Go Back
- 1 lb (450g) large shrimp, peeled and deveined - 1 cup orzo pasta - 2 cups vegetable or chicken broth - 1 cup heavy cream - 1 cup sun-dried tomatoes, chopped - 2 cups fresh spinach - 3 cloves garlic, minced - 1 teaspoon Italian seasoning - 1 tablespoon olive oil - Salt and pepper to taste - Grated Parmesan cheese, for topping - Fresh basil, for garnish Fresh ingredients make a big difference in this dish. Always choose shrimp that look moist and shiny. If they smell like the sea, they are fresh. Look for firm and bright spinach. Sun-dried tomatoes should be soft and not dried out. For orzo, check the date on the package. Fresh orzo will cook evenly and taste better. If you want to swap ingredients, there are great options. Use whole wheat orzo for a healthier pasta. You can replace heavy cream with coconut milk for a lighter dish. If you don't like shrimp, try chicken or tofu. For those who want more greens, add zucchini or bell peppers. {{ingredient_image_1}} Start by heating a large skillet over medium heat. Add 1 tablespoon of olive oil. Toss in 1 cup of orzo pasta and toast it for 2-3 minutes. Stir it often until it turns golden. Next, pour in 2 cups of vegetable or chicken broth. Bring it to a simmer. Cook the orzo according to the package instructions, usually 8-10 minutes. Stir occasionally to keep it from sticking. While the orzo cooks, grab another pan. Heat a little olive oil over medium heat. Add 1 pound of large shrimp that are peeled and deveined. Season with salt, pepper, and 1 teaspoon of Italian seasoning. Cook the shrimp for 2-3 minutes on each side. They should turn pink and opaque. Once done, remove them from the heat and set aside. In the skillet with the cooked orzo, lower the heat to medium-low. Add 3 cloves of minced garlic and sauté for about 1 minute until fragrant. Stir in 1 cup of heavy cream and bring it to a gentle simmer. Then, add 1 cup of chopped sun-dried tomatoes and 2 cups of fresh spinach. Stir until the spinach wilts. Finally, add the cooked shrimp back into the skillet. Toss everything until well combined. Taste the dish and adjust the seasoning with salt and pepper. Cook for an additional 2-3 minutes to heat through. Serve it hot, topped with grated Parmesan cheese and fresh basil for a delightful finish. To make the cream sauce smooth, start with medium-low heat. Add minced garlic first. Sauté it for one minute until it smells great. Then pour in the heavy cream slowly. Stir it gently to blend. This method helps keep the sauce creamy, not clumpy. If you want a richer taste, try using a mix of broth and cream. It adds depth and flavor to your dish. Cooking orzo al dente is easy. First, toast the orzo in olive oil until golden. Then, add broth and bring it to a simmer. Follow the package directions for cooking time, usually 8 to 10 minutes. Stir it often to prevent sticking. Taste it a minute before the timer goes off. It should be firm yet tender. If needed, cook it a bit longer. For perfect shrimp, use a hot pan with olive oil. Season the shrimp well with salt, pepper, and Italian seasoning. Cook them for about 2-3 minutes on each side. They should turn pink and opaque. Avoid crowding the pan; this helps them cook evenly. If you have many shrimp, cook them in batches. This way, they brown nicely. Pro Tips Perfectly Cooked Shrimp: To ensure your shrimp are perfectly cooked, remove them from the heat as soon as they turn pink and opaque. They will continue to cook slightly from residual heat. Flavorful Orzo: Toasting the orzo in olive oil before adding broth enhances its nutty flavor, making your dish even more delicious. Custom Creaminess: For a lighter version, substitute half of the heavy cream with Greek yogurt or a non-dairy alternative while maintaining the same great flavor. Fresh Spinach: Adding the spinach towards the end of cooking ensures it retains its vibrant color and fresh flavor, giving your dish a beautiful presentation. {{image_2}} You can make this dish even better by adding more vegetables. Try bell peppers for a sweet crunch. Zucchini adds a nice texture too. To increase the greens, toss in kale or broccoli. You can add peas for a pop of color and taste. Just sauté them with the garlic to bring out their flavors. This way, you make the dish more colorful and nutritious. If shrimp isn't your favorite, don't worry! You can use chicken or scallops instead. Simply cut the chicken into bite-sized pieces and cook it like the shrimp. For scallops, sear them until they are golden and cooked through. Tofu is a great option if you want a plant-based protein. Just press and cube the tofu, then sauté until golden. Each protein choice brings a new twist to the dish. Orzo is fun, but you can switch it up with other pastas. Try penne, farfalle, or even spaghetti for a different feel. Cook the pasta according to its package instructions before adding it to the sauce. Each pasta shape will hold the creamy sauce in its way, giving you a unique taste. You can even use whole grain or gluten-free pasta for a healthier option. To store your creamy Tuscan shrimp orzo, let it cool first. Place it in an airtight container. It will stay fresh in the fridge for up to three days. If you want to keep it longer, consider freezing it. When you're ready to enjoy your leftovers, reheat them gently. You can use the microwave or a skillet. If using the microwave, heat it in short bursts, stirring in between. If using a skillet, add a splash of broth or cream to keep it moist. Heat over medium-low until warmed through. To freeze this dish, use a freezer-safe container. Make sure to leave some space for expansion. It can last for up to three months in the freezer. To thaw, place it in the fridge overnight before reheating. Avoid refreezing after it has been thawed. Yes, you can. This dish works well with chicken or tofu. Just make sure to cook the chicken until it is no longer pink. For tofu, use firm or extra-firm and sauté until golden brown. Both choices will keep the meal tasty. You can use half-and-half or coconut milk. Both options give a creamy texture. For a lighter choice, try Greek yogurt or sour cream. Just mix them in at a lower heat to avoid curdling. Leftovers will stay good for about three days. Store them in an airtight container in the fridge. Reheat in a pan over low heat for the best taste. Yes, you can prepare some parts in advance. Cook the orzo and shrimp ahead of time. Store them separately in the fridge. When ready to eat, combine them with the cream sauce. This saves time and keeps everything fresh. This blog post covered key ingredients and their freshness, step-by-step cooking, and helpful tips. We explored different variations and how to store your meal. I hope these insights help you create a delicious dish that satisfies your taste. Remember, cooking is all about trying new things. Adjust the recipe to what you like best. Enjoy your cooking journey and share your success with others!

Creamy Tuscan Shrimp Orzo Skillet

A delicious one-pan dish featuring shrimp, orzo pasta, and a creamy sauce with sun-dried tomatoes and spinach.
Print Recipe Pin Recipe
Course Main Course
Cuisine Italian
Servings 4
Calories 450 kcal

Ingredients
  

  • 1 lb large shrimp, peeled and deveined
  • 1 cup orzo pasta
  • 2 cups vegetable or chicken broth
  • 1 cup heavy cream
  • 1 cup sun-dried tomatoes, chopped
  • 2 cups fresh spinach
  • 3 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 1 tablespoon olive oil
  • to taste salt and pepper
  • for topping grated Parmesan cheese
  • for garnish fresh basil

Instructions
 

  • In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the orzo and toast for about 2-3 minutes, stirring frequently until golden.
  • Pour in the vegetable or chicken broth and bring to a simmer. Cook the orzo according to the package instructions until al dente (usually about 8-10 minutes), stirring occasionally.
  • While the orzo cooks, in a separate pan, heat a little olive oil over medium heat. Add the shrimp and season with salt, pepper, and Italian seasoning. Cook for 2-3 minutes on each side until they are pink and opaque. Remove from heat and set aside.
  • In the same skillet with the cooked orzo, lower the heat to medium-low and add minced garlic. Sauté for about 1 minute until fragrant. Stir in the heavy cream and bring to a gentle simmer.
  • Add the sun-dried tomatoes and fresh spinach to the skillet, stirring until the spinach wilts. Then, add the cooked shrimp back to the skillet and toss until everything is well combined.
  • Taste and adjust seasoning with salt and pepper. Allow to cook for an additional 2-3 minutes to heat everything through.
  • Remove from heat and garnish with freshly grated Parmesan cheese and fresh basil.

Notes

Feel free to adjust the seasoning to your taste.
Keyword creamy, Italian, orzo, shrimp, skillet