Name: Creamy Tuscan Shrimp Orzo Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 lb shrimp, peeled and deveined; 2 tbsp olive oil; 1 cup orzo; 2 cups chicken broth; 1/2 cup heavy cream; 1/4 cup sun-dried tomatoes, chopped; 1/4 cup Parmesan cheese, grated; Fresh spinach, for garnish

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Introduction

This Creamy Tuscan Shrimp Orzo is a comforting one-pan meal that combines tender shrimp with rich, flavorful sauce and tender orzo pasta. It’s perfect for a quick weeknight dinner that feels special and satisfying.

A round bowl filled with creamy orzo pasta as the base layer in a pale yellow color, mixed with green spinach leaves spread throughout. On top of the orzo are seven grilled shrimp, each orange-pink with visible grill marks and slightly curled. Scattered among the shrimp are dark red dried tomato pieces. The dish is sprinkled with grated white cheese and black pepper flakes, giving texture and contrast. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb shrimp, peeled and deveined
2 tbsp olive oil
1 cup orzo
2 cups chicken broth
1/2 cup heavy cream
1/4 cup sun-dried tomatoes, chopped
1/4 cup Parmesan cheese, grated
Fresh spinach, for garnish

Instructions

Step 1: Heat olive oil in a large skillet over medium heat. Add the shrimp and cook until they turn pink and opaque, about 2-3 minutes per side. Remove shrimp from the skillet and set aside.
Step 2: In the same skillet, add the orzo and toast it for 1-2 minutes, stirring frequently to prevent burning.
Step 3: Pour in the chicken broth and bring to a simmer. Cook the orzo uncovered for 8-10 minutes, or until the liquid is mostly absorbed and the orzo is tender.
Step 4: Stir in the heavy cream, chopped sun-dried tomatoes, and grated Parmesan cheese. Mix well to create a creamy sauce.
Step 5: Return the cooked shrimp to the skillet, stirring to combine and warm through for another minute.
Step 6: Garnish with fresh spinach leaves before serving. The warmth of the dish will slightly wilt the spinach, adding a fresh touch.

Tips & Variations

For extra flavor, add minced garlic when toasting the orzo.
Swap chicken broth for vegetable broth to make it pescatarian-friendly.
Use half-and-half instead of heavy cream for a lighter sauce.
Fresh herbs like basil or parsley can be added as garnish for an herbal note.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of broth or water to loosen the sauce if it thickens.

How to Serve

A white bowl filled with creamy orzo pasta at the bottom layer, light yellow in color, mixed with wilted dark green spinach leaves. On top, there are several grilled shrimp with orange and pinkish tones, slightly charred with black pepper sprinkled over them. Dried cherry tomatoes add small deep red patches scattered around the dish. The whole dish is lightly dusted with grated white cheese and cracked black pepper. The background shows a white marbled texture with some spinach leaves placed nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp can be used. Thaw them completely, then pat dry before cooking to ensure they sear properly and don’t release too much water.

Is orzo the same as rice?

No, orzo is a type of pasta shaped like large grains of rice. It cooks quickly and provides a creamy texture when simmered in liquid, making it perfect for this dish.