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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, ready in 30 minutes.

Ingredients

Scale
  • 1 lb raw 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
  • 3 tbsp olive oil, divided
  • ¼ tsp smoked paprika
  • salt and pepper to taste

Instructions

  1. Season shrimp 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 1 tbsp olive oil and minced garlic. Sauté for 30 seconds. Add orzo and chicken stock. Bring to a simmer and cook on medium-low heat until orzo is al dente, about 8-10 minutes, stirring occasionally.
  3. Stir in chopped sun-dried tomatoes, artichokes, spinach, and heavy cream. Cook on medium heat until spinach wilts, about 2 minutes. Return shrimp to the skillet, simmer 2 minutes to reheat. Season with salt, pepper, and additional paprika if desired. Serve immediately.

Notes

Use sun-dried tomatoes packed in oil for extra flavor; drain well. For dairy-free, substitute heavy cream with coconut cream. Cook shrimp in batches to avoid steaming and ensure they stay juicy.

Nutrition

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