Description
A velvety, garlicky one-pot dish pairing tender shrimp with creamy orzo, brightened by sun-dried tomatoes and fresh basil.
Ingredients
- 8 oz orzo pasta
- 1 lb shrimp, peeled and deveined
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup sun-dried tomatoes, chopped
- 1 cup fresh spinach, chopped
- 1 cup heavy cream
- 1 cup chicken broth
- 1/2 cup freshly grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- Fresh basil, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add minced garlic and sauté for 30–45 seconds until fragrant.
- Increase heat and add shrimp. Cook until pink and opaque, about 2 minutes per side. Remove shrimp and set aside.
- In the same pot, add sun-dried tomatoes, chicken broth, and heavy cream. Bring to a gentle simmer.
- Stir in the orzo and reduce heat. Cook uncovered, stirring occasionally until orzo is al dente, about 8–10 minutes.
- Add spinach and Parmesan, stirring until the cheese melts and spinach wilts.
- Return shrimp to the pot and heat through for 1–2 minutes. Season with salt and pepper.
- Serve hot, garnished with basil.
Notes
Use oil-packed sun-dried tomatoes’ reserve oil for extra flavor. Frozen shrimp can be used if thawed and dried.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian