Why you’ll love this family favorite recipe!
Pasta night has become a weekly ritual in our house. Usually, it’s Justin whipping up his famous Mushroom Pappardelle, Pasta Carbonara, or experimenting with a new Campari Tomato Sauce recipe.
But this time I had a serious hankering for a creamy pasta dish and knew what I wanted to make.
It had to start with a creamy, Parmesan-and-garlic-loaded orzo, infused with bold Tuscan flavors like sun-dried tomatoes, artichoke hearts, fresh basil, and spinach. But instead of using chicken like so many orzo dishes do… this one would be finished with the juiciest, most succulent seared Gulf shrimp!
Ingredients and Substitutions
Please see the recipe card below for more detailed instructions and ingredient amounts.
- Orzo Pasta: A short-cut pasta that looks like rice and cooks up creamy like risotto when stirred frequently while simmering. Substitute: Arborio rice for a risotto-style dish, but adjust liquid and cook time accordingly.
- Shrimp: A larger size, such as 16/20 count is best. If using smaller shrimp, reduce cook time; for larger shrimp, increase slightly. Peel and devein before cooking, and choose whether to leave the tails on or off. Fresh Gulf shrimp have the best flavor and juiciness.
- Sun-Dried Tomatoes (Packed in Oil): These have a richer, more concentrated flavor than dry-packed versions. Drain well before slicing to prevent excess oil from making the dish greasy.
- Artichoke Hearts (Canned in Water): The easiest option—just drain, coarsely chop, and pat dry to avoid extra liquid thinning out the sauce.
- Italian Seasoning: The Evolving Table Italian seasoning was used in this recipe. If using another brand, adjust the amount of salt as blends can vary.
- Half and Half: Creates the perfect creamy texture without being too heavy. Substitutes: Whole milk or dairy-free alternatives like unsweetened cashew or oat milk, though the sauce won’t be as creamy.
- Parmesan Cheese: Use freshly grated from a block for the best melt and flavor—pre-shredded versions won’t blend as smoothly.
- Spinach & Basil: Fresh baby spinach wilts beautifully into the pasta, and fresh basil adds a bright, herby finish.
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Cook the shrimp and onion.
Pat the shrimp dry, season with Italian seasoning and salt, then cook in butter and oil over medium heat for 4–5 minutes, flipping halfway, until pink and cooked through. Transfer to a clean plate.
Add the remaining butter to the skillet, sauté the onion for a few minutes, then stir in the garlic and cook for 30 seconds.
Pro Tip: Cook the shrimp in a single layer for the crispiest sear. It’s okay to do multiple batches if needed.
Stir in the orzo, tomatoes, and artichokes.
Stir in the orzo, thyme, seasonings, and cook for a couple of minutes. Add the broth, scraping up any bits from the pan, then stir in the sun-dried tomatoes and artichokes. Bring to a boil, then simmer on medium-low for 10 to 12 minutes, stirring occasionally to keep the orzo from clumping.
Pro Tip: Orzo loves to clump together, so make sure to stir frequently for a smooth, creamy texture.
Make it creamy and serve!
Carefully pour the half and half into the orzo mixture, stirring well. Cook for a few more minutes, or until the sauce has thickened slightly.
Stir the Parmesan cheese, spinach, and basil until the spinach wilts. Then add the cooked shrimp and drizzle the lemon juice on top. Serve with a sprinkling of parsley and extra lemon wedges.
FAQs
To prevent mushy orzo, cook it until al dente, stirring occasionally to prevent clumping. Be cautious not to overcook, as orzo can become soft quickly.
If orzo isn’t available, you can substitute it with other small pasta shapes like ditalini or small shells. Arborio rice can also be used for a risotto-like texture, but adjust the liquid and cooking time accordingly.
Let it cool completely, then store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of broth or half and half to bring back the creaminess, or microwave in 30-second bursts, stirring in between.
I wouldn’t—freezing can mess with the texture. The sauce may separate and the orzo tends to get a little mushy.
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Creamy Tuscan Shrimp Orzo with Sun-dried Tomatoes
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Ingredients
- 3 tablespoons salted butter divided
- 1 tablespoon avocado oil
- 1 pound large shrimp peeled, deveined (see notes)
- 2 teaspoons Italian seasoning
- 1 small yellow onion finely diced
- 4 garlic cloves finely minced
- 1 (16-ounce) package orzo pasta
- 1 teaspoon dried thyme
- 1 teaspoon red pepper flakes optional
- 2 ½ teaspoons salt divided
- ½ teaspoon black pepper
- 4 cups chicken broth
- 1 (8-ounce) jar sundried tomatoes in oil drained and thinly sliced
- 1 (14.5-ounce) can artichoke hearts drained and coarsely chopped
- 1 cup half and half
- ¾ cup shredded Parmesan cheese
- 3 cups baby spinach
- 1 ounce fresh basil thinly sliced
- 2 tablespoons lemon juice from 1 lemon, plus more for serving
- Fresh parsley finely chopped, optional
Instructions
- Pat the shrimp dry and sprinkle with Italian seasoning and ½ teaspoon salt.1 pound large shrimp, 2 teaspoons Italian seasoning
- Heat 1 tablespoon of the butter and 1 tablespoon avocado oil over medium heat. Add the shrimp in a single layer and cook for 4-5 minutes, flipping halfway through, until opaque and cooked through. Transfer the shrimp to a plate.1 tablespoon avocado oil
- In the same skillet, add the remaining 2 tablespoons butter. Once melted, add the onion and cook for 2-3 minutes, or until translucent. Add the garlic and cook for an additional 30 seconds, or until fragrant.1 small yellow onion, 4 garlic cloves
- Stir in the orzo, thyme, red pepper flakes (if using), 2 teaspoons salt, and ½ teaspoon black pepper. Toast orzo for 1-2 minutes, stirring frequently. Pour in the broth, scraping the bottom of the pot to release any browned bits.1 (16-ounce) package orzo pasta, 1 teaspoon dried thyme, 1 teaspoon red pepper flakes, ½ teaspoon black pepper, 4 cups chicken broth
- Mix in the sun-dried tomatoes and artichokes. Increase the heat to high, bring to a boil, then reduce to medium-low. Simmer, stirring occasionally to prevent clumping, for 10-12 minutes, or until the orzo is tender and most of the liquid has been absorbed.1 (8-ounce) jar sundried tomatoes in oil, 1 (14.5-ounce) can artichoke hearts
- Pour in the half and half, stirring to combine. Continue cooking for another 2-3 minutes, until the sauce thickens slightly.1 cup half and half
- Stir in the Parmesan cheese, spinach, and basil until the spinach wilts. Return the shrimp to the skillet and drizzle with lemon juice. Cook for 1-2 minutes, until the shrimp is warmed through.¾ cup shredded Parmesan cheese, 3 cups baby spinach, 1 ounce fresh basil, 2 tablespoons lemon juice
- Serve immediately with parsley and extra lemon wedges, if desired.Fresh parsley
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Notes
- Shrimp: The tails can be removed prior to cooking if desired.
- Italian Seasoning: The Evolving Table homemade Italian seasoning was used when testing this recipe. If you use a different mix, you may need to adjust the amount of salt.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to prevent overcooking the shrimp.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
