Creamy Shrimp and Sun-Dried Tomato Orzo with Asparagus and Spinach Recipe
This delicious Shrimp Orzo recipe combines tender shrimp with creamy orzo pasta, fresh asparagus, and baby spinach in a flavorful garlic and sun-dried tomato sauce. Ready in just 30 minutes, it’s a quick and satisfying meal perfect for weeknights.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean
Ingredients
Shrimp and Seasoning
- 1 pound large raw shrimp (peeled and deveined, 15–20 count)
- 1 teaspoon smoked paprika
- ½ teaspoon Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Cooking Base
- 2 tablespoons olive oil
- 4 cloves garlic (minced)
- ⅓ cup sun-dried tomatoes (chopped)
Pasta and Vegetables
- 1 cup dry orzo
- 2 cups chicken broth
- 1 cup asparagus (cut into 1-inch pieces)
- 4 cups fresh baby spinach
Finishing Touches
- ½ cup heavy cream
- Salt and pepper (to taste)
- Grated Parmesan cheese (optional, for serving)
Instructions
- Season and Cook Shrimp: Toss the shrimp with smoked paprika, Italian seasoning, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Cook the shrimp for about 1–2 minutes per side until they turn pink and are just cooked through. Add minced garlic during the last 30–60 seconds of cooking, stirring until fragrant. Remove the shrimp from the skillet and set aside on a plate.
- Toast Orzo and Sun-Dried Tomatoes: In the same skillet, add the chopped sun-dried tomatoes and dry orzo. Cook over medium heat for about 1 minute, stirring frequently until the orzo is lightly toasted, enhancing its nutty flavor.
- Simmer Orzo in Broth: Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to a gentle simmer and cook for 8–10 minutes, stirring occasionally, until the orzo becomes tender and has absorbed most of the liquid.
- Add Vegetables and Cream: Stir in the asparagus pieces and cook for an additional 2–3 minutes until they are just tender. Then add the fresh baby spinach and heavy cream. Cook until the spinach wilts completely and the sauce turns creamy and well combined.
- Combine and Serve: Return the cooked shrimp to the skillet and simmer for 1 minute to warm through. Adjust the seasoning with salt and pepper to taste. Serve the Shrimp Orzo warm, optionally topped with grated Parmesan cheese for extra flavor.
Notes
- Use peeled and deveined shrimp to save prep time.
- Sun-dried tomatoes can be substituted with roasted red peppers for a different twist.
- For a lighter version, substitute heavy cream with half-and-half or coconut cream.
- Make sure not to overcook the shrimp to keep them tender and juicy.
- Adding Parmesan cheese complements the creamy texture but can be omitted for a dairy-free option.
