Go Back
Homemade Creamy Tuscan Shrimp Orzo recipe photo
Print Recipe Save it for later

Creamy Tuscan Shrimp Orzo

This Creamy Tuscan Shrimp Orzo is a quick, comforting one-pan meal with juicy shrimp, sun-dried tomatoes, and spinach in a rich Parmesan sauce.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Italian, Mediterranean
Keyword: Creamy, Easy, One-Pan, Quick, Shrimp
Servings: 4 servings

Ingredients

  • 8 oz orzo pasta small rice-shaped pasta that cooks quickly and absorbs flavors well
  • 1 lb shrimp peeled and deveined, use medium-sized, fresh or thawed from frozen
  • 2 tbsp olive oil for sautéing and adding richness
  • 3 cloves garlic minced, essential for that aromatic base
  • 1 cup chicken broth low sodium preferred for controlling saltiness
  • 1 cup heavy cream creates the luscious, creamy sauce
  • 1 cup sun-dried tomatoes chopped, packed with intense flavor and a bit of chew
  • 2 cups fresh spinach adds freshness and color
  • 0.5 cup grated Parmesan cheese sharp, nutty flavor that melts beautifully
  • 1 tsp Italian seasoning blend of oregano, basil, thyme, and rosemary for classic Italian flavor
  • Salt and pepper to taste
  • Fresh basil for garnish, adds a bright, herbal finish

Instructions

  • Heat 1 tablespoon of olive oil in your large skillet over medium-high heat. Once shimmering, add the shrimp seasoned lightly with salt and pepper. Cook for about 2 minutes per side or until they turn pink and opaque. Remove shrimp from the pan and set aside.
  • Lower the heat to medium and add the remaining tablespoon of olive oil. Toss in the minced garlic and sauté until fragrant, about 30 seconds. Be careful not to burn the garlic.
  • Pour the orzo into the pan and stir to coat it in the garlic oil. Toast it lightly for 1-2 minutes.
  • Add the chicken broth, heavy cream, Italian seasoning, and a pinch of salt and pepper. Stir to combine everything.
  • Bring the mixture to a gentle simmer. Let the orzo cook in the creamy broth, stirring occasionally, for about 10-12 minutes or until tender and creamy. Add more broth or water if needed.
  • Fold in the chopped sun-dried tomatoes and fresh spinach. The spinach will wilt quickly.
  • Return the cooked shrimp to the skillet, stirring gently to combine. Sprinkle in the grated Parmesan cheese and mix until melted and creamy. Taste and adjust seasoning.
  • Turn off the heat and garnish with torn fresh basil leaves. Serve warm with a crisp green salad or crusty bread.

Equipment

  • Large skillet or sauté pan
  • Wooden spoon or silicone spatula
  • Measuring Cups and Spoons
  • Knife and cutting board
  • Colander

Notes

  • Leftovers keep well in an airtight container in the refrigerator for up to 3 days; reheat gently with added liquid to prevent drying.
  • Use half-and-half instead of heavy cream for a lighter sauce variation.
  • Be careful not to overcook the shrimp to keep them tender and juicy.