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Shrimp & Veggie Tomato Orzo Recipe
Ash Tyrrell

Shrimp & Veggie Tomato Orzo Recipe

If you enjoy quick dinners that taste like they came from a restaurant, this Shrimp & Veggie Tomato Orzo Recipe is a must-try. I recently made this dish for a weeknight meal, and it instantly became one of my favorites. The combination of tender shrimp, creamy orzo, sun-dried tomatoes, spinach, and artichokes creates an incredible balance of flavors.
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Total Time 35 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 pound large shrimp peeled and deveined – Use fresh or fully thawed shrimp for the best texture.
  • 2 teaspoons Italian seasoning – Adds classic herb flavor to the shrimp and sauce.
  • 3 tablespoons butter – Creates richness and helps build the creamy base.
  • 1 tablespoon olive oil – Prevents the butter from burning while cooking shrimp.
  • 1 small yellow onion finely diced – Provides sweetness and depth of flavor.
  • 4 garlic cloves minced – Fresh garlic delivers the best aroma and taste.
  • 16 ounces orzo pasta – This rice-shaped pasta absorbs flavors beautifully.
  • 1 teaspoon dried thyme – Adds earthy notes that complement seafood.
  • ½ teaspoon black pepper – Enhances the overall flavor profile.
  • 2 1/2 teaspoons salt divided – Season every layer of the dish.
  • 4 cups chicken broth – Helps cook the orzo while adding savory flavor.
  • 8 ounces sun-dried tomatoes in oil drained and sliced – Choose oil-packed tomatoes for richer flavor.
  • 14- ounce can artichoke hearts drained and chopped – Adds texture and a slightly tangy taste.
  • 1 cup half-and-half – Creates a silky creamy sauce without being too heavy.
  • ¾ cup freshly grated Parmesan cheese – Freshly grated cheese melts smoother than pre-shredded varieties.
  • 3 cups baby spinach – Fresh spinach wilts perfectly into the hot pasta.
  • 1 ounce fresh basil sliced – Adds brightness and freshness.
  • 2 tablespoons lemon juice – Balances the richness with a fresh citrus finish.
  • Fresh parsley for garnish – Optional but adds beautiful color and freshness

Method
 

  1. Pat the shrimp dry using paper towels and season them with Italian seasoning and a portion of the salt. Dry shrimp sear much better and develop a beautiful flavor. Let them sit while you prepare the remaining ingredients.
  2. Heat olive oil and a tablespoon of butter in a large skillet over medium heat. Add the shrimp in a single layer and cook until pink and opaque on both sides. Remove them from the pan and set aside to prevent overcooking.
  3. Add the remaining butter to the same skillet. Stir in the diced onion and cook until softened and translucent. Add the minced garlic and cook briefly until fragrant, allowing the flavors to build.
  4. Add the orzo, thyme, black pepper, and remaining salt to the skillet. Stir continuously for a minute or two so the pasta lightly toasts. This step adds a subtle nutty flavor to the finished dish.
  5. Pour in the chicken broth and scrape any flavorful bits from the bottom of the pan. Stir in the sun-dried tomatoes and chopped artichoke hearts. Bring the mixture to a gentle boil before reducing the heat.
  6. Allow the orzo to simmer while stirring occasionally. The pasta will gradually absorb the broth and become creamy. Continue cooking until the orzo is tender and most of the liquid has been absorbed.
  7. Pour in the half-and-half and stir well. Let the mixture cook for a few more minutes until the sauce thickens slightly. The creamy base brings all the ingredients together beautifully.
  8. Stir in the Parmesan cheese, spinach, and fresh basil. The spinach will wilt quickly from the residual heat, while the cheese melts into the sauce. This creates a rich and flavorful texture.
  9. Return the cooked shrimp to the skillet and drizzle with fresh lemon juice. Stir gently to combine everything and warm the shrimp through. The lemon brightens the dish and balances the creamy sauce.
  10. Sprinkle freshly chopped parsley over the top before serving. Serve immediately while the sauce is creamy and the shrimp are perfectly tender. Enjoy every bite of this colorful one-pan meal.

Notes

  • I always use freshly grated Parmesan because it melts much smoother than packaged shredded cheese.
  • I prefer large shrimp since they stay juicy and don't overcook as quickly.
  • I stir the orzo frequently while it simmers to prevent sticking and ensure a creamy texture.
  • I add the spinach at the very end so it stays vibrant and fresh.
  • I squeeze extra lemon juice over my serving because it enhances all the flavors beautifully.
  • I reserve a little broth to thin the sauce if the orzo absorbs too much liquid.
  • I use oil-packed sun-dried tomatoes because their flavor is much richer.