Description
A flavorful one-pot pasta dish featuring succulent shrimp, tender orzo, sun-dried tomatoes, and fresh spinach, all simmered together in a creamy broth for a delicious, fuss-free meal.
Ingredients
Units
Scale
Protein
- 1 pound shrimp, thawed, drained, and patted dry
Oil & Seasonings
- 2 tablespoons sun-dried tomato oil reserved from the jar
- 1/2 teaspoon kosher salt (for shrimp)
- 1/4 teaspoon black pepper (for shrimp)
- 1 teaspoon smoked paprika
Wet Ingredients
- 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
Carbohydrate & Vegetables
- 8 oz orzo pasta (about 2 cups uncooked)
- 1/2 cup sun-dried tomatoes, drained and julienned
- 2 cups baby spinach
Flavorings & Garnishes
- 1 teaspoon Italian seasoning
- 1/2 cup parmesan cheese, grated
- Minced fresh parsley or sliced basil leaves for garnish
Instructions
- Season the Shrimp: Toss the shrimp with sun-dried tomato oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and smoked paprika until evenly coated.
- Sauté the Shrimp: Heat a skillet over medium heat. Add the seasoned shrimp and cook just until pink and cooked through, about 2-3 minutes per side. Remove from pan and set aside. If excess water is released, drain and wipe the pan dry.
- Cook Aromatics: Add butter to the same pan and let melt. Sauté garlic and red chili flakes in the butter for about two minutes until fragrant.
- Add Liquids and Pasta: Pour in chicken broth and heavy cream. Stir in sun-dried tomatoes, orzo, Italian seasoning, 1/4 teaspoon salt, and black pepper. Bring mixture to a simmer.
- Simmer the Orzo: Reduce heat to low, cover the pan, and cook for about 10 minutes, or until orzo is tender and liquid is absorbed.
- Finish the Dish: Stir in grated parmesan cheese and baby spinach until the spinach wilts. Adjust seasoning as needed.
- Add Shrimp & Garnish: Return the cooked shrimp to the pan, mixing gently. Garnish with chopped parsley or basil leaves before serving.
Notes
- Make sure to drain and pat dry the shrimp to avoid excess moisture.
- If using fresh sun-dried tomatoes packed in oil, reserve the oil for added flavor.
- You can substitute fresh spinach with kale or arugula for variation.
- Serve immediately for best texture and flavor.
Nutrition
- Serving Size: 1 plate
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 860 mg
- Fat: 28 g
- Saturated Fat: 13 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 185 mg
