One Pot "Marry Me" Shrimp and Orzo Pasta
Freshly sautéed juicy shrimp in a flavor-packed tuscan inspired sun-dried tomato cream sauce with orzo and spinach.
Servings 4
Calories 547kcal
Equipment
- 3 quart saute pan with lid
Ingredients
- 1 pound shrimp thawed, drained and patted dry
- 2 tablespoons sun-dried tomato oil reserved from the jar
- kosher salt
- freshly ground black pepper
- 1 teaspoon smoked paprika
- 2 tablespoons butter
- 4 cloves garlic minced
- 1/4 teaspoon crushed red chili pepper flake
- 3 cups low sodium chicken broth
- 1/4 cup heavy cream
- 8 oz orzo about 2 cups of uncooked orzo pasta
- 1 teaspoon Italian Seasoning
- 1/2 cup sun-dried tomatoes drained and julienned
- 1/2 cup parmesan cheese
- 2 cups baby spinach
- Minced Fresh Parsley or Sliced Basil Leaves for garnish
Instructions
- Toss shrimp with sun-dried tomato oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and smoked paprika. Sauté over medium heat just until shrimp have turned pink and are cooked through. Remove from pan and set aside to be added back in later. If the shrimp has released any water into the pan after cooking, drain and quickly wipe dry.
- Add butter to pan and let melt. Once melted, sauté garlic and crushed red pepper for about two minutes over medium heat. Add chicken broth, heavy cream, sun-dried tomatoes, orzo, Italian seasoning, 1/4 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper to pan and bring to a simmer. Reduce heat to low, cover and cook for about 10 minutes or until orzo is tender.
- Once orzo is tender, stir in parmesan and spinach. Adjust seasoning to taste. Add shrimp to pan and sprinkle with parsley.
Nutrition
Calories: 547kcal | Carbohydrates: 57g | Protein: 42g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 223mg | Sodium: 444mg | Potassium: 1306mg | Fiber: 5g | Sugar: 8g | Vitamin A: 2368IU | Vitamin C: 18mg | Calcium: 299mg | Iron: 4mg