Can I use frozen shrimp for this recipe?

Yes, frozen shrimp work perfectly. Just make sure they’re fully thawed and patted dry before cooking to avoid extra moisture in the pan.

What can I substitute for heavy cream to make it lighter?

You can use half-and-half for a lighter version or go dairy-free with coconut milk or cashew milk. Keep in mind, the sauce may be slightly thinner.

Traditional orzo is made from wheat, so it’s not gluten-free. However, there are gluten-free orzo options made from corn or rice—just check the label.

Can I add more vegetables to this dish?

Absolutely. Mushrooms, asparagus, bell peppers, or even peas are great add-ins. Just sauté them lightly before adding to the orzo.

Creamy Garlic Shrimp Orzo

Name: Creamy Garlic Shrimp Orzo
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 lb large shrimp, peeled and deveined; 1 teaspoon smoked paprika; ½ teaspoon Italian seasoning; ¼ teaspoon salt; ¼ teaspoon black pepper; 5 cloves garlic, minced; 2 tablespoons olive oil; 1 cup uncooked orzo pasta; 1 tablespoon oil from sun-dried tomatoes jar; ½ cup sun-dried tomatoes, chopped; 2 cups chicken broth; 1 cup fresh spinach (or ½ cup thawed, drained frozen spinach); ½ cup canned artichoke hearts, chopped; ½ cup heavy cream; Extra salt and pepper to taste

Description

Creamy Garlic Shrimp Orzo is a rich, one-pan pasta dish featuring seared shrimp, sun-dried tomatoes, spinach, and a velvety cream sauce. It’s quick, satisfying, and beginner-friendly—perfect for a weeknight dinner or a cozy date night in.

Ingredients

Scale

1 lb large shrimp, peeled and deveined
1 teaspoon smoked paprika
½ teaspoon Italian seasoning
¼ teaspoon salt
¼ teaspoon black pepper
5 cloves garlic, minced
2 tablespoons olive oil
1 cup uncooked orzo pasta
1 tablespoon oil from sun-dried tomatoes jar
½ cup sun-dried tomatoes, chopped
2 cups chicken broth
1 cup fresh spinach (or ½ cup thawed, drained frozen spinach)
½ cup canned artichoke hearts, chopped
½ cup heavy cream
Extra salt and pepper to taste

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Instructions

Season the Shrimp: Toss the peeled and deveined shrimp with smoked paprika, Italian seasoning, salt, and pepper in a bowl until evenly coated. Let them sit while you prep the other ingredients so the flavors can absorb.
Sear the Shrimp: Heat olive oil in a large skillet over medium-high heat. Add the shrimp and minced garlic, being careful not to overcrowd the pan. Cook for about 2 minutes per side until the shrimp turn pink and slightly golden, then remove them from the skillet and set aside.
Toast the Orzo: In the same pan, add a tablespoon of oil from the sun-dried tomatoes jar, then stir in the orzo and chopped sun-dried tomatoes. Cook over medium heat for about 2 minutes, stirring frequently until the orzo is lightly toasted and aromatic.
Simmer the Pasta: Pour in the chicken broth and bring to a gentle boil. Reduce the heat and let the orzo simmer, uncovered, for about 8 to 10 minutes. Stir occasionally to prevent sticking. The orzo should be tender, and most of the liquid absorbed.
Add the Cream and Veggies: Stir in the spinach, artichoke hearts, and heavy cream. Keep the heat on low-medium, gently folding until the spinach wilts and everything is well combined. The sauce should thicken slightly.
Finish and Serve: Return the seared shrimp to the skillet and mix gently to coat them in the creamy sauce. Warm everything through for about 2 minutes. Taste and adjust seasoning with more salt, pepper, or a pinch of paprika if needed.

Notes

For extra richness, top with grated Parmesan or toasted pine nuts. If the sauce thickens too much while sitting, stir in a splash of broth or milk before serving. This dish is best fresh, but if storing, keep it in the fridge up to 2 days and reheat gently with added liquid. Orzo may absorb more sauce over time.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: One-Pan Sauté
Cuisine: American, Italian

Nutrition

Serving Size: 1 generous bowl
Calories: 690
Sugar: 4g
Sodium: 920mg
Fat: 32g
Saturated Fat: 13g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 4g
Protein: 40g
Cholesterol: 240mg