Tuscan Shrimp Orzo

Here’s a Tuscan Shrimp Orzo recipe — creamy, garlicky, and loaded with sun-dried tomatoes, spinach, and juicy shrimp, all tossed with tender orzo pasta for a cozy yet fresh Italian-inspired meal.

🦐 Tuscan Shrimp Orzo

Ingredients (4 servings)

• 1 lb (450g) large shrimp, peeled & deveined (tails on or off)

• 1 cup (200g) orzo pasta

• 2 tbsp olive oil (divided)

• 3 cloves garlic, minced

• 1 small onion, finely diced

• ½ cup sun-dried tomatoes, chopped (oil-packed preferred)

• 2 cups baby spinach, roughly chopped

• ½ cup heavy cream (or half-and-half for lighter)

• ½ cup chicken or vegetable broth

• ½ cup grated Parmesan cheese

• 1 tsp Italian seasoning

• ¼ tsp red pepper flakes (optional, for heat)

• Salt & freshly cracked black pepper, to taste

• Fresh basil, for garnish

• Lemon wedges, for serving

Instructions

1. Cook the orzo

   • In a medium saucepan, cook orzo in salted boiling water until just al dente (1 minute less than package directions).

   • Drain and set aside, reserving ¼ cup pasta water.

2. Sear the shrimp

   • Pat shrimp dry, season with salt, pepper, and a pinch of Italian seasoning.

   • Heat 1 tbsp olive oil in a large skillet over medium-high.

   • Cook shrimp 1–2 minutes per side until pink and opaque. Transfer to a plate.

3. Build the sauce

   • In the same skillet, add remaining olive oil.

   • Sauté onion for 2 minutes until soft. Add garlic and cook 30 seconds until fragrant.

   • Stir in sun-dried tomatoes and red pepper flakes.

   • Pour in broth, scraping up any browned bits.

4. Make it creamy

   • Lower heat to medium-low, stir in heavy cream and Parmesan.

   • Simmer gently for 2–3 minutes until slightly thickened.

5. Combine everything

   • Add cooked orzo, spinach, and shrimp back into the skillet.

   • Toss well, adding a splash of reserved pasta water if needed for creaminess.

   • Adjust seasoning with salt and pepper.

6. Serve

   • Garnish with fresh basil and a squeeze of lemon.

   • Serve hot with crusty bread for sauce-dipping.

💡 Tip: If you want it extra decadent, stir in a tablespoon of the oil from the sun-dried tomatoes for an added Tuscan richness.