Introduction

This one pot “Marry Me” shrimp and orzo pasta is a creamy, flavorful dish that comes together quickly and with minimal cleanup. Bursting with sun-dried tomatoes, tender shrimp, and spinach, it’s perfect for a weeknight dinner that feels special.

A round stainless steel pan filled with a creamy, light orange pasta base made of small, rice-shaped noodles, mixed with green spinach leaves scattered throughout. On top, there are many large, orange-brown cooked shrimp sprinkled with black pepper and small red chili flakes, adding specks of red around. The shrimp have slightly charred edges giving a textured look. The whole dish sits on a white marbled surface, and the lighting is bright, highlighting the rich colors and glossy surface of the shrimp and creamy noodles. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound shrimp (thawed, drained and patted dry)
2 tablespoons sun-dried tomato oil (reserved from the jar)
Kosher salt
Freshly ground black pepper
1 teaspoon smoked paprika
2 tablespoons butter
4 cloves garlic (minced)
1/4 teaspoon crushed red chili pepper flake
3 cups low sodium chicken broth
1/4 cup heavy cream
8 oz orzo (about 2 cups uncooked)
1 teaspoon Italian seasoning
1/2 cup sun-dried tomatoes (drained and julienned)
1/2 cup parmesan cheese
2 cups baby spinach
Minced fresh parsley or sliced basil leaves (for garnish)

Instructions

Step 1: Toss the shrimp with sun-dried tomato oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and smoked paprika. Sauté over medium heat just until the shrimp turn pink and are cooked through. Remove the shrimp from the pan and set aside. If any water released by the shrimp is in the pan, drain and quickly wipe the pan dry.
Step 2: Add butter to the pan and let it melt. Once melted, sauté the minced garlic and crushed red chili pepper flakes for about two minutes over medium heat until fragrant.
Step 3: Add chicken broth, heavy cream, sun-dried tomatoes, orzo, Italian seasoning, 1/4 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper to the pan. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for about 10 minutes or until the orzo is tender.
Step 4: Once the orzo is tender, stir in the parmesan cheese and baby spinach until the spinach wilts. Adjust seasoning to taste.
Step 5: Add the cooked shrimp back to the pan and gently mix. Sprinkle with minced parsley or basil leaves before serving.

Tips & Variations

Use fresh or frozen shrimp that has been thoroughly thawed for best texture and flavor.
For a vegetarian version, substitute shrimp with sautéed mushrooms or artichoke hearts and use vegetable broth instead of chicken broth.
Add a squeeze of fresh lemon juice before serving to brighten flavors.
If you prefer more heat, increase the crushed red chili flakes or add a pinch of cayenne pepper.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat, adding a splash of broth or water to loosen the sauce if it has thickened. Avoid overcooking the shrimp when reheating to keep them tender.

How to Serve

A close-up view of a dish in a white pan showing a single layer of cooked shrimp that are orange with char marks and sprinkled with green herbs. Beneath and around the shrimp is a creamy mixture of light yellow orzo pasta with small bits of green spinach and red sun-dried tomatoes mixed in. The textures include the firm shrimp skin, soft creamy pasta, and small leafy vegetable pieces. The background is blurred but suggests a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp works well. Make sure to fully thaw, drain, and pat them dry before cooking to prevent excess moisture and ensure proper searing.

What can I substitute for heavy cream?

You can use half-and-half or a mixture of milk and cream cheese for a lighter option, though the sauce will be less rich and creamy. Coconut cream is a dairy-free alternative, but it will alter the flavor slightly.