Shrimp orzo brings together creamy pasta and juicy shrimp in a quick, hearty dish that’s ready in just half an hour. It’s like a simplified risotto—rich, comforting, and full of flavor, but without the fuss. This one-skillet wonder makes cleanup easy, making it perfect for busy weeknights.
Why You’ll Love This Recipe
There’s something magical about one-pan dinners—they’re easy, satisfying, and save time in the kitchen. This shrimp orzo is no exception. You’ll season the shrimp with bold spices, cook everything in a single pan, and serve a colorful meal filled with creamy pasta and vibrant vegetables. It’s a dinner that feels fancy but is surprisingly simple.
What Is Orzo?
Orzo is a short pasta shaped like long-grain rice, traditionally made with semolina flour. It’s commonly used in Mediterranean cooking and is incredibly versatile. In this recipe, orzo is simmered to creamy perfection in chicken broth, soaking up all the savory flavors from the shrimp and vegetables.
Main Ingredients
- Shrimp – Large, raw, peeled, and deveined shrimp (about 16–20 per pound).
- Orzo – Pasta shaped like rice; use a high-quality brand for best texture (e.g., Delallo No. 65).
- Sun-Dried Tomatoes – Use oil-packed tomatoes, drained. The leftover oil can be used to sear the shrimp for added flavor.
- Spinach – Fresh is ideal, but thawed and drained frozen spinach works too.
- Artichoke Hearts – Canned or jarred artichokes in water or olive oil.
- Garlic – Adds depth and fragrance.
- Olive Oil – For searing the shrimp and sautéing ingredients.
- Heavy Cream – For a rich, velvety sauce. Half-and-half can be used as a lighter alternative.
- Chicken Broth – Used to cook the orzo. Vegetable broth or water can also work.
- Seasonings – Smoked paprika, Italian herbs, red pepper flakes, salt, and black pepper.
How to Make Shrimp Orzo
- Prep the Shrimp: Season 1 pound of shrimp with paprika, Italian seasoning, salt, and pepper.
- Sear the Shrimp: In a large skillet, heat olive oil and minced garlic over medium-high heat. Sear the shrimp in batches, about 2 minutes per side. Don’t overcrowd the pan. Remove shrimp once done.
- Cook the Orzo: In the same skillet, add orzo, chopped sun-dried tomatoes, and a splash of olive oil. Sauté for 2 minutes. Pour in chicken broth (about 2 cups), reduce heat to medium-low, and let orzo simmer until tender.
- Add the Veggies: Stir in spinach, chopped artichokes, and heavy cream. Cook until the spinach wilts.
- Combine Everything: Return shrimp to the pan and toss gently with the creamy orzo. Let everything heat through and serve warm.
Pro Cooking Tips
- Use a heavy skillet: Cast-iron or stainless steel pans work best to prevent sticking and ensure even heat.
- Choose raw shrimp: Pre-cooked shrimp may overcook and become rubbery.
- Remove shrimp tails: It makes the dish easier to eat, especially when served with sauce.
- Avoid overcooking: Shrimp only need a few minutes to turn pink and firm.
- Cream thickens when cool: If the sauce gets too thick, loosen it with a splash of broth, cream, or milk.
- Gluten-free? Swap orzo for a gluten-free version or use long-grain rice.
Make It Dairy-Free
- Use unsweetened coconut milk or cashew milk for a richer alternative.
- Almond or oat milk works too—just use less and add gradually since they’re thinner in consistency.
Variations & Substitutions
- Seafood swaps: Try scallops, lobster, crab, or salmon instead of shrimp.
- Other proteins: Use cooked chicken, steak strips, or rotisserie chicken.
- Add-ins: Mushrooms, bell peppers, kale, or asparagus are great options.
- Cheese it up: Garnish with Parmesan, Gruyère, Asiago, or Pecorino Romano.
- Crunch factor: Add toasted pine nuts or chopped nuts on top.
- Fresh herbs: Finish with basil, oregano, chives, or green onions.
- Make it spicy: A pinch of red pepper flakes will add a subtle heat.
Storage & Reheating
Creamy pasta dishes are best enjoyed fresh, but here’s how to store and reheat if needed:
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Stovetop Reheat: Add a splash of cream or milk to loosen the sauce and warm gently over medium heat.
- Oven Reheat: Bake at 350°F for 20–30 minutes in an oven-safe dish until bubbly.
Note: This dish doesn’t freeze well due to the cream sauce, which may separate when thawed.
Shrimp Orzo
Shrimp orzo brings together creamy pasta and juicy shrimp in a quick, hearty dish that’s ready in just half an hour.
Ingredients
For the Shrimp:
- 1 lb large shrimp (peeled and deveined; 16–20 count per pound)
- 1 tsp smoked paprika
- ½ tsp Italian seasoning (such as thyme, basil, oregano, rosemary)
- ¼ tsp salt
- ¼ tsp ground black pepper
- 5 garlic cloves, minced
- 2 tbsp olive oil
For the Orzo & Cream Sauce:
- ⅓ cup sun-dried tomatoes, finely chopped
- 1 cup uncooked orzo pasta
- 2 cups chicken broth (or stock)
- ¼ tsp salt
- 14 oz can artichoke hearts, drained and chopped
- 4 oz fresh spinach
- 1 cup heavy cream
- Salt and pepper, to taste
Instructions
- Pat the shrimp dry and season with smoked paprika, Italian herbs, salt, and pepper.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
- Once hot, add the seasoned shrimp and minced garlic. Sear for about 2 minutes per side, until shrimp are pink and slightly crisp.
- Avoid overcrowding—cook in batches if needed. Transfer shrimp to a plate and set aside.
- In the same skillet (do not clean), add 1 tablespoon olive oil along with the chopped sun-dried tomatoes and uncooked orzo.
- Stir and toast the orzo for about 2 minutes over medium heat until lightly golden.
- Pour in chicken broth and add ¼ teaspoon salt. Bring to a boil, then reduce heat to medium-low. Simmer for 5–10 minutes, stirring occasionally to prevent sticking, until orzo is tender and the liquid has mostly absorbed.
- Stir in the spinach, chopped artichoke hearts, and heavy cream. Cook for 2–3 minutes over low to medium heat until the spinach wilts and the sauce thickens.
- Return the seared shrimp to the pan and simmer everything together for another 1–2 minutes, just until heated through.
- Taste and adjust with salt, pepper, or a pinch of extra smoked paprika, if desired.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 691Total Fat 32gSaturated Fat 16gTrans Fat 1gUnsaturated Fat 14gCholesterol 309mgSodium 2242mgCarbohydrates 63gFiber 9gSugar 7gProtein 40g
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.
