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Creamy Tuscan Shrimp Orzo

A delicious one-pan pasta dish featuring succulent shrimp, sun-dried tomatoes, and baby spinach in a creamy parmesan sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the shrimp
  • 1 lb shrimp, peeled and deveined Medium size shrimp work best
  • 3 tbsp butter For searing shrimp
  • 3 cloves garlic, minced Provides flavor to the shrimp
For the orzo
  • 1 cup orzo pasta A small pasta shaped like rice
  • 2 cups vegetable or chicken stock Depending on preference for flavor
  • 1 cup heavy cream For the creamy texture
  • 1 cup parmesan cheese, grated Freshly grated for best results
  • 1/2 cup sun-dried tomatoes, chopped Adds acidity and sweetness
  • 2 cups baby spinach To add freshness at the end

Method
 

Preparation
  1. In a large pan, melt the butter over medium-high heat.
  2. Add the garlic and sauté until fragrant, about 1 minute.
  3. Add the shrimp to the pan and sear for 2 minutes on each side until pink and opaque. Remove shrimp from the pan and set aside.
Cooking
  1. In the same pan, add the orzo and stock. Bring it to a boil and then reduce to a simmer.
  2. Cook the orzo until al dente, about 10-12 minutes.
  3. Stir in the heavy cream, parmesan cheese, and sun-dried tomatoes.
  4. Return the shrimp to the pan and fold in the baby spinach, cooking just until the spinach wilts.

Notes

Use freshly grated parmesan for a silky sauce. Adjust the thickness of the sauce by adding more stock if necessary.