One Pot “Marry Me” Shrimp and Orzo Pasta

Why You’ll Love This Recipe

I love how this dish delivers restaurant-quality flavor with minimal effort and cleanup. The shrimp cook up quickly and soak in the smoky, savory flavor from sun-dried tomato oil and spices. The creamy orzo is infused with garlic, Italian herbs, and parmesan, making every bite silky and satisfying. It’s perfect for special occasions—or just when I want something extra cozy and comforting.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 pound shrimp, thawed, drained, and patted dry

• 2 tablespoons sun-dried tomato oil (reserved from the jar)

• Kosher salt, to taste

• Freshly ground black pepper, to taste

• 1 teaspoon smoked paprika

• 2 tablespoons butter

• 4 cloves garlic, minced

• 1/4 teaspoon crushed red chili pepper flakes

• 3 cups low-sodium chicken broth

• 1/4 cup heavy cream

• 8 oz orzo pasta (about 2 cups uncooked)

• 1 teaspoon Italian seasoning

• 1/2 cup sun-dried tomatoes, drained and julienned

• 1/2 cup parmesan cheese

• 2 cups baby spinach

• Fresh parsley or basil, for garnish

Directions

1. I toss the shrimp with sun-dried tomato oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and smoked paprika. Then I sauté them in a large sauté pan over medium heat until they turn pink and are cooked through. I remove them from the pan and set them aside. If there’s any excess liquid in the pan, I drain it and give it a quick wipe.

2. I melt the butter in the same pan, then sauté the garlic and red pepper flakes for about 2 minutes until fragrant.

3. I add the chicken broth, heavy cream, sun-dried tomatoes, orzo, Italian seasoning, 1/4 teaspoon salt, and 1/4 teaspoon pepper. I bring it to a simmer, then reduce the heat to low. I cover the pan and let it cook for about 10 minutes, or until the orzo is tender.

4. Once the orzo is cooked, I stir in the parmesan cheese and baby spinach until the cheese melts and the spinach wilts.

5. I return the cooked shrimp to the pan and toss everything to combine. I garnish with chopped parsley or sliced basil leaves before serving.

Servings and timing

This recipe makes 4 servings.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Calories per serving: 547 kcal

Variations

When I want to put a spin on it:

• I swap shrimp for scallops or diced chicken breast.

• I use kale instead of spinach when I want a more robust green.

• A splash of white wine in place of some of the broth adds extra depth.

• I stir in roasted red peppers or artichoke hearts for more Mediterranean flair.

• I add a little lemon zest or juice at the end for brightness.

Storage/Reheating

This dish is best fresh, but here’s how I store leftovers:

• I keep leftovers in an airtight container in the fridge for up to 2 days.

• To reheat, I warm it gently on the stove with a splash of broth or water to loosen the sauce.

• I avoid microwaving shrimp too long so they don’t get rubbery—short intervals work best.

FAQs

Can I use frozen shrimp?

Yes, I just thaw them completely, pat dry, and make sure to drain any excess water to prevent steaming instead of searing.

Is orzo the same as rice?

No—it looks similar but orzo is a small pasta. It cooks like pasta and gets wonderfully creamy when simmered in broth.

Can I make this dairy-free?

Yes, I’ve swapped the cream and cheese for unsweetened coconut milk and dairy-free parmesan. The flavor is slightly different but still rich and creamy.

What kind of sun-dried tomatoes should I use?

I use the ones packed in oil and drain them, saving a bit of the oil for cooking. They have the best texture and flavor for this dish.

How do I know when the shrimp is done?

They’ll turn opaque and pink, usually within 2–3 minutes per side depending on size. I pull them as soon as they’re cooked to avoid overcooking.

Conclusion

One Pot “Marry Me” Shrimp and Orzo Pasta is a flavorful, creamy, and comforting dish that comes together in one pan with minimal fuss. Whether I’m cooking for a date night or a simple weeknight dinner, it never fails to impress. With tender shrimp, sun-dried tomatoes, and garlicky cream sauce coating every bite, this pasta is pure comfort with a touch of elegance.

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