Description
Marry Me Shrimp and Orzo is a creamy, flavorful one-pan dish featuring perfectly seared shrimp simmered with Italian-seasoned orzo pasta, sun-dried tomatoes, roasted red peppers, and a luscious Parmesan cream sauce. This quick and easy recipe combines vibrant Mediterranean flavors for a comforting yet elegant meal.
Ingredients
Units
Scale
For the shrimp:
- 1 tablespoon oil from the jar of sun-dried tomatoes
- 1 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- A few grinds of black pepper
- 1 pound medium-sized raw shrimp, peeled, deveined, tails removed
- Juice from 1/2 lemon
For the orzo:
- 1 tablespoon oil from the jar of sun-dried tomatoes, if needed
- 1 small onion, diced
- 1/4 cup chopped sun-dried tomatoes (oil-packed)
- 1/4 cup diced jarred roasted red peppers
- 1 tablespoon tomato paste
- 4 cloves garlic, minced
- 2 teaspoons dried Italian herb blend
- 1/2 teaspoon red pepper flakes
- 3 cups chicken or vegetable broth
- 1 cup dried orzo
For the sauce:
- 1/2 to 3/4 cup heavy cream
- 1/3 cup finely grated Parmigiano Reggiano
- Zest from one lemon
- 1/4 cup parsley, chopped
- 1 green onion, thinly sliced (for topping)
Instructions
- Cook the shrimp: Heat 1 tablespoon of sun-dried tomato oil in a large skillet over medium heat until shimmering. In a small bowl, combine smoked paprika, garlic powder, onion powder, salt, and black pepper. Toss the shrimp in the seasoning blend, coating both sides. Add shrimp to the skillet in a single layer without crowding to ensure proper searing. Cook for 3 minutes, then flip and cook another 3 minutes until shrimp are pink, plump, and opaque. Squeeze fresh lemon juice over the shrimp, stir gently, then transfer them to a plate. Repeat if cooking in batches.
- Cook the orzo: If the skillet is dry, add another tablespoon of sun-dried tomato oil. Sauté diced onion, sun-dried tomatoes, and roasted red peppers until the onion softens. Stir in tomato paste, minced garlic, Italian herb blend, and red pepper flakes, cooking briefly to release aromas. Increase heat to medium-high and pour in chicken or vegetable broth, stirring well. Once the broth bubbles, add the orzo and reduce heat to a steady simmer, ensuring the orzo is fully submerged. Cook for about 12 minutes (or per package instructions), stirring every couple of minutes with a flat-edged spatula to prevent sticking and ensure even cooking. The orzo is done when dragging the spatula across the pan leaves a clear trail.
- Combine and finish: Stir in heavy cream, grated Parmigiano Reggiano, lemon zest, and chopped parsley into the cooked orzo. Gently fold the cooked shrimp back into the pan. Let the mixture rest for a few minutes to meld flavors and heat through. Taste and adjust salt and pepper as needed. Garnish with thinly sliced green onion before serving.
Notes
- Use oil from the jar of sun-dried tomatoes to add extra depth of flavor to the dish.
- Work in batches when searing shrimp to prevent overcrowding and steaming instead of searing.
- Stir orzo frequently while cooking to avoid sticking and ensure even cooking.
- Add the cream and cheese at the end to create a rich, velvety sauce without curdling.
- For a vegetarian version, substitute shrimp with sautéed mushrooms or artichoke hearts and use vegetable broth.
- Adjust red pepper flakes to control heat level according to preference.
