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Creamy Shrimp Orzo with Sun-dried Tomatoes and Spinach

We still can’t get over the explosion of flavors in this Creamy Shrimp Orzo Pasta—rich, garlicky, and packed with tender shrimp, sun-dried tomatoes, spinach, and a lick-your-plate-worthy Parmesan sauce.

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 6 servings
Calories: 260 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 3 tablespoons salted butter divided
  • 1 tablespoon avocado oil
  • 1 pound large shrimp peeled, deveined (see notes)
  • 2 teaspoons Italian seasoning
  • 1 small yellow onion finely diced
  • 4 garlic cloves finely minced
  • 1 (16-ounce) package orzo pasta
  • 1 teaspoon dried thyme
  • 1 teaspoon red pepper flakes optional
  • 2 ½ teaspoons salt divided
  • ½ teaspoon black pepper
  • 4 cups chicken broth
  • 1 (8-ounce) jar sundried tomatoes in oil drained and thinly sliced
  • 1 (14.5-ounce) can artichoke hearts drained and coarsely chopped
  • 1 cup half and half
  • ¾ cup shredded Parmesan cheese
  • 3 cups baby spinach
  • 1 ounce fresh basil thinly sliced
  • 2 tablespoons lemon juice from 1 lemon, plus more for serving
  • fresh parsley finely chopped, optional

Instructions

    Cup of Yum
  1. Pat the shrimp dry and sprinkle with Italian seasoning and ½ teaspoon salt.
  2. Heat 1 tablespoon of the butter and 1 tablespoon avocado oil over medium heat. Add the shrimp in a single layer and cook for 4-5 minutes, flipping halfway through, until opaque and cooked through. Transfer the shrimp to a plate.
  3. In the same skillet, add the remaining 2 tablespoons butter. Once melted, add the onion and cook for 2-3 minutes, or until translucent. Add the garlic and cook for an additional 30 seconds, or until fragrant.
  4. Stir in the orzo, thyme, red pepper flakes (if using), 2 teaspoons salt, and ½ teaspoon black pepper. Toast orzo for 1-2 minutes, stirring frequently. Pour in the broth, scraping the bottom of the pot to release any browned bits.
  5. Mix in the sun-dried tomatoes and artichokes. Increase the heat to high, bring to a boil, then reduce to medium-low. Simmer, stirring occasionally to prevent clumping, for 10-12 minutes, or until the orzo is tender and most of the liquid has been absorbed.
  6. Pour in the half and half, stirring to combine. Continue cooking for another 2-3 minutes, until the sauce thickens slightly.
  7. Stir in the Parmesan cheese, spinach, and basil until the spinach wilts. Return the shrimp to the skillet and drizzle with lemon juice. Cook for 1-2 minutes, until the shrimp is warmed through.
  8. Serve immediately with parsley and extra lemon wedges, if desired.

Notes

  • Shrimp: The tails can be removed prior to cooking if desired.
  • Italian Seasoning: The Evolving Table homemade Italian seasoning was used when testing this recipe. If you use a different mix, you may need to adjust the amount of salt.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to prevent overcooking the shrimp.

Nutrition Information

Calories 260kcal (13%) Carbohydrates 9g (3%) Protein 17g (34%) Fat 18g (28%) Saturated Fat 9g (45%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Trans Fat 0.2g Cholesterol 138mg (46%) Sodium 2286mg (95%) Potassium 351mg (10%) Fiber 1g (4%) Sugar 3g (6%) Vitamin A 2343IU (47%) Vitamin C 10mg (11%) Calcium 250mg (25%) Iron 2mg (11%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 260

% Daily Value*

Calories 260kcal 13%
Carbohydrates 9g 3%
Protein 17g 34%
Fat 18g 28%
Saturated Fat 9g 45%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Trans Fat 0.2g 10%
Cholesterol 138mg 46%
Sodium 2286mg 95%
Potassium 351mg 7%
Fiber 1g 4%
Sugar 3g 6%
Vitamin A 2343IU 47%
Vitamin C 10mg 11%
Calcium 250mg 25%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.