Shrimp Orzo One Pot (Print Version)
Everything comes together in one pan: shrimp, orzo, sun-dried tomatoes, Parmesan, a splash of cream, and fresh spinach.
# Ingredients:
→ For the Shrimp
01 -
1 teaspoon smoked paprika
02 -
0.25 teaspoon freshly ground black pepper
03 -
0.5 teaspoon kosher salt
04 -
2 tablespoons sun-dried tomato oil (from your jar)
05 -
450 g shrimp, thawed if frozen, peeled and deveined
→ For the Pasta and Sauce
06 -
Fresh parsley or fresh basil, chopped or sliced for topping
07 -
60 g baby spinach, loosely packed (roughly 2 large handfuls)
08 -
50 g Parmesan, grated right before using
09 -
0.25 teaspoon freshly ground black pepper
10 -
0.25 teaspoon kosher salt
11 -
60 g sun-dried tomatoes, sliced into strips and drained
12 -
1 teaspoon Italian seasoning blend
13 -
225 g orzo (about 2 cups dry)
14 -
60 ml heavy cream
15 -
720 ml chicken broth, low-sodium
16 -
0.25 teaspoon crushed red chile flakes
17 -
4 garlic cloves, finely chopped
18 -
2 tablespoons unsalted butter
# Steps:
01 -
Add the shrimp back to your pasta and stir until they're warmed through. Sprinkle on basil or parsley if you like. Put everything in shallow bowls and let everyone add extra Parmesan if that’s their thing.
02 -
Take off the lid. Drop in the Parmesan and mix till it melts. Toss in the spinach and keep stirring until it softens, which takes just a minute or two. Taste it and add a little more salt or pepper if you want.
03 -
Pour in the broth and cream. Add the orzo, Italian herbs, cracker of black pepper, salt, and stripy tomatoes. Stir things up well. Lower the heat and let it gently bubble, covered, for around 10 minutes. Check and stir from time to time so it doesn’t stick.
04 -
Put your pan back on the stove over medium heat. Throw in the butter to melt. Add chopped garlic and chili flakes, and stir for two minutes so everything smells awesome. Just don’t let the garlic brown.
05 -
Mix together the shrimp, sun-dried tomato oil, paprika, salt, and pepper in a bowl until coated well. Heat a big deep pan on medium. Cook the shrimp for a couple minutes per side until they're pink and just cooked—don’t go too long. Move shrimp to a plate. If there’s juice left, pour it out and wipe down your pan.
# Notes:
01 -
Using oil from sun-dried tomatoes kicks up the savory flavor. If you’re out, just use olive oil.
02 -
Crank up the chili flakes or add a bit of cayenne if you want more kick.
03 -
Tastes best hot and fresh, but you can stash leftovers in a snug container in the fridge for two days. Add a little broth or cream to loosen things up when reheating.
04 -
Switch in half-and-half for a lighter, less rich result if you want.