This incredible Orzo Pasta with Shrimp is an all-in-one dinner that comes together in one skillet! Pasta, tender shrimp, and delicious veggies combine for a flavorful meal with very little prep and cleanup.
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I love making one-skillet dinners when I need something quick and low-stress for weeknight dinners. This Tuscan twist on classic shrimp scampi features succulent shrimp, colorful veggies, and creamy orzo!
Why This Recipe Works
My favorite recipes are the ones that are as easy to clean up as they are to prepare! This incredible one-skillet shrimp and orzo recipe is packed with comforting flavors.
Because it all comes together in the same large skillet, it leaves you with very few dishes to do afterwards. The result is a family favorite dinner that’s quick enough for a busy weeknight but elegant enough for your Sunday dinner table.
And if you can’t get enough seafood, my Shrimp Pasta Primavera and Sweet Chili Shrimp Stir Fry are other great recipes!
Ingredients Needed
- Large Shrimp: You can use a smaller shrimp, but the cooking time will vary. We like the big ones! Peeled and deveined shrimp make prep super easy.
- Seasonings: Thanks to a mix of Italian seasoning, kosher salt and black pepper, the creamy sauce is super flavorful.
- Shallot
- Fresh Garlic: You can use jarred minced garlic, but I find fresh garlic cloves gives a better flavor.
- Sun Dried Tomatoes:
- Orzo: This small rice-shaped pasta is perfect for soaking up all of the creamy sauce.
- Chicken Stock: You could also use vegetable broth instead of chicken broth, but you may need to add some additional seasonings.
- Baby Spinach: Frozen spinach can also be used but thaw it first and squeeze out any extra water.
- Heavy Cream: Helps give the sauce a thick and rich consistency.
- Parmesan Cheese: Freshly grated
How to Make this Orzo Pasta with Shrimp
- Step 1: In a large mixing bowl, combine shrimp and seasonings.
- Step 2: Heat olive oil in a large pot and add shrimp over medium-high heat. Cook for a few minutes, flipping halfway through, then remove from the skillet.
- Step 3: In the same skillet, add more olive oil and reduce to medium heat. Saute garlic and shallots until slightly softened and fragrant.
- Step 4: Mix in the sun-dried tomatoes and Italian seasoning and mix well.
- Step 5: Pour dry orzo pasta into the skillet.
- Step 6: Add chicken broth and cook over medium heat for 5 to 8 minutes.
- Step 7: Stir constantly to prevent sticking.
- Step 8: Add baby spinach and mix until wilted.
- Step 9: Pour in heavy cream and half the Parmesan cheese and allow the sauce to thicken.
- Step 10: Return cooked shrimp to the skillet and simmer 5 minutes or so, until everything is heated through. Serve and garnish with more Parmesan cheese for a simple dish that everyone will love.
Recipe Tips
- Size 21/25 shrimp are what I tend to use in this recipe, but feel free to use another size if you prefer smaller shrimp. Smaller shrimp will cook faster so keep a close eye on them.
- You can use frozen spinach instead of fresh spinach. Thaw and drain it before adding to the dish.
- If you have leftovers, transfer to an airtight container and store in the fridge for 2 to 3 days.
- Garnish with red pepper flakes, fresh herbs like fresh parsley, or some lemon zest. You can also squeeze some lemon juice into the sauce while cooking.
- Reheat leftovers in the microwave. Cook for 2 to 3 minutes at 60% power, stirring every minute or so for even heating.
