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Creamy Shrimp and Sun-Dried Tomato Orzo

A quick and comforting dish featuring creamy orzo, succulent shrimp, and sun-dried tomatoes, perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta and Main Ingredients
  • 1 cup Orzo A small pasta; substitute with rice if needed.
  • 1 lb Shrimp Fresh or frozen; use chickpeas for a vegetarian option.
  • 1/2 cup Sun-Dried Tomatoes Fresh cherry tomatoes can be used as an alternative.
  • 1 cup Heavy Cream Coconut cream can be used for a dairy-free swap.
  • 1/2 cup Parmesan Cheese Nutritional yeast can be a vegan substitute.
Aromatics and Vegetables
  • 2 cloves Garlic Minced.
  • 1 Onion Chopped.
  • 2 cups Spinach Optional; kale can be used as a hearty substitute.
Seasoning and Extras
  • to taste Salt
  • to taste Pepper

Method
 

Cooking the Orzo
  1. In a large pot, bring salted water to a boil. Add the orzo and cook until al dente, about 8-10 minutes. Drain and set aside.
Sautéing Aromatics
  1. In the same pot, heat a drizzle of olive oil over medium heat. Add chopped onion and minced garlic, cooking until translucent.
Cooking Shrimp
  1. Toss in the shrimp, cooking until they turn pink and opaque, about 3-5 minutes.
  2. Stir in the chopped sun-dried tomatoes.
Bringing it All Together
  1. Pour in the heavy cream, simmer stirring gently. Add the cooked orzo, tossing until everything is well-coated and heated through.
  2. Fold in fresh spinach (if using) and allow to wilt for a minute. Season with salt, pepper, and Parmesan cheese.
Serving
  1. Garnish with extra cheese and fresh herbs, if desired.

Notes

Feel free to add a pinch of red pepper flakes for heat or toss in fresh herbs for added flavor. This dish pairs beautifully with a mixed green salad or crusty bread.