Creamy Shrimp with Orzo
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.
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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