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Tuscan Shrimp Orzo with Sun-Dried Tomatoes

Creamy Tuscan Shrimp Orzo with Sun-Dried Tomatoes Delight

Enjoy a quick and wholesome Tuscan Shrimp Orzo with Sun-Dried Tomatoes that delights with creamy Italian flavors in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shrimp
  • 1 lb Shrimp Use medium to large shrimp (26-30 or 31-40 count); can substitute with chicken or tofu for a non-seafood version.
For the Seasoning
  • 1.5 tsp Paprika Adds warmth and color; can swap with smoked paprika for a smoky flavor.
  • 0.5 tsp Italian Seasoning Provides herbaceous notes; replace with a mix of oregano and basil if desired.
  • 0.25 tsp Salt Enhances all flavors; adjust to taste.
  • 0.25 tsp Pepper Adds heat; freshly ground is preferred for best flavor.
  • 6 cloves Garlic Gives aromatic base flavor; freshly minced is best, but garlic powder (1 tsp) works in a pinch.
For the Orzo Base
  • 2 tbsp Olive Oil For sautéing shrimp and integrating flavors; can use any cooking oil or butter if preferred.
  • 0.5 tsp Onion Powder Adds depth; substitute with minced fresh onion if desired.
  • 1 cup Orzo The carbohydrate base for the dish; can replace with another small pasta like ditalini or farro.
For the Creamy Sauce
  • 0.33 cup Sun-Dried Tomatoes Adds concentrated sweetness and tang; can use fresh tomatoes or roasted red peppers as alternatives.
  • 2 cups Chicken Stock Liquid base for cooking orzo; a vegetarian option is vegetable stock.
  • 14 oz Artichoke Hearts Adds texture and flavor; use canned or frozen; can omit if unavailable.
  • 4 oz Spinach For added nutrients and color; substitute with kale or any leafy green.
  • 1 cup Cream Provides a rich, velvety sauce; substitute with half-and-half or a non-dairy alternative for a lighter option.
  • 0.25 tsp Red Pepper Flakes Introduces heat; omit for a milder dish.

Equipment

  • Large skillet

Method
 

Step-by-Step Instructions for Tuscan Shrimp Orzo with Sun-Dried Tomatoes
  1. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season 1 pound of shrimp with paprika, Italian seasoning, salt, and pepper. Sear the shrimp for about 2 minutes per side until they turn pink and opaque. In the last 30 seconds, add 6 minced garlic cloves to the skillet for aromatic depth. Remove shrimp from the skillet and set aside.
  2. In the same skillet, add 0.33 cup of sun-dried tomatoes and 1 cup of orzo. Toast the mixture over medium heat for 2 minutes, stirring frequently to enhance the flavors and prevent sticking.
  3. Pour in 2 cups of chicken stock and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cook uncovered for about 5-10 minutes, stirring occasionally.
  4. Once the orzo is ready, stir in 1 cup of cream, 14 ounces of artichoke hearts, 4 ounces of fresh spinach, and the reserved shrimp. Continue to cook on low for an additional 2 minutes.
  5. Before serving, taste your Tuscan Shrimp Orzo with Sun-Dried Tomatoes and adjust seasoning. Add additional salt, pepper, and 0.25 teaspoon of red pepper flakes for a kick, if desired.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 60gProtein: 25gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 170mgSodium: 850mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 1600IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

Store any leftovers in an airtight container for up to 3 days. For longer storage, freeze the Tuscan Shrimp Orzo in a freezer-safe container for up to 2 months.

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