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Delicious shrimp orzo served with fresh herbs and lemon.

Shrimp Orzo

A quick and easy one-pan meal featuring creamy shrimp, tender orzo pasta, artichokes, and sun-dried tomatoes, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 pound shrimp, peeled and deveined
  • 1 cup orzo pasta
  • 2 cups fresh spinach
  • 1 can artichoke hearts, drained and chopped
  • 1/2 cup sun-dried tomatoes, chopped
  • 2 cups chicken or vegetable broth
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Parmesan cheese for serving (optional)

Method
 

Cooking
  1. In a large skillet, heat olive oil over medium heat. Add the shrimp and cook until they turn pink, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside.
  2. In the same skillet, add the orzo and toast it for about a minute to bring out its nutty flavor. Then, pour in the broth and bring to a boil.
  3. Once boiling, reduce heat to a simmer. Add the spinach, artichokes, and sun-dried tomatoes. Stir well and cook until the orzo is tender and the liquid is absorbed, about 10-12 minutes.
  4. Return the shrimp to the skillet and mix everything until combined. Season with salt and pepper to taste.
  5. Serve hot, topped with Parmesan cheese if desired.

Notes

For added flavor, consider adding a splash of lemon juice when serving. Leftovers can be stored in the fridge for about 3-4 days. To reheat, add a splash of broth or water to restore creaminess.