recipes

Tuscan Shrimp with Orzo One Pot Meal

Dive into the simple elegance of our Creamy Tuscan Shrimp and Asparagus with Orzo recipe, a quick and satisfying meal that combines juicy shrimp and tender asparagus with orzo pasta in a rich, creamy sauce. Perfect for a weeknight dinner, it only requires 15 minutes of prep and about 30 minutes of cooking, serving up to four people. This recipe is your answer to bringing a touch of gourmet to your daily dining without spending all evening in the kitchen.

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Ingredients

  • 1 pound large shrimp, peeled and deveined
  • 1 cup orzo pasta
  • 1 cup sun-dried tomatoes in oil, drained and chopped (reserve the oil)
  • 2 cups fresh spinach leaves
  • 1 bunch asparagus, trimmed and cut into 1/2 inch pieces
  • 3 cloves garlic, minced
  • 1 small onion, finely chopped
  • 1 cup heavy cream
  • 3 cups chicken or vegetable broth
  • 1/2 cup grated parmesan cheese
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • fresh parsley for garnish (optional)
Servings 4
Prep Time 15
Cook Time 30
Total Time 45
How to Make It
  1. Drain the sun-dried tomatoes, reserving the oil. Set the tomatoes aside.vHeat a tablespoon of the reserved sun-dried tomato oil in a large skillet or pot over medium-high heat.
  2. Add the shrimp to the skillet and sear for 1-2 minutes on each side until they develop a golden crust. Remove the shrimp from the skillet and set aside. Reduce the heat to medium. Add minced garlic and chopped onion to the skillet, sautéing until fragrant and translucent, about 2-3 minutes.
  3. Add the orzo pasta, sun-dried tomatoes, and 3 cups of chicken or vegetable broth to the pot. Bring to a simmer and cook until the orzo is al dente and the liquid has mostly been absorbed, stirring occasionally, about 10-15 minutes. Adjust the cooking time if necessary, depending on the orzo's absorption rate.
  4. Stir in the heavy cream and fresh spinach leaves, cooking until the spinach is wilted and the cream is heated through. Stir in the grated Parmesan cheese until melted.
  5. Return the seared shrimp and the asparagus pieces to the pot. Stir to combine with the creamy orzo mixture. Cook for an additional 2-3 minutes until the shrimp are heated through and the asparagus is crisp-tender.
  6. Season with salt and pepper to taste. Garnish with fresh parsley if desired, then serve hot.

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