Description
A creamy, vibrant one-pot pasta dish with shrimp, orzo, sun-dried tomatoes, and tender spinach, finished with parmesan and garlic. This Tuscan-inspired meal is rich in umami and herbaceous notes, perfect for a quick yet restaurant-quality dinner. Balanced textures and bold flavors unite in a single pan—no fuss, just nourishing comfort food.
Ingredients
8 ounces (1 1/4 cups) orzo pasta
1 pound large shrimp, peeled and deveined
1 1/2 cups sun-dried tomatoes in oil (jarred, drained)
4 cloves garlic, minced
3 tablespoons olive oil
1/2 teaspoon crushed red pepper flakes (optional)
2 1/2 cups chicken broth
1/2 cup heavy cream
1/4 cup grated parmesan cheese
1 cup baby spinach
Salt and black pepper to taste
1 tablespoon fresh basil, chopped (optional garnish)
Instructions
Heat olive oil in a large skillet or pot over medium heat.
Add garlic and sauté until fragrant, about 1 minute.
Stir in orzo and sun-dried tomatoes, coating them in the oil.
Pour in chicken broth and heavy cream, then add crushed red pepper flakes.
Bring to a boil, reduce heat, and simmer for 10-12 minutes, until orzo is tender and absorbs the broth.
Add shrimp and spinach, cooking until shrimp turn pink and opaque (2-3 minutes per side).
Stir in parmesan cheese, season with salt and pepper, then remove from heat.
Rest for 5 minutes before serving, garnished with fresh basil if desired.
Notes
Use bronze-die orzo for a slight texture contrast.
If sun-dried tomatoes are too oily, drain them extra or add more broth to adjust consistency.
Serve with crusty bread to soak up the creamy sauce.
Store leftovers in airtight containers in the refrigerator for up to 3 days. Nutrition may vary based on brand of sun-dried tomatoes and chicken broth.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 250
- Sugar: 4g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 20g
- Fiber: 1.5g
- Protein: 18g
- Cholesterol: 150mg