Effortless Shrimp Orzo Pasta (Print Version)
# Ingredients:
→ For the Shrimp
01 -
1 teaspoon smoked paprika
02 -
0.25 teaspoon freshly ground black pepper
03 -
0.5 teaspoon kosher salt
04 -
2 tablespoons sun-dried tomato oil (from the jar)
05 -
450 g shrimp, peeled and deveined, thawed if frozen
→ For the Pasta and Sauce
06 -
Fresh parsley or basil, minced or sliced, for topping
07 -
60 g baby spinach, packed (roughly 2 cups)
08 -
50 g Parmesan, grated fresh
09 -
0.25 teaspoon freshly ground black pepper
10 -
0.25 teaspoon kosher salt
11 -
60 g sun-dried tomatoes, drained and sliced thinly
12 -
1 teaspoon Italian seasoning
13 -
225 g orzo pasta (around 2 cups uncooked)
14 -
60 ml heavy cream
15 -
720 ml chicken broth (low sodium)
16 -
0.25 teaspoon crushed red chili flakes
17 -
4 cloves garlic, minced
18 -
2 tablespoons unsalted butter
# Instructions:
01 -
Pop the shrimp back into the skillet with the orzo, let everything heat for about a minute. Sprinkle sliced basil or some chopped parsley over the top. Dish it out in shallow bowls while it’s hot and offer more Parmesan if you’re feeling cheesy.
02 -
Take off the lid and throw in the grated Parmesan, stirring till it melts into the sauce. Pile in the spinach and stir just until it’s soft and wilted, like a minute or two. Taste a spoonful and see if it wants a bit more salt or pepper.
03 -
Pour in the low-sodium broth and cream, scatter over the orzo, Italian herbs, sun-dried tomatoes, and both salts and pepper. Give it all a good mix. Turn it down, cover tight, and let it cook slow for about 10 minutes, stirring here and there so nothing sticks. Watch for most of the liquid to get soaked up so the orzo gets soft.
04 -
Set the dry pan back on medium heat, drop in your butter, and swirl until it melts. Toss in the garlic and red pepper flakes, and keep them moving for a couple minutes until you can really smell them.
05 -
Toss the shrimp in a mixing bowl with sun-dried tomato oil, smoked paprika, salt, and black pepper. Make sure every piece gets coated. Get your skillet nice and hot on medium, spread in the shrimp, and cook about 2 minutes on each side till they turn pink and just barely done. Don’t let them hang out too long or they’ll get tough. Take the shrimp out, set aside, and wipe out any extra liquid left behind.
# Notes:
01 -
Sun-dried tomato oil adds a nice hit of savory punch. If you’re out, just use regular olive oil.
02 -
Dial up the spiciness with extra chili flakes or a pinch of cayenne if you want more heat.
03 -
It's gonna taste best right after you make it, but leftovers keep in a sealed box in the fridge for up to 2 days. Add extra cream or broth to loosen up the sauce when you’re reheating.
04 -
Swap in half-and-half for the cream if you’d like it lighter.