Creamy Shrimp Orzo Skillet
This Creamy Shrimp Orzo Skillet is a quick, flavorful one-pan meal combining tender shrimp, creamy sauce, and fresh veggies for a comforting dinner.
Equipment
- Large Skillet
- Wooden Spoon or Silicone Spatula
- Measuring cups and spoons
- Chef’s knife
- Cutting Board
Ingredients
- 1 pound shrimp peeled and deveined
- 1 cup orzo pasta
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup spinach chopped
- 1/2 cup cherry tomatoes halved
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic minced
- 2 tablespoons olive oil
- salt and pepper to taste
- fresh parsley for garnish
Instructions
- Heat the olive oil over medium-high heat in your skillet. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the shrimp, seasoning with salt and pepper, and cook for 2-3 minutes on each side until pink and opaque. Remove the shrimp from the skillet and set aside.
- In the same skillet, add the orzo pasta. Stir continuously for 1-2 minutes to toast it lightly.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Bring it to a simmer and cook for about 8-10 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
- Lower the heat to medium. Stir in the heavy cream, chopped spinach, and halved cherry tomatoes. Cook for another 2-3 minutes, letting the spinach wilt and the tomatoes soften slightly.
- Stir in the grated Parmesan cheese until melted and the sauce is creamy. Return the cooked shrimp to the skillet, mixing gently to combine and warm through.
- Taste and adjust seasoning with salt and pepper. Sprinkle fresh parsley on top for a pop of color and fresh flavor. Serve immediately.
Notes
- Use fresh shrimp for the best texture and flavor; thaw frozen shrimp completely before cooking.
- Substitute heavy cream with full-fat coconut milk for a lighter, dairy-free version.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently with a splash of broth or cream.