Tuscan Shrimp Orzo Skillet

A sizzle of garlic fills the kitchen as you shake off the day’s worries, revealing a plate of Tuscan Shrimp Orzo Skillet that’s bursting with vibrant colors and flavors. This easy one-pan dish takes just 30 minutes to whip up and balances tender shrimp with creamy orzo, making it a delightful and satisfying meal. It works beautifully because the combination of sun-dried tomatoes, spinach, and Parmesan creates a rich, comforting depth that invites everyone to the table.

This recipe is perfect for busy weeknights or when you want to impress guests without spending hours in the kitchen. You can also make it ahead of time, letting the flavors meld together even more before serving.

Why You’ll Love This Recipe

• Plump shrimp provide a tender contrast to the creamy orzo.
• The sun-dried tomatoes bring a burst of sweetness.
• Heavy cream and Parmesan create a luscious, rich sauce.
• It’s all made in one skillet for easy cleanup.

What You’ll Need

Here’s everything you need to create this delicious dish:

For the Shrimp

• 1 lb large 21/25 shrimp, thawed, peeled, deveined, and tails removed
• ½ tsp Italian seasoning
• ¼ tsp kosher salt
• ¼ tsp black pepper, freshly cracked

For the Orzo

• 4 Tbsp olive oil, divided
• 1 medium shallot, chopped fine
• 4 cloves fresh garlic, minced
• ½ cup sun-dried tomatoes, drained and julienned
• ½ box orzo pasta (about 8 oz dry)
• 1 tsp Italian seasoning
• 2 ½ cups chicken stock

For the Cream Sauce

• 4 oz fresh baby spinach (about 3 cups)
• ½ cup heavy cream
• ¼ cup grated Parmesan cheese

Olive oil can be substituted with avocado oil for a different flavor.

Substitutions & Swaps

• Shrimp can be replaced with chicken.
• Orzo can be swapped with another small pasta.
• Use vegetable broth instead of chicken stock.
• Fresh spinach works well with kale or other greens.

How to Make It

Here’s how to prepare this flavorful dish in a few simple steps.

Pat and Season

Pat the shrimp dry with paper towels and season with Italian seasoning, salt, and black pepper. Toss to coat the shrimp evenly.

Sauté the Shrimp

Heat 2 Tbsp olive oil in a large 10-inch skillet over medium-high heat for about 1 minute. Add the seasoned shrimp and sauté for about 3 minutes, flipping halfway through, until the shrimp turn pink. Remove shrimp from skillet and set aside.

Cook Aromatics

Reduce the heat to medium. Add the remaining 2 Tbsp olive oil to the skillet. Add the chopped shallot and minced garlic, cooking for about 2 minutes until softened.

Combine Ingredients

Add the sun-dried tomatoes, Italian seasoning, and orzo pasta to the skillet. Stir to combine.

Pour and Simmer

Pour in the chicken stock and cook the orzo for 5-8 minutes over medium heat, stirring constantly to prevent sticking.

Wilt the Spinach

Add the spinach in batches, stirring it into the orzo mixture. Once wilted, pour in the heavy cream and half of the Parmesan cheese. Stir until combined and creamy.

Return the Shrimp

Return the cooked shrimp to the skillet and simmer for an additional 5 minutes to allow the flavors to combine.

Garnish and Serve

Remove the skillet from the heat and garnish with the remaining Parmesan cheese. Serve immediately.

How to Store It

Fridge: 3-4 days in an airtight container.
Freezer: no, the cream may separate.
Reheat: microwave for 2-3 minutes or until warm.

Tips for Best Results

• Make sure the shrimp are dry to achieve a nice sear.
• Stir the orzo frequently to prevent it from sticking to the skillet.
• Use freshly grated Parmesan for the best flavor.
• Add crushed red pepper for a bit of heat if desired.

Serving Suggestions

• Pair with garlic bread for a complete meal.
• Serve alongside a light salad for a refreshing contrast.
• Perfect for a cozy dinner with friends or family.