Creamy Tuscan Shrimp Orzo with Sun-dried Tomatoes
We still can’t get over the explosion of flavors in this Creamy Shrimp Orzo Pasta—rich, garlicky, and packed with tender shrimp, sun-dried tomatoes, spinach, and a lick-your-plate-worthy Parmesan sauce.
Servings: 6 servings
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
Video
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
Calories: 260kcal | Carbohydrates: 9g | Protein: 17g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 138mg | Sodium: 2286mg | Potassium: 351mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2343IU | Vitamin C: 10mg | Calcium: 250mg | Iron: 2mg
