1Season the 1 lb of large raw shrimp (peeled and deveined) with smoked paprika, Italian seasoning, salt, and freshly ground black pepper.
2Season the 1 lb of large raw shrimp (peeled and deveined) with smoked paprika, Italian seasoning, salt, and freshly ground black pepper.
3Season the 1 lb of large raw shrimp (peeled and deveined) with smoked paprika, Italian seasoning, salt, and freshly ground black pepper.
4Heat 2 tablespoons of olive oil on medium-high heat in a large skillet until hot.
5Heat 2 tablespoons of olive oil on medium-high heat in a large skillet until hot.
6Heat 2 tablespoons of olive oil on medium-high heat in a large skillet until hot.
7Add shrimp and minced garlic to the skillet and cook for about 2 minutes per side.
8Add shrimp and minced garlic to the skillet and cook for about 2 minutes per side.
9Add shrimp and minced garlic to the skillet and cook for about 2 minutes per side.
10Ensure shrimp are not overcrowded to avoid steaming; work in batches if necessary.
11Ensure shrimp are not overcrowded to avoid steaming; work in batches if necessary.
12Ensure shrimp are not overcrowded to avoid steaming; work in batches if necessary.
13Remove cooked shrimp to a plate.
14Remove cooked shrimp to a plate.
15Remove cooked shrimp to a plate.
16To the same, now empty, skillet, add chopped sun-dried tomatoes, 1 cup of uncooked orzo, and 1 tablespoon of olive oil.
17To the same, now empty, skillet, add chopped sun-dried tomatoes, 1 cup of uncooked orzo, and 1 tablespoon of olive oil.
18To the same, now empty, skillet, add chopped sun-dried tomatoes, 1 cup of uncooked orzo, and 1 tablespoon of olive oil.
19Cook the orzo on medium heat, stirring, for about 2 minutes until browned.
20Cook the orzo on medium heat, stirring, for about 2 minutes until browned.
21Cook the orzo on medium heat, stirring, for about 2 minutes until browned.
22Add 2 cups of chicken stock and ¼ teaspoon of salt to the skillet.
23Add 2 cups of chicken stock and ¼ teaspoon of salt to the skillet.
24Add 2 cups of chicken stock and ¼ teaspoon of salt to the skillet.
25Bring to a boil, then reduce to a simmer (medium-low) and cook for about 5 to 10 minutes, stirring occasionally, until the orzo is cooked through.
26Bring to a boil, then reduce to a simmer (medium-low) and cook for about 5 to 10 minutes, stirring occasionally, until the orzo is cooked through.
27Bring to a boil, then reduce to a simmer (medium-low) and cook for about 5 to 10 minutes, stirring occasionally, until the orzo is cooked through.
28Add spinach, artichokes, and cream to the skillet.
29Add spinach, artichokes, and cream to the skillet.
30Add spinach, artichokes, and cream to the skillet.
31Stir everything on low-medium heat until the spinach wilts.
32Stir everything on low-medium heat until the spinach wilts.
33Stir everything on low-medium heat until the spinach wilts.
34Add the seared shrimp back to the skillet with the cream sauce.
35Add the seared shrimp back to the skillet with the cream sauce.
36Add the seared shrimp back to the skillet with the cream sauce.
37Simmer for about 2 minutes (or more) until everything is warmed through.
38Simmer for about 2 minutes (or more) until everything is warmed through.
39Simmer for about 2 minutes (or more) until everything is warmed through.
40Season with salt and pepper and additional smoked paprika, if desired.
41Season with salt and pepper and additional smoked paprika, if desired.
42Season with salt and pepper and additional smoked paprika, if desired.
Ingredients
1 lb raw shrimp, large, peeled, and deveined - 16 or 20 count per 1 pound of shrimp
1 lb raw shrimp, large, peeled, and deveined - 16 or 20 count per 1 pound of shrimp
1 lb raw shrimp, large, peeled, and deveined - 16 or 20 count per 1 pound of shrimp
1 teaspoon smoked paprika
1 teaspoon smoked paprika
1 teaspoon smoked paprika
0.5 teaspoon Italian seasoning (thyme, basil, oregano, rosemary)
0.5 teaspoon Italian seasoning (thyme, basil, oregano, rosemary)
0.5 teaspoon Italian seasoning (thyme, basil, oregano, rosemary)
0.25 teaspoon salt
0.25 teaspoon salt
0.25 teaspoon salt
0.25 teaspoon black pepper
0.25 teaspoon black pepper
0.25 teaspoon black pepper
5 cloves garlic, minced
5 cloves garlic, minced
5 cloves garlic, minced
2 tablespoons olive oil
2 tablespoons olive oil
2 tablespoons olive oil
0.33 cup sun-dried tomatoes, chopped
0.33 cup sun-dried tomatoes, chopped
0.33 cup sun-dried tomatoes, chopped
1 cup orzo, uncooked
1 cup orzo, uncooked
1 cup orzo, uncooked
2 cups chicken stock
2 cups chicken stock
2 cups chicken stock
0.25 teaspoon salt
0.25 teaspoon salt
0.25 teaspoon salt
14 oz artichoke hearts, drained and chopped (1 can or about 1 cup)
14 oz artichoke hearts, drained and chopped (1 can or about 1 cup)
14 oz artichoke hearts, drained and chopped (1 can or about 1 cup)
4 oz fresh spinach
4 oz fresh spinach
4 oz fresh spinach
1 cup heavy cream
1 cup heavy cream
1 cup heavy cream
salt and pepper
salt and pepper
salt and pepper
Equipment
large skilletplate
Tips
Use a high-sided, heavy-bottomed skillet such as a cast-iron skillet or a good-quality stainless steel pan to avoid burn spots and ensure even cooking.
Use raw, peeled, and deveined shrimp, as pre-cooked shrimp can become rubbery.
Remove shrimp tails for easier eating.
Do not overcook shrimp; cook for about 2 minutes per side until pink.
If the sauce thickens upon cooling, add a splash of heavy cream, half-and-half, milk, or chicken broth to thin it out.
To make the recipe gluten-free, use gluten-free orzo or long-grain rice.
For a dairy-free option, use unsweetened coconut milk, cashew milk, or a reduced amount of oat milk or almond milk.
Consider adding other seafood like scallops, lobster meat, crab meat, or salmon.
Other protein options include seared chicken, cooked rotisserie chicken, grilled steak, or pan-seared steak strips.
Add favorite veggies such as mushrooms, kale, asparagus, or bell peppers.
Sprinkle with freshly grated cheese like Parmesan, Asiago, Gruyere, or Pecorino Romano.
Add toasted pine nuts, fresh herbs (basil, thyme, oregano), chopped green onions, or chives as toppings.
For a spicy kick, add red pepper flakes sparingly.
Cream-based recipes like this creamy shrimp orzo do not store or freeze well; it is best to make only enough for immediate consumption.
If storing leftovers, refrigerate in an airtight container for up to 3 days.
Reheat on the stovetop on low-medium heat, adding a small amount of liquid to thin the sauce, or in the oven at 350°F for 20-30 minutes.