This Tuscan Shrimp Orzo is creamy, garlicky, and packed with plump shrimp, wilted spinach, and tangy sun-dried tomatoes. The first time I made it, I was rushing to get dinner on the table before William’s soccer practice, and I couldn’t believe how quickly it came together. It tastes like something you’d order at a cozy Italian bistro, but it’s ready in about 30 minutes with just one skillet.
If you’re looking for more quick weeknight winners, you might love this Easy Baked Chicken Chimichangas Recipe or The Best Chicken Stir Fry Recipe or Black Bean Burgers for those nights when you need dinner fast.
The orzo soaks up all the creamy, garlicky goodness while the shrimp stay tender and juicy. It’s one of those dishes that feels fancy but doesn’t ask much of you.
Why You’ll Love This Tuscan Shrimp Orzo Recipe
This creamy shrimp orzo checks all the boxes. It’s quick enough for a weeknight but feels special enough for company. The orzo gets incredibly creamy as it cooks in the chicken stock, and the Parmesan adds a rich, savory finish. You only need one skillet, which means less cleanup. The shrimp cook fast and stay tender, and the sun-dried tomatoes add a sweet, tangy pop that balances the richness of the cream. Plus, the spinach wilts right into the pasta, so you’re sneaking in greens without any extra effort. If you’re craving something comforting and a little indulgent, this shrimp and orzo skillet delivers every time.
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Tuscan Shrimp Orzo Ingredients
Here’s what you’ll need to make this creamy Tuscan shrimp pasta.
See Recipe Card Below This Post For Ingredient Quantities
Shrimp: Large 21/25 shrimp work best here. They’re meaty enough to hold up to the sauce and cook quickly without getting rubbery. Make sure they’re peeled, deveined, and thawed.
Italian Seasoning: Adds a blend of herbs like basil, oregano, and thyme that give the shrimp a warm, Mediterranean flavor.
Kosher Salt: Seasons the shrimp and balances the richness of the cream and Parmesan.
Black Pepper: Adds a little heat and depth to the shrimp.
Olive Oil: Used for searing the shrimp and sautéing the aromatics. It adds a fruity, rich base flavor.
Shallot: Milder and slightly sweeter than onions, shallots add a delicate aromatic base without overpowering the dish.
Garlic: Fresh minced garlic brings a bold, savory flavor that’s essential to this Tuscan-inspired dish.
Sun-Dried Tomatoes: These add a concentrated, tangy sweetness that cuts through the creaminess. Make sure to drain them well and slice them into thin strips.
Orzo Pasta: This rice-shaped pasta absorbs the chicken stock and becomes tender and creamy. It’s the perfect base for the sauce.
Chicken Stock: The orzo cooks directly in the stock, which infuses it with flavor and creates a naturally thick, rich sauce.
Baby Spinach: Wilts into the dish and adds color, nutrients, and a mild earthy flavor. It softens quickly, so you don’t need to cook it long.
Heavy Cream: Makes the sauce rich and luxurious. It coats the orzo and brings everything together.
Parmesan Cheese: Grated Parmesan adds a salty, nutty finish and helps thicken the sauce. Use freshly grated for the best flavor.
How To Make Tuscan Shrimp Orzo
This Tuscan Shrimp Orzo comes together fast.
Prepare the Shrimp: Pat the shrimp dry with paper towels and toss them in a large glass bowl with ½ teaspoon Italian seasoning, ¼ teaspoon kosher salt, and ¼ teaspoon black pepper. Set them aside while you heat the skillet.
Sear the Shrimp: Heat 2 tablespoon of olive oil in a 10-inch skillet over medium-high heat for about a minute. Add the seasoned shrimp and sauté for about 3 minutes, flipping halfway through, until they turn pink and just cooked through. Remove them from the skillet and cover to keep warm.
Sauté Aromatics: Lower the heat to medium and add the remaining 2 tablespoon of olive oil. Let it warm for a minute, then add the chopped shallot and minced garlic. Cook for about 2 minutes, stirring, until they soften and smell fragrant.
Add Tomatoes and Seasoning: Stir in the sun-dried tomatoes and 1 teaspoon of Italian seasoning. Let everything cook together for a minute so the flavors start to blend.
Cook the Orzo: Add the dry orzo pasta and chicken stock to the skillet. Stir continuously to keep the orzo from sticking to the bottom, cooking for 5 to 8 minutes until the orzo is tender and most of the liquid has been absorbed. It should look creamy and thick.
Incorporate the Spinach and Cream: Add the baby spinach in batches, stirring until it wilts down. Pour in the heavy cream and stir in half of the grated Parmesan cheese. The sauce will thicken as you stir.
Combine Shrimp and Simmer: Return the seared shrimp to the skillet and stir gently to combine everything. Let it simmer for 5 minutes so the flavors meld together and the sauce thickens up.
Finish and Serve: Remove the skillet from the heat and garnish with the remaining Parmesan cheese. Serve hot, straight from the skillet.
Substitutions and Variations
Protein: Swap the shrimp for chicken breast cut into bite-sized pieces, or use scallops for a different seafood option. You can also make it vegetarian by skipping the shrimp and adding white beans or chickpeas.
Pasta: If you can’t find orzo, small shells, ditalini, or even broken-up angel hair pasta work well. Just adjust the cooking time based on the package directions.
Greens: Swap the spinach for kale, arugula, or Swiss chard. Kale will take a bit longer to wilt, so add it earlier.
Dairy-Free: Use coconut cream or cashew cream instead of heavy cream, and nutritional yeast in place of Parmesan for a dairy-free version.
Add Veggies: Stir in cherry tomatoes, roasted red peppers, or artichoke hearts for extra flavor and texture.
Spice it Up: Add a pinch of red pepper flakes when you sauté the garlic for a little heat.
Equipment For Tuscan Shrimp Orzo
You only need a few basic tools to make this Mediterranean Tuscan Shrimp Orzo.
Large Glass Mixing Bowl: For seasoning the shrimp before cooking.
10-Inch Skillet: A large skillet with high sides works best so you have room to stir the orzo without it spilling over. Cast iron or stainless steel both work great.
Wooden Spoon or Spatula: For stirring the orzo and scraping up any browned bits from the bottom of the skillet.
Storage and Reheating Tips
Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days. The orzo will absorb some of the sauce as it sits, so it may look a bit drier when you reheat it.
Reheat: Warm it gently on the stovetop over low heat, adding a splash of chicken stock or cream to loosen the sauce. You can also reheat it in the microwave in 30-second intervals, stirring in between.
Freeze: This dish doesn’t freeze well because the cream and orzo can separate and get mushy. It’s best enjoyed fresh or within a few days of making it.
Expert Tips
Pat the Shrimp Dry: Moisture on the Tuscan Shrimp Orzo will prevent them from searing properly. Pat them dry with paper towels before seasoning.
Don’t Overcook the Shrimp: Shrimp cook fast. They’re done when they turn pink and curl slightly. Overcooking makes them rubbery, so pull them out as soon as they’re ready.
Stir the Orzo Often: Orzo can stick to the bottom of the skillet as it cooks. Stir it frequently to prevent burning and to help it cook evenly.
Use Fresh Parmesan: Pre-grated Parmesan doesn’t melt as smoothly. Grate it fresh from a block for the creamiest sauce.
Add Cream at the End: If you add the cream too early, it can break or curdle. Stir it in after the orzo is tender for the best texture.
Serving Suggestions
This Tuscan Shrimp Orzo is rich and satisfying on its own, but here are a few ways to round out the meal.
Crusty Bread: Serve it with warm, crusty bread or garlic bread to soak up all that creamy sauce.
Simple Salad: A light arugula salad with lemon vinaigrette balances the richness of the orzo.
Roasted Vegetables: Serve alongside roasted asparagus, green beans, or zucchini for a complete dinner.
Wine Pairing: A crisp white wine like Pinot Grigio or Sauvignon Blanc complements the garlic and shrimp beautifully.
FAQ
What is the secret to the best Tuscan Shrimp Orzo?
The secret is cooking the orzo directly in the chicken stock so it soaks up all the flavor, then finishing with cream and Parmesan for a rich, silky sauce. Don’t skip patting the shrimp dry before searing, it makes a big difference in getting a nice golden color. Lucas always says the key is tasting as you go and adjusting the seasoning at the end.
What is Nigella Lawson’s Tuscan Shrimp Orzo recipe?
Nigella Lawson hasn’t published a specific recipe called Tuscan Shrimp Orzo, but her style often includes bold flavors, simple techniques, and comforting one-pan dishes. This version shares that same spirit with creamy Parmesan, sun-dried tomatoes, and garlic.
What is the best pasta to serve with Tuscan Shrimp Orzo?
Tuscan Shrimp Orzo is the best choice because it’s small and absorbs the sauce beautifully, but you can also use small shells, ditalini, or broken angel hair if you don’t have orzo on hand. Just adjust the cooking time based on the pasta you choose.
What sauce goes with Tuscan Shrimp Orzo?
Tuscan Shrimp Orzo works with almost any sauce. Creamy Parmesan sauces like this one are popular, but you can also toss orzo with tomato-based sauces, pesto, lemon butter, or a light olive oil and herb dressing. It’s really versatile.
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Pairing
These are my favorite dishes to serve with Tuscan Shrimp Orzo
Tuscan Shrimp Orzo
A creamy and flavorful Tuscan Shrimp Orzo featuring shrimp, orzo, and sun-dried tomatoes.
Ingredients
Method
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Pat the shrimp dry using paper towels and toss with ½ teaspoon Italian seasoning, ¼ teaspoon kosher salt, and ¼ teaspoon black pepper.
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Heat 2 tablespoons of olive oil in a large 10-inch skillet over medium to medium-high heat for 1 minute. Add the shrimp to the skillet and sauté for about 3 minutes, flipping halfway through, until the shrimp turn pink and opaque. Remove shrimp and cover to keep warm.
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Reduce the heat to medium and add the remaining 2 tablespoons of olive oil to the skillet. Heat for 1 minute, then add the chopped shallot and garlic. Sauté for about 2 minutes until softened.
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Stir in the sun-dried tomatoes and 1 teaspoon Italian seasoning, and cook for another minute.
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Add the orzo pasta and chicken stock, then stir to combine. Cook over medium heat, stirring frequently with a wooden spoon, for 5 to 8 minutes, until the orzo is tender and the stock is mostly absorbed.
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Add the spinach in batches, stirring to combine until wilted. Then, pour in the heavy cream and stir in half of the Parmesan cheese.
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Return the cooked shrimp to the skillet and let everything simmer for another 5 minutes to allow the flavors to meld.
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Remove the skillet from the heat and garnish with the remaining Parmesan cheese. Serve hot.
Nutrition
Notes
This delicious Tuscan shrimp orzo skillet is a perfect weeknight dinner. With the creamy spinach, sun-dried tomatoes, and tender shrimp, it’s a comforting dish the whole family will love.
