Description
A creamy and flavorful garlic orzo pasta with tender Tuscan shrimp, spinach, roasted red peppers, and Parmesan cheese, perfect for a quick and satisfying meal.
Ingredients
Herbs and Spices
– 1 teaspoon dried Italian herbs
– 1/2 Tablespoon fresh chopped parsley
– Salt and pepper, to taste
Produce
– 1/2 small yellow onion
– 3 baby bella mushrooms
– 1/2 cup baby spinach leaves
– 1/4 cup jarred roasted red peppers (or sun dried tomatoes, or halved grape tomatoes)
Dairy and Eggs
– 1 Tablespoon butter
– 1/2 cup heavy cream
– 1/3 cup shredded Parmesan cheese
Protein
– 1/2 pound shrimp (peeled, deveined, tails off)
Pantry
– 1/2 cup uncooked orzo pasta
– 3 teaspoons jarred minced garlic
– 1 1/2 cups water (for cooking orzo)
Instructions
- Cook the orzo: Bring 1 ½ cups of water to a boil in a medium saucepan. Add the orzo and cook for about 8 to 9 minutes until al dente. Drain using a colander and set aside.
- Sauté the aromatics and shrimp: While the orzo cooks, heat a large skillet over medium heat. Add the butter and melt. Stir in the minced garlic. Add the shrimp and cook for 2 minutes per side until pink and cooked through. Transfer the shrimp to a bowl and set aside.
- Cook the vegetables: In the same skillet, add diced onion and sliced mushrooms. Sauté until fragrant and slightly softened, about 3-4 minutes. Add the roasted red peppers and cook for another 1-2 minutes.
- Prepare the sauce: Reduce heat to medium-low. Pour in the heavy cream and bring to a gentle simmer, stirring occasionally. Season with salt and pepper to taste.
- Add greens and cheese: Stir in the spinach leaves and shredded Parmesan cheese. Cook for about 1 minute until the cheese melts and the spinach wilts.
- Finish the dish: Add the cooked orzo and shrimp back into the skillet. Sprinkle with dried Italian herbs and chopped parsley. Stir well to combine and heat through for about 1 minute.
- Serve: Divide among plates. Enjoy this creamy garlic Tuscan shrimp pasta hot.
Notes
- Ensure not to overcook the shrimp to keep them tender and juicy.
- You can substitute sun-dried tomatoes or fresh grape tomatoes for variety.
- For extra flavor, add a squeeze of lemon juice before serving.
- This dish is best enjoyed fresh but can be stored in the fridge for up to 2 days.
- Adjust the amount of garlic and herbs to your taste preference.
Nutrition
- Serving Size: 1 plate
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 165 mg
