water) and simmer for around 10 minutes on medium-low heat.
Key Ingredients
- Shrimp: Use 1 lb of raw large shrimp (peeled and deveined), typically 16–20 count.
- Orzo: I recommend Delallo No. 65, but any orzo works.
- Sun-Dried Tomatoes: Use oil-packed sun-dried tomatoes. Drain them and reserve some oil for cooking.
- Spinach: Fresh is best, but thawed and well-drained frozen spinach can work. Substitute with kale, arugula, or asparagus if desired.
- Olive Oil: Used for sautéing the shrimp.
- Artichoke Hearts: I used canned ones packed in olive oil and water.
- Heavy Cream: Creates a creamy sauce when combined with orzo and veggies. Half-and-half can be used instead.
- Chicken Broth: For cooking the orzo—vegetable or beef broth also works.
- Garlic: Adds depth and aroma.
- Seasonings: Smoked paprika, Italian seasoning, crushed red pepper, salt, and black pepper.
How to Make It
- Season the shrimp with smoked paprika, Italian seasoning, salt, and pepper.
- Sear shrimp in olive oil with minced garlic for 2 minutes per side over medium-high heat. Don’t overcrowd—work in batches if needed. Set aside.
- In the same skillet, sauté chopped sun-dried tomatoes and orzo in olive oil for 2 minutes. Add chicken broth and simmer until orzo is cooked (medium-low heat).
- Stir in the vegetables (spinach, artichokes) and heavy cream. Cook until spinach wilts.
- Return shrimp to skillet and mix with the creamy orzo. Heat through and serve.
Cooking Tips
- Use a heavy, high-sided pan like cast iron or quality stainless steel to prevent sticking and ensure even cooking.
- Raw shrimp is best. Pre-cooked shrimp can become rubbery.
- Remove the tails for easier eating—especially when coated in sauce.
- Avoid overcooking shrimp; 2 minutes per side is plenty.
- The sauce thickens as it cools—loosen it with a splash of cream, milk, or broth if needed.
- To make it gluten-free, use certified gluten-free orzo or substitute with long-grain rice.
Dairy-Free Options
- Coconut Milk: Use unsweetened for best results.
- Cashew Milk: Offers creaminess similar to dairy.
- Oat or Almond Milk: Use in smaller amounts due to thinner consistency.
Customizations & Add-ins
- Seafood: Try scallops, crab, lobster, or salmon.
- Proteins: Add grilled chicken, steak strips, or rotisserie chicken.
- Vegetables: Mushrooms, kale, asparagus, or bell peppers are great additions.
- Dairy Alternatives: Use either heavy cream or half-and-half.
- Toppings: Parmesan, Gruyère, Pecorino, or Asiago work beautifully. Toasted pine nuts or fresh herbs also add flavor and texture.
- Heat: Add crushed red pepper flakes to spice things up.
Storage & Reheating
I suggest making just enough to eat fresh—cream-based dishes tend to lose texture upon reheating. But if you have leftovers:
- Refrigerate: Store in an airtight container for up to 3 days.
- Do not freeze—cream sauces separate and become grainy.
- Stovetop Reheating: Warm on low-medium in a skillet. Add a splash of cream or milk to refresh the sauce.
- Oven Reheating: Place in an oven-safe dish at 350°F for 20–30 minutes until warmed through.
Serving Suggestions
Pair your shrimp orzo with a chunk of rustic Italian bread and a crisp salad for a complete meal. Try these:
- Tomato Cucumber Avocado Salad with Mozzarella & Pesto
- Arugula Salad with Pears, Apples & Cashews
- Spinach Salad with Cranberries, Mandarins & Pecans
- Cranberry Spinach Salad with Goat Cheese & Cashews
- Simple Spinach Salad with Parmesan & Pine Nuts
- Apple Spinach Salad
Shrimp Orzo
Shrimp orzo delivers the comforting creaminess of risotto with half the effort! This one-skillet, Italian-inspired dinner is ready in 30 minutes. Tender garlic-infused shrimp pairs beautifully with creamy orzo for a weeknight meal that feels elevated.
Ingredients
For the Shrimp:
- 1 lb raw large shrimp, peeled and deveined (about 16–20 shrimp)
- 1 teaspoon smoked paprika
- ½ teaspoon Italian seasoning (blend of thyme, basil, oregano, rosemary)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 5 cloves garlic, finely minced
- 2 tablespoons olive oil
For the Orzo and Creamy Sauce:
- ⅓ cup chopped sun-dried tomatoes
- 1 cup uncooked orzo
- 2 cups chicken broth or stock
- ¼ teaspoon salt
- 14 oz canned artichoke hearts, drained and chopped (approx. 1 cup)
- 4 oz fresh spinach
- 1 cup heavy cream
- Additional salt and black pepper, to taste
Instructions
- Start by seasoning the shrimp with smoked paprika, Italian seasoning, salt, and freshly ground black pepper.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Add the shrimp along with the minced garlic. Sauté for around 2 minutes per side, until the shrimp are opaque and slightly golden.
- Avoid crowding the pan to prevent steaming; work in batches if needed.
- Once cooked, transfer the shrimp to a plate and set aside.
- In the same skillet (now empty), add the chopped sun-dried tomatoes, uncooked orzo, and 1 tablespoon of olive oil.
- Toast the orzo over medium heat for about 2 minutes, stirring frequently, until it becomes lightly golden.
- Pour in the chicken stock and add ¼ teaspoon of salt. Bring it to a boil, then reduce heat to a simmer (medium-low).
- Cook for 5 to 10 minutes, stirring occasionally to prevent sticking, until the orzo is tender and most of the liquid has been absorbed.
- Add the chopped artichokes, fresh spinach, and heavy cream to the skillet. Stir and cook over low-medium heat until the spinach has wilted.
- Return the cooked shrimp to the skillet and let everything heat through for about 2 more minutes, or until hot and creamy.
- Adjust seasoning with additional salt, pepper, and a pinch of smoked paprika, if desired.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 581Total Fat 31gSaturated Fat 15gTrans Fat 1gUnsaturated Fat 13gCholesterol 74mgSodium 1312mgCarbohydrates 64gFiber 9gSugar 8gProtein 16g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
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