One Pot Shrimp Orzo
Ingredients
- SHRIMP
- 1 lb large raw shrimp, peeled and deveined (16-20 per lb of shrimp)
- 1 tsp smoked paprika
- 1/2 tsp italian seasoning (thyme, basil, oregano, rosemary)
- 1/4 tsp salt
- 1/4 tsp black pepper
- 5 cloves minced garlic
- 2 tbsps olive oil
- ORZO AND SAUCE
- 1 cup uncooked orzo
- 1/3 cup sun-dried tomatoes, chopped
- 2 tbsp butter
- 2 cups chicken stock
- 1/4 tsp salt
- 4 oz fresh spinach
- 1 cup heavy cream
- salt and pepper to taste
Steps
- FOR THE SHRIMP
- 1. Season the shrimp with spices under shrimp minus the oil
- 2. Heat oil on medium-high heat in a large skillet until hot. Add shrimp and cook for about 2 minutes per side. Make sure the shrimp are not overcrowded to avoid steaming. You might have to work in batches. Remove shrimp to a plate.
- FOR THE ORZO
- 1. To the same, now empty skillet, add the butter and sun-dried tomatoes. 1 cup of orzo and olive oil. Cook on medium heat while stirring for 2 minutes until browned.
- 2. Add 2 cups of chicken stock and salt. Bring to a boil, then reduce to a simmer (medium-low) and cook for about 5 or 10 minutes, occasionally stirring to prevent the orzo from sticking to the bottom of the pan until the orzo is cooked through.
- 3. Add spinach, artichokes and cream. Stir everything on low-medium heat until spinach wilts.
- 4. Add seared shrimp to the skillet and simmer for about 2 minutes (or more) until everything is warmed through.
- 5. Season as desired with salt, pepper and paprika.