Description
A creamy one-pan Tuscan shrimp orzo made with tender shrimp, sun-dried tomatoes, spinach, and a rich parmesan cream sauce that feels cozy and flavorful.
Ingredients
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 small onion, diced
- 1 pound raw shrimp, peeled and deveined
- 1 cup orzo pasta
- 2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup grated parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups fresh spinach
- 2 tablespoons fresh parsley or basil, chopped
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add diced onion and cook until soft, then stir in garlic until fragrant.
- Add shrimp, season lightly with salt and pepper, and cook just until pink. Remove and set aside.
- Add orzo to the skillet and stir for about 1 minute.
- Pour in chicken broth and simmer, stirring occasionally, until orzo is tender and most liquid is absorbed.
- Stir in heavy cream, sun-dried tomatoes, and Italian seasoning and let sauce gently thicken.
- Add spinach and cook until wilted.
- Return shrimp to the skillet and stir in parmesan cheese.
- Cook a few more minutes until everything is heated through.
- Finish with fresh herbs and serve warm.
Notes
- Add extra broth or cream if sauce thickens too much.
- Do not overcook shrimp to keep them tender.
- Red pepper flakes add a nice touch of heat.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 32 g
- Saturated Fat: 16 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 210 mg
