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Tuscan Shrimp Orzo with Spinach, Artichokes, and Sun-Dried Tomatoes

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A creamy one-pan Tuscan shrimp orzo featuring plump shrimp, fresh spinach, marinated artichokes, and sun-dried tomatoes in a luscious sauce. Quick 30-minute dinner that’s high-protein and gluten-free adaptable.

Ingredients

Scale
  • 1 lb raw fresh shrimp, peeled and deveined
  • 1 cup uncooked orzo pasta
  • ⅓ cup sun-dried tomatoes, chopped and drained
  • 14 oz artichoke hearts, drained and chopped
  • 4 oz fresh spinach
  • 2 cups chicken stock
  • 1 cup heavy cream
  • 3 garlic cloves, minced
  • 4 tablespoons olive oil, divided
  • ¼ teaspoon smoked paprika
  • Salt and pepper to taste

Instructions

  1. Pat shrimp dry, season with salt, pepper, and smoked paprika. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Sear shrimp in batches without overcrowding, 1-2 minutes per side until pink and cooked through. Remove to a plate.
  2. In the same skillet, add remaining 2 tbsp olive oil and minced garlic. Sauté 30 seconds. Add chopped sun-dried tomatoes and artichokes, cook 1 minute. Stir in uncooked orzo, chicken stock, and ¼ tsp salt. Bring to simmer, reduce to medium-low, cover, and cook 9-10 minutes until orzo is al dente, stirring occasionally.
  3. Stir in fresh spinach, heavy cream, and additional paprika if desired. Cook on medium heat until spinach wilts, about 2 minutes. Return shrimp to skillet, simmer 2 minutes to reheat. Season with salt and pepper to taste. Serve immediately.

Notes

Do not overcrowd the shrimp to ensure proper searing instead of steaming. Use sun-dried tomatoes packed in oil for extra flavor; drain well. For dairy-free, substitute coconut cream for heavy cream. Pairs well with a crisp white wine like Sauvignon Blanc.

Nutrition

Find it online: https://www.rapidrecipes.blog/tuscan-shrimp-orzo-spinach-artichokes-2/