Tuscan Shrimp Orzo Skillet
This incredible Orzo Pasta with Shrimp is an all-in-one dinner that comes together in one skillet! Pasta, tender shrimp, and delicious veggies combine for a flavorful meal with very little prep and cleanup.
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I love making one-skillet dinners when I need something quick and low-stress for weeknight dinners. This Tuscan twist on classic shrimp scampi features succulent shrimp, colorful veggies, and creamy orzo!
Why This Recipe Works
My favorite recipes are the ones that are as easy to clean up as they are to prepare! This incredible one-skillet shrimp and orzo recipe is packed with comforting flavors.
Because it all comes together in the same large skillet, it leaves you with very few dishes to do afterwards. The result is a family favorite dinner that's quick enough for a busy weeknight but elegant enough for your Sunday dinner table.
And if you can't get enough seafood, my Shrimp Pasta Primavera and Sweet Chili Shrimp Stir Fry are other great recipes!
Ingredients Needed
- Large Shrimp: You can use a smaller shrimp, but the cooking time will vary. We like the big ones! Peeled and deveined shrimp make prep super easy.
- Seasonings: Thanks to a mix of Italian seasoning, kosher salt and black pepper, the creamy sauce is super flavorful.
- Shallot
- Fresh Garlic: You can use jarred minced garlic, but I find fresh garlic cloves gives a better flavor.
- Sun Dried Tomatoes:
- Orzo: This small rice-shaped pasta is perfect for soaking up all of the creamy sauce.
- Chicken Stock: You could also use vegetable broth instead of chicken broth, but you may need to add some additional seasonings.
- Baby Spinach: Frozen spinach can also be used but thaw it first and squeeze out any extra water.
- Heavy Cream: Helps give the sauce a thick and rich consistency.
- Parmesan Cheese: Freshly grated
How to Make this Orzo Pasta with Shrimp
- Step 1: In a large mixing bowl, combine shrimp and seasonings.
- Step 2: Heat olive oil in a large pot and add shrimp over medium-high heat. Cook for a few minutes, flipping halfway through, then remove from the skillet.
- Step 3: In the same skillet, add more olive oil and reduce to medium heat. Saute garlic and shallots until slightly softened and fragrant.
- Step 4: Mix in the sun-dried tomatoes and Italian seasoning and mix well.
- Step 5: Pour dry orzo pasta into the skillet.
- Step 6: Add chicken broth and cook over medium heat for 5 to 8 minutes.
- Step 7: Stir constantly to prevent sticking.
- Step 8: Add baby spinach and mix until wilted.
- Step 9: Pour in heavy cream and half the Parmesan cheese and allow the sauce to thicken.
- Step 10: Return cooked shrimp to the skillet and simmer 5 minutes or so, until everything is heated through. Serve and garnish with more Parmesan cheese for a simple dish that everyone will love.
Recipe Tips
- Size 21/25 shrimp are what I tend to use in this recipe, but feel free to use another size if you prefer smaller shrimp. Smaller shrimp will cook faster so keep a close eye on them.
- You can use frozen spinach instead of fresh spinach. Thaw and drain it before adding to the dish.
- If you have leftovers, transfer to an airtight container and store in the fridge for 2 to 3 days.
- Garnish with red pepper flakes, fresh herbs like fresh parsley, or some lemon zest. You can also squeeze some lemon juice into the sauce while cooking.
- Reheat leftovers in the microwave. Cook for 2 to 3 minutes at 60% power, stirring every minute or so for even heating.
Recipe FAQ's
Compared to white rice, orzo tends to have a bit more protein and fiber so it has some added nutritional value!
Look for fully opaque shrimp with a pink or slightly white color. It should also curl up on itself. If there are any translucent bits, it probably needs another minute or two, but shrimp cooks fairly quickly so be careful not to overcook.
More One Skillet Recipes
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Tuscan Shrimp Orzo Skillet
Ingredients
- 1- pound large 21/25 shrimp thawed, peeled, deveined and tails removed
- ½ teaspoon Italian seasoning
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 4 tablespoons olive oil divided
- 1 medium shallot chopped fine (approximately ¼ cup chopped shallot)
- 4 cloves fresh garlic minced
- ½ cup sun-dried tomatoes drained & julienned
- 1/2 box orzo pasta dry/ uncooked (approximately 8 ounces digital weight)
- 1 teaspoon Italian seasoning
- 2 ½ cups chicken stock
- 4 oz fresh baby spinach approximately 3 cups
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese
- Salt and Pepper as needed to taste
Instructions
- In a large glass mixing bowl, add the shrimp and pat the dry with paper towels. Add in the ½ teaspoon Italian seasoning, ¼ teaspoon kosher salt and ¼ teaspoon black pepper. toss to coat in the seasoning. Set aside.
- In a large 10 inch skillet add half of the olive oil (2 tablespoons) and heat over medium to medium high heat for 1 minute. Add the seasoned shrimp to the heated oil and saute for about 3 minutes, flipping over halfway through until they start to look pink. Remove the seared shrimp to a plate and cover to keep warm.
- Reduce the temperature to medium and add the remaining 2 tablespoons of olive oil, and heat for 1 minute. Add the chopped shallot and garlic and cook for about 2 minutes until just softened.
- Add the sun-dried tomatoes, Italian seasoning, and mix together.
- Add the dry orzo pasta and the chicken stock and cook over medium heat for 5 to 8 minutes. Stirring constantly using a wooden spoon or spatula to keep the orzo from sticking to the pan.
- Add the spinach in batches and stir in to combine. Then, add the heavy cream and ½ of the Parmesan cheese and stir together well.
- Add the sauteed shrimp and simmer for a final 5 minutes to allow the flavors to come together.
- Remove the skillet from the heat, then garnish with the remaining Parmesan cheese and serve.
Notes
- We used the shrimp size 21/25 for this; a different size can be used but you will have to adjust the cooking time.
- Frozen spinach can also be used but thaw first and squeeze out any extra liquid.
- Leftovers/Storage: Refrigerate leftovers in an airtight container. This recipe can be enjoyed for up to 3 days after cooking.
- Reheating instructions: In a microwave-safe dish, reheat the leftovers at 50-60% power for 2-3 minutes, until warmed through.
