Creamy Tuscan Shrimp Orzo
This Creamy Tuscan Shrimp Orzo is a delightful one-pan meal that combines succulent shrimp, tender orzo, and a medley of sun-dried tomatoes, artichoke hearts, and spinach, all enveloped in a rich, creamy sauce. It's a perfect choice for a quick weeknight dinner that doesn't compromise on flavor.
Ingredients
For the Shrimp:
- 1 lb large raw shrimp, peeled and deveined (16-20 count)
- 1 teaspoon smoked paprika
- ½ teaspoon Italian seasoning (thyme, basil, oregano, rosemary)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 5 cloves garlic, minced
- 2 tablespoons olive oil
For the Orzo and Sauce:
- ⅓ cup sun-dried tomatoes, chopped
- 1 cup orzo, uncooked
- 2 cups chicken stock
- ¼ teaspoon salt
- 14 oz artichoke hearts, drained and chopped (1 can or about 1 cup)
- 4 oz fresh spinach
- 1 cup heavy cream
- Additional salt and pepper, to taste
Instructions
Prepare the Shrimp:
- In a bowl, combine the shrimp with smoked paprika, Italian seasoning, salt, and black pepper. Toss to coat evenly.
Sear the Shrimp:
- In a large skillet over medium-high heat, heat 2 tablespoons of olive oil.
- Add the minced garlic and sauté for about 30 seconds until fragrant.
- Add the seasoned shrimp to the skillet in a single layer. Cook for about 2 minutes on each side until the shrimp are pink and opaque. Avoid overcrowding the skillet; cook in batches if necessary. Once cooked, remove the shrimp and set aside.
Prepare the Orzo and Sauce:
- In the same skillet, add the chopped sun-dried tomatoes and orzo. Sauté for 1-2 minutes to lightly toast the orzo.
- Pour in the chicken stock and add ¼ teaspoon of salt. Stir to combine, ensuring any browned bits from the shrimp are scraped up to add flavor.
- Bring the mixture to a boil, then reduce the heat to medium-low. Cover and let it simmer for about 10 minutes, stirring occasionally, until the orzo is tender and has absorbed most of the liquid.
Add Vegetables and Cream:
- Stir in the chopped artichoke hearts and fresh spinach. Cook for 2-3 minutes until the spinach has wilted.
- Pour in the heavy cream, stirring gently to combine. Let the mixture simmer for an additional 2-3 minutes until the sauce has slightly thickened.
Combine and Serve:
- Return the cooked shrimp to the skillet, stirring to incorporate them into the creamy orzo. Cook for another 2 minutes to ensure the shrimp are heated through.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Serve hot, garnished with freshly grated Parmesan cheese and chopped fresh parsley if desired.