If you’re craving a dish that feels like a warm hug after a long day, this Creamy Tuscan Shrimp Orzo with Sun-Dried Tomatoes Recipe is going to be your new favorite. It combines tender, perfectly seasoned shrimp with luscious, creamy orzo pasta, vibrant sun-dried tomatoes, and a burst of fresh herbs that bring everything to life. Every spoonful strikes a perfect balance of rich, tangy, and herbaceous flavors, turning a simple meal into something truly unforgettable.
Ingredients You’ll Need
Getting started with this recipe is a breeze because the ingredients are straightforward but each plays a vital role in creating those wonderful layers of flavor, texture, and color you’ll love.
- Salted butter (3 tablespoons, divided): Adds a silky richness and helps build a luscious sauce.
- Avocado oil (1 tablespoon): Perfect for sautéing shrimp without overpowering their delicate flavor.
- Large shrimp (1 pound, peeled and deveined): The star protein, bringing juicy, tender bites to the dish.
- Italian seasoning (2 teaspoons): Brings classic Mediterranean herbs to elevate the shrimp.
- Yellow onion (1 small, finely diced): Adds sweetness and depth when sautéed.
- Garlic cloves (4, finely minced): Essential for that aromatic base.
- Orzo pasta (16 ounces): This tiny pasta cooks quickly and soaks up the creamy, flavorful sauce beautifully.
- Dried thyme (1 teaspoon): Provides an earthy, slightly minty undertone.
- Red pepper flakes (1 teaspoon, optional): A welcome hint of heat to balance the creamy richness.
- Salt (2 ½ teaspoons, divided): Balances and enhances every layer of flavor throughout the dish.
- Black pepper (½ teaspoon): Adds a subtle bite without overpowering.
- Chicken broth (4 cups): Creates a savory foundation to cook the orzo and infuse flavor.
- Sun-dried tomatoes in oil (8-ounce jar, drained and sliced): Their tangy, chewy bite contrasts beautifully with the creamy sauce.
- Artichoke hearts (14.5-ounce can, drained and chopped): Adds a tender, slightly nutty flavor and soft texture.
- Half and half (1 cup): The source of creamy luxury that makes this dish irresistibly silky.
- Shredded Parmesan cheese (¾ cup): Melts into the sauce for savory, umami depth.
- Baby spinach (3 cups): Offers a fresh, leafy contrast both in color and nutrition.
- Fresh basil (1 ounce, thinly sliced): Adds brightness and herbaceous flair.
- Lemon juice (2 tablespoons plus extra): A splash of acidity that balances the richness perfectly.
- Fresh parsley (optional, finely chopped): A fresh garnish to finish the dish beautifully.
How to Make Creamy Tuscan Shrimp Orzo with Sun-Dried Tomatoes Recipe
Step 1: Seasoning the Shrimp
Start by gently patting your shrimp dry — this is key to achieving a nice sear. Sprinkle them generously with Italian seasoning and half a teaspoon of salt. This simple step ensures the shrimp are bursting with classic Tuscan flavors.
Step 2: Cooking the Shrimp
Heat one tablespoon of butter and a tablespoon of avocado oil in a large skillet over medium heat. Place the shrimp in a single layer, letting them cook for 4 to 5 minutes, flipping halfway through until they turn opaque and are cooked through. Once done, transfer the shrimp to a plate and set aside to keep them juicy and tender.
Step 3: Sautéing the Onion and Garlic
Using the same skillet, add the remaining two tablespoons of butter. As it melts, toss in the finely diced onion and cook for 2 to 3 minutes until it softens and turns translucent. Add the minced garlic next and cook for just 30 seconds until fragrant — this combo creates the aromatic base that makes the whole dish sing.
Step 4: Toasting and Cooking the Orzo
Now, stir in the orzo pasta along with thyme, a pinch of red pepper flakes if you like a little heat, two teaspoons of salt, and black pepper. Toast the orzo for 1 to 2 minutes while stirring to release that toasty nuttiness. Pour in the chicken broth and scrape the bottom of the skillet to lift all those delicious browned bits — this step adds a ton of flavor to your sauce.
Step 5: Adding Sun-Dried Tomatoes and Artichokes
Mix in the thinly sliced sun-dried tomatoes and chopped artichoke hearts. Turn the heat to high and bring everything to a boil, then reduce to medium-low and simmer gently. Stir here and there to prevent the orzo from sticking, cooking for around 10 to 12 minutes until it becomes tender and most of the liquid is absorbed. This is where all those vibrant colors and complex textures start building beautifully.
Step 6: Incorporating Cream and Cheese
Pour in the half and half and stir to blend it with the orzo. Keep cooking for a couple more minutes as the sauce thickens into a dreamy, creamy consistency. Then, stir in shredded Parmesan cheese, baby spinach, and fresh basil leaves until the spinach wilts and blends harmoniously into the sauce.
Step 7: Finishing with Shrimp and Lemon
Return the cooked shrimp to the skillet and drizzle with fresh lemon juice to brighten the entire dish. Let everything warm through for a minute or two. At this point, your Creamy Tuscan Shrimp Orzo with Sun-Dried Tomatoes Recipe is ready for serving.
How to Serve Creamy Tuscan Shrimp Orzo with Sun-Dried Tomatoes Recipe
Garnishes
Adding a sprinkle of finely chopped fresh parsley and a few extra lemon wedges on the side makes this dish look as incredible as it tastes. These little touches add freshness and a pop of color that invites you to dig in.
Side Dishes
This dish is fantastic on its own, but if you want to round out your meal, a crisp green salad with a lemon vinaigrette or some roasted vegetables would complement the creamy richness perfectly without overpowering those gorgeous Tuscan flavors.
Creamy Tuscan Shrimp Orzo with Sun-Dried Tomatoes Recipe: Creative Ways to Present
For a dinner party, consider serving this in shallow bowls, topped with fresh basil leaves and a light drizzle of extra virgin olive oil. Alternatively, a sprinkle of toasted pine nuts can add a lovely crunch. You could even plate it next to grilled asparagus to add an elegant, fresh touch that your guests will adore.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftovers to an airtight container and store in the refrigerator for up to 3 days. The shrimp and the creamy orzo hold up well, making this a perfect make-ahead meal for busy nights.
Freezing
If you want to freeze the Creamy Tuscan Shrimp Orzo with Sun-Dried Tomatoes Recipe, keep in mind that the texture of the shrimp and cream sauce might change slightly after thawing. It’s best to freeze only the orzo base without the shrimp for up to 2 months and add freshly cooked shrimp when reheating.
Reheating
Reheat leftovers gently on the stovetop over low heat, stirring occasionally. You may want to add a splash of chicken broth or half and half to loosen the sauce and bring back that silky creaminess.
FAQs
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp works well here. Just be sure to thaw them completely and pat dry before seasoning and cooking to ensure the best texture and flavor.
Is there a substitute for half and half in this recipe?
You can substitute half and half with a mixture of milk and light cream or use whole milk for a lighter version, but the sauce may be less rich and creamy.
Can I make this dish vegetarian?
Absolutely! Simply omit the shrimp and add extra artichokes, mushrooms, or your favorite vegetables to keep the dish hearty and flavorful.
How spicy is this dish if I include red pepper flakes?
The red pepper flakes add just a mild heat that balances the creamy sauce — perfect for those who enjoy a subtle hint of spice rather than a fiery kick.
Can I prepare this recipe in advance for a party?
Yes, you can prepare the orzo base ahead and keep shrimp separate. Reheat gently and combine just before serving to ensure everything is fresh and warm.
Final Thoughts
This Creamy Tuscan Shrimp Orzo with Sun-Dried Tomatoes Recipe is one of those dishes that feels both comforting and special at the same time. It’s wonderfully flavorful, easy to make, and perfect for impressing family or friends without spending hours in the kitchen. Trust me, once you try it, it’ll become a go-to recipe you’ll want to make again and again.
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Creamy Tuscan Shrimp Orzo with Sun-Dried Tomatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
Creamy Tuscan Shrimp Orzo with Sun-dried Tomatoes is a flavorful and hearty dish combining tender shrimp, creamy Parmesan-infused sauce, and tender orzo pasta loaded with sun-dried tomatoes, artichokes, and fresh spinach. This one-pan meal is perfect for a comforting dinner in just about 35 minutes, offering a rich taste of Italian-inspired flavors with a bright lemon finish.
Ingredients
Shrimp and Seasoning
- 3 tablespoons salted butter (divided)
- 1 tablespoon avocado oil
- 1 pound large shrimp (peeled, deveined)
- 2 teaspoons Italian seasoning
- 2 ½ teaspoons salt (divided)
- ½ teaspoon black pepper
Vegetables & Aromatics
- 1 small yellow onion (finely diced)
- 4 garlic cloves (finely minced)
- 1 (8-ounce) jar sundried tomatoes in oil (drained and thinly sliced)
- 1 (14.5-ounce) can artichoke hearts (drained and coarsely chopped)
- 3 cups baby spinach
- 1 ounce fresh basil (thinly sliced)
- Fresh parsley (finely chopped, optional)
Grains & Dairy
- 1 (16-ounce) package orzo pasta
- 1 teaspoon dried thyme
- 1 teaspoon red pepper flakes (optional)
- 4 cups chicken broth
- 1 cup half and half
- ¾ cup shredded Parmesan cheese
Finishing Touches
- 2 tablespoons lemon juice (from 1 lemon, plus more for serving)
Instructions
- Season shrimp: Pat the shrimp dry and sprinkle with Italian seasoning and ½ teaspoon salt to prepare them for cooking, ensuring even flavoring.
- Cook shrimp: Heat 1 tablespoon of butter and 1 tablespoon avocado oil in a skillet over medium heat. Add shrimp in a single layer and cook for 4-5 minutes, flipping halfway through until shrimp are opaque and cooked. Transfer shrimp to a plate to keep warm.
- Cook the onion: In the same skillet, melt the remaining 2 tablespoons of butter. Add the finely diced onion and cook for 2-3 minutes until translucent, then add minced garlic and cook for another 30 seconds until fragrant.
- Make the orzo: Stir in the orzo pasta, dried thyme, red pepper flakes if using, 2 teaspoons salt, and ½ teaspoon black pepper. Toast the orzo by cooking for 1-2 minutes while stirring frequently, then pour in the chicken broth, scraping to release any browned bits from the pan.
- Finish the base: Mix in the sun-dried tomatoes and chopped artichokes. Increase heat to high, bringing the mixture to a boil. Reduce heat to medium-low and simmer for 10-12 minutes, stirring occasionally, until the orzo is tender and liquid mostly absorbed.
- Add cream: Pour in the half and half, stirring continuously to combine. Cook for an additional 2-3 minutes until the sauce thickens slightly to a creamy consistency.
- Add cheese and spinach: Stir in shredded Parmesan cheese, fresh spinach, and basil until the spinach wilts into the sauce. Return the cooked shrimp to the skillet, drizzle with lemon juice, and cook for 1-2 minutes until shrimp is warmed through.
- Serve: Serve immediately, garnished with chopped fresh parsley and extra lemon wedges for squeezing, enhancing the bright flavors of the dish.
Notes
- Make sure to pat shrimp dry before seasoning to help them sear nicely without steaming.
- If you prefer a spicier dish, increase the red pepper flakes or omit them for less heat.
- Use fresh lemon juice for the best brightness in flavor.
- You can substitute chicken broth with vegetable broth for a lighter flavor or to keep it pescatarian.
- For a gluten-free version, use a gluten-free orzo pasta alternative.
- Leftovers keep well refrigerated for up to 2 days and can be gently reheated on the stovetop with a splash of broth to loosen the sauce.
