One Pot Creamy Sun-Dried Tomato Shrimp and Orzo
This amazing pasta and orzo dish features a creamy sauce and bites of sun-dried tomato for the perfect balance of comforting flavors!
Servings: 4
Ingredients
- 1 pound large shrimp (peeled and deveined, fresh or frozen and thawed)
- 1 tablespoon minced garlic
- 1 ½ cups orzo pasta (uncooked)
- 3 cups vegetable broth
- ½ cup sun-dried tomatoes, sliced
- ½ cup heavy cream
Instructions
- Heat 1 tablespoon of the oil from the sun-dried tomato jar in a deep skillet over medium-high heat. Season the shrimp with salt and pepper and sear for 1–2 minutes per side until pink. Remove shrimp from the pan and set aside.1 pound large shrimp
- In the same pan (no need to wash it), add the minced garlic and the dry orzo. Stir for 1 minute until the orzo smells slightly nutty and the garlic is fragrant.1 tablespoon minced garlic, 1 ½ cups orzo pasta
- Pour in the broth and the sun-dried tomatoes. Bring to a boil, then turn the heat down to low. Cover and simmer for 8–10 minutes, or until the orzo has absorbed most of the liquid.3 cups vegetable broth, ½ cup sun-dried tomatoes, sliced
- Stir in the cream. The remaining liquid and the cream will thicken into a sauce.½ cup heavy cream
- Fold the cooked shrimp back into the creamy orzo. Let it sit for 1 minute to warm through.
Notes
Prep Tips:
- Pat the shrimp dry before cooking so they sear nicely instead of steaming.
- Don’t overcook the shrimp. They only need 1-2 minutes per side and will finish warming later in the sauce.
- Stir occasionally while the orzo simmers to prevent sticking, especially toward the end when the liquid is mostly absorbed.
Variation Suggestions:
- You can swap the shrimp for cooked chicken or even scallops if you prefer.
- You can substitute chicken broth for the vegetable broth.
- You can substitute full-fat Greek yogurt or even half-and-half for the heavy cream.
- Add a handful of fresh spinach at the end for extra color and nutrition.
- If desired, stir in grated Parmesan for an even richer, cheesier sauce.
Serving Suggestions:
- Serve with a sprinkle of fresh parsley or basil for garnish.
- Pair with a simple green salad or roasted vegetables.
- Add warm crusty bread to soak up the creamy sauce.
Storage Info for Leftovers:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave, adding a splash of water or broth to loosen the sauce if needed.
- Avoid overcooking the shrimp when reheating, as they can become tough.
Nutrition
Calories: 438kcal | Carbohydrates: 54g | Protein: 26g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 177mg | Sodium: 1373mg | Potassium: 761mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1137IU | Vitamin C: 6mg | Calcium: 111mg | Iron: 2mg
