This Creamy Garlic Shrimp & Orzo is a sophisticated, one-pan wonder that is perfect for a special date night or a high-end family dinner. The dish features large, juicy shrimp seasoned with smoked paprika and Italian herbs, served over a bed of orzo that has been simmered in a rich, sun-dried tomato and artichoke cream sauce.
With its vibrant colors and Mediterranean-inspired flavors, this recipe looks impressive but is surprisingly straightforward to prepare. The toasted orzo absorbs the chicken stock and cream, creating a texture similar to risotto but with much less effort.
Recipe Details
- Flavor Profile: Savory and garlicky with a smoky kick from paprika, balanced by the tang of sun-dried tomatoes and the buttery richness of heavy cream.
- Texture: Tender, snappy shrimp paired with creamy, “al dente” orzo and soft artichoke hearts.
- Time: 15 minutes prep, 20 minutes cook time.
- Difficulty: Intermediate (requires batch-cooking and heat management).
What You’ll Need
To make this recipe, you will need a large cast-iron skillet or a high-sided non-stick pan. Cast iron is preferred for getting a superior sear on the shrimp. You will also need a plate to hold the cooked shrimp and a sturdy spatula for stirring the orzo to prevent sticking.
Ingredient Notes
- Large Shrimp: Use a 16 or 20 count per pound. Large shrimp stay juicier during the searing process. Ensure they are peeled and deveined before you start.
- Orzo: This is a small, rice-shaped pasta. Toasting it in olive oil before adding liquid is a crucial step that adds a nutty depth to the dish.
- Sun-Dried Tomatoes: These provide concentrated bursts of sweetness and acidity. If they are packed in oil, you can use a teaspoon of that oil to sauté the orzo for extra flavor.
- Artichoke Hearts: Canned or jarred artichoke hearts work best. Drain them thoroughly and give them a rough chop.
- Heavy Cream: This creates the signature “creamy” base. For a slightly lighter version, you can use half-and-half, but the sauce will be thinner.
Add-ins and Substitutions
- Wine: Deglaze the pan with 1/4 cup of dry white wine (like Pinot Grigio) after toasting the orzo and before adding the chicken stock for an extra layer of complexity.
- Spice: Add a pinch of red pepper flakes to the garlic if you want a spicy “Shrimp Fra Diavolo” vibe.
- Cheese: Stir in 1/2 cup of freshly grated Parmesan cheese at the very end for more saltiness and a thicker sauce.
- Protein: This sauce also works beautifully with sliced chicken breast or scallops.
How to Make Creamy Garlic Shrimp & Orzo
- Season the Shrimp: In a bowl, toss the raw shrimp with smoked paprika, Italian seasoning, 1/4 teaspoon salt, and black pepper until evenly coated.
- Sear the Shrimp: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the shrimp and minced garlic. Cook for about 2 minutes per side until the shrimp are pink and opaque. Note: Work in batches if necessary to avoid overcrowding, which causes the shrimp to steam rather than sear. Transfer the cooked shrimp to a plate and set aside.
- Toast the Orzo: In the same skillet (don’t wash it!), add 1 tablespoon of olive oil, the uncooked orzo, and the chopped sun-dried tomatoes. Cook on medium heat for about 2 minutes, stirring constantly, until the orzo is lightly browned and fragrant.
- Simmer: Pour in 2 cups of chicken stock and 1/4 teaspoon of salt. Bring to a boil, then reduce the heat to medium-low. Simmer for 5 to 10 minutes, stirring occasionally to prevent the orzo from sticking to the bottom, until the liquid is mostly absorbed and the orzo is tender.
- Build the Sauce: Stir in the chopped artichoke hearts, fresh spinach, and heavy cream. Continue to stir over medium-low heat until the spinach has completely wilted into the sauce.
- Combine: Add the seared shrimp (and any juices from the plate) back into the skillet. Simmer for another 2 minutes until everything is hot and the sauce has thickened slightly.
- Final Seasoning: Taste the sauce. Add more salt, pepper, or a dusting of smoked paprika if desired. Serve immediately.
Pro Tip: If the orzo absorbs the liquid too quickly and isn’t quite tender yet, add an extra 1/4 cup of chicken stock or water and continue to simmer for a minute longer before adding the cream.
Recipe Tips
- Garlic Management: Garlic can burn quickly at medium-high heat. If you notice it browning too fast while searing the shrimp, turn the heat down slightly.
- Artichoke Prep: Pat the artichoke hearts dry with a paper towel after draining. This prevents excess water from thinning out your creamy sauce.
- One-Pan Cleanup: Because the orzo is cooked directly in the skillet with the stock and cream, it releases starches that naturally thicken the sauce, making it extra velvety.
FAQs
- Can I use frozen shrimp? Yes, just make sure they are completely thawed and patted dry with paper towels before seasoning.
- How do I store leftovers? Keep in an airtight container in the fridge for up to 2 days.
- How do I reheat this? Orzo continues to soak up liquid as it sits. When reheating, add a splash of water or milk to the pan to loosen the sauce back up.
Serving Suggestions
- Vegetables: Serve with a side of roasted asparagus or a crisp Caesar salad.
- Bread: A piece of crusty French bread or garlic crostini is perfect for soaking up the leftover cream sauce.
Creamy Garlic Shrimp & Orzo
- Total Time: 35 minutes
- Yield: 4 Servings 1x
Description
This Creamy Garlic Shrimp & Orzo is a sophisticated, one-pan wonder. Featuring juicy shrimp seasoned with smoked paprika and Italian herbs over a bed of orzo simmered in a rich sun-dried tomato and artichoke cream sauce.
Ingredients
The Shrimp
- 1 lb raw large shrimp (16–20 count), peeled and deveined
- 5 cloves garlic, minced
- 2 tablespoons olive oil
- Spice Blend: 1 tsp smoked paprika, 1/2 tsp Italian seasoning, 1/4 tsp each salt/pepper
The Orzo & Cream Sauce
- 1 cup orzo, uncooked
- 1/3 cup sun-dried tomatoes, chopped
- 1 tablespoon olive oil
- 2 cups chicken stock
- 1 can (14 oz) artichoke hearts, drained and chopped
- 4 oz fresh spinach
- 1 cup heavy cream
- 1/4 teaspoon salt
Instructions
Season & Sear: Toss shrimp with spices. Sauté in oil with garlic for 2 mins per side until opaque. Set aside.
Toast Orzo: In the same skillet, cook orzo and sun-dried tomatoes in oil for 2 mins until fragrant.
Simmer: Add chicken stock and salt. Simmer 5–10 mins until liquid is mostly absorbed.
Build Sauce: Stir in artichokes, spinach, and heavy cream until spinach wilts.
Combine: Add shrimp back to the skillet. Simmer 2 mins until sauce thickens. Serve hot.
Notes
Toasting is Key: Developed nuttiness separates good orzo from great orzo.
Liquid Management: If orzo is too firm and liquid is gone, add 1/4 cup extra stock.
Shrimp Crowding: Sear in batches if needed to ensure a golden crust rather than steaming.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: One-Pan / Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 580
- Sugar: 5g
- Sodium: 940mg
- Fat: 36g
- Saturated Fat: 16g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 245mg
Keywords: creamy garlic shrimp, orzo recipes, one pan shrimp dinner, mediterranean orzo, sun dried tomato shrimp, 30 minute date night dinner, creamy artichoke pasta
