One Pot Marry Me Shrimp and Orzo Pasta (Print Version)
# Ingredients:
→ For the Shrimp
01 -
1 pound shrimp, peeled and deveined, thawed if frozen
02 -
2 tablespoons sun-dried tomato oil (reserved from jar)
03 -
1/2 teaspoon kosher salt
04 -
1/4 teaspoon freshly ground black pepper
05 -
1 teaspoon smoked paprika
→ For the Pasta and Sauce
06 -
2 tablespoons butter
07 -
4 cloves garlic, minced
08 -
1/4 teaspoon crushed red chili pepper flakes
09 -
3 cups low-sodium chicken broth
10 -
1/4 cup heavy cream
11 -
8 ounces orzo pasta (about 2 cups uncooked)
12 -
1 teaspoon Italian seasoning
13 -
1/2 cup sun-dried tomatoes, drained and julienned
14 -
1/4 teaspoon kosher salt
15 -
1/4 teaspoon freshly ground black pepper
16 -
1/2 cup Parmesan cheese, freshly grated
17 -
2 cups baby spinach, packed
18 -
Fresh parsley or basil leaves, minced or sliced, for garnish
# Instructions:
01 -
In a medium bowl, toss the shrimp with the sun-dried tomato oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and smoked paprika until evenly coated. Heat a large, deep skillet or Dutch oven over medium heat. Add the seasoned shrimp and cook for about 2 minutes per side until they turn pink and are just cooked through. Be careful not to overcook. Remove the shrimp from the pan and set aside on a plate. If the shrimp have released any water into the pan, pour it off and quickly wipe the pan dry with a paper towel.
02 -
Return the skillet to medium heat and add the butter. Once melted, add the minced garlic and crushed red pepper flakes. Sauté for about 2 minutes until fragrant, stirring frequently to prevent the garlic from burning.
03 -
Add the chicken broth, heavy cream, orzo pasta, Italian seasoning, sun-dried tomatoes, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper to the skillet. Stir to combine all ingredients. Bring the mixture to a simmer, then reduce the heat to low. Cover the skillet and cook for approximately 10 minutes, or until the orzo is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking.
04 -
Once the orzo is tender, remove the lid and stir in the grated Parmesan cheese until melted and incorporated. Add the baby spinach and stir until it wilts into the pasta, about 1-2 minutes. Taste and adjust seasoning with additional salt and pepper if needed.
05 -
Gently fold the cooked shrimp back into the orzo mixture, allowing them to warm through for about 1 minute. Garnish with minced fresh parsley or sliced basil leaves. Serve immediately in shallow bowls while hot, with additional Parmesan cheese on the side if desired.
# Notes:
01 -
The oil from sun-dried tomatoes adds incredible flavor to the shrimp, but you can substitute olive oil if needed.
02 -
For a spicier version, increase the amount of red pepper flakes or add a dash of cayenne pepper.
03 -
This dish is best served immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. When reheating, add a splash of cream or broth to loosen the sauce.
04 -
For a lighter version, substitute half-and-half for the heavy cream.