Description

This One Pot Marry Me Shrimp and Orzo Pasta is a flavorful and creamy seafood dish featuring succulent shrimp sautéed with smoky paprika and sun-dried tomato oil, combined with tender orzo pasta simmered in a rich blend of chicken broth and cream. Enhanced with garlic, crushed red chili flakes, sun-dried tomatoes, fresh spinach, and Parmesan cheese, this easy-to-make, comforting skillet meal is perfect for a quick weeknight dinner or an impressive date night at home.

Ingredients

Shrimp Marinade and Sauté

1 pound shrimp, thawed, drained and patted dry
2 tablespoons sun-dried tomato oil (reserved from the jar)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon smoked paprika

Orzo and 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)
1 teaspoon Italian seasoning
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup sun-dried tomatoes, drained and julienned

Finishing Touches

1/2 cup Parmesan cheese, grated
2 cups baby spinach
Minced fresh parsley or sliced basil leaves for garnish

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Instructions

Prepare the Shrimp: Toss the shrimp with the sun-dried tomato oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and smoked paprika until evenly coated. Heat a pan over medium heat and sauté the shrimp just until they turn pink and are cooked through, about 2-3 minutes per side. Remove shrimp from the pan and set aside. If any water has released from the shrimp in the pan, drain it off and dry the pan quickly to prevent dilution of flavors.
Sauté Aromatics: Add butter to the same pan and allow it to melt over medium heat. Once melted, add the minced garlic and crushed red chili flakes, sautéing for about 2 minutes until fragrant but not browned.
Cook Orzo and Sauce: Pour in the chicken broth and heavy cream. Add the sun-dried tomatoes, uncooked orzo, Italian seasoning, 1/4 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Stir to combine everything. Bring the mixture to a gentle simmer, then 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.
Add Greens and Cheese: Once the orzo is cooked, stir in the grated Parmesan cheese and baby spinach until the spinach wilts and the cheese is melted. Taste and adjust seasoning if necessary.
Finish and Serve: Return the cooked shrimp to the pan, stirring gently to combine and warm. Sprinkle with minced fresh parsley or sliced basil leaves for a burst of fresh herb flavor. Serve immediately.

Notes

Ensure shrimp are not overcooked to keep them tender and juicy.
Use low sodium chicken broth to control the saltiness of the dish.
Sun-dried tomato oil can be substituted with olive oil but will alter the flavor slightly.
For a spicier dish, increase the amount of crushed red pepper flakes.
Leftovers can be refrigerated for up to 2 days and reheated gently on the stovetop.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian-American