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Shrimp orzo is almost like risotto but so much easier and quicker to make! This Italian-style dinner takes only 30 minutes and is made in one pan. Seared garlic shrimp and creamy orzo are a perfect combo for a simple weeknight meal.
30-Minute One-Pan Shrimp Orzo
The one-pot dinners are simply the best, such as my quick and delicious creamy salmon orzo, veggie-packed сhicken orzo, or the reader-favorite sausage gnocchi. One-pan shrimp orzo is not only comforting but is also packed with fiber (veggies) and protein (shrimp). The shrimp is seasoned with smoked paprika, Italian seasoning, salt, and pepper. Then it's seared with minced garlic. The orzo is cooked right in the same pan after the shrimp, which makes cleanup a breeze! The recipe features tons of colorful and vibrant veggies: spinach, sun-dried tomatoes, and artichokes. This creamy shrimp orzo is an impressive weeknight dinner that can be on the table in just 30 minutes! Serve with a simple green salad, colorful apple spinach salad, or homemade garlic butter dinner rolls.
Why You'll Love It
- Simplicity. Shrimp orzo is a simple meal which makes it a perfect choice to make on a busy weeknight. This recipe doesn't use complicated ingredients, and everything is cooked in one pan! The cleanup is a breeze!
- Fancy yet easy. Another thing I love about this one-pan meal is that with such a small amount of effort, you get a beautiful dish that tastes and looks like an entree from a fine-dining restaurant! For the fraction of the cost! If you love orzo, you can try my chicken piccata orzo and mushroom spinach chicken orzo with basil pesto next.
What is Orzo?
Orzo is a short-cut pasta resembling long-grain rice in shape. It is made from flour, like usual pasta. Often, orzo is made with semolina (durum wheat used for making pasta). I prefer the kind of orzo that is larger in size. For this recipe, I used orzo by Delallo brand, Number 65 cut. Cook orzo in a 1:2 ratio (1 cup of orzo with 2 cups of chicken stock or water) for about 10 minutes on a low boil (simmer) - medium-low heat.
Main Ingredients
- Shrimp. I used large raw shrimp (peeled and deveined). 1 pound of such large shrimp equates to about 16 or 20 shrimp count.
- Orzo. Orzo is an Italian pasta that looks like long-grain rice. I used orzo by Delallo brand, Number 65 cut.
- Sun-dried tomatoes. I used sun-dried tomatoes packed in oil which I drained and then used some of the oil for searing the shrimp.
- Fresh spinach. Or, use frozen spinach - thaw and drain it really well. You can use other veggies, such as arugula, kale, or asparagus.
- Olive oil is used for searing the shrimp.
- Artichokes hearts - I used canned artichokes in olive oil and water.
- The heavy cream is added to the orzo and cooked veggies (sun-dried tomatoes, spinach, and artichokes) to create a luscious and delicious cream sauce. Use heavy cream or half-and-half.
- Chicken broth is added to cook the orzo. You can also use vegetable or beef broth (or stock). Or, simply use water.
- Garlic adds pungency and so much flavor to shrimp orzo.
- Seasonings include smoked paprika, Italian seasoning, red pepper flakes, salt, and pepper.
How to Make Shrimp Orzo
- Prepare the shrimp by seasoning it with smoked paprika, Italian seasoning, salt, and pepper. This recipe uses 1 lb raw shrimp (peeled and deveined) which usually equates to 16 or 20 count.
- Sear the shrimp with olive oil and minced garlic on medium-high heat for 2 minutes per side. Make sure the shrimp are not overcrowded to avoid steaming. You might have to work in batches. When the shrimp is done, remove it to a plate.
- Cook orzo in the same, now empty, skillet: add chopped sun-dried tomatoes, 1 cup of uncooked orzo, and 1 tablespoon olive oil and cook for 2 minutes. Add 2 cups of chicken broth and cook the orzo on a simmer (medium-low heat) until the orzo is cooked.
- Add veggies by adding spinach, artichokes, and heavy cream to the skillet with orzo. Stir on medium heat until the spinach wilts.
- Assemble the dish by adding cooked shrimp back to the skillet with creamy orzo, and reheating everything until the shrimp is cooked through and the sauce is reheated.
Cooking Tips
- Use a high-sided, heavy-bottomed skillet such as a cast iron skillet or a good-quality stainless steel pan. This helps prevent burn spots and ensures even cooking without the shrimp orzo sticking to the bottom of the pan.
- Use raw, peeled, and deveined shrimp. Pre-cooked shrimp might be overcooked and taste too rubbery, especially when you reheat it.
- Take the tails off. It's easier and less messy to eat the shrimp with a fork and knife instead of picking up the shrimp out of the creamy sauce by the tail. So, I recommend removing the tails.
- Do not overcook shrimp. Cook it for only about 2 minutes per side, just until it turns pink in color. Overcooking the shrimp will result in a rubbery texture that nobody likes.
- The sauce will thicken as this dish cools. In this case, add a splash of heavy cream, half-and-half, milk, or chicken broth to the shrimp orzo to thin out the sauce before serving.
- Make this recipe gluten-free by using orzo clearly labeled as "gluten-free". Or, simply use long-grain rice.
Can You Make It Dairy-Free?
- Use unsweetened coconut milk without making any changes to this recipe.
- Cashew milk is another great option as it has a thicker consistency.
- Oat milk or almond milk should work too - you will probably have to reduce the amount by half as these varieties of dairy-free milk have a thinner consistency, so gradually add them to the orzo in much smaller amounts than what the recipe calls for.
Variations, Substitutions, and Add-Ins
- Use other types of seafood, such as scallops, lobster meat, crab meat, or salmon.
- More protein options include seared chicken, cooked rotisserie chicken, grilled steak, or pan-seared steak strips.
- Veggies. Add your favorite veggies. I love to add mushrooms, kale, asparagus, or bell peppers to my shrimp orzo.
- Heavy cream or half-and-half - either works fine.
- Sprinkle with freshly grated cheese: Parmesan, Asiago, Gruyere, or Pecorino Romano.
- Add pine nuts as a topping. I like to toast pine nuts briefly (and carefully!) in the oven for an even richer flavor.
- Add other toppings, such as fresh herbs (basil, thyme, or oregano), chopped green onions, or chopped chives.
- Make it spicy. Red pepper flakes will add heat. Use these sparingly, to taste, so that they don't overwhelm the dish.
Choosing the Right Pan: My Tried-and-True Favorites
Cast Iron Skillet (12-inch), Stainless Steel Frying Pan (12-inch), Non-Stick Fry Pan (12-inch): This is my go-to for most recipes and shows up regularly on my blog. It's the pan I used to make this shrimp orzo. The 12-inch size is ideal for two to four portions, and the enameled finish means no seasoning required-just easy cleanup with mild soap and a non-scratch sponge. You don't have to use cast iron for this recipe-any large, high-sided pan or skillet that's 11 or 12 inches in diameter will work.
Stainless Steel Frying Pan (12-inch): This is my everyday workhorse and my other top choice for cooking. It's perfectly sized for 1-4 people, super versatile, and great for both searing and simmering. I've owned it for over 15 years, and it still looks and works like new.
Non-Stick Fry Pan (12-inch): This is the only non-stick pan I own-big, sturdy, and easy to clean. It heats evenly, needs very little oil (even for eggs or salmon), and is deep and wide enough for most meals. My husband actually prefers this pan for its ease of use. To keep the coating in good shape, just avoid metal utensils, anything abrasive, and sudden temperature changes.
Storage and Reheating Tips
I personally do not like to refrigerate cream-based recipes like this creamy shrimp orzo, because when reheating, they invariably lose their texture, turning the cream sauce into something greasy. My recommendation is to make just enough so that your family can eat this dish right away, without any leftovers. If you do have some leftovers, here are my tips:
- Fridge. Store creamy shrimp orzo in an airtight container in the refrigerator for up to 3 days. I do not recommend freezing this dish as cream-based sauces don't freeze well.
- Reheat on the stovetop. Reheat this dish in a large, high-sided skillet on the stovetop on low-medium heat. When using this method, add a small amount of heavy cream, half-and-half, or milk to thin out the sauce when reheating.
- Reheat in the oven. Add refrigerated shrimp orzo to an oven-proof dish and reheat in the preheated oven at 350 F for about 20 or 30 minutes, until bubbly.
What to Serve with It
Because shrimp orzo features a rich and creamy sauce, I recommend serving it with a slice of crusty Italian bread to dip into the luscious creamy sauce. Also, serve a fresh salad - it always goes well with creamy pasta dishes. Here are my favorites:
- Tomato Cucumber Avocado Salad with Mozzarella and Basil Pesto
- Arugula Salad with Pears, Apples, and Cashews
- Holiday Spinach Salad with Cranberries, Mandarin Oranges, Pecans, and Honey Mustard Lime Dressing
- Cranberry Spinach Salad with Cashews and Goat Cheese and Lemon-Honey Poppy Seed Dressing
- Simple Spinach Salad with Pine Nuts, Parmesan Cheese
- Apple Spinach Salad
Shrimp Orzo (30-Minute, One-Pan Meal)
Ingredients
Shrimp
- 1 lb raw shrimp large, peeled, and deveined - 16 or 20 count per 1 pound of shrimp
- 1 teaspoon smoked paprika
- ½ teaspoon Italian seasoning (thyme, basil, oregano, rosemary)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 5 cloves garlic minced
- 2 tablespoons olive oil
Orzo and sauce ingredients
- ⅓ cup sun-dried tomatoes chopped
- 1 cup orzo uncooked
- 2 cups chicken stock
- ¼ teaspoon salt
- 14 oz artichoke hearts drained and chopped (1 can or about 1 cup)
- 4 oz fresh spinach
- 1 cup heavy cream
- salt and pepper
Instructions
How to sear the shrimp
- This recipe uses 1 lb of large raw shrimp (peeled and deveined) which usually means 16 or 20 count. Season the shrimp with smoked paprika, Italian seasoning, salt, and freshly ground black pepper.
- Heat 2 tablespoons of olive oil over medium-high heat in a large cast iron skillet or in a high-sided nonstick pan until hot. Add shrimp and minced garlic, and cook for about 2 minutes per side.
- Make sure the shrimp are not overcrowded to avoid steaming. You might have to work in batches. Remove shrimp to a plate.
How to cook orzo
- To the same, now empty, skillet, add chopped sun-dried tomatoes, 1 cup of uncooked orzo, and 1 tablespoon of olive oil. Cook the orzo on medium heat, stirring, for about 2 minutes until browned.
- Add 2 cups of chicken stock and ¼ teaspoon of salt. Bring to a boil, then reduce to a simmer (medium-low) and cook for about 5 or 10 minutes, occasionally stirring to prevent the orzo from sticking to the bottom of the pan, until the orzo is cooked through.
- Add spinach, artichokes, and cream. Stir everything on low-medium heat until the spinach wilts.
- Add seared shrimp to the skillet with the cream sauce. Simmer for about 2 minutes (or more), until everything is warmed through.
- Season with salt and pepper and more smoked paprika, if desired.
Notes
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist's advice.
I made this the other night and it is the gift that keeps giving when I reheat my leftovers. SO SO GOOD--and super easy to prepare after working all day.
Jenn, thank you so much for your rave review! ❤️
This was yummy and used up a lot of items in my pantry and fridge that needed to go. The orzo took more like 20-25 minutes to cook enough that it wasn't crunchy and ended up needing roughly another cup of broth along the way. I doubled the shrimp to use up a whole bag, and therefore the seasoning. Between that and the extra broth, it ended up too salty, but that is something I could control for if/when I make it again. Otherwise, great meal!
Tiffani, I am so glad you enjoyed it! Love that you used more shrimp - the more protein the better! 🙂 Some brands of orzo pasta do take longer to cook than others - I've noticed that, too.
What a winner!! This simple recipe packs a terrific flavor punch. I've made a few of your wonderful recipes, but this is probably my favorite. WOW. I made it exactly as directed and wouldn't change a thing. So, so good with minimal effort. This will be great for company in the future. Love your creativity!
Liz, your comment truly made my day! ❤️ Thank you for your rave review - it means so much to me! ❤️
I made this dish for dinner tonight and it was very good! Didn't have artichokes, but still delish!! Thank you for sharing, this is a keeper!
Rachelle, I am so happy you loved this dish! Thank you for taking the time to share your review! ❤️
SO good!!! I was so impressed!:)
Wow, thank you, Alissa! ❤️
Loved this dish. It took much longer because I bought raw shrimp that required peeling. But it is very tasty. Thank you..
Suzanne, I am so glad you liked it! ❤️❤️
This was delicious but way too rich for us.
It's definitely a rich dish. You can lighten it up using half-and-half or even whole milk. Orzo tends to expand the longer it cooks or sits, so the thinner milk products should work pretty well, too.
Julia, this was sooooo delicious. Creamy and yummy! Can you please tell me what brand artichoke hearts you use? My husband had an issue with the tough bits that were impossible to chew. Was I supposed to pick through them and take out the tough stems? Except for the tough artichoke pieces, this is a definite “keeper”. I feel confident that any of your recipes will be delicious. I look forward to making others! Thank you!
Mijette, I wished I remembered the brand! I do remember it was canned artichokes, possibly some common organic brand (because that's what my little grocery store usually has available).
So glad you loved this recipe - thank you for taking the time to share your wonderful review!!
I enjoyed this dish very much. great flavor and easy to make.
Michelle, I am so happy you loved this recipe! 🙂
Julia just made this for me and my wife for dinner came out perfect thanks for the recipe. Look forward on cooking more recipes in the future, already pinned 6 to try, Julia hope you and you family have a healthy and happy new year .
Bobby, thank you for your kind wishes! 🙂 Wishing you and your wife the best in 2024! 🙂 I hope you love the other recipes you try from my site!
I've made this dish twice now. It's fast becoming a favourite of ours. Nice and quick to make with no hassle. The second time i added parmesan, which made it richer but not a must IMO as it's good enough already. I like my orzo al dente as it adds a bit more texture to the dish.
Anthony, I am so glad this recipe has become a favorite! ❤️ I also like orzo (and all pasta for that matter!) al dente - it tastes so much better that way! 🙂
Dear Julia
Tried recipe tonight - sooo delicious -
Thanks so much
Aileen, I am so happy you loved it! Thank you for your wonderful review !❤️
love all your recipes, but this one is special, my late husband loved shrimp ans orzo was easy to eat , so I love this recipe, thanks for all of them
Marcy, so glad you loved this recipe! Thank you for appreciating my recipes! ❤️
I made this tonight but added chicken. It's a keeper!!
This is delicious with chicken, as well! Thank you for your review! ❤️
Shrimp Orzo was fantastic last night! My husband enjoyed making it and it is 5 star restaurant quality to make at home. All the ingredients and seasonings melded beautifully!
Betsy, I am so happy you and your husband loved this recipe. Thank you for your review and the 5-star rating! 🙂
It took a lot more chicken stock to get the orzo to a consistency that wasn’t too chewy. Which in turn made me add more seasoning.
I also added some shredded Parmesan cheese to this dish.
Was very good and will make again.
Thank you for this recipe!
Thank you so much for your feedback and the 5-star review! ❤️ I love the additon of Parmesan - so delicious! ❤️
We have a thing where we try a new food or meal each month. This month we chose artichokes. And we had never tried Orzo so we got 2 new foods and a new meal that turned our superb. I could only find marinated artichokes in oil I suggest you avoid this in this meal. It didn't ruin it just gave it a bit of a tang. I highly recommend this recipe. It is so easy to make and all the flavors blend together to perfection! I also added polish kielbasa browned the sausage then the shrimp. What a great flavor combo that creates! The only thing I'd change is to wait until the very last minutes to add the shrimp back in. I used gulf shrimp it is. Sweet and tender like I use to buy when the boats came in. This is. So easy I think it will be a regular meal here.~Debi
Debi, thank you for your helpful and detailed feedback! ❤️ I love that you added kielbasa to the shrimp - what a great combo!