Description
Creamy Tuscan Shrimp Orzo with Spinach is a one-pan wonder that brings the soul of Italy to your dinner table—rich, vibrant, and ready in just 30 minutes.
Ingredients
Units
Scale
- 1 lb raw large shrimp (16-20 count), peeled and deveined
- 1 tsp smoked paprika
- 1/2 tsp Italian seasoning
- 1/4 tsp salt
- 1/4 tsp black pepper
- 5 cloves garlic, minced
- 2 tbsp olive oil
- 1/3 cup sun-dried tomatoes, chopped
- 1 cup uncooked orzo
- 2 cups chicken stock
- 1/4 tsp salt
- 14 oz can artichoke hearts, drained and chopped
- 4 oz fresh spinach
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
- Toss shrimp with smoked paprika, Italian herbs, salt, pepper, and minced garlic.
- Heat 2 tbsp olive oil over medium-high heat in a skillet. Sear shrimp for 2 minutes per side in a single layer. Set aside.
- In the same pan, add 1 tbsp olive oil, sun-dried tomatoes, and orzo. Toast over medium heat for 2 minutes.
- Add chicken stock and ¼ tsp salt. Bring to a boil, reduce to simmer for 8–10 minutes until orzo is tender.
- Stir in artichokes, spinach, and heavy cream. Cook gently until spinach wilts.
- Return shrimp to pan and simmer 2–3 minutes. Adjust seasoning to taste.
Notes
Use wild-caught shrimp and sun-dried tomatoes in oil for richer flavor. Reheat with a splash of cream or stock to revive the sauce. Not ideal for freezing due to the cream base.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 4g
- Sodium: 780mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 180mg
