Ingredients
- Shrimp:
- 1 lb large shrimp (21/25 count), thawed, peeled, deveined, tails removed
- ½ tsp Italian seasoning
- ¼ tsp kosher salt
- ¼ tsp black pepper
- Base:
- 4 tbsp olive oil, divided
- 1 medium shallot, finely chopped (about ¼ cup)
- 4 cloves garlic, minced
- ½ cup sun-dried tomatoes, drained and julienned
- Pasta:
- 8 oz orzo pasta (about ½ box)
- 1 tsp Italian seasoning
- 2½ cups chicken stock
- Finish:
- 3 cups fresh baby spinach (about 4 oz)
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese
- Salt and pepper, to taste
Instructions
- Season Shrimp: In a bowl, pat shrimp dry with paper towels. Add ½ tsp Italian seasoning, ¼ tsp kosher salt, and ¼ tsp black pepper. Toss to coat and set aside.
- Cook Shrimp: In a large 10-inch skillet, heat 2 tbsp olive oil over medium-high. Add shrimp and sauté for about 3 minutes, flipping halfway, until just pink. Remove to a plate and cover to keep warm.
- Sauté Aromatics: Lower heat to medium. Add remaining 2 tbsp olive oil. Sauté shallot and garlic for 2 minutes, until softened.
- Add Tomatoes & Orzo: Stir in sun-dried tomatoes and 1 tsp Italian seasoning. Add dry orzo and chicken stock. Cook 5–8 minutes, stirring constantly to prevent sticking.
- Finish Base: Stir in spinach in batches until wilted. Add heavy cream and half of the Parmesan cheese. Mix well.
- Combine: Return shrimp to skillet and simmer for 5 more minutes to meld flavors.
- Serve: Remove from heat, sprinkle with remaining Parmesan, and serve warm.
Notes
- Use pre-cooked shrimp for a shortcut, but reduce sauté time accordingly.
- Orzo can be swapped for small pasta shapes or rice if needed—adjust liquid as required.
- Fresh basil makes a lovely garnish for added flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 281
- Sugar: 2g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 145mg
