One Pan Meal Shrimp Orzo with Fresh Veggies

Springtime at the Minneapolis Arboretum

One Pan Meal Shrimp Orzo with Fresh Veggies

Cook's Notes: This Italian-style dinner is made in one pan. Orzo, a small Italian pasta, is like risotto but much easier and quicker to assemble. Seared garlic shrimp and orzo are the perfect combo for a flavorful midweek meal. Advance prep helps in the assembly. The recipe was adapted from juliasalbum.com and serves 3-4. 

What to serve with it—Because shrimp orzo features a rich and creamy sauce, I recommend serving it with a slice of crusty Italian bread to dip into the luscious sauce. Also, serve a fresh salad—it always goes well with creamy pasta dishes.

Shrimp and Veggies

• 1 lb raw shrimp large, peeled, and deveined - 16 or 20 count per 1 pound of shrimp
• 1/4 teaspoon smoked paprika 
• ½ teaspoon Italian seasoning 
• Salt and pepper to taste 
• 4 cloves of garlic minced 
• 2 tablespoons butter
• 1 cup chopped broccoli
• 1 cup diced mini peppers, red and yellow

Orzo and sauce ingredients

• 1 cup orzo uncooked
• 1 tablespoon olive oil
• 2 cups chicken stock, low-sodium 
• ¼ teaspoon salt 
• Optional 14 oz artichoke hearts drained and chopped (1 can or about 1 cup)
• 4 oz fresh spinach, stems removed 
• 1 cup heavy cream 
• 3/4 cup grated Parmesan cheese
• 1/4 cup dry white wine 

How to sear the shrimp

• This recipe uses 1 lb of large raw shrimp (peeled and deveined) which usually means 16 or 20 count. Season the shrimp with smoked paprika, Italian seasoning, salt, and freshly ground black pepper.
• Heat 2 tablespoons of butter on medium-high heat in a large skillet until hot. Add in shrimp. minced garlic, broccoli and peppers. Cook shrimp for about 2 minutes per side, stirring veggies as shrimp cooks.
• To avoid steaming, make sure the shrimp are not overcrowded. You might have to work in batches. Remove the shrimp and veggies to a paper towel-lined plate.

How to cook orzo

• Wipe the skillet clean with a paper towel to the same empty pan. Add 1 cup of uncooked orzo and 1 tablespoon of olive oil. Cook the orzo on medium heat, stirring, for about 2 minutes until browned.
• Add 2 cups of chicken stock and ¼ teaspoon of salt. Bring to a boil, then reduce to a simmer (medium-low) and cook for about 5 or 10 minutes, occasionally stirring to prevent the orzo from sticking to the bottom of the pan until it is cooked through. Do not cover. 
• Add in torn spinach leaves and artichokes if using and cream. Stir everything on low-medium heat until the spinach wilts.
• Add seared shrimp and veggies back to the skillet with the cream sauce. 
• Stir in Parmesan cheese and wine.
• Simmer for about 2 minutes or until everything is warmed through.
• Season with salt and pepper and more smoked paprika, if desired.