Description

One Pot Marry Me Shrimp and Orzo Pasta is a creamy, flavor-packed dinner that combines juicy shrimp, tender orzo, sun-dried tomatoes, and a luscious parmesan sauce – all made in just one pan. It’s a quick weeknight meal that feels special enough for date night, with simple ingredients coming together for a restaurant-quality dish right at home.

Ingredients

Shrimp

1 pound large shrimp, peeled and deveined
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon smoked paprika

Orzo Pasta Base

2 tablespoons olive oil
3 cloves garlic, minced
1 cup orzo pasta (dry)
1/2 cup sun-dried tomatoes, drained and sliced
1/2 teaspoon red pepper flakes (optional)
2 cups low-sodium chicken broth

Creamy Parmesan Sauce

1/2 cup heavy cream
1/2 cup grated Parmesan cheese
1 tablespoon lemon juice

To Finish

Fresh basil, chopped (for garnish)
Extra Parmesan cheese, for serving

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Instructions

Season and Sear the Shrimp: In a bowl, toss the shrimp with olive oil, salt, pepper, and smoked paprika. Heat a large skillet over medium-high heat. Add the shrimp and sauté for 1-2 minutes per side until just pink. Remove shrimp from the pan and set aside.
Sauté Garlic and Start Orzo: In the same pan, add more olive oil if needed. Add minced garlic and cook for 30 seconds until fragrant. Stir in orzo and toast for 1-2 minutes, stirring frequently.
Add Sun-Dried Tomatoes and Broth: Add sliced sun-dried tomatoes and red pepper flakes to the skillet, stirring to combine. Pour in the chicken broth and bring to a simmer. Cook, stirring occasionally, for about 8-10 minutes, until orzo is tender and most liquid is absorbed.
Make it Creamy: Reduce heat to low. Stir in heavy cream, Parmesan cheese, and lemon juice until the sauce is creamy and coats the orzo.
Finish and Serve: Return the cooked shrimp (and any juices) to the pan. Stir gently until the shrimp are heated through. Remove from heat. Garnish with fresh basil and extra Parmesan. Serve hot straight from the pan.

Notes

Use frozen shrimp (thawed) for convenience if fresh isn’t available.
Add spinach or peas for a boost of veggies.
Swap heavy cream with half-and-half for a lighter version.
For extra lemon flavor, add zest along with the juice.
Leftovers keep well refrigerated for up to 2 days; reheat gently with a splash of broth or cream.