Description
A creamy and flavorful one-pot dish featuring succulent shrimp cooked with orzo pasta, sun-dried tomatoes, spinach, and Parmesan cheese, all simmered together in a savory broth for a quick and satisfying meal.
Ingredients
Shrimp Marinade and Sauté
- 1 pound shrimp (thawed, drained and patted dry)
- 2 tablespoons sun-dried tomato oil (reserved from the jar)
- Kosher salt
- Freshly ground black pepper
- 1 teaspoon smoked paprika
Orzo and Sauce
- 2 tablespoons butter
- 4 cloves garlic (minced)
- 1/4 teaspoon crushed red chili pepper flakes
- 3 cups low sodium chicken broth
- 1/4 cup heavy cream
- 8 oz orzo (about 2 cups uncooked)
- 1 teaspoon Italian seasoning
- 1/2 cup sun-dried tomatoes (drained and julienned)
- 1/2 cup Parmesan cheese
- 2 cups baby spinach
- Minced fresh parsley or sliced basil leaves (for garnish)
Instructions
- Prepare the Shrimp: Toss the shrimp with sun-dried tomato oil, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, and smoked paprika. Heat a pan over medium heat and sauté the shrimp just until they turn pink and are cooked through. Remove the shrimp from the pan and set aside for later. If the shrimp releases any water during cooking, drain it and quickly wipe the pan dry.
- Sauté Aromatics: Add 2 tablespoons of butter to the pan and melt over medium heat. Once melted, add minced garlic and crushed red chili pepper flakes. Sauté for about two minutes until fragrant.
- Cook the Orzo: Pour in 3 cups of low sodium chicken broth and 1/4 cup heavy cream. Add the julienned sun-dried tomatoes, orzo pasta, 1 teaspoon Italian seasoning, 1/4 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Stir to combine and bring the mixture to a simmer. Reduce the heat to low, cover the pan, and cook for about 10 minutes or until the orzo is tender and most of the liquid is absorbed.
- Finish the Dish: Once the orzo is cooked, stir in 1/2 cup Parmesan cheese and 2 cups of baby spinach until the spinach wilts and the cheese melts. Adjust seasoning to taste with additional salt and pepper if needed. Return the cooked shrimp to the pan and gently mix.
- Serve: Garnish with minced fresh parsley or sliced basil leaves and serve warm, enjoying this creamy, flavorful one-pot shrimp and orzo pasta.
Notes
- Make sure to pat the shrimp dry before cooking to ensure they sauté properly without steaming.
- If you prefer a spicier dish, increase the crushed red chili flakes to taste.
- For a vegetarian version, omit the shrimp and use vegetable broth instead of chicken broth.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stovetop or in the microwave with a splash of broth or water to maintain creamy consistency.
