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With just one pan, this Marry Me shrimp with orzo is my go-to when time is tight or I need to wow a crowd without breaking a sweat. Creamy sauce loaded with sun dried tomatoes and tender shrimp—it’s pure cozy food bliss that cooks up together fast. Everything simmers together in just one pan which means cleanup is easy, too. Seriously, everyone loves this one—even on a weekday.
My husband called this dish “better than a restaurant” the first time I made it for him. Now we pull it out any time we want to make dinner feel special, but don’t want to stress in the kitchen.
Vibrant Ingredients
- Fresh parsley or basil: Chop and sprinkle on at the end for a tasty pop of color.
- Baby spinach: Toss in for a light, green finish that keeps the dish bright.
- Parmesan cheese: Buy the block and grate yourself for that creamy, nutty kick.
- Sun dried tomatoes: Grab the soft jarred kind—they add tang and bold flavor pockets throughout.
- Italian seasoning: Brings a fresh, herby balance that wakes up the sauce.
- Orzo pasta: Cooks up quick and gives things a risotto-like vibe.
- Heavy cream: Makes the sauce extra rich and smooth.
- Low sodium chicken broth: Keeps the flavors nice without being too salty.
- Crushed red chili pepper flakes: Toss in a pinch for just a bit of spice.
- Garlic: Use fresh and mince—adds warmth and a touch of heat.
- Butter: Melts down for the silkiest, richest sauce base (go for European style if you can).
- Smoked paprika: Gives a gentle smoky layer—Spanish types are especially good.
- Freshly ground black pepper: Balances and livens up all the flavors.
- Kosher salt: Sprinkled in to make every ingredient shine.
- Sun dried tomato oil: Use the oil straight from the jar—adds savory depth.
- Shrimp: Peeled, deveined, and fresh-smelling shrimp is key (look for a sustainable label!)
Simple Step-by-Step
- Combine and Serve:
- Gently mix in your cooked shrimp right before serving. Give it all a stir so flavors blend and let the shrimp heat for about a minute. Scoop everything into shallow bowls and finish with a sprinkle of fresh herbs and extra Parmesan if you want.
- Finish with Cheese and Greens:
- Open the lid, toss in baby spinach, and add your Parmesan. Stir for just a minute or two until the spinach melts into the hot orzo and everything’s ultra creamy. Taste—add a pinch more salt or pepper if you think it needs it.
- Simmer the Pasta and Sauce:
- Add sun dried tomatoes, chicken broth, cream, orzo, Italian seasoning, salt, and pepper. Stir it all up. Once it starts simmering, lower the heat and cover. Cook around ten minutes—stir every now and then so it doesn’t stick. You want the orzo tender and most of the sauce soaked up.
- Sauté the Aromatics:
- Drop in your butter and let it melt. Toss in garlic and chili flakes, and stir everything together for about two minutes. It’ll smell awesome (don’t let the garlic get brown).
- Sear the Shrimp:
- Turn your skillet to medium heat and cook the shrimp for two minutes per side until they just turn pink. Take them out as soon as they’re opaque—overcooked shrimp gets tough. Wipe out leftover liquid from the pan.
- Marinate the Shrimp:
- Mix up shrimp with sun dried tomato oil, smoked paprika, kosher salt, and pepper. Toss until coated and glossy. This locks flavor right into the shrimp early.
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Parmesan is totally my favorite part here. It just pulls everything together with the nutty, creamy flavor. My kids love sneaking little shaves of cheese while I’m stirring it in! We keep coming back to this one for weeknight birthdays and family milestones since it always makes dinner feel special.
Leftovers and Storage
If you’ve got leftovers, toss them in a sealed container and keep in the fridge for up to two days. The sauce tightens up in the fridge, so when you reheat, splash in a little extra cream or broth to get it silky again. Warm gently in the microwave (stir halfway) or on the stovetop over low, and you’re back in business.
Swaps and Alternatives
No sun dried tomato oil? Olive oil will work, but you’ll miss some of that punch. Want it lighter? Try half and half in place of cream. For a veggie-friendly twist, use mushrooms or chickpeas and skip the shrimp. If you can’t do dairy, coconut cream stands in for heavy cream, but leave the Parmesan out.
Fun Ways to Serve
This dish stands strong on its own, but a peppery arugula salad with lemon is always good, and some crunchy garlic bread never hurts. Pair it with crisp white wine like Sauvignon Blanc or lemony sparkling water to take it up a notch.
Story Behind This Dinner
The famous Marry Me chicken from social media is what sparked this, but swapping in shrimp and orzo sends it right to a beachy Italian vibe. Orzo soaks up everything, and those sun dried tomatoes bring a sunny, summery flavor. Whether it’s for a winter dinner or sitting outside in summertime, this meal just feels right.
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Frequently Asked Questions
- → Can I use frozen shrimp for this dish?
Definitely! Just make sure to thaw your shrimp totally and pat them dry, so they cook evenly and stay nice and juicy.
- → What can I substitute for sun-dried tomato oil?
If you don’t have the oil from sun-dried tomatoes, just use some olive oil. It’ll work fine, but the flavor will be a little different.
- → How can I make this dish spicier?
Try tossing in more crushed red pepper flakes, or sprinkle in some cayenne if you want extra heat.
- → What other greens can I use instead of spinach?
Go for arugula or baby kale if spinach isn’t handy. Both wilt down fast and taste great here.
- → How should I reheat leftovers?
Warm it up gently over low heat in a pan. Add a splash of broth or cream to bring back that creamy texture.
- → Is it possible to use a different pasta shape?
Yep! Grab a box of small pasta shapes—like shells or ditalini—and just watch the cooking time; it might change a bit.