Description
This one-pot Marry Me Shrimp and Orzo Pasta is a quick, flavorful, and convenient dish that combines juicy shrimp, tender orzo, sun-dried tomatoes, and fresh spinach in a creamy, savory sauce. Perfect for a weeknight dinner or a special occasion, it requires minimal cleanup and bursts with vibrant Mediterranean flavors.
Ingredients
Units
Scale
Shrimp
- 1 pound shrimp, thawed, drained, and patted dry
Oil and Seasonings
- 2 tablespoons sun-dried tomato oil (reserved from jar)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon smoked paprika
For Cooking
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1/4 teaspoon crushed red chili pepper flakes
- 3 cups low sodium chicken broth
- 1/4 cup heavy cream
- 8 oz orzo pasta (about 2 cups uncooked)
- 1 teaspoon Italian seasoning
- 1/2 cup sun-dried tomatoes, drained and julienned
- 1/2 cup parmesan cheese, grated
- 2 cups baby spinach
Garnish
- Minced fresh parsley or sliced basil leaves
Instructions
- Prepare the Shrimp: Toss the shrimp with sun-dried tomato oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and smoked paprika. Sauté over medium heat just until the shrimp turn pink and are cooked through, about 3-4 minutes. Remove from pan and set aside to add later to prevent overcooking. If any water is released, drain and wipe the pan dry.
- Cook the Aromatics: Add butter to the same pan and melt over medium heat. Add minced garlic and red chili flakes, sautéing for about two minutes until fragrant.
- Prepare the Sauce and Pasta: Add chicken broth, heavy cream, sun-dried tomatoes, uncooked orzo, Italian seasoning, salt, and pepper to the pan. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for about 10 minutes or until the orzo is tender, stirring occasionally.
- Finish the Dish: Stir in grated parmesan cheese and baby spinach until the spinach wilts. Season with additional salt and pepper if needed. Return the cooked shrimp to the pan, garnish with fresh parsley or basil leaves, and stir to combine. Serve hot.
Notes
- Ensure the shrimp are not overcooked; remove them just as they turn pink for the best texture.
- You can substitute fresh sun-dried tomatoes if dried are unavailable, but soaking dried tomatoes in hot water for 10 minutes rehydrates them effectively.
- Stir frequently during cooking to prevent orzo from sticking to the bottom of the pan.
- This dish pairs well with a side of crusty bread or a light salad for a complete meal.
- You can add a squeeze of lemon juice for extra brightness before serving.
Nutrition
- Serving Size: 1 plate (about 1/4 of recipe)
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 23 g
- Cholesterol: 160 mg
