Description
One Pot Marry Me Shrimp and Orzo Pasta is a creamy, flavor-packed main course that comes together easily in just one pan. Tender shrimp are cooked in a rich, sun-dried tomato cream sauce and then combined with orzo pasta, making it perfect for a cozy weeknight dinner or a date night treat. With a harmonious blend of garlic, Parmesan, and Italian herbs, this dish is irresistibly delicious and sure to win hearts at your table.
Ingredients
Units
Scale
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 and Sauce
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup sun-dried tomatoes (packed in oil), drained and chopped
- 1 cup orzo pasta
- 2 cups low-sodium chicken or vegetable broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1–2 cups baby spinach (optional)
- Salt and black pepper to taste
Garnish
- Fresh basil or parsley, chopped
- Additional Parmesan cheese, for serving
Instructions
- Season & Sear the Shrimp: In a medium bowl, toss shrimp with olive oil, salt, black pepper, and smoked paprika. Heat a large skillet or Dutch oven over medium-high heat. Add the shrimp and cook for 1-2 minutes per side, just until pink and opaque. Remove shrimp to a plate and set aside.
- Sauté Aromatics: In the same pan, lower the heat to medium. Add 2 tablespoons olive oil, garlic, Italian seasoning, and red pepper flakes. Sauté until fragrant, about 1 minute, stirring frequently to avoid burning the garlic.
- Add Orzo & Sun-Dried Tomatoes: Stir in orzo and chopped sun-dried tomatoes. Sauté the orzo for 1-2 minutes to toast very lightly, which enhances its flavor.
- Deglaze & Simmer: Pour in the chicken or vegetable broth, scraping up any browned bits from the pan. Bring to a gentle boil, then lower the heat and simmer for 8-10 minutes, stirring occasionally, until the orzo is tender and most of the liquid has absorbed.
- Finish with Cream & Cheese: Stir in the heavy cream and grated Parmesan. Mix well until the cheese is melted and the sauce becomes creamy. Taste and adjust salt and pepper as needed.
- Add Shrimp & Spinach: Return the cooked shrimp (and any accumulated juices) to the pan along with the baby spinach. Stir gently until the spinach wilts and the shrimp are warmed through, about 2 minutes.
- Serve: Remove from heat. Garnish with fresh basil or parsley and additional Parmesan. Serve hot straight from the pan.
Notes
- For extra flavor, use the oil from the sun-dried tomato jar to sauté the garlic and orzo.
- If your sauce gets too thick, add a splash of extra broth or cream to loosen it up.
- Frozen shrimp can be used—just thaw and pat dry before cooking.
- To make this dish a bit lighter, substitute half-and-half for the heavy cream.
- This recipe works with gluten-free orzo as well for a GF-friendly option.
Nutrition
- Serving Size: 1/4 of recipe (about 1 1/2 cups)
- Calories: 480
- Sugar: 4g
- Sodium: 910mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 205mg
