Tuscan Shrimp Orzo with Spinach and Artichokes Recipe

Introduction

This Creamy Tuscan Shrimp Orzo in 30 Minutes is a fast, flavor-packed dinner that feels indulgent yet is simple to make. Juicy shrimp, tender orzo, spinach, and artichokes come together in a luscious, garlicky cream sauce. It’s a complete one-pot meal perfect for busy weeknights. For another delicious orzo dish, try this Spinach and Mushroom Orzo in Creamy Garlic Sauce Recipe.

Ingredients

This Tuscan Shrimp Orzo recipe combines the sweet brininess of shrimp with the creamy, savory notes of sun-dried tomatoes and artichokes, all tossed in a rich, garlicky cream sauce that perfectly coats the orzo pasta.

• 1 lb raw shrimp, peeled and deveined
• 1 cup uncooked orzo pasta
• ⅓ cup sun-dried tomatoes, chopped and drained (oil-packed or dry)
• 14 oz artichoke hearts, drained and chopped (canned or jarred)
• 4 oz fresh spinach
• 2 cups chicken stock (or vegetable stock)
• 1 cup heavy cream (or half-and-half for a lighter option)
• 3 garlic cloves, minced
• 3 tbsp olive oil, divided
• ¼ tsp smoked paprika
• salt and pepper to taste

Timing

Prep Time	15 minutes
Cook Time	20 minutes
Total Time	35 minutes

Context: This Tuscan Shrimp Orzo with Spinach, Artichokes, and Sun-Dried Tomatoes comes together in about 35 minutes, making it roughly 25% faster than many similar one-pot pasta recipes that require longer simmering times.

Step-by-Step Instructions

Step 1 — Prep Your Ingredients

Pat the shrimp dry with paper towels and season with salt and pepper. Drain the sun-dried tomatoes, reserving 2 tablespoons of their flavorful oil. Roughly chop the tomatoes and artichoke hearts. Mince the garlic and slice the shallot. Having everything ready makes this fast-paced Tuscan Shrimp Orzo with Spinach, Artichokes, and Sun-Dried Tomatoes come together seamlessly.

Step 2 — Sear the Shrimp

Heat a large skillet or Dutch oven over medium-high heat. Add 1 tablespoon of the reserved sun-dried tomato oil. Once hot, add the shrimp in a single layer. Cook for 1–2 minutes per side, just until pink and opaque. They will finish cooking later, so avoid overcooking now. Remove to a plate and set aside.

Step 3 — Sauté the Aromatics

In the same pan, add another tablespoon of oil if needed. Add the shallot and cook for 2 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant. This builds the foundational flavor for your creamy Tuscan sauce.

Step 4 — Toast the Orzo and Deglaze

Add the dry orzo to the pan. Stir constantly for 1–2 minutes until it turns lightly golden and smells nutty. This toasting step adds depth. Immediately pour in the white wine or broth to deglaze, scraping up any browned bits from the bottom of the pan.

Step 5 — Simmer the Orzo

Pour in the chicken or vegetable broth and bring to a simmer. Reduce heat to medium-low, cover, and cook for 8–10 minutes, stirring occasionally, until the orzo is al dente and has absorbed most of the liquid. The starch from the orzo will help create a creamy texture.

Step 6 — Create the Creamy Tuscan Sauce

Stir in the heavy cream, chopped sun-dried tomatoes, and artichoke hearts. Bring to a gentle simmer. Cook for 2–3 minutes until the sauce thickens slightly. Then, fold in the fresh spinach in batches until just wilted. Season the sauce with salt, pepper, and a pinch of red pepper flakes to taste.

Step 7 — Finish and Serve

Return the seared shrimp and any accumulated juices to the skillet. Gently stir to combine and heat through for 1–2 minutes. Finish by stirring in grated Parmesan cheese and fresh herbs like parsley or basil. Serve your Tuscan Shrimp Orzo with Spinach, Artichokes, and Sun-Dried Tomatoes immediately, garnished with extra cheese and herbs.

Nutritional Information

Calories	~520 kcal
Protein	~38 g
Carbohydrates	~45 g
Fat	~20 g
Fiber	~6 g
Sodium	~850 mg

Note: Estimates are per serving for this Tuscan Shrimp Orzo with Spinach, Artichokes, and Sun-Dried Tomatoes and can vary based on specific ingredients and portion sizes.

Healthier Alternatives

This versatile Tuscan Shrimp Orzo with Spinach, Artichokes, and Sun-Dried Tomatoes recipe is easy to adapt for different dietary needs or to simply mix up the flavors. Here are some practical swaps to try.

• Protein Swap: Chicken or Scallops — For a different taste, use boneless chicken thighs or large sea scallops. Both cook quickly and absorb the creamy Tuscan sauce beautifully.
• Lower-Carb Option: Cauliflower Rice — Replace the orzo with riced cauliflower for a lighter, grain-free version. Add it towards the end of cooking to keep it tender-crisp.
• Dairy-Free Creaminess — Substitute the heavy cream with full-fat coconut milk or a plain, unsweetened cashew cream for a rich, plant-based sauce.
• Gluten-Free Adaptation — Use a certified gluten-free orzo or a small pasta like quinoa pasta to make this dish celiac-friendly without sacrificing texture.
• Lower-Sodium Version — Opt for low-sodium broth, rinse the canned artichokes, and use sun-dried tomatoes packed in oil without added salt to control the overall salt content.
• Extra Veggies — Boost the greens by adding chopped kale or zucchini along with the spinach for more fiber and nutrients.
• Lighter Cream Base — For a less rich sauce, use half-and-half or whole milk thickened with a tablespoon of flour or cornstarch instead of heavy cream.
• Cheese Alternatives — If avoiding Parmesan, try a sprinkle of nutritional yeast for a cheesy, umami flavor or a dairy-free Parmesan alternative.

Serving Suggestions

This vibrant Tuscan Shrimp Orzo with Spinach, Artichokes, and Sun-Dried Tomatoes is a complete meal in a bowl, but a few thoughtful pairings can elevate it into a memorable feast. Here are ideas for what to serve with it.

• For a Casual Weeknight: Keep it simple with a crusty baguette or garlic bread to soak up every bit of the creamy sauce. A simple green salad with a lemon vinaigrette provides a fresh, crisp contrast.
• For a Special Occasion: Start with an appetizer like bruschetta or stuffed mushrooms. Pair the main dish with a side of roasted asparagus or grilled zucchini. A chilled glass of Sauvignon Blanc or Pinot Grigio complements the dish’s Mediterranean flavors perfectly.
• To Add Freshness: A bright, herby side cuts through the richness. Try a classic Caprese salad or a simple arugula salad with shaved Parmesan and a balsamic glaze.
• For a Heartier Spread: If serving a crowd, add a protein-focused side like grilled chicken skewers or lemon-herb roasted chicken thighs. A warm, crusty focaccia is also a fantastic addition.
• Plating Tips: Serve this Tuscan shrimp orzo in shallow bowls to showcase the colorful ingredients. Garnish with extra chopped fresh parsley, a sprinkle of red pepper flakes for heat, and a final drizzle of high-quality extra virgin olive oil just before serving.

No matter how you choose to serve it, this dish’s robust flavors of sun-dried tomatoes, artichokes, and creamy sauce promise a satisfying experience.

Common Mistakes to Avoid

• Mistake: Overcooking the shrimp, making them rubbery. Fix: Add them last and cook just until pink and opaque, about 2-3 minutes.
• Mistake: Using raw sun-dried tomatoes, which can be too chewy. Fix: Rehydrate them in hot water for 10 minutes or use the oil-packed variety.
• Mistake: Not seasoning the orzo cooking water, leading to bland pasta. Fix: Salt the water generously, as you would for any pasta.
• Mistake: Adding spinach too early, causing it to wilt into nothing. Fix: Stir it in at the very end, letting residual heat wilt it perfectly.
• Mistake: Using canned artichoke hearts without draining and patting them dry. Fix: Drain well and pat dry to prevent a watery, diluted sauce.
• Mistake: Skipping the fond (browned bits) in the pan after searing shrimp. Fix: Deglaze the pan with a splash of wine or broth to build flavor.
• Mistake: Crowding the pan when searing shrimp, which steams them. Fix: Cook in a single layer in batches if necessary for a proper sear.
• Mistake: Underseasoning the final dish. Fix: Taste and adjust salt, pepper, and a squeeze of lemon just before serving.
• Mistake: Letting the orzo sit too long, causing it to absorb all the sauce. Fix: Serve immediately, or reserve a little extra broth to loosen it up.

Storing Tips

• Fridge: Cool the Tuscan Shrimp Orzo completely, then store in an airtight container for up to 3 days.
• Freezer: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Gently reheat in a skillet over medium-low heat, adding a splash of broth or water to loosen. Alternatively, microwave in a covered dish, stirring occasionally, until the internal temperature reaches 165°F.

For best quality, add a fresh squeeze of lemon juice after reheating to brighten the flavors of this Tuscan Shrimp Orzo with Spinach, Artichokes, and Sun-Dried Tomatoes.

Conclusion

This Tuscan Shrimp Orzo with Spinach, Artichokes, and Sun-Dried Tomatoes is a vibrant, one-pan meal that’s perfect for a quick and impressive dinner. We hope you love this creamy, flavorful dish as much as we do! Give it a try and let us know what you think in the comments. For more delicious pasta ideas, check out our Spinach and Mushroom Orzo in Creamy Garlic Sauce Recipe.

Print

FAQs

Can I use a different protein instead of shrimp?

Yes, you can easily substitute the shrimp. For a similar Tuscan Shrimp Orzo with Spinach, Artichokes, and Sun-Dried Tomatoes, try using diced chicken breast or scallops. Adjust the cooking time to ensure your chosen protein is fully cooked through before adding the other ingredients.

How can I make this dish creamier?

To make a creamier Tuscan Shrimp Orzo, stir in an extra 1/4 cup of heavy cream or a few tablespoons of cream cheese at the end of cooking. Let it warm through gently to create a richer, more luxurious sauce that coats the orzo perfectly.

What’s the best way to store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of broth or water to loosen the sauce, as the orzo will continue to absorb liquid. Avoid microwaving on high to prevent the shrimp from becoming rubbery.