Experience the perfect harmony of flavors and convenience with this 30-Minute Shrimp Orzo—a delightful one-pan meal that will elevate your weeknight dinners. Succulent shrimp, seasoned with smoked paprika and Italian herbs, are seared to perfection before being combined with tender orzo pasta, sun-dried tomatoes, artichoke hearts, and fresh spinach in a creamy sauce. With its quick preparation and minimal cleanup, this dish is a lifesaver for busy days when you crave a satisfying meal without the hassle.
In our bustling household, where time is always of the essence, the 30-Minute Shrimp Orzo has become our saving grace. It all began one hectic evening when I needed to whip up a delicious dinner in record time. With a pound of succulent shrimp and a handful of pantry staples, I embarked on a culinary adventure that would forever change our dinner routine. As the aroma of smoked paprika filled the kitchen and the shrimp sizzled in the skillet, my family eagerly gathered around, intrigued by the enticing scent wafting from the stove. With each bite of perfectly seared shrimp and creamy orzo, we knew we had discovered a new family favorite—one that would bring us together around the dinner table time and time again.
Why This Recipe Rocks:
Savor the Flavor: From the smoky notes of paprika to the delicate blend of Italian herbs, every bite of this dish is bursting with rich, savory goodness. Effortless Preparation: With simple instructions and minimal ingredients, this one-pan meal comes together in just 30 minutes, making it ideal for busy weeknights. Versatile and Customizable: Customize your Shrimp Orzo with your favorite vegetables or add a kick of spice with chili flakes for a personalized touch. Nutritious and Wholesome: Packed with protein-rich shrimp, vibrant spinach, and heart-healthy artichoke hearts, this dish is as nutritious as it is delicious.
Ingredients:
- Shrimp:
- 1 lb raw large shrimp, peeled and deveined (about 16 or 20 count per pound)
- 1 teaspoon smoked paprika
- ½ teaspoon Italian seasoning (blend of thyme, basil, oregano, rosemary)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 5 cloves garlic, minced
- 2 tablespoons olive oil
- Orzo and Sauce Ingredients:
- ⅓ cup chopped sun-dried tomatoes
- 1 cup uncooked orzo pasta
- 2 cups chicken stock
- ¼ teaspoon salt
- 14 oz artichoke hearts, drained and chopped (about 1 cup)
- 4 oz fresh spinach
- 1 cup heavy cream
- Salt and pepper to taste
Directions:
- Searing the Shrimp:
- Season the shrimp with smoked paprika, Italian seasoning, salt, and pepper.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the seasoned shrimp and minced garlic, cooking for about 2 minutes per side until opaque and cooked through. Work in batches if needed to avoid overcrowding. Transfer the cooked shrimp to a plate.
- Cooking the Orzo:
- In the same skillet, add chopped sun-dried tomatoes, uncooked orzo, and 1 tablespoon of olive oil. Cook over medium heat for about 2 minutes until the orzo is lightly browned.
- Pour in the chicken stock and add salt. Bring to a boil, then reduce the heat to medium-low and simmer for 5 to 10 minutes, stirring occasionally, until the orzo is tender and cooked through.
- Finishing the Dish:
- Stir in the spinach, chopped artichoke hearts, and heavy cream. Cook over low-medium heat until the spinach wilts and the sauce thickens slightly.
- Return the seared shrimp to the skillet with the creamy sauce. Simmer for an additional 2 minutes or until everything is heated through.
- Season with salt, pepper, and additional smoked paprika if desired. Serve hot and enjoy!
Notes:
- Customize your Shrimp Orzo by adding your favorite vegetables such as diced bell peppers or mushrooms.
- For a lighter option, you can substitute half-and-half or milk for the heavy cream.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave before serving.
