Creamy Tuscan Shrimp Orzo
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil (for shrimp)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 1 tbsp olive oil (for sauce)
- 4 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, oil-packed, roughly chopped
- 1 cup dry orzo pasta
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 2 cups fresh baby spinach
- 1/2 cup freshly grated Parmesan cheese
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Fresh basil or parsley for topping (optional)
Instructions
- Pat shrimp dry with paper towels. Toss with 1 tbsp olive oil, salt, pepper, and smoked paprika.
- Heat a large skillet over medium-high heat. Sear shrimp 1 to 2 minutes per side until pink and just cooked through. Remove and set aside.
- Reduce heat to medium. Add remaining 1 tbsp olive oil. Cook garlic for 30 seconds, stirring constantly.
- Add sun-dried tomatoes and stir for 1 minute until softened.
- Add dry orzo and stir into the pan for 1 minute to lightly toast.
- Pour in chicken broth and heavy cream. Stir to combine. Bring to a gentle simmer, reduce to medium-low, cover loosely, and cook 10 to 12 minutes stirring every few minutes until orzo is tender and sauce is creamy.
- Stir in Italian seasoning and baby spinach. Let spinach wilt for about 1 minute.
- Add Parmesan cheese and stir until melted into the sauce. Taste and adjust salt and pepper.
- Return shrimp to the pan, nestle into the orzo, and heat on low for 2 minutes to warm through. Serve immediately topped with fresh basil or parsley if desired.
Notes
Pull the shrimp off the heat the moment they turn pink and curl into a loose C-shape. They go back into the pan at the very end just to warm through — not to keep cooking. Overcooked shrimp will make the whole dish feel rubbery no matter how good the sauce is.