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
Scale
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.
