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One Pot “Marry Me” Shrimp and Orzo Pasta Recipe

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★★★★★

4.7 from 119 reviews

This One Pot ‘Marry Me’ Shrimp and Orzo Pasta is a creamy, flavorful dish featuring succulent shrimp sautéed with smoky paprika and sun-dried tomato oil, combined with tender orzo pasta cooked in a rich broth with garlic, cream, sun-dried tomatoes, and fresh spinach. Finished with parmesan cheese and fresh herbs, this quick and easy meal is perfect for a weeknight dinner or a special occasion.

Ingredients

Scale

Shrimp and Seasoning

  • 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

Orzo and Sauce

  • 2 tablespoons butter
  • 4 cloves garlic (minced)
  • 1/4 teaspoon crushed red chili pepper flakes
  • 3 cups low sodium chicken broth
  • 1/4 cup heavy cream
  • 8 oz orzo (about 2 cups uncooked orzo pasta)
  • 1 teaspoon Italian seasoning
  • 1/2 cup sun-dried tomatoes (drained and julienned)
  • 1/2 cup parmesan cheese
  • 2 cups baby spinach

Garnish

  • Minced fresh parsley or sliced basil leaves

Instructions

  1. Prepare and Sauté Shrimp: Toss the shrimp with 2 tablespoons of sun-dried tomato oil, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, and 1 teaspoon smoked paprika until evenly coated. Heat a pan over medium heat and sauté the shrimp just until they turn pink and are cooked through, about 2-3 minutes per side. Remove the shrimp from the pan and set aside. If any liquid has accumulated in the pan after cooking the shrimp, drain it and quickly wipe the pan dry to prevent excess moisture.
  2. Cook Aromatics and Orzo: Add 2 tablespoons of butter to the same pan and melt over medium heat. Once melted, sauté the minced garlic and 1/4 teaspoon crushed red chili pepper flakes for about two minutes until fragrant. Pour in 3 cups of low sodium chicken broth and 1/4 cup heavy cream, then stir in the julienned sun-dried tomatoes, 8 oz of orzo pasta, 1 teaspoon Italian seasoning, 1/4 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Bring the mixture to a simmer.
  3. Simmer Orzo Until Tender: Reduce the heat to low, cover the pan, and let the orzo cook for about 10 minutes, or until it becomes tender and has absorbed most of the liquid.
  4. Finish the Dish: Once the orzo is tender, stir in 1/2 cup of parmesan cheese and 2 cups of baby spinach until the spinach wilts and the cheese melts. Adjust seasoning with additional salt and pepper if needed. Return the cooked shrimp to the pan and gently mix to combine and warm through. Sprinkle the dish with minced fresh parsley or sliced basil leaves before serving.

Notes

  • Use low sodium chicken broth to better control the saltiness of the dish.
  • Sun-dried tomato oil adds a rich depth of flavor, so reserve the oil from your sun-dried tomato jar for the shrimp.
  • If fresh spinach is unavailable, baby kale or Swiss chard can be good alternatives.
  • To make it dairy-free, substitute butter with olive oil, heavy cream with coconut cream, and omit parmesan cheese or use a vegan parmesan alternative.
  • For spicier heat, increase the amount of crushed red chili pepper flakes to taste.
  • Serve immediately to enjoy the creamy texture at its best.

Keywords: shrimp orzo, creamy shrimp pasta, one pot pasta, sun-dried tomato shrimp, quick dinner, Italian pasta recipe

Find it online: https://lieblingsmahlzeit.com/one-pot-marry-me-shrimp-and-orzo-pasta-recipe/