Those who have tried Creamy Tomato and Shrimp Orzo in an One Pan love its flavor. We’ve prepared a recipe for this delicious dish. Try it now!
One-Pan Creamy Tomato Shrimp Orzo Ingredients
- 1 tsp Italian seasoning (see note),
- 400 g jumbo shrimp, peeled and deveined,
- ¼ tsp salt, or to taste (it will depend on the salt in your Italian seasoning),
- 1 tbsp extra-virgin olive oil,
- ¼ tsp pepper, or to taste,
- 1 tsp Italian seasoning (see note),
- ½ tsp onion powder,
- ½ tsp garlic powder.
Orzo:
- ¼ cup finely chopped parsley,
- 2 tbsp extra-virgin olive oil,
- • ¼ cup grated Parmesan cheese,
- 3 cloves garlic, finely chopped,
- 2 cups loosely packed spinach,
- 1 medium tomato, such as Roma or heirloom, roughly chopped,
- ¼ tsp pepper,
- ¼ cup heavy cream,
- 1 tbsp tomato paste,
- 1 tsp salt, or to taste (it will depend on the salt in your Italian seasoning),
- 2 cups loosely packed spinach,
- ½ tsp Italian seasoning,
- 3 cups chicken or vegetable broth,
- 1¼ cups (230 g) orzo.
How to Make One-Pan Creamy Tomato Shrimp Orzo?
In a small bowl, combine the shrimp, olive oil, salt, pepper, garlic powder, onion powder, and Italian seasoning. Stir well to coat the shrimp evenly. Add the shrimp to a large skillet over medium heat and cook for about 1 minute, until the bottoms are lightly browned and the edges start to pink. Turn the shrimp over and continue cooking for 1–2 minutes, until fully opaque.
Then remove and set aside. In the same pan, add the olive oil and garlic. Cook, stirring constantly, until the garlic is fragrant and lightly golden, about 20 seconds. Add the tomatoes and cook, stirring occasionally, until their juices evaporate, about 3–4 minutes. Stir in the tomato paste and cook, stirring constantly, until it begins to darken, about 30 seconds. Add the salt, pepper, and Italian seasoning, then stir to combine. Add the orzo and toast it in the pan for about 1 minute while stirring. Then pour in the broth, reduce to medium-low heat, and simmer, stirring occasionally, until al dente, 10–12 minutes. Stir in the spinach and cream, then return the shrimp to the pan. (The orzo will continue to absorb liquid as it rests.)
Sprinkle with Parmesan and parsley before serving.
