This Creamy Shrimp with Orzo recipe is perfect for beginners because it’s a no-fuss, quick-and-healthy meal that feels gourmet but comes together in 30 minutes. You’ll build flavors right in the pan and learn how to layer textures and colors in a dish—without needing fancy equipment or expert skills.
Why This Recipe is Special:
What makes this Creamy Shrimp with Orzo dish shine is its balance. You’ve got tender shrimp, creamy pasta, and bursts of brightness from sun-dried tomatoes and greens. It’s hearty enough to satisfy but light enough to keep you feeling good afterward. Plus, you’ll only need one pan, which means less cleanup and more time to enjoy dinner. And because we’re using pantry staples and flexible ingredients, it’s easy to customize based on what you have.
Ingredients and Preparation:
Shrimp
Adds lean protein and cooks quickly, making it ideal for fast meals. Use peeled and deveined shrimp for convenience. Want a twist? Try scallops, salmon chunks, or even cubed tofu for a vegetarian version.
Orzo Pasta
Looks like rice but cooks like pasta. It’s creamy and starchy, perfect for soaking up sauce. If you can’t find orzo, substitute with couscous, arborio rice, or even small shells.
Garlic
Aromatic and punchy, garlic infuses the shrimp and pasta with deep flavor. Fresh is best, but garlic powder works in a pinch.
Sun-Dried Tomatoes
These add a sweet, tangy punch and chewy texture. Use the oil-packed kind for bonus flavor. No sun-dried tomatoes? Try roasted red peppers or cherry tomatoes.
Spinach
Wilts beautifully into the dish and boosts fiber and iron. Frozen spinach is totally fine—just drain it well. Kale or arugula also work.
Artichoke Hearts
They bring an earthy, slightly tangy bite that balances the creaminess. Optional, but highly recommended. Canned or jarred versions are easiest.
Olive Oil
Used to sauté and flavor the base of the dish. If needed, swap with avocado oil or even a little butter.
Heavy Cream
Turns the orzo into a luscious, velvety pasta. You can use half-and-half or a dairy-free alternative like coconut cream or cashew milk.
Chicken Broth
Used to cook the orzo and add depth. Veggie broth or water with a bouillon cube also work.
Seasonings: Smoked Paprika, Italian Seasoning, Salt, Pepper
Smoky, herby, and warming—these add complexity to simple ingredients. Adjust based on your spice rack.
Ingredients:
- 1 lb large raw shrimp, peeled and deveined
- 1 teaspoon smoked paprika
- ½ teaspoon Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 5 cloves garlic, minced
- 2 tablespoons olive oil
- 1 cup uncooked orzo
- 2 cups chicken stock
- ½ cup sun-dried tomatoes, chopped
- 2 cups fresh spinach
- 1 cup artichoke hearts, chopped
- ½ cup heavy cream
Directions:
- Season shrimp with smoked paprika, Italian seasoning, salt, and pepper.
- In a large skillet, heat olive oil over medium-high heat. Add shrimp and garlic, cooking for 2 minutes per side. Remove shrimp to a plate.
- In the same skillet, add sun-dried tomatoes and orzo. Cook for 2 minutes, stirring.
- Add chicken stock and bring to a boil. Reduce to a simmer and cook until orzo is tender, about 10 minutes.
- Stir in spinach, artichokes, and cream. Cook until spinach wilts.
- Return shrimp to skillet. Simmer until heated through. Season with additional salt, pepper, and smoked paprika if desired.
Beginner Tips and Notes
- Shrimp Overcooked? If your shrimp turned rubbery, they were likely cooked too long. They’re done once they turn pink and curl slightly.
- Orzo Sticking? Stir occasionally during cooking and use a nonstick or heavy-bottomed pan.
- No Cream on Hand? Use milk and stir in a little flour or cornstarch for thickness.
- Time-Saver Tip: Buy pre-peeled shrimp and jarred minced garlic to shave off prep time.
- No orzo? Tiny pasta like ditalini, Israeli couscous, or even rice can sub in, just adjust cooking time and liquid as needed.
Serving Suggestions:
This dish pairs wonderfully with:
- A crusty baguette to scoop up every bit of the creamy sauce
- A simple green salad with lemon vinaigrette to cut through richness
- A drizzle of balsamic glaze or a sprinkle of Parmesan for a flavor kick
Storage Tips:
Store leftovers in an airtight container in the fridge for up to 2 days. To reheat, add a splash of broth or milk to loosen the sauce and warm gently on the stove or in the microwave. Cream-based sauces don’t freeze well, so enjoy it fresh if you can.
Final Thoughts: You’ve Got This:
Cooking doesn’t have to be intimidating. This easy sheet pan dinner-style skillet meal is your ticket to something quick, hearty, and honestly impressive. Whether you’re feeding yourself, your family, or looking to impress someone special, this lemon herb shrimp orzo recipe delivers.
FAQ About Creamy Garlic Shrimp Orzo:
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp work perfectly. Just make sure they’re fully thawed and patted dry before cooking to avoid extra moisture in the pan.
What can I substitute for heavy cream to make it lighter?
You can use half-and-half for a lighter version or go dairy-free with coconut milk or cashew milk. Keep in mind, the sauce may be slightly thinner.
Is orzo gluten-free?
Traditional orzo is made from wheat, so it’s not gluten-free. However, there are gluten-free orzo options made from corn or rice—just check the label.
Can I add more vegetables to this dish?
Absolutely. Mushrooms, asparagus, bell peppers, or even peas are great add-ins. Just sauté them lightly before adding to the orzo.
More Recipe Suggestions:
Baked Lemon Rosemary Chicken Meatballs and Creamy Orzo
Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce
Creamy Ricotta Chicken and Orzo Skillet
Creamy Shrimp with Orzo
Equipment
- Large Skillet (I prefer cast-iron, it goes from stove/oven to table)
Ingredients
- 1 lb. large raw shrimp peeled and deveined
- 1 teaspoon smoked paprika
- ½ teaspoon Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 5 cloves garlic minced
- 2 tablespoons olive oil
- 1 cup uncooked orzo
- 2 cups chicken stock
- ½ cup sun-dried tomatoes chopped
- 2 cups fresh spinach
- 1 cup artichoke hearts chopped
- ½ cup heavy cream
Instructions
- Season shrimp with smoked paprika, Italian seasoning, salt, and pepper.
- In a large skillet, heat olive oil over medium-high heat. Add shrimp and garlic, cooking for 2 minutes per side. Remove shrimp to a plate.
- In the same skillet, add sun-dried tomatoes and orzo. Cook for 2 minutes, stirring.
- Add chicken stock and bring to a boil. Reduce to a simmer and cook until orzo is tender, about 10 minutes.
- Stir in spinach, artichokes, and cream. Cook until spinach wilts.
- Return shrimp to skillet. Simmer until heated through. Season with additional salt, pepper, and smoked paprika if desired.
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