Description
Create the best flavor Tuscan Shrimp Orzo with Sun-Dried Tomatoes with this easy-to-follow, step-by-step recipe. This creamy, savory pasta dish is bursting with plump shrimp, sweet-tart sun-dried tomatoes, and fresh spinach.
Ingredients
- 1 tbsp olive oil, plus more if needed
- 1 lb large shrimp, peeled and deveined, tails on or off
- 1 shallot, minced
- 3 cloves garlic, minced
- 1/2 tsp red pepper flakes (or to taste)
- 1 cup orzo pasta
- 3 cups low-sodium chicken broth
- 1/2 cup oil-packed sun-dried tomatoes, drained and chopped
- 1/2 cup heavy cream
- 5 oz fresh baby spinach
- 1/2 cup freshly grated Parmesan cheese, plus more for serving
- Salt and freshly ground black pepper to taste
Instructions
- 1. Prep Ingredients: Peel and devein shrimp, mince shallot and garlic, chop sun-dried tomatoes.
- 2. Cook Shrimp & Aromatics: Heat olive oil in a large skillet over medium-high heat. Sauté shallot for 2-3 minutes until softened. Add garlic and red pepper flakes, cook for 1 minute until fragrant. Add shrimp and cook 1-2 minutes per side until pink. Remove shrimp and set aside.
- 3. Toast Orzo: Add a drizzle of olive oil to the pan if needed. Add orzo and toast for 3-5 minutes, stirring, until lightly golden and nutty.
- 4. Build Sauce & Cook Orzo: Pour in chicken broth and bring to a simmer, scraping up any browned bits. Stir in chopped sun-dried tomatoes. Reduce heat to medium-low, cover, and cook for 8-10 minutes, or until orzo is al dente and liquid is absorbed. Stir in heavy cream.
- 5. Finish Dish: Return shrimp to the pan. Stir in spinach until wilted (1-2 minutes). Stir in Parmesan cheese until melted and sauce is creamy. Season with salt and pepper to taste. Serve immediately.
- Prep Time: 15 mins
- Cook Time: 20 mins