This Creamy Tuscan Shrimp Orzo is rich, comforting, and packed with bold, sun-drenched flavors. I simmer tender orzo in a creamy garlic-Parmesan sauce, then stir in sautéed shrimp, sun-dried tomatoes, and spinach for a one-pan meal that feels both elegant and satisfying. It’s like a Tuscan-inspired risotto—only easier and faster.
Why You’ll Love This Recipe
I love this dish because it brings together everything I want in a comforting dinner: juicy shrimp, creamy pasta, and bold Italian flavors all in one pot. The orzo cooks right in the sauce, soaking up all the flavor, and the shrimp makes it feel a little luxurious. It’s perfect for weeknights when I want something cozy but special, and it always hits the spot.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Orzo pasta
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Shrimp (peeled and deveined)
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Olive oil or butter
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Garlic (minced)
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Onion (finely chopped)
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Sun-dried tomatoes (chopped)
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Fresh baby spinach
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Chicken broth or vegetable broth
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Heavy cream
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Grated Parmesan cheese
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Salt
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Black pepper
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Red pepper flakes (optional)
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Fresh parsley or basil (optional, for garnish)
Directions
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I start by heating olive oil in a large skillet over medium heat and cooking the shrimp with salt, pepper, and a pinch of red pepper flakes until pink and just cooked through, about 2 minutes per side. I transfer them to a plate.
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In the same skillet, I add a little more oil if needed and sauté the onion until soft. I stir in the garlic and sun-dried tomatoes and cook for another minute.
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I add the dry orzo and toast it for a minute, then pour in the broth and bring it to a simmer.
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I reduce the heat and cook uncovered, stirring often, for about 10–12 minutes until the orzo is tender and most of the liquid is absorbed.
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I stir in the cream, Parmesan, and spinach, letting the spinach wilt and the cheese melt into the sauce.
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I return the shrimp to the skillet and stir everything together. I let it simmer for another 2 minutes to heat through.
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I taste and adjust seasoning, then garnish with fresh herbs before serving.
Servings and timing
This recipe makes about 4 servings. It takes 10 minutes to prep and about 20 minutes to cook, so it’s ready in around 30 minutes.
Variations
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I’ve used scallops or diced chicken instead of shrimp, and it works beautifully.
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For a lighter version, I swap the cream with half-and-half or full-fat coconut milk.
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I sometimes add mushrooms or cherry tomatoes for extra veggies.
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A splash of white wine adds a rich depth to the sauce.
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For a gluten-free option, I use gluten-free orzo or sub with rice.
Storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. The sauce thickens as it sits, so I reheat gently on the stove or in the microwave with a splash of broth or cream to loosen it up.
It’s not ideal for freezing due to the cream, but it holds up well in the fridge for quick lunches or dinners.
FAQs
Can I cook the orzo separately?
I prefer to cook it in the same pan for maximum flavor, but yes, I can cook it separately and stir it in at the end if needed.
Is this dish spicy?
It has a mild kick from the red pepper flakes, which I can leave out or increase depending on my taste.
What kind of shrimp should I use?
I usually go for medium or large shrimp, peeled and deveined. Fresh or frozen both work—just make sure frozen shrimp are thawed first.
Can I make this dairy-free?
Yes, I use a dairy-free cream and skip the Parmesan or replace it with a vegan cheese alternative.
What can I serve with this?
It’s great on its own, but I’ve served it with garlic bread, a green salad, or roasted vegetables on the side for a more complete meal.
Conclusion
This Creamy Tuscan Shrimp Orzo is one of those dinners I turn to when I want something rich, flavorful, and comforting without spending all night in the kitchen. The combination of shrimp, sun-dried tomatoes, and creamy Parmesan sauce is irresistible, and the orzo makes it feel like a cozy, Italian-style risotto. It’s a weeknight win that feels like a restaurant meal.
