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I toss this one-pan shrimp and orzo together any time I need dinner fast or want to impress friends without a big mess. The creamy sauce is loaded with sun dried tomatoes and the shrimp is super juicy—hello comfort food, all from one skillet. It’s one of those quick meals that feel special even on a rushed weeknight.
First time I cooked this for my husband, he stopped mid-bite and said it tasted like takeout from a fancy place. Now it’s our go-to when we’re craving something nice without much hassle.
Dreamy Ingredients
- Parmesan cheese: Always shred your own from a block for the best creamy flavor and a nutty kick
- Orzo pasta: Quick to cook and the little shape soaks up the sauce, almost like creamy risotto
- Fresh parsley or basil: These add a pop of color and make it feel really fresh when you scatter them on top
- Kosher salt: Highlights all those behind-the-scenes flavors
- Butter: Melt this in for that rich, silky foundation; European style butter gives extra creaminess
- Garlic: Use minced, fresh cloves for the best flavor kick and a hint of heat
- Sun dried tomatoes: Grab the soft ones packed in jars for tangy, rich bursts in every bite
- Sun dried tomato oil: The oil from the jar is full of flavor and makes the dish extra savory, you’ll smell it the second you start cooking
- Low sodium chicken broth: Helps everything blend while keeping it from getting salty—always check those labels
- Heavy cream: Brings that luscious, rich texture to the sauce
- Italian seasoning: Lifts everything with fresh herby notes
- Baby spinach: Toss these in at the end for a nice leafy finish
- Shrimp: Make sure they’re peeled and deveined; the fresher they smell the better, and try for sustainable shrimp where you can
- Smoked paprika: Adds a gentle smoky vibe; Spanish paprika is especially good
- Freshly ground black pepper: Gives the whole thing warmth and balances the creamy sauce
- Crushed red chili pepper flakes: Just a sprinkle turns up the heat nicely
Easy Step-By-Step Guide
- Combine Everything:
- Once the shrimp are cooked, gently mix them back in so they heat up just a little. Top with the fresh herbs for color, spoon into bowls, and don’t forget more Parmesan on top if you want it extra cheesy.
- Add Cheese and Greens:
- Take the lid off, sprinkle in shredded Parmesan and mix until you get a melty sauce. Toss in the spinach and it’ll wilt in about one minute. Give it a taste and adjust salt or pepper if you think it needs more.
- Simmer Orzo and Sauce:
- Pour in the broth, cream, raw orzo, sun dried tomatoes, Italian seasoning, salt, and pepper. Stir, then let it gently bubble on low with the lid on for ten minutes, checking every now and then so nothing sticks. Orzo will soak in most of the creamy goodness.
- Cook Shrimp:
- Warm up a skillet on medium until hot, then add your shrimp for a couple minutes on each side. Just when they turn pink and opaque, they’re done. Too long and they’ll get tough, so scoop them onto a plate as soon as they’re finished. Wipe the pan if you get extra liquid.
- Marinate Shrimp:
- In a bowl, toss your shrimp with that tasty oil from the sun dried tomatoes, smoked paprika, salt, and pepper. Coat everything well so the flavor gets into every piece.
- Sauté Garlic and Chili:
- Drop in the butter and melt it, then stir in fresh garlic and chili flakes. Keep stirring for a couple of minutes but don’t let the garlic go brown—this builds big flavor for the sauce.
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Honestly, Parmesan is the MVP in this dish. That nutty bite pulls everything together and my kids sneak handfuls every time I turn my back. This meal’s turned into our little tradition for weeknight birthdays or whenever we’ve got something to celebrate.
Storing Leftovers
Pop the leftovers into a sealed container and keep in the fridge for up to two days. You’ll notice the sauce gets thicker after sitting. Add a splash of broth or cream when you warm it up—just heat gently in the microwave or back on the stove, stirring to bring back the creaminess.
Swaps You Can Try
If you’re out of sun dried tomato oil, regular olive oil will do, just know you’ll miss a bit of that signature flavor. Swap in half and half instead of cream if you prefer it lighter. Go veggie by using sautéed mushrooms or canned chickpeas instead of shrimp. For a dairy-free twist, use coconut cream and skip the Parmesan.
Fun Pairings
This dish really doesn’t need much else. I love a fresh arugula salad with lemony dressing on the side and crispy garlic bread always disappears fast. Add a glass of chilled Sauvignon Blanc or sparkling water with lemon and you’ve got something that feels restaurant fancy.
About This Dish
The trend started with Marry Me chicken, but swapping in shrimp and orzo gives it a chill coastal vibe. Orzo’s small shape is perfect for soaking up all that creamy sauce, and the sun dried tomatoes pack a punch. It’s something I’ll make for a cozy winter party or just eating outside on a summer night.
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Recipe FAQs
- → Can I use frozen shrimp for this dish?
Definitely! Just make sure to let your shrimp thaw all the way before you get started so everything cooks evenly and the texture stays nice.
- → What can I substitute for sun-dried tomato oil?
If you don't have the oil from sun-dried tomatoes, just swap in olive oil. It'll taste great, though you'll lose a little bit of that unique flavor boost.
- → How can I make this dish spicier?
Toss in some extra crushed red pepper, or shake in a tiny pinch of cayenne if you really want to turn up the heat.
- → What other greens can I use instead of spinach?
Try baby arugula or toss in some kale — both will soften up quickly in the pan, just like spinach does.
- → How should I reheat leftovers?
Pop everything back into a skillet and warm it up gently. Add a splash of cream or broth if it looks a little dry, so it gets creamy again.
- → Is it possible to use a different pasta shape?
Sure, grab something small like ditalini or tiny shells instead — just check on them as they cook since timing can change a bit.