Description

Indulge in a comforting bowl of Creamy Tuscan Shrimp Orzo, where succulent shrimp meet tender orzo pasta, all enveloped in a rich and velvety sauce. This dish combines sun-dried tomatoes, fresh spinach, and zesty lemon for an explosion of flavor that transforms any meal into an occasion. Perfect for family dinners or entertaining guests, it’s as visually appealing as it is delicious.

Ingredients

Scale

1 cup orzo pasta
1 lb large shrimp (peeled and deveined)
1 cup heavy cream
½ cup sun-dried tomatoes (chopped)
2 cups fresh spinach
3 cloves garlic (minced)
2 tbsp lemon juice (freshly squeezed)
1 tsp dried Italian herbs (oregano, basil)
¼ cup grated Parmesan cheese

Instructions

1. Cook the Orzo Pasta: In a large pot, bring salted water to a boil. Add orzo pasta and cook according to package instructions (about 8-10 minutes) until al dente. Drain and set aside.
2. Sauté Shrimp & Garlic: In a skillet over medium heat, melt butter. Add shrimp and minced garlic; cook until shrimp turns pink and opaque (approximately 3-4 minutes).
3. Add Cream & Flavorings: Lower the heat and stir in heavy cream, sun-dried tomatoes, lemon juice, and dried herbs. Simmer gently for about 5 minutes until slightly thickened.
4. Toss in Spinach & Orzo: Fold in fresh spinach until wilted. Add cooked orzo pasta and mix well to coat.
5. Garnish & Serve: Top with grated Parmesan cheese before serving hot.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main
Method: Sautéing
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 480
Sugar: 4g
Sodium: 580mg
Fat: 24g
Saturated Fat: 13g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 22g
Cholesterol: 205mg

Keywords: - For extra nutrition, consider adding more vegetables like bell peppers or peas. - If you prefer a lighter dish, substitute half of the heavy cream with low-fat milk. - Store leftovers in an airtight container for up to three days; reheat gently on the stovetop.