What is Tuscan Shrimp Orzo Skillet made of?

It’s a one-pan dish made with seasoned shrimp, orzo pasta, sun-dried tomatoes, baby spinach, garlic, shallots, and a creamy parmesan sauce. Everything cooks in one skillet for easy prep and cleanup.

Can I use a different type of pasta?

Yes, but orzo works best because it cooks quickly and soaks up all the flavorful sauce. If you substitute, stick to other small pastas like ditalini or couscous. You’ll need to adjust the cooking time and liquid ratio.

Can I make this recipe dairy-free?

Absolutely. Use a plant-based cream substitute (like oat or almond cream) and vegan parmesan. While the flavor may vary slightly, the creamy texture will still be satisfying.

Is Tuscan Shrimp Orzo Skillet healthy?

It can be. Shrimp is a lean protein, and the dish contains leafy greens, healthy fats, and moderate carbs. You can lighten it further by using less cream or replacing it with a dairy-free alternative, and opt for whole wheat orzo if available.

Tuscan Shrimp Orzo Skillet – The Best One-Pan Dinner You’ll Ever Make

Description

Tuscan Shrimp Orzo Skillet is a creamy, one-pan seafood dinner ready in 30 minutes. Try this easy recipe for your next weeknight win!

Ingredients

Scale

1– pound large 21/25 shrimp thawed, peeled, deveined and tails removed
½ teaspoon Italian seasoning
¼ teaspoon kosher salt
¼ teaspoon black pepper
4 tablespoons olive oil divided
1 medium shallot chopped fine (approximately ¼ cup chopped shallot)
4 cloves fresh garlic minced
½ cup sun-dried tomatoes drained & julienned
1/2 box orzo pasta dry/ uncooked (approximately 8 ounces digital weight)
1 teaspoon Italian seasoning
2 ½ cups chicken stock
4 oz fresh baby spinach approximately 3 cups
½ cup heavy cream
¼ cup grated Parmesan cheese
Salt and Pepper as needed to taste

Instructions

In a large glass mixing bowl, add the shrimp and pat the dry with paper towels. Add in the ½ teaspoon Italian seasoning, ¼ teaspoon kosher salt and ¼ teaspoon black pepper. toss to coat in the seasoning. Set aside.
In a large 10 inch skillet add half of the olive oil (2 tablespoons) and heat over medium to medium high heat for 1 minute. Add the seasoned shrimp to the heated oil and saute for about 3 minutes, flipping over halfway through until they start to look pink. Remove the seared shrimp to a plate and cover to keep warm.
Reduce the temperature to medium and add the remaining 2 tablespoons of olive oil, and heat for 1 minute. Add the chopped shallot and garlic and cook for about 2 minutes until just softened.
Add the sun-dried tomatoes, Italian seasoning, and mix together.
Add the dry orzo pasta and the chicken stock and cook over medium heat for 5 to 8 minutes. Stirring constantly using a wooden spoon or spatula to keep the orzo from sticking to the pan.
Add the spinach in batches and stir in to combine. Then, add the heavy cream and ½ of the Parmesan cheese and stir together well.
Add the sauteed shrimp and simmer for a final 5 minutes to allow the flavors to come together.
Remove the skillet from the heat, then garnish with the remaining Parmesan cheese and serve.

Notes

We used the shrimp size 21/25 for this; a different size can be used but you will have to adjust the cooking time.
Frozen spinach can also be used but thaw first and squeeze out any extra liquid.
Leftovers/Storage: Refrigerate leftovers in an airtight container. This recipe can be enjoyed for up to 3 days after cooking.
Reheating instructions: In a microwave-safe dish, reheat the leftovers at 50-60% power for 2-3 minutes, until warmed through.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dinner
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 281kcal
Sugar: 6g
Sodium: 750mg
Fat: 20g
Saturated Fat: 7g
Unsaturated Fat: 10g
Trans Fat: 0.01g
Carbohydrates: 10g
Fiber: 1g
Protein: 16g
Cholesterol: 124mg

Keywords: Tuscan Shrimp Orzo Skillet