Description
Create a flavorful Tuscan shrimp orzo with sun-dried tomatoes using this step-by-step recipe. Achieve the best flavor with this easy-to-bake guide.
Ingredients
- 1 lb large raw shrimp, peeled & deveined (tails on or off)
- 8 oz orzo pasta
- 1/2 cup oil-packed sun-dried tomatoes, drained (reserve 1 tbsp oil), roughly chopped
- 2 tbsp olive oil, divided
- 2 tbsp unsalted butter, divided
- 2 medium shallots, minced
- 4 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1/2 cup heavy cream
- 1 cup fresh spinach
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1/2 tsp red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
Instructions
- Step 1: Prep Ingredients EfficientlyPat shrimp dry. Mince shallots and garlic. Chop sun-dried tomatoes. Have spinach ready.
- Step 2: Sauté Aromatics & Build Flavor BaseIn a large skillet, heat 1 tbsp olive oil and 1 tbsp butter over medium heat. Sauté shallots 2-3 mins until soft. Add garlic and sun-dried tomatoes; cook 1 min until fragrant.
- Step 3: Cook Orzo to Al Dente PerfectionAdd dry orzo to skillet, stir to coat. Pour in chicken broth, bring to a simmer. Cook, stirring frequently, 8-10 mins until orzo is al dente and absorbs most liquid.
- Step 4: Sear Shrimp QuicklyIn a separate pan, heat remaining 1 tbsp olive oil and 1 tbsp butter over medium-high heat. Season shrimp. Sear 1-2 mins per side until pink and opaque. Remove immediately.
- Step 5: Combine & Finish with FreshnessReturn shrimp to orzo skillet. Stir in heavy cream, fresh spinach, and Parmesan cheese. Cook gently until spinach wilts and cheese melts. Season with salt, pepper, and red pepper flakes. Serve immediately.
- Prep Time: 15 mins
- Cook Time: 25 mins