Shrimp Orzo Recipe

The aroma of garlic and smoked paprika wafting through your kitchen as plump shrimp sizzle in the pan is just the beginning of this sensational Shrimp Orzo Recipe. This Mediterranean-inspired dish combines tender rice-shaped pasta with succulent shrimp, creating a comforting yet sophisticated meal that’s perfect for both weeknight dinners and special occasions. The creamy texture punctuated by bursts of sun-dried tomatoes and artichoke hearts makes this dish truly unforgettable. You’ll learn how to perfectly cook the shrimp, create a silky sauce, and bring everything together in one delicious, restaurant-quality meal that’s surprisingly simple to prepare.

Why You’ll Love This Recipe

This Shrimp Orzo Recipe delivers extraordinary flavor with minimal effort, making it a go-to dish for busy home cooks who don’t want to sacrifice taste. The contrast between the al dente orzo and tender, juicy shrimp creates a textural symphony that keeps every bite interesting. The creamy sauce, infused with garlic and enhanced by the slight chewiness of sun-dried tomatoes, coats each piece of pasta perfectly.

What makes this shrimp and orzo dish stand out is its beautiful balance – it’s luxurious without being heavy, sophisticated without being complicated. The vibrant colors from the spinach, artichokes, and pink shrimp make for a visually stunning presentation that’s bound to impress.

Perhaps most appealingly, this seafood orzo comes together in one pan, minimizing cleanup while maximizing flavor as each ingredient builds upon the last. The orzo absorbs the rich chicken stock and cream, creating a risotto-like consistency that’s utterly irresistible.

Ingredients List for the Shrimp Orzo Recipe

The magic of this dish lies in its carefully selected ingredients that work in harmony to create layers of flavor and texture. Each component plays an essential role in this Mediterranean-inspired masterpiece.

• 1 lb raw shrimp (large, peeled, and deveined – 16 or 20 count per 1 pound of shrimp)
• 1 teaspoon smoked paprika
• ½ teaspoon Italian seasoning (thyme, basil, oregano, rosemary)
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 5 cloves garlic (minced)
• 2 tablespoons olive oil
• 1/3 cup sun-dried tomatoes (chopped)
• 1 cup orzo (uncooked)
• 2 cups chicken stock
• 1/4 teaspoon salt
• 14 oz artichoke hearts (drained and chopped (1 can or about 1 cup))
• 4 oz fresh spinach
• 1 cup heavy cream
• Salt and pepper

Pro Tips

To elevate your Shrimp Orzo Recipe from good to exceptional, these professional techniques will make all the difference:

Perfect Shrimp Cooking: The secret to juicy, tender shrimp is avoiding overcooking. Cook them just until they turn pink and opaque – about 2 minutes per side. They should form a slight C-shape when properly cooked; if they curl into a tight O-shape, they’re overcooked. Remember, they’ll continue cooking slightly when added back to the hot orzo.

Orzo Technique: For the best texture, toast the dry orzo in the pan for about 1 minute before adding liquid. This simple step adds a nutty depth of flavor and helps the pasta maintain its structure even as it absorbs the creamy sauce. Stir frequently while cooking to prevent sticking and ensure even cooking.

Building Flavor Layers: The order of ingredients matters significantly. By cooking the shrimp first, you create a flavorful base in the pan that seasons everything else. When reintroducing ingredients, add the spinach at the very end – just enough to wilt it while maintaining its bright color and nutritional value.

Instructions

Step 1: This recipe uses 1 lb of large raw shrimp (peeled and deveined) which usually means 16 or 20 count. Season the shrimp with smoked paprika, Italian seasoning, salt, and freshly ground black pepper.

Step 2: Heat 2 tablespoons of olive oil on medium-high heat in a large cast iron skillet or in a high-sided non-stick pan until hot. Add shrimp and minced garlic, and cook for about 2 minutes per side.

Step 3: Make sure the shrimp are not overcrowded to avoid steaming. You might have to work in batches. Remove shrimp to a plate.

Step 4: In the same pan, add the chopped sun-dried tomatoes and cook for about 1 minute, stirring frequently to release their flavor.

Step 5: Add the uncooked orzo to the pan and stir to coat with oil and combine with the sun-dried tomatoes. Allow the orzo to toast slightly for about 1 minute.

Step 6: Pour in the chicken stock and add 1/4 teaspoon salt. Bring to a boil, then reduce heat to medium-low and simmer, covered, for about 8-10 minutes until the orzo is almost tender and most of the liquid is absorbed. Stir occasionally to prevent sticking.

Step 7: Stir in the chopped artichoke hearts and heavy cream. Continue cooking for 2-3 minutes until the sauce starts to thicken.

Step 8: Add the fresh spinach and stir until it wilts into the creamy orzo, about 1 minute.

Step 9: Return the cooked shrimp to the pan and gently fold them into the orzo mixture. Allow everything to heat through for 1-2 minutes.

Step 10: Taste and adjust seasoning with additional salt and pepper if needed. Remove from heat and let stand for 5 minutes before serving to allow the sauce to thicken slightly.

Variations

The Shrimp Orzo Recipe is wonderfully adaptable. Here are some popular variations to customize this dish to your preferences:

Lemon Garlic Shrimp Orzo: Add the zest and juice of one lemon along with an extra clove of garlic for a bright, citrusy version that’s perfect for summer. Finish with fresh chopped parsley for a pop of color and fresh flavor.

Mediterranean Seafood Orzo: Transform this into a seafood medley by replacing half the shrimp with 8 ounces of bay scallops or chunks of firm white fish like cod. Add 1/4 cup of kalamata olives and 2 tablespoons of capers for an enhanced Mediterranean flavor profile.

Dairy-Free Shrimp Orzo: Replace the heavy cream with 1 cup of full-fat coconut milk and add 1 tablespoon of nutritional yeast for a dairy-free alternative that maintains the creamy texture and richness. The subtle coconut flavor works surprisingly well with the Mediterranean ingredients.

Storage and Serving

This Shrimp Orzo Recipe can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of chicken stock or water to loosen the sauce, as the orzo will continue to absorb liquid as it sits. Gentle reheating on the stovetop works best to maintain the shrimp’s texture, though microwave reheating at 50% power also works in a pinch. I don’t recommend freezing this dish, as the texture of both the shrimp and the creamy sauce can deteriorate when thawed.

For serving, present this creamy seafood orzo in shallow bowls to showcase its beautiful ingredients. Garnish with a sprinkle of freshly chopped parsley or basil and a light dusting of grated Parmesan cheese. For an elegant dinner, pair with a crisp white wine like Pinot Grigio or Sauvignon Blanc and a simple side salad dressed with lemon vinaigrette. Alternatively, serve alongside grilled asparagus or roasted cherry tomatoes for a complete and colorful meal.

FAQs

Can I use pre-cooked shrimp for this orzo recipe?
While fresh raw shrimp is recommended for the best flavor and texture, you can use pre-cooked shrimp in a pinch. Simply skip the initial cooking step and add the seasoned shrimp at the very end of cooking, just long enough to warm through. This prevents the shrimp from becoming tough and rubbery.

What can I substitute for orzo if I can’t find it?
If orzo isn’t available, other small pasta shapes like ditalini or acini di pepe work well. Alternatively, use arborio rice (risotto rice) for a similar creamy texture, though you may need to adjust the cooking time and liquid amounts.

Can I make this shrimp and orzo dish ahead of time?
You can prepare components ahead of time: cook the orzo and refrigerate separately from the cooked shrimp. When ready to serve, gently reheat the orzo with a splash of stock, then fold in the shrimp and spinach until warmed through.

How can I make this recipe lighter?
To create a lighter version, substitute half-and-half or evaporated milk for the heavy cream, and reduce the amount to 3/4 cup. You could also increase the vegetables by doubling the spinach and reducing the orzo to 3/4 cup.

Is there a way to add more vegetables to this recipe?
Absolutely! This Shrimp Orzo Recipe is perfect for incorporating additional vegetables. Try adding 1 cup of diced zucchini or bell peppers when cooking the sun-dried tomatoes, or fold in 1 cup of frozen peas along with the spinach. Cherry tomatoes halved and added at the end also bring fresh flavor and color.

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