One Pot “Marry Me” Shrimp and Orzo Pasta Recipe
A comforting and flavorful one-pot dish featuring succulent shrimp, creamy orzo pasta, sun-dried tomatoes, and baby spinach, cooked in a savory broth with garlic and spices for a deliciously easy dinner.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
Shrimp
- 1 pound shrimp (thawed, drained and patted dry)
- 2 tablespoons sun-dried tomato oil (reserved from the jar)
- Kosher salt
- Freshly ground black pepper
- 1 teaspoon smoked paprika
Orzo & Sauce
- 2 tablespoons butter
- 4 cloves garlic (minced)
- 1/4 teaspoon crushed red chili pepper flakes
- 3 cups low sodium chicken broth
- 1/4 cup heavy cream
- 8 oz orzo (about 2 cups uncooked orzo pasta)
- 1 teaspoon Italian seasoning
- 1/2 cup sun-dried tomatoes (drained and julienned)
- 1/2 cup parmesan cheese
- 2 cups baby spinach
Garnish
- Minced fresh parsley or sliced basil leaves
Instructions
- Prepare and sauté shrimp: Toss the shrimp with sun-dried tomato oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and smoked paprika until evenly coated. In a skillet over medium heat, sauté the shrimp just until they turn pink and are cooked through, about 2-3 minutes per side. Remove the shrimp from the pan and set aside. If any water is released during cooking, drain it and quickly dry the pan with a paper towel.
- Sauté garlic and spices: In the same pan, add the butter and allow it to melt over medium heat. Once melted, add the minced garlic and crushed red chili pepper flakes. Sauté for about two minutes until fragrant, stirring frequently to avoid burning.
- Cook orzo in broth and cream: Add the chicken broth, heavy cream, sun-dried tomatoes, orzo pasta, Italian seasoning, 1/4 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper to the pan. Stir to combine well, then bring the mixture to a simmer. Reduce heat to low, cover the pan, and cook for about 10 minutes or until the orzo is tender and has absorbed most of the liquid.
- Finish the dish: Stir in the parmesan cheese and baby spinach until the spinach wilts and cheese melts. Taste and adjust seasoning if needed. Return the cooked shrimp to the pan and give everything a gentle stir to combine.
- Garnish and serve: Sprinkle with minced fresh parsley or sliced basil leaves for a fresh pop of color and flavor. Serve immediately while warm.
Notes
- Use low sodium chicken broth to better control salt levels in the dish.
- If you prefer a spicier dish, increase the crushed red chili flakes to taste.
- To make this dish gluten free, substitute orzo with gluten-free pasta or rice.
- Make sure to dry shrimp thoroughly before sautéing to achieve better sear and prevent steaming.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; reheat gently to avoid overcooking shrimp.