Creamy Tuscan Shrimp Orzo Skillet

$- 1 lb large shrimp, peeled and deveined - 1 cup orzo pasta - 1 cup heavy cream - 2 cups vegetable or chicken broth - 1 cup sun-dried tomatoes, chopped - 2 cups fresh spinach - 3 cloves garlic, minced - 1 teaspoon Italian seasoning - Grated Parmesan cheese, for topping - Fresh basil leaves, for garnish In this Creamy Tuscan Shrimp Orzo Skillet, the main ingredients shine. First, the shrimp brings a sweet and savory flavor. Choosing large shrimp makes each bite juicy and satisfying. The orzo pasta adds a comforting texture that soaks up the sauce well. Heavy cream makes everything rich and smooth, perfect for a cozy meal. Next, we have the additional ingredients. Vegetable or chicken broth adds depth to the dish. The sun-dried tomatoes give a sweet and tangy kick, while fresh spinach adds color and nutrients. This blend of flavors creates a tasty experience. Seasonings and garnishes bring it all together. Minced garlic enhances the dish's aroma. Italian seasoning offers a hint of herbs that transport you to Italy. Topping with grated Parmesan cheese adds a nice salty bite. Finally, fresh basil leaves make the dish look beautiful and fresh. Overall, the ingredients in this recipe create a delightful harmony, making each bite memorable. {{ingredient_image_2}} To start, heat 1 tablespoon of olive oil in a large skillet over medium heat. Next, add 1 cup of orzo pasta. Toast the orzo for about 2-3 minutes. Stir it often until it turns light golden. This step gives the orzo a nice nutty flavor. Now, carefully pour in 2 cups of vegetable or chicken broth. Increase the heat slightly to bring it to a gentle simmer. Cook the orzo according to the package instructions. This usually takes about 8-10 minutes. Stir occasionally to prevent it from sticking to the skillet. While the orzo cooks, take a separate pan. Heat a little olive oil over medium heat. Add 1 pound of peeled and deveined shrimp. Season them with salt, pepper, and 1 teaspoon of Italian seasoning. Cook for about 2-3 minutes on each side. The shrimp will turn pink and opaque when they are done. Once cooked, remove the shrimp from the pan and set them aside. In the same skillet with the cooked orzo, lower the heat to medium-low. Add 3 cloves of minced garlic and sauté for about 1 minute. You want the garlic to become fragrant but not burn. Pour in 1 cup of heavy cream. Let it come to a gentle simmer. This allows all the flavors to mix. Next, stir in 1 cup of chopped sun-dried tomatoes and 2 cups of fresh spinach. Keep stirring until the spinach wilts down. Finally, gently fold in the sautéed shrimp. Make sure everything is well combined for a rich, creamy dish. To cook orzo just right, follow these steps. First, toast the orzo in olive oil. This brings out a nutty flavor. Keep stirring for about 2-3 minutes until it turns light golden. Next, add broth slowly. Stir often to prevent the orzo from sticking together. Cooking time is key. Follow the package instructions and check for al dente. This helps keep your orzo firm and tasty. Adjusting flavors can enhance your dish. Start with the basic salt and pepper. Taste as you go. If you want more flavor, add more Italian seasoning. Want a little heat? A pinch of red pepper flakes works great. For a fresh touch, squeeze some lemon juice before serving. This adds brightness to the creamy sauce. Presentation makes your dish shine. Use shallow white bowls to show off the colors. Top each serving with freshly grated Parmesan cheese. Add a basil leaf for a pop of green. You can also drizzle a bit of olive oil on top for shine. These small touches make your Creamy Tuscan Shrimp Orzo Skillet look fancy and inviting! Pro Tips Perfectly Cooked Shrimp: Avoid overcooking shrimp by removing them from the heat as soon as they turn pink and opaque; they will continue to cook slightly from residual heat. Flavor Boost: Enhance the cream sauce by adding a splash of white wine or a squeeze of lemon juice for brightness and depth of flavor. Orzo Cooking Tip: Stir the orzo frequently while it cooks in the broth to prevent it from sticking together and ensure even cooking. Garnish Smart: For a fresh finish, add extra basil and a drizzle of high-quality olive oil just before serving to elevate the dish's presentation and flavor. {{image_4}} You can switch shrimp for chicken or tofu. If you choose chicken, use bite-sized pieces. Cook them until golden brown for about 4-5 minutes. For tofu, use firm or extra-firm. Cube it and sauté until crisp. Both options give you a tasty dish. To make this dish lighter, try whole wheat orzo. It adds fiber and nutrients. You can also swap heavy cream for low-fat cream. This change keeps the creaminess while cutting fat. Your meal stays rich without the extra calories. Add lemon zest for a fresh twist. It brightens the dish and adds zing. Red pepper flakes bring heat and depth. You can start with a pinch and adjust to your taste. Both options make the dish more exciting and flavorful. Store the creamy Tuscan shrimp orzo in an airtight container. Let it cool down first. Place it in the fridge within two hours of cooking. This will keep the dish fresh. It can last for up to three days in the fridge. When you are ready to eat, just reheat it on the stove or in the microwave. To freeze this dish, first let it cool completely. Then, transfer it to freezer-safe bags or containers. Squeeze out as much air as possible. Label with the date and freeze. For best taste, use it within three months. To reheat, thaw in the fridge overnight. Then, warm it on low heat, stirring often. Add a splash of broth or cream to help it come back to life. The creamy Tuscan shrimp orzo is best when fresh. However, you can store leftovers for up to three days in the fridge. If frozen, use it within three months. After that, the quality may decline. Always check for off smells or changes in texture before eating. Safe storage ensures you enjoy this dish at its best! Yes, you can. Use alternatives like Greek yogurt or coconut milk. Both give a creamy texture without heavy cream. If you want a lighter taste, you can use low-fat milk. Just remember, the dish might not be as rich, but it will still be tasty. Look for color and texture. Cooked shrimp turn pink and opaque. They should curl into a C shape. If they stay straight, they may be overcooked. Usually, shrimp take about 2-3 minutes on each side. Keep an eye on them to avoid overcooking. Yes, you can. Prepare the dish and let it cool down. Store it in an airtight container in the fridge. It stays fresh for about three days. When you want to eat it, reheat in a skillet over medium heat. Add a splash of broth to keep it creamy. This blog post covered a creamy shrimp and orzo dish. I shared key ingredients, like shrimp, orzo, and sun-dried tomatoes, which enhance flavor. You learned step-by-step cooking instructions, tips for the perfect orzo, and presentation ideas to impress others. We discussed variations to suit your taste and storage tips for leftovers. Enjoy getting creative in the kitchen. This dish can be simple or fancy, based on your needs. You have many options to make it your own!$

Creamy Tuscan Shrimp Orzo Skillet

A delicious one-pan dish featuring shrimp, orzo pasta, and a creamy sauce with sun-dried tomatoes and spinach.

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Course Main Course

Cuisine Italian

Servings 4

Calories 500 kcal

Ingredients

1 lb large shrimp, peeled and deveined
1 cup orzo pasta
2 cups vegetable or chicken broth
1 cup heavy cream
1 cup sun-dried tomatoes, chopped
2 cups fresh spinach
3 cloves garlic, minced
1 teaspoon Italian seasoning
1 tablespoon olive oil
to taste salt and pepper
for topping Grated Parmesan cheese
for garnish Fresh basil leaves

Instructions

Start by heating 1 tablespoon of olive oil in a large skillet over medium heat. Add the orzo pasta to the skillet and toast it for approximately 2-3 minutes, stirring frequently until it achieves a light golden color.
Carefully pour in the vegetable or chicken broth and increase the heat to bring it to a gentle simmer. Cook the orzo according to the package instructions until it is al dente, which usually takes about 8-10 minutes. Be sure to stir occasionally to prevent sticking.
While the orzo is cooking, take a separate pan and heat a small amount of olive oil over medium heat. Add the peeled and deveined shrimp to the pan, seasoning them with salt, pepper, and Italian seasoning. Cook for about 2-3 minutes on each side until the shrimp turn pink and opaque. Remove the shrimp from the pan and set aside.
In the same skillet with the cooked orzo, reduce the heat to medium-low. Add the minced garlic and sauté for about 1 minute, or until fragrant. Pour in the heavy cream and let it come to a gentle simmer, allowing the flavors to meld together.
To the skillet, add the chopped sun-dried tomatoes and fresh spinach, stirring until the spinach wilts. Then, gently fold in the sautéed shrimp, ensuring everything is well combined.
Taste the creamy mixture and adjust the seasoning with additional salt and pepper, if desired. Allow the dish to cook for another 2-3 minutes, ensuring everything is heated through and well mixed.
Remove the skillet from heat. Serve the dish warm, generously garnished with freshly grated Parmesan cheese and a sprinkle of fresh basil leaves for an aromatic finish.

Notes

For a stunning presentation, serve in shallow white bowls and top with a basil leaf and extra Parmesan.

Keyword creamy, one pan, orzo, shrimp, skillet