A quick and easy one-skillet dish featuring tender shrimp and orzo pasta in a rich sun-dried tomato cream sauce. Perfect for a weeknight date night or a restaurant-quality meal at home.
Author:ellievance
Prep Time:10 min
Cook Time:20 min
Total Time:30 min
Yield:4 servings 1x
Category:Dinner
Method:Stovetop
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 tablespoon olive oil
1 pound large shrimp, peeled and deveined
1/2 teaspoon salt
1/4 teaspoon black pepper
3 cloves garlic, minced
1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
1 1/2 cups orzo pasta, uncooked
3 cups chicken broth
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
2 cups fresh spinach
1/4 cup fresh basil, chopped
Instructions
Heat olive oil in a large skillet over medium-high heat. Season shrimp with salt and pepper. Add shrimp to the skillet and cook for 1-2 minutes per side, until pink and cooked through. Remove shrimp from skillet and set aside.
Add minced garlic and chopped sun-dried tomatoes to the skillet. Cook for 1 minute until fragrant.
Stir in the uncooked orzo pasta and toast for 1 minute.
Pour in the chicken broth and bring to a simmer. Cook, stirring occasionally, for 10-12 minutes, or until the orzo is al dente and most of the liquid has been absorbed.
Stir in the heavy cream and Parmesan cheese. Cook for 2 minutes until the sauce thickens slightly.
Add the fresh spinach and stir until wilted.
Return the cooked shrimp to the skillet and stir to combine.
Stir in the fresh basil.
Serve immediately, garnishing with extra basil and Parmesan if desired.
Notes
For best results, ensure your shrimp are cooked just until pink and opaque to avoid overcooking.
The orzo should be tender but still have a slight bite. Adjust cooking time as needed.
Serve this dish with crusty bread to soak up the delicious sauce.
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