Creamy Tuscan Shrimp Orzo
Tender shrimp and al dente orzo in a rich, creamy Tuscan sauce with spinach, sun‑dried tomatoes, and Parmesan. A 30‑minute one‑pan dinner perfect for weeknights.
Ingredients
- 8 oz 225 g orzo pasta
- 1 lb 450 g medium to large shrimp, peeled and deveined (tails off)
- 1 tsp Italian seasoning
- Salt and black pepper to taste
- 2 tbsp olive oil or butter
- 3 cloves garlic minced
- ½ cup 70 g oil‑packed sun‑dried tomatoes, drained and chopped
- 1 cup 240 ml heavy cream
- ½ cup 120 ml chicken broth
- ¾ cup 65 g grated Parmesan cheese
- 3 cups 90 g fresh spinach
- Optional: ¼ cup dry white wine
- Optional: pinch of red pepper flakes
- Fresh basil or parsley chopped (for garnish)
- Extra Parmesan and crusty bread for serving
Instructions
- Cook the orzo: Bring a large pot of salted water to a boil. Add orzo and cook according to package directions until al dente (usually 8–10 minutes). Drain, reserving ¼ cup pasta water, and set aside.
- Season the shrimp: Pat shrimp dry and season with Italian seasoning, salt, and black pepper.
- Sear the shrimp: Heat olive oil or butter in a large skillet or deep pan over medium‑high heat. Add shrimp in a single layer and cook 2–3 minutes per side, until pink and opaque. Remove shrimp and set aside.
- Sauté aromatics: In the same pan, reduce heat to medium. Add minced garlic and chopped sun‑dried tomatoes. Sauté for 1–2 minutes until fragrant (don’t let garlic brown).
- Deglaze (optional): Pour in white wine (if using) or a splash of chicken broth, scraping up any browned bits from the bottom of the pan.
- Build the sauce: Add heavy cream and remaining chicken broth to the pan. Bring to a gentle simmer and cook for 3–5 minutes until slightly thickened.
- Add cheese and season: Stir in Parmesan cheese until melted and smooth. Season with salt, black pepper, Italian seasoning, and red pepper flakes (if using).
- Combine everything: Add cooked orzo and seared shrimp back to the pan. Toss to coat evenly in the sauce. Cook for 1–2 minutes to heat through.
- Add spinach: Stir in fresh spinach and cook for 1–2 minutes until just wilted. If sauce is too thick, thin with reserved pasta water or a splash of cream.
- Serve: Ladle into bowls and garnish with fresh basil or parsley, extra Parmesan, and a pinch of red pepper flakes. Serve immediately with crusty bread on the side.
Notes
- For a lighter version, substitute half‑and‑half for part of the heavy cream, but note the sauce will be less rich.
- Don’t overcook the shrimp; they should be pink and opaque, not rubbery.