This creamy shrimp orzo brings together tender garlic-seared shrimp, silky orzo pasta, and vibrant Mediterranean-inspired vegetables—all in just one pan. Packed with comforting flavors and luxurious creaminess, this dish delivers a restaurant-quality experience with minimal effort.
Why You’ll Love This Recipe
Fast and convenient: Ready in about 30 minutes and made entirely in one pan.
Rich, creamy, and comforting without being complicated.
Balanced with protein-packed shrimp and colorful veggies like spinach, artichokes, and sun-dried tomatoes.
Elegant enough for entertaining but simple enough for a busy weeknight.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For Shrimp:
1 lb raw large shrimp, peeled and deveined (16–20 count)
1 teaspoon smoked paprika
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon black pepper
5 cloves garlic, minced
2 tablespoons olive oil
For Orzo and Sauce:
1/3 cup sun-dried tomatoes, chopped
1 cup uncooked orzo
2 cups chicken stock
1/4 teaspoon salt
14 oz artichoke hearts, drained and chopped
4 oz fresh spinach
1 cup heavy cream
Salt and pepper, to taste
Directions
Season the shrimp with smoked paprika, Italian seasoning, salt, and black pepper.
Heat olive oil in a large skillet over medium-high heat. Add shrimp and minced garlic, cooking about 2 minutes per side. Remove shrimp and set aside.
In the same skillet, add sun-dried tomatoes, uncooked orzo, and olive oil. Toast for 2 minutes over medium heat.
Pour in chicken stock and salt. Bring to a boil, then reduce to a gentle simmer. Cook 5–10 minutes, stirring occasionally, until the orzo is tender.
Add spinach, artichokes, and heavy cream. Stir over low-medium heat until the spinach wilts.
Return the seared shrimp to the skillet and simmer 2 minutes, or until everything is heated through.
Adjust seasoning with salt, pepper, and extra smoked paprika if desired.
Swap shrimp for scallops, crab meat, lobster, or salmon.
Add different vegetables such as mushrooms, asparagus, kale, or bell peppers.
Use half-and-half instead of heavy cream for a lighter sauce.
Sprinkle with grated Parmesan, Pecorino Romano, Asiago, or Gruyere.
Add fresh herbs like basil, chives, thyme, or oregano for brightness.
Add a pinch of red pepper flakes for gentle heat.
Garnish with toasted pine nuts for extra richness.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop over low-medium heat, adding a splash of heavy cream, milk, or chicken stock to loosen the sauce.
Reheat in the oven at 350°F for 20–30 minutes.
Not recommended for freezing because cream-based sauces may separate.
FAQs
How do I keep the shrimp from becoming rubbery?
Cook shrimp only 2 minutes per side and remove them as soon as they turn pink.
Can I use frozen shrimp?
Yes, but thaw completely and pat dry before seasoning and searing.
Can I substitute the heavy cream?
Half-and-half works well, or use unsweetened coconut milk for a dairy-free option.
What can I use instead of chicken stock?
Vegetable stock or water will work, though stock gives more flavor.
Can I use fresh tomatoes instead of sun-dried tomatoes?
Yes, but sun-dried tomatoes provide a deeper, richer taste.
How do I prevent orzo from sticking to the pan?
Stir occasionally while it simmers and use a heavy-bottomed skillet.
Can I make this gluten-free?
Use gluten-free orzo or substitute long-grain rice.
Can I add cheese to the dish?
Yes, stir in Parmesan or other hard cheeses for added richness.
What other proteins work well?
Chicken breast, steak strips, or salmon filets make great alternatives.
How can I make it spicier?
Add red pepper flakes or a pinch of cayenne while cooking the sauce.
Conclusion
This Shrimp Orzo is a fast, flavorful, and satisfying one-pan meal that feels indulgent yet effortless. Creamy, vibrant, and packed with protein and vegetables, it’s the perfect dish for weeknights or relaxed entertaining. Serve it warm and enjoy a comforting, complete meal made with simple ingredients and big flavors.
This creamy shrimp orzo is a 30-minute, one-pan meal featuring garlic-seared shrimp, tender orzo pasta, and Mediterranean-inspired vegetables in a rich, comforting sauce—perfect for busy weeknights or elegant entertaining.
Ingredients
1 lb raw large shrimp, peeled and deveined (16–20 count)
1 teaspoon smoked paprika
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon black pepper
5 cloves garlic, minced
2 tablespoons olive oil
1/3 cup sun-dried tomatoes, chopped
1 cup uncooked orzo
2 cups chicken stock
1/4 teaspoon salt
14 oz artichoke hearts, drained and chopped
4 oz fresh spinach
1 cup heavy cream
Salt and pepper, to taste
Instructions
Season shrimp with smoked paprika, Italian seasoning, salt, and black pepper.
Heat olive oil in a large skillet over medium-high heat. Add shrimp and minced garlic; cook for about 2 minutes per side. Remove shrimp and set aside.
In the same skillet, add sun-dried tomatoes, uncooked orzo, and a splash of olive oil. Toast for 2 minutes over medium heat.
Pour in chicken stock and 1/4 teaspoon salt. Bring to a boil, then reduce to a gentle simmer. Cook 5–10 minutes, stirring occasionally, until orzo is tender.
Stir in spinach, artichoke hearts, and heavy cream. Cook over low-medium heat until spinach wilts and sauce thickens slightly.
Return shrimp to the skillet and simmer for 2 minutes until heated through.
Adjust seasoning with salt, pepper, and additional paprika if desired. Serve warm.
Notes
Use half-and-half for a lighter sauce or coconut milk for dairy-free.
Stir occasionally while orzo cooks to prevent sticking.
Add red pepper flakes or cayenne for extra heat.
Top with Parmesan or fresh herbs for added flavor.
Not recommended for freezing due to cream-based sauce.
