Shrimp Orzo (30-Minute, One-Pan Meal)
30m
Serves 4
Directions
- 1Season the 1 lb of large raw shrimp (peeled and deveined) with smoked paprika, Italian seasoning, salt, and freshly ground black pepper.
- 2Heat 2 tablespoons of olive oil on medium-high heat in a large skillet until hot.
- 3Add shrimp and minced garlic to the skillet and cook for about 2 minutes per side.
- 4Ensure shrimp are not overcrowded to avoid steaming; work in batches if necessary.
- 5Remove cooked shrimp to a plate.
- 6To the same, now empty, skillet, add chopped sun-dried tomatoes, 1 cup of uncooked orzo, and 1 tablespoon of olive oil.
- 7Cook the orzo on medium heat, stirring, for about 2 minutes until browned.
- 8Add 2 cups of chicken stock and ¼ teaspoon of salt to the skillet.
- 9Bring 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.
- 10Add spinach, artichokes, and cream to the skillet.
- 11Stir everything on low-medium heat until the spinach wilts.
- 12Add the seared shrimp back to the skillet with the cream sauce.
- 13Simmer for about 2 minutes (or more) until everything is warmed through.
- 14Season 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 teaspoon smoked paprika
- 0.5 teaspoon Italian seasoning (thyme, basil, oregano, rosemary)
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 5 cloves garlic, minced
- 2 tablespoons olive oil
- 0.33 cup sun-dried tomatoes, chopped
- 1 cup orzo, uncooked
- 2 cups chicken stock
- 0.25 teaspoon salt
- 14 oz artichoke hearts, drained and chopped (1 can or about 1 cup)
- 4 oz fresh spinach
- 1 cup heavy cream
- 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.
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