Description
A silky, sun-dried tomato–flecked sauce hugs tender shrimp and pearl-like orzo, making it a weeknight-friendly dish that’s creamy yet light, perfect for family dinners or impressing guests.
Ingredients
- 8 oz orzo pasta
- 1 lb shrimp, peeled and deveined
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup sun-dried tomatoes, chopped
- 1 cup fresh spinach, chopped
- 1 cup heavy cream
- 1 cup chicken broth (low-sodium preferred)
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh basil, for garnish
Instructions
- Heat 2 tablespoons olive oil in a large pot over medium heat. Add the minced garlic and sauté until fragrant, about 30–45 seconds.
- Add the shrimp in a single layer, cooking for 3–4 minutes until pink and opaque. Remove the shrimp to a plate and set aside.
- In the same pot, add chopped sun-dried tomatoes, chicken broth, and heavy cream. Bring to a gentle simmer.
- Stir in the orzo, reduce heat to simmer, and cook according to package instructions (usually 8–10 minutes) until orzo is tender and most liquid is absorbed.
- Once orzo is cooked, stir in chopped spinach and Parmesan until creamy. If the sauce is too thick, add a splash of broth.
- Return the shrimp to the pot and stir to combine until heated through. Season with salt and pepper to taste.
- Serve hot, garnished with torn fresh basil.
Notes
For a dairy-free version, substitute with coconut milk and a dairy-free Parmesan. Store leftovers in an airtight container for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian