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Tuscan Shrimp Orzo with Sun-Dried Tomatoes

Creamy Tuscan Shrimp Orzo with Sun-Dried Tomatoes Bliss

This 30-Minute Tuscan Shrimp Orzo with Sun-Dried Tomatoes is a delightful one-pot meal rich in flavor, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 plates
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shrimp
  • 1 lb shrimp (peeled and deveined, tail-on) May substitute with chicken or scallops.
For the Seasoning
  • 1.5 tsp paprika Enhances flavor with a mild smokiness.
  • 0.5 tsp Italian seasoning Adds a blend of herbs for depth.
  • 0.25 tsp salt Provides essential seasoning.
  • 0.25 tsp black pepper Offers heat and flavor enhancement.
  • 6 cloves garlic (minced) Essential for aroma and depth.
For the Orzo
  • 2 tbsp olive oil (extra virgin) Used for sautéing shrimp.
  • 0.5 tsp onion powder Adds sweetness and umami.
  • 1 cup orzo Creates a creamy texture when cooked.
For the Flavor Boosters
  • 0.33 cup sun-dried tomatoes (thinly sliced) Provides sweetness and flavor notes.
  • 2 cups chicken stock Acts as the cooking liquid.
  • 14 oz artichoke hearts (drained and quartered) Adds texture and unique flavor.
  • 4 oz spinach Offers color and nutrients.
  • 1 cup heavy cream Creates a rich, velvety sauce.
  • 0.25 tsp red pepper flakes Adds heat; optional based on preference.

Equipment

  • Large skillet

Method
 

Step‑by‑Step Instructions
  1. Begin by preparing your ingredients. Mince the garlic, slice the sun-dried tomatoes, and quarter the artichoke hearts.
  2. In a mixing bowl, combine paprika, Italian seasoning, onion powder, salt, and black pepper. Add the shrimp to coat evenly with the seasoning blend.
  3. In a large skillet over medium-high heat, add olive oil. Once hot, sear the seasoned shrimp for 2 minutes on each side and add minced garlic in the last 30 seconds.
  4. Add the sliced sun-dried tomatoes and orzo to the skillet, toasting for about 2 minutes.
  5. Pour in the chicken stock, bring to a boil, then reduce heat and simmer for 5-10 minutes until orzo is tender and absorbs most liquid.
  6. Lower the heat, stir in heavy cream, quartered artichoke hearts, and fresh spinach. Mix until spinach wilts; return seared shrimp to the skillet.
  7. Taste and adjust seasoning, then serve in shallow bowls. Enjoy!

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 200mgSodium: 600mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 2000IUVitamin C: 15mgCalcium: 80mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of chicken stock or cream.

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