Description
A creamy, dreamy dish featuring tender shrimp and sun-dried tomato-infused orzo, all cooked in a single pot for maximum flavor and minimal mess. Perfect for date night or a weeknight dinner that feels luxurious.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 cup orzo pasta
- 1/2 cup sun-dried tomatoes, chopped
- 2 cups chicken broth (or vegetable broth)
- 3 cloves garlic, minced
- 1/2 cup heavy cream
- 1/3 cup Parmesan cheese, grated
- 2 tbsp olive oil
- 1/2 tsp red pepper flakes (optional)
- 1/4 cup fresh basil, torn
- Salt and pepper, to taste
Instructions
- Heat 1 tbsp olive oil in a large skillet over medium-high heat. Season shrimp with salt, pepper, and red pepper flakes. Sear for 1-2 minutes per side until pink, then remove and set aside.
- Add remaining olive oil to the pan and sauté garlic and sun-dried tomatoes for 1-2 minutes until fragrant.
- Stir in orzo and toast for 1-2 minutes. Add chicken broth and bring to a gentle simmer. Cook for 8-10 minutes, stirring frequently, until most of the broth is absorbed and orzo is tender.
- Stir in heavy cream and Parmesan cheese until creamy and smooth.
- Return shrimp to the pan and cook for 2-3 minutes, just until heated through. Season with salt and pepper to taste.
- Garnish with torn fresh basil and extra Parmesan before serving.
Notes
- Serve with crusty bread to soak up the sauce or a light salad for balance.
- Customize with added vegetables like spinach, peas, or asparagus for extra color and nutrition.
- Can be made dairy-free with coconut milk and plant-based cheese, and gluten-free by substituting gluten-free orzo.
