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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.
Delicious! I substituted coconut milk for the cream in an effort to make it a bit healthier and it turned out great! Will definitely make again!
Thank you, Sara, for the feedback about using the coconut milk! Very helpful to everybody!
Hi! If using rice is the cooking time the same as with orzo?
Valli, if using jasmine rice (which takes about 12 - 15 minutes to cook), then yes. If using jasmine rice, after cooking it for 10 or 15 minutes, remove the pan from heat, cover it and let it rest for 10 more minutes so to let the rice finish cooking.
This turned out absolutely delicious and it took me exactly 30 minutes! I didn't have enough sun dried tomatoes, so added some roasted red pepper and we loved it. Thanks so much for this five star dish.
Thank you, Teena, for your 5-star review! 🙂 And, I love your addition of roasted peppers!
Turned out so good the first time that my husband requested that a make a double batch of it! The only thing I added was mushrooms. Thanks for a great recipe!!
Tonya, you are very welcome! I love the addition of mushrooms! 🙂
I made this recipe tonight and it was easy and delicious! I used cooked shrimp, as that is what I had on hand, but would definitely use raw shrimp next time.
Glad this recipe turned out well! Thank you, Beth, for taking the time to share your review on my site! 🙂
I just made this & wanted to write a review so that others may try this recipe. DO IT! If you want to impress someone with a delicious dish that you didn't have to spend a lot of time chopping & cleaning several dishes, this is it! It is delicious! I will definitely be making this again. I read a previous reviews that said it is restaurant worthy & that is what made me try it. And that is a good way to describe it, restaurant worthy.
Wow, Emily, thank you for your rave review! it means so much not only to other readers who are on the fence about trying this dish, but to me, too! 🙂
I am excited to make this recipe! When you suggest a cast iron pan what kind do you suggest? I ruined my Dutch oven which is enameled
Laura, this recipe does not have to be made in a cast iron pan, even though I did make it in one.
I use 12-inch Staub enameled cast iron skillet for recipes like this one all the time. I always heat the pan slowly on low-medium heat up to a medium heat. I usually never have to go higher than a medium heat even for searing because cast iron heats so well.
I never put it in a dishwasher. I let it soak for 30 minutes in hot water in a sink and then wash it with soap.
May I ask how did you ruin your Dutch oven?
This is delicious!!!! I made it tonight for dinner and everyone loved it! This is a restaurant-worthy recipe and I’ll be making this again in the future!!!!P
Paula, thank you for such a great review - I really appreciate it! ❤️❤️
This dish was sooo good! I cut the ingredients in half because I was only cooking for me and my husband and it was easily done. Wasn’t sure about the artichokes because I’ve only had them in a dip but I’m glad I didn’t stray from the recipe. Next time I will add scallops. Husband loved it! Thank you for sharing. It’s a keeper in my home.
Made this dish didn't have spinach but used mushrooms .absolutely delish..Def keeper
Elaine, so glad you liked it! 🙂
Thank you, Liz, for trying the recipe and glad it made you try artichokes in something else han a dip!! Scallops would be delicious, too!
Very tasty! I would add a bit more orzo next time, and definitely have some good bread to soak up the sauce.
Yes, this is delicious with a warm slice of good bread! 🙂
I made this last night and there's hardly any left! It's delicious will keep this recipe to make again! Easy and delicious! You won't be disappointed!
That's wonderful to hear, Terry! 🙂
Can you substitute the cream for half and half or even milk maybe? I'm on Weight Watchers and the cream will KILL me in points, even though I know it will be WAAAAy more delicious (as are all of your other recipes I've tried!)
Cindi, yes, you can definitely use half-and-half. Milk should work, too. Orzo releases so much starch as it cooks (and even as it rests hot) that either half-and-half or milk should work fine.
Can I use almond milk instead of heavy cream?
Pat, yes, you can. Keep in mind that almond milk is thinner than heavy cream, so add a smaller amount first, and then gradually more.
Using thinner milk should not be a problem with this recipe at all, because orzo release so much starch and absorbs liquid as it rests.
I often substitute evaporated milk for cream, as my husband won't touch something made with too much fat. I'm going to try this recipe with the evaporate milk - hope it'll come out well!
Beth, evaporated milk should work just fine here. I've had lots of feedback on similar recipes about successfully using evaporated milk!
What can i use besides orzo rice ?
Allison, rice or couscous would be a great choice here!
Thanks for asking this question! I had the same one.
Wonderful, I hope you found the answers you were seeking, Sue!
I made it as directed and it was delicious!! Better than I thought it would be and my husband loved it Would definitely make it again!!
Jeanine, I am so glad this recipe exceeded your expectations! ❤️
absolutely wonderful
Thank you so much, Steve!
This was AMAZING! I followed exactly which I rarely ever do, but I didn’t see a need to change anything.(although I did top each plate off a with a little parm because well… cheese!) It was so delicious! I will definitely be making this again! I have some scallops in the freezer so I might try it with those next time. Thanks for sharing!
Patty, thank you for taking the time to share this wonderful review - I so appreciate it! ❤️ This recipe will be delicious with scallops!
I used De Cecco orzo and the orzo did not turn out well. It needed a lot more broth and still was very small. What brand of orzo do you use? Thanks!
Madeline, I'm sorry to hear about that. I usually use the DeLallo and Davinci brands. I love the De Cecco brand, too, but I haven't tried their orzo yet.
HolaAny suggestions for substituting artichokes …not available where I,am in Mexico. Gracias
Darlene, just skip the artichokes, or use mushrooms. Another great option is bell peppers - cook them or use jarred cooked peppers.