Description
A creamy, comforting bowl of shrimp orzo that’s perfect for a weeknight dinner or a special occasion, combining tender shrimp and al dente orzo in a luscious sauce.
Ingredients
Scale
- 8 oz orzo pasta (or any small pasta you prefer)
- 1 lb shrimp, peeled and deveined
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup heavy cream (can substitute with half-and-half)
- 1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan substitute)
- 1 teaspoon paprika
- 1 teaspoon dried Italian herbs (like oregano or basil)
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
- Spinach or kale, for added greens (optional)
- Lemon zest, for a fresh citrus kick (optional)
- Red pepper flakes, if desired (optional)
Instructions
- Start by cooking the orzo. Bring a large pot of salted water to a boil and add the orzo. Follow the package instructions to cook it until al dente. Once cooked, drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant, but be cautious not to burn it.
- Add the shrimp to the skillet. Cook them for about 2-3 minutes on each side until they turn pink and opaque. Be sure not to overcrowd the pan; you may need to do this in batches. Once cooked, remove the shrimp from the skillet and set aside.
- In the same skillet, add the cherry tomatoes. Sauté them for about 3-4 minutes until they start to soften and burst.
- Pour in the heavy cream, followed by the grated Parmesan cheese, paprika, and Italian herbs. Stir everything together and let it simmer for about 5 minutes.
- Return the shrimp to the skillet and gently fold in the cooked orzo. Stir everything until well combined.
- Taste and season with salt, pepper, and red pepper flakes, if using.
- Serve hot, garnished with fresh parsley and a squeeze of lemon juice if desired.
Notes
For a vegan version, use plant-based shrimp or tofu instead of shrimp and substitute heavy cream with coconut milk. For gluten-free, opt for gluten-free orzo or quinoa.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 150mg